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Sauteed Spicy Chicken with Potatoes
Recipe

20 INGREDIENTS • 10 STEPS • 40MINS

Sauteed Spicy Chicken with Potatoes

5.0
2 ratings
This common Xinjiang dish from China can be found on almost every corner. It's quick, easy and filling. Use organic native chicken for the best flavor.
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Aaron Ayotte
Chef. Writer. Comedian.
This common Xinjiang dish from China can be found on almost every corner. It's quick, easy and filling. Use organic native chicken for the best flavor.
40MINS
Total Time
$2.35
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cinnamon Stick
1
Cinnamon Stick
Dried Chili Pepper
3
Dried Chili Peppers
Chinese Red Pepper
1 handful
Chinese Red Pepper
Scallion
to taste
Scallions
Ketchup
2 Tbsp
Cooking Wine
1/4 cup
Cooking Wine
Vegetable Oil
2 Tbsp
Vegetable Oil
Water
1 1/2 cups
Water
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
575
Fat
21.6 g
Protein
45.4 g
Carbs
54.0 g
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Sauteed Spicy Chicken with Potatoes
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Aaron Ayotte
Chef. Writer. Comedian.
Cooking InstructionsHide images
step 1
Peel and chop the Potatoes (4).
step 1 Peel and chop the Potatoes (4).
step 2
Slice the Green Bell Peppers (2) and Red Bell Peppers (2) into strips.
step 2 Slice the Green Bell Peppers (2) and Red Bell Peppers (2) into strips.
step 3
Chop the Whole Chicken (1) into manageable pieces. In a pot, add chicken, Cooking Wine (1/4 cup) and enough water to cover the chicken. Cook until the water starts to boil, strain the chicken and rinse under water.
step 3 Chop the Whole Chicken (1) into manageable pieces. In a pot, add chicken, Cooking Wine (1/4 cup) and enough water to cover the chicken. Cook until the water starts to boil, strain the chicken and rinse under water.
step 4
In a pan, heat the Vegetable Oil (2 Tbsp) over high heat. Cook the Fresh Ginger (1 in), Scallions (to taste), Chinese Red Pepper (1 handful), Cinnamon Stick (1), Star Anise (2), Bay Leaf (1), and Dried Chili Peppers (3) until fragrant.
step 4 In a pan, heat the Vegetable Oil (2 Tbsp) over high heat. Cook the Fresh Ginger (1 in), Scallions (to taste), Chinese Red Pepper (1 handful), Cinnamon Stick (1), Star Anise (2), Bay Leaf (1), and Dried Chili Peppers (3) until fragrant.
step 5
Add the chicken and cook for 2 to 3 minutes.
step 5 Add the chicken and cook for 2 to 3 minutes.
step 6
Add in the Light Soy Sauce (2 Tbsp), Dark Soy Sauce (2 Tbsp) and Granulated Sugar (1 Tbsp).
step 6 Add in the Light Soy Sauce (2 Tbsp), Dark Soy Sauce (2 Tbsp) and Granulated Sugar (1 Tbsp).
step 7
Add in Boiling Water (1 1/2 cups) and Ketchup (2 Tbsp). Cover the pan and cook for 15 minutes over low heat.
step 7 Add in Boiling Water (1 1/2 cups) and Ketchup (2 Tbsp). Cover the pan and cook for 15 minutes over low heat.
step 8
Add in the chopped potatoes and cook for 10 minutes over medium heat.
step 8 Add in the chopped potatoes and cook for 10 minutes over medium heat.
step 9
Add the sliced bell peppers and cook over high heat. Add Salt (to taste) and Ground Black Pepper (to taste) and stew under high heat to evaporate the liquid.
step 9 Add the sliced bell peppers and cook over high heat. Add Salt (to taste) and Ground Black Pepper (to taste) and stew under high heat to evaporate the liquid.
step 10
Best served with big fat chinese noodles or rice.
step 10 Best served with big fat chinese noodles or rice.
Tags
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Dairy-Free
Chicken
Shellfish-Free
Dinner
Chinese
Potatoes
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