【Bean Paste Chicken Stirfry】
A good source of protein, tender and tasty.
Cook time: 5 minutes
1) 525g chicken breast, 2 tsp corn starch;
2) 1 shallot (45g), a small piece ginger about 3 g, 2 clove garlic;
3) 1.5 tbsp avocado oil or other cooking oil;
4) 1 tbsp chill bean paste, 1tbsp sweet flour paste;
5: 1 tbsp premium soy sauce, 1 tsp sesame oil, 1/6 tsp ground white pepper, 1/6 tsp chicken broth mix.
1: Rinse chicken breasts with water and drain. Remove white membrane from chicken breast and slice into 1.5mm thick pieces. Massage sliced chicken for 1-2 minutes to tenderize them. Add 2 tsp corn starch (Picture1), mix well and let it stand for 15 minutes.
2: Remove skin of shallots, rinse with cold water, then chop into small pieces. Slice ginger and garlic, set aside.
3: A non-stick frying pan on high heat, add 1.5 tbsp cooking oil, sauté sliced shallot, ginger and garlic (Picture2) for 30 seconds (Picture3). Add 1 tbsp chill bean paste and 1tbsp sweet flour paste (Picture4) sauté for another 30 seconds. Add sliced chicken breasts, sauté for about 1-2 min. until meat color changed to white (Picture5).
4: Add all ingredients of Ingredient 5) (Picture6), stir and cook for 20 seconds until chicken meat is just cooked. Transfer to a serving plate and serve with some steamed rice.