Notes:
With fresh jalapeño chilis, dried red chilies and chili garlic sauce — this dish is hot and spicy! In China the dried chilies are typically eaten, but unless you like very hot food, you’ll probably want to remove them before serving. This recipe comes to us from celebrity chef Martin Yan, who helped us develop the menus on our China itineraries.
Marinade Ingredients
2 Tsp soy sauce
1 Tsp dark soy sauce
1 Tsp cornstarch
1 pound boneless, skinless chicken breasts
Sauce Ingredients
1/3 cup ketchup
1/4 cup chicken broth
1 Tblsp chili garlic sauce
1 Tsp sugar
1 Tblsp vegetable oil
1 fresh jalapeño chili, cut into thin strips
8 small dried red chilies
1 red bell pepper, julienned
1/2 medium onion, thinly sliced
Procedure:
Combine marinade ingredients in a bowl. Rinse chicken and pat dry then cut crosswise into half-inch wide strips. Place in marinade, and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; mix well. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add fresh and dried chilies; cook, stirring, until dried chilies begin to brown, about 15 seconds.
Add chicken, bell pepper and onion; stir-fry until chicken is cooked through and no longer pink in center, about 2 to 3 minutes. Add sauce and bring to a boil. Stir to evenly coat chicken and serve.
Marinade Ingredients
2 Tsp soy sauce
1 Tsp dark soy sauce
1 Tsp cornstarch
1 pound boneless, skinless chicken breasts
Sauce Ingredients
1/3 cup ketchup
1/4 cup chicken broth
1 Tblsp chili garlic sauce
1 Tsp sugar
1 Tblsp vegetable oil
1 fresh jalapeño chili, cut into thin strips
8 small dried red chilies
1 red bell pepper, julienned
1/2 medium onion, thinly sliced
Procedure:
Combine marinade ingredients in a bowl. Rinse chicken and pat dry then cut crosswise into half-inch wide strips. Place in marinade, and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; mix well. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add fresh and dried chilies; cook, stirring, until dried chilies begin to brown, about 15 seconds.
Add chicken, bell pepper and onion; stir-fry until chicken is cooked through and no longer pink in center, about 2 to 3 minutes. Add sauce and bring to a boil. Stir to evenly coat chicken and serve.
Ship: Viking River Cruises
Recipe Type: AuthenticSubmitted By: Chef Martin Yan
Recipe Author: Chef Martin Yan
Original Photograph By: Chef Martin Yan/premierrivercruises.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.premierrivercruises.com/river-cruise-line-recipes/main-course-recipes