Ingredients:
chicken cutlets, 2 Marinade: soy sauce, 3 tsp sugar, 2 1/2 tsp sesame oil, 1/4 tsp corn starch, 3 tsp cooking oil, 1 tsp ginger, 1/2 cup sliced garlic, 1/2 cup red pepper, 1/2 cup 3-Cup Chicken Sauce: yellow rice wine, 4 tbsp sesame oil, 3 tsp soy sauce, 3 tbsp
scallion, 1/2 cup chopped basil, 1 cup
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Directions:1.Marinate chicken cutlets with soy sauce, sugar, and sesame oil
2.Add corn starch and cooking oil, mix well. Refrigerate for 20 minutes.
3.Heat up some oil in a pan, stir-fry ginger, garlic, and red pepper until aroma comes out. Take out and set aside. 4.Heat up the chicken cutlets in the same pan, add sesame oil, yellow rice wine, and soy sauce, then bring back the ginger, garlic, and red pepper. Cover with lid and simmer for 2 minutes.
5.Add scallion and basil, then transfer to a preheated clay pot. |
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