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Asian Food Recipes

  • Easy 14 Ingredients
  • 30 min Prep 15 min - Cook 15 min
  • Coups 2 Servings
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INGREDIENTS

  • Chicken breast diced, 1 inch squares 300 gms
  • All purpose flour ½ cup
  • Salt to taste
  • Chili flakes 2 tbsp
  • Pepper ½ tbsp
  • Dark soy sauce 3 tbsp
  • Green chili sauce 3 tbsp
  • Red chili sauce 3 tbsp
  • Vinegar 4 tbsp
  • Sugar granules ½ tsp
  • Bell peppers julienne ½ cup
  • Onions julienne ½ cup
  • Spring onions cut up ½ cup
  • Ginger garlic paste 1 tbsp

This recipe is one of the most famous and easy to make take out the recipe. It is so flavorful and such a crowd pleaser that everyone absolutely loves this dish. You can make it for your family and friends, or obviously as a to-go meal.

DIRECTIONS

  1. Start by firstly cutting up all your vegetables as mentioned in the instructions. Once they are done, take a deep frying pan and heat adequate amount of oil in it. Now take your diced chicken and spread some salt all over it and mix it by hands.
  2. Take a bowl and add the all purpose flour in it. Now add in the chili flakes and pepper to it and mix well. Now add half a cup of water to make a fine paste. Once it is ready, add the diced chicken into the paste and keep it aside for 10 minutes.
  3. Meanwhile, take a walk and heat some oil in it. Now add ginger and garlic paste about one spoonful into the oil and stir well till it lightly becomes golden and starts to segregate.

  1. Now in the other pan, with frying oil and the diced chicken and fry till they are nicely crunchy and a little golden brown. This will take about 7 to 8 minutes, then take them and drain out the excess oil by keeping it on the kitchen tissue.
  2. Now, in another pan add all the cut up veggies. Stir them till they start to soften a bit. Once that happens, put in the sauces. Start by putting in the green chili sauce and red chili sauce first, then stir really well and add the dark soy sauce.
  3. Stir them well for a few minutes on high flame and then add the fried chicken to it. Give them a nice stir and finally add the vinegar on top and mix it well and then close the lid and let it simmer on low flame for five minutes. Once done, then off the flame and your dish is ready to go.

TIPS

When you are cooking your veggies in the pan, make sure you do not overcook them to the point they become soggy, because then there will be no crunch left and it will get unpleasant.

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Asian Food Recipes

  • Easy 9 Ingredients
  • 25 min Prep 15 min - Cook 10 min
  • Coups 4 Servings
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
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INGREDIENTS

  • Rice paper wrappers (8)
  • Flavored ramen noodles 2 packs
  • Carrot julienne 1 whole
  • Bell peppers julienne ½ cup
  • Dark soy sauce 2 tbsp
  • Schezwan sauce 2 tbsp
  • Vinegar 2 tbsp
  • Salt to taste
  • Ginger garlic paste ½ tbsp

The recipe is one of the rare take out recipes, but is certainly very delicious and lip-smacking. You can prepare it in an efficient time and serve it as any meal of the day or a to-go meal for your kids or your family. 

DIRECTIONS

  1. Start by cooking the ramen noodles in the pot, as per the instructions that are provided on the packet label. Meanwhile, start cutting up your required vegetables as they are meant to be done and then soak them in cold iced water.
  2. Now take a wok pan and add a bit of oil in it. Now add the ginger garlic paste and cook it by continuously stirring it for 3 to 4 minutes. Now add the veggies, taking them out from the water and stir them well, on high flame.

  1. After two or three minutes start by adding soy sauce first and then the vinegar. Toss the mixture a few times for a few minutes and simmer for 5 minutes on low flame. Now, take the cooked ramen noodles and add them to the wok mixture and stir them very nicely. Mix well.
  2. Now lastly add the schezwan sauce and give it a nice mix so it’s well incorporated. Now, line your rice wrappers on the work station, fill in the noodle mixture in all of them, take some water and apply of the edges of the wrapper and fold them. Lastly, add all the wrappers to the same work and simmer for 10 minutes on low flame occasionally tossing them. Your dish is ready to be served.

TIPS

Make sure while steaming the wrappers that the flame is the lowest, rice wrappers are highly thin, they will get burned really easily ruining your dish.

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