My sweetie has a thing for Asian food, particularly of the Chinese variety. So when we started the cooking challenge he picked out a few different Asian recipes. The Asian chicken was definitely his pick, and it was good. I, of course, tweaked the recipe. The biggest change, I trade out the watercress for cabbage. The rooms brought home 2 heads of cabbage from her parents the other weekend, so we’ve been eating lots of cabbage!
This recipe came together really quickly. It was a great weeknight dinner! I tossed together some fried rice to serve with it. It wasn’t to die for, but it was quite tasty.
Crispy Asian Chicken (adapted of Gourmet Every Day)
¼ c hoisin sauce
¼ c water
1 ½ Tbs soy sauce
1 Tbs minced fresh ginger
2 tsp honey
1 tsp Sriracha
¾ lb chicken breast, sliced into 1 inch strips
2 Tbs flour
2 Tbs cornstarch
1 c vegetable oil for frying
1 head cabbage, thinly sliced
2 jalapenos, minced
2 scallions, chopped
4 radishes, halved and thinly sliced
Wisk together the first 6 ingredients and set aside.
In a large sauté pan over medium heat saute the cabbage and jalapenos. Cook for about 10 minutes, or until the cabbage begins to cook down.
While the cabbage cooks, toss the chicken pieces with the flour and cornstarch until thoroughly coated. Heat the oil in a medium skillet over medium-high heat until hot. Cook chicken in batches, turning so both sides get brown. Use a slotted spoon to transfer the cooked chicken to a paper towel to drain.
Toss cooked cabbage with the scallions, radishes, and ¼ of the spicy ginger dressing.
Toss cook chicken with the remaining dressing.