Wednesday, December 13, 2017

Turmeric Chicken

This recipe came together quickly! The longest wait-time in the recipe was while the chicken marinated, but that gave me time to slice and dice the onion, peppers, and green beans.  Be mindful not to get turmeric on your hands or clothing because it will leave a hard-to-remove yellow stain! I’m on the hunt for a better wok, so I prepped this dish using my everyday nonstick skillet, but cooking it with a wok would’ve been my preferred method.  We cooked up a cup of white rice to server this with, but you can eat it alone or with naan instead.  If you think you can handle it, leave some of the chili seeds in to make this meal extra spicy! I tend to err on the side of caution when cooking, so I carefully removed all of the seeds, but ended up adding Sriracha sauce J
Turmeric Chicken
Adapted from Rasa Masala
Time: 25 minutes
Serves: 2-4
1 lb. chicken breast, chopped into 1-in pieces
2 tsp turmeric powder
2 tsp oyster sauce
4 Tbsp canola oil
1 medium onion, sliced
2 red chilies, deseeded and cut into thick strips
4 oz. green beans, cut into 2-inch pieces
6 Tbsp water
1 tsp sugar
Salt and pepper, to taste
1. Combine chicken, turmeric powder, and oyster sauce in a bowl or plastic bag.  Marinate for 15 minutes in the refrigerator.
2. Heat oil in a large nonstick skillet over high heat.  Saute onion for 5 minutes.
3. Add chicken, red chilies, green beans, water, and sugar to the skillet.  Continue sautéing, stirring frequently, until the chicken is cooked through.  Season with salt and pepper, and serve immediately.

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