Sizzling Diced Chicken in Sweet Bean Sauce
Diced, marinated chicken breast stir-fried over high heat with sweet bean sauce and brown sugar until fragrant, finished with chopped scallions and sesame oil.
Ingredients
Chicken breast (remove tendons, cut into 1.5 cm cubes)
2 (340 g)
Oil (for sautéing)
2 tbsp
Minced garlic
1 tsp
Sweet bean sauce
2 tbsp
Brown sugar
2 tbsp
Scallion (diced)
2
Sesame oil
1 tsp
Water (seasoning)
1 tbsp
Egg white (seasoning)
1 tbsp
Oil (seasoning, add last to separate the chicken)
1 tbsp
Shaoxing wine (seasoning)
2 tsp
Cornstarch (seasoning)
1 tsp
Salt (seasoning)
1/8 tsp
Instructions
1
Preparation
Remove the tendons from the chicken breast and cut it into 1.5 cm cubes. Place in a bowl and marinate with the first 5 seasonings (water, egg white, oil, Shaoxing wine, cornstarch, and salt) for half an hour, then add the oil to separate the chicken pieces. In a small bowl, mix the sweet bean sauce and brown sugar together and set aside.
2
Baking Sheet Method
Heat the baking sheet on high heat for 5 minutes. Add the oil and sauté the minced garlic, then immediately add the sauce mixture, stirring continuously until the sugar melts. Add the chicken cubes, stir-fry to separate them, then lightly cover with a paper plate to prevent oil splatter. Cook on high heat for 2 minutes. Stir a few more times, then add the diced scallion and cook on medium heat for 30 seconds. Drizzle with sesame oil, plate, and serve.
3
Standard Pan Method
In a 1 L shallow pan, add the oil and heat on high for 2 minutes. Add the minced garlic, sweet bean sauce, and sugar; cook on high heat for 1 minute. Add the chicken cubes and toss with the hot oil, stirring continuously until the chicken pieces are separated. Cover and cook on high heat for 1 minute, then stir the chicken to separate it again. Uncover and cook on high heat for another 1 minute. Stir in the sesame oil and scallion, then heat for an additional 30 seconds. Serve directly from the pan.
