Grammy’s Chinese Style Chicken
Print recipe| Serves | 4 |
| Inspiration | Grammy's Recipe |
Ingredients
- 8 - 12 boneless, skinless chicken thighs
- 1/3 cup flour
- 1/2 Tsp salt
- olive oil and butter for frying
- 1 large onion (large dice)
- 1 1/2 Tsp sugar
- 3 Tbsp low sodium soya sauce
- 1 1/2 Cups sliced mushrooms
- 1 1/2 Cups orange juice
- 2/3 cups chopped celery
- 1 red or green or yellow sweet pepper (sliced in strips and then cut in bite size pieces)
- 1 cup broccoli flowerets or zucchini sliced on the diagonal
Directions
| Mix the flour and salt in a plastic bag and shake the chicken thighs in the mixture. Set aside the chicken and throw out the flour and salt. | |
| Heat oil and butter in a large frying pan on high heat until the butter melts and starts to foam. Add the chicken a few pieces at a time and brown nicely on all sides. Remove to a clean plate as the pieces are browned. Once all the pieces have been browned, add the onion to the frying pan and cook over medium heat until the onion is translucent. Add the browned chicken back to the pan and turn up the heat a bit. Then drizzle the chicken with the soya sauce and sprinkle on the sugar. Stir fry for a few minutes, until golden, being careful because the sugar burns easily. | |
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Add the mushrooms and orange juice to the pan and simmer covered for about 1/2 and hour. Add the rest of the vegetables, 1/2 tsp of salt and a good grinding of pepper. Cover again and cook for about 7 minutes. If the sauce appears too runny, thicken it with a mixture of 1 tbsp of cornstarch mixed with 2 tbsp of water.  | |
| Serve with steamed rice. | |