Here’s a really good, fast and fool-proof Asian Chicken dish you can make in a few minutes and serve to company, if you want to. For this one, we’re going to access some ‘convenience’ ingredients for fastest preparation. But you can put in as much or as little effort as you want…
Ever had General Tso Chicken? Sweet and Sour Chicken? Sesame Chicken? This is a fast and easy technique you can use to make your own version of any of those dishes – without Stir Frying. Just switch out the sauce and garnish(es)!
Let’s say we’re doing Sesame Chicken…
You can start with Frozen Chicken Nuggets from your fave source. Just put them on a baking sheet and stick them in an oven pre-heated to the temperature recommended on the package. Bake until done. Or, you can make your own Nuggets from boneless Chicken Breasts or thighs and a standard Flour-Egg-Crumbs breading line. Bake at 375 F until done.
Next, place the Nuggets in a microwave-proof casserole dish and pour over them enough pre-made Thai Spring Roll Sauce to thoroughly coat the meat. Give the Nuggets a toss to coat, but be gentle. We don’t want to damage the breading. Stick in the microwave for 2 minutes on high to make sure they’re piping hot for service. Sprinkle Toasted Sesame Seeds over the Nuggets just before serving.
Of course, you can make your own Thai Sauce as easily as mixing together some Lemon or Lime Juice, Tamarind Paste or Sauce, Light Soy Sauce and Sugar to taste. Add Red Pepper Flakes, Salt and Pepper to taste, but only after balancing all the other ingredients. Bring the mixture to a boil in a small sauce pan then continue cooking on low until the Sugar melts and forms a glaze. If you prefer a thicker sauce, dissolve two teaspoons of Cornstarch in three tablespoons of cold water and stir into sauce until thick. Or come up with a sauce all your own!
- For Sweet and Sour, use Chinese Sweet Chili Sauce. Every Asian Grocery has it.
- For a Beef Dish, switch out the meat in favour of thinly-sliced strips of Beef you’ve marinated for an hour or so in a mix of Red Wine and Dark Soy Sauce plus Ginger, Salt and Pepper to taste. Add sugar and cook as for the Thai Sauce, above.
- Switch out the Sesame Seeds for Toasted Cashews or Slivered Almonds if you’re doing Pork. You can use the Sweet Chili Sauce for Pork, or Thai Sauce, as you wish. For the marinade, use White Wine and Light Soy Sauce in place of the Red Wine and Dark Soy.
Getting the idea?
You can develop your very own signature Quick Chinese No-Fry entrée with a little trial and error. Have fun! And don’t limit yourself to the Sauces and Garnishes I’ve mentioned above!