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Polynesian Chicken with Crisp Vegetables

Polynesian Chicken with Crisp Vegetables

Enjoy the tropical flavors of Polynesian Chicken with Crisp Vegetables, a delicious and easy meal for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: Polynesian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Batter
  • 1 lb Boneless skinless chicken breast marinate for extra juiciness
  • 1 cup All-purpose flour base for the batter
  • 1 tsp Baking powder adds lightness
  • 1 tsp Paprika adds smokiness and color
  • 1/2 tsp Turmeric packed with health benefits
  • 1 tsp Salt enhances natural flavors
  • 1/2 tsp White pepper adds mild heat
  • 1 tsp Onion powder infuses savory depth
  • 1 tsp Garlic powder adds aroma and umami
  • 1 cup Cold club soda or beer for light and crunchy batter
Stir-Fry
  • 2 tbsp Canola oil for frying
  • 2 cloves Garlic (minced) for flavor
  • 1 cup Button or cremini mushrooms (sliced) for texture
  • 1 cup Bamboo shoots (julienned) for crunch
  • 1 each Red bell pepper (julienned) for color
  • 2 cups Shredded Napa cabbage
  • 1 cup Snow peas for freshness
Sauces
  • 2 tbsp Shaoxing wine adds depth
  • 3 tbsp Soy sauce for umami
  • 1 tbsp Dark soy sauce for richness
  • 2 tbsp Oyster sauce adds sweetness
  • 1 tbsp Sugar balances flavors
  • 1 tbsp Sesame oil for nutty aroma
  • 1/2 tsp Freshly ground white pepper for warmth
Finishing Touch
  • 1 cup Hot chicken stock or water for sauce base
  • 1 tbsp Cornstarch (mixed with water) for thickening

Equipment

  • deep frying pan
  • large skillet
  • mixing bowl

Method
 

How to Make
  1. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, paprika, turmeric, salt, white pepper, onion powder, and garlic powder.
  2. Mix Batter: Gradually stir in the cold club soda (or beer) into the dry mixture until smooth.
  3. Heat Oil: In a deep frying pan, heat canola oil over medium-high heat until shimmering.
  4. Fry Chicken: Dip chicken breasts into the batter and fry until golden brown, about 6-8 minutes per side.
  5. Sauté Garlic: In a large skillet, add minced garlic and sauté until fragrant.
  6. Add Veggies: Toss in mushrooms, bamboo shoots, and red bell pepper, stir-frying for 3-4 minutes.
  7. Combine Cabbage and Peas: Add Napa cabbage, snow peas, Shaoxing wine, soy sauce, dark soy sauce, sugar, sesame oil, and oyster sauce.
  8. Simmer: Pour in hot chicken stock or water and bring to a gentle simmer.
  9. Thicken Sauce: Mix cornstarch with water and stir into the pan until the sauce thickens.
  10. Serve Up: Plate the stir-fried vegetables alongside the crispy chicken.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 80mgCalcium: 60mgIron: 3mg

Notes

Optional: Garnish with sesame seeds for an extra touch of crunch and flavor.

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