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How-to Cook Spicy Grilled Chicken with Plum Sauce over Rice

 

We love to eat around here, and we love to eat really yummy home-cooked meals! Our kids have even been heard to say, “Ew, McDonald’s???” lol. They have come to appreciate the wonderful food that my husband makes for all of us. He not only makes good food, using clean and fresh ingredients whenever possible, he also makes our food totally personalized to our tastes! Over the years, I stopped wanting to eat out anywhere. To be able to eat anywhere that I can have food like I have at home, I would have to spend a fortune to feed all of us!

And of course, with so many kids, other customers in any restaurant would groan seeing us coming in haha. We’re so much better off eating our yummies at home.

Much to my hubby’s chagrin, it has taken me a few years to decide I’m okay with eating Chinese food. I do like Thai food, but Chinese food has always seemed a bit mushy in terms of flavors. The flavors all seem to kind of meld together, rather than stay individual and crisp. And I am just not a fan of that style.

But he makes Chinese in a crisper, more colorful and distinct style. That I just loooooooove! I asked him to share with you here one of the favorite Chinese meals we have, adapted to my tastes. The chicken he prepared for this recipe was cooked on the grill, using Mesquite lump charcoal and wood.

This recipe makes an authentic, Chinese takeout-flavored style meal. You can use any cooked chicken, just make it how you love it and go from there.

Print Recipe
Spicy Grilled Chicken with Plum Sauce
Course Main Dish
Cuisine Chinese
Prep Time 10 Minutes
Cook Time 10 Minutes, using pre-cooked chicken and rice.
Servings
People
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 10 Minutes
Cook Time 10 Minutes, using pre-cooked chicken and rice.
Servings
People
Ingredients
Instructions
  1. In a small bowl, combine plum sauce, chicken broth, and oyster sauce. Stir with fingers until everything is incorporated. Carefully pour in about 1 tsp sesame oil.
  2. Preheat a steel or iron skillet on medium-low to medium heat.
  3. In the preheated skillet, add coconut oil, enough to cover bottom of the pan. Add garlic and drizzle about 2 tsp sesame oil into the pan. Add peppers. Quickly give it a stir around.
  4. Add sliced chicken. Turn the heat to high. Keep it moving.
  5. When coated with all of the oil and garlic, slowly pour in the sauce from the small bowl while stirring. Enough to coat the chicken, not to cover it.
  6. Add warm water to corn starch until it has the consistency of milk. Stir with finger and then pour into pan while stirring, until it thickens enough to just coat or cling to the chicken.
  7. Pour over plate of steam rice and serve. Serves 4-6.
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