Big Plate Chicken
Tags: Asian Chicken Chinese Dinner Pasta
Yield: 4
- 3-4 boneless, skinless chicken thighs (cut into bite-sized chunks)
- 1 Tbsp Chinese cooking wine
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/2 onion (cut into petals)
- 1/2 red bell pepper (cut into diamond-shaped chunks)
- 1/2 green bell pepper (cut into diamond-shaped chunks)
- 4 medium potatoes (cut into chunks)
- 1 carrot (thinly sliced)
- 1 tsp Sichuan peppercorns
- 1 tsp ground cumin
- 1 tsp Chinese five spice powder
- 1/2 tsp ground coriander
- 1 tsp ground ginger
- 2 Tbsp cooking oil
- 5 cloves crushed garlic
- 2 Tbsp Pixian Doubanjiang (fermented chili and bean paste -- can substitute gouchujang)
- 1 Tbsp soy sauce
- 2 Tbsp Zhenjiang vinegar
- 3 Tbsp ketchup
- 1 tbsp fish sauce
- 1 tbsp Maggi seasoning
- 1 cup chicken broth
- 8 oz dry wide, flat noodles
- Salt (for pasta water)
- Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients. Bring a large pot to a boil, salt the water and prepare noodles according to package directions.
- Heat oil in a large saute pan or wok over high heat. Add garlic and allow to cook for about a minute, but don't allow to burn.
- Add the spices and the marinated chicken. Stir-fry the chicken until it is partially cooked.
- Add the vegetables, chili paste, soy sauce, vinegar, ketchup, fish sauce, Maggi seasoning, and chicken broth. Reduce heat to medium, cover, and let simmer for 20 minutes.
