I adore Chinese, Asian fusion and anything that has a touch of the Orient. However, deep-fried never makes it onto my hit parade which is why I created this recipe. It combines all my favorite flavors, it doesn’t compromise in the least on taste and the best part is that the chicken is not dredged in batter and bloated with oil. This is one of my go to recipes as I use this sauce over just about everything. Shrimp, quinoa, stir-fries, wontons and of course chicken.
Cut chicken breasts into bite size pieces.
- 1 egg white slightly beaten
- 4-6 Tablespoons oil
Heat oil in a large pan. Season chicken with salt and pepper and dip into egg white. Do not over cook the chicken as it will dry out and become tough. Thighs never have this problem. Also, don’t over crowd the pan – you don’t want poached chicken. Saute until golden brown. Drain on paper towels.
- 2 Tablespoons Thai sweet chili sauce
- 3 Tablespoons East West ginger teriyaki sauce (available from the manufacturers or Amazon. It’s also a great marinade for steaks)
- dash of Sriracha hot chili sauce
- 1 Tablespoon soy sauce
- juice and zest of 1 lemon
Heat all the ingredients together until slightly thickened. Add the chicken or shrimp and toss until well coated. Place on platter and scatter with chopped scallions. Roughly chopped peanuts or cashews make it even better. Serve with rice or quinoa.