Xinjiang Big Plate Chicken
Total Time Prep: 40 min.
Makes: 4 servings
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Ingredients
- 500g chicken, cut into pieces
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili flakes (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon Sichuan peppercorns
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- Salt to taste
- Handful of cilantro leaves for garnish
Directions
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Heat vegetable oil in a large pan or wok.
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Saute onions, garlic, and ginger until fragrant.
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Add tomato paste, chili flakes, cumin seeds, coriander seeds, and Sichuan peppercorns. Stir-fry for a few minutes.
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Add chicken pieces and stir-fry until they start to brown.
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Toss in bell peppers and chopped tomatoes.
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Cook until chicken is fully cooked and the sauce has thickened.
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Season with salt and garnish with cilantro leaves.