Want a delicious and easy dinner recipe in a pinch? We have just the thing. Now, we're not going to lie the title of this dish is misleading. It's not actually "Chinese" at all. But don't worry, it's still unbelievably tasty!
In fact, when you add our chicken strips with "Chinese" sauce to your meal plan tonight, you'll be getting a healthy dinner option that is loaded with vitamins and nutrients like vitamin A and iron -- not to mention it's super easy too! All the ingredients are commonly found in most kitchens; we bet you already have them itching around somewhere close by (or underfoot). You can whip these up quick without sacrificing any flavor.
Be sure to try these "Chinese" chicken strips with our recipe for "Crispy Onion Rings" too. It's a delicious side dish for your family or friends to enjoy!
Ingredients
1 egg white
½ cup flour (wheat - free if desired)
¼ teaspoon paprika, onion powder, garlic powder, black pepper and salt to taste. Or any other seasonings you would like. Try cinnamon or cayenne pepper.
4 chicken breasts - cut into strips (1" by 2" long) about one inch thick each strip. Try marinating for 30 minutes before cooking with seasoning of choice. Then grill on stovetop for about 4 minutes on each side before adding the sauce ingredients below making sure the inside is cooked through completely before removing from heat.
1 ½ cups of low sodium vegetable or chicken broth
2 tablespoons of soy sauce (try subbing with coconut aminos)
1 tablespoon of arrowroot starch (or cornstarch) mixed with 2 tablespoons water. This will thicken the sauce. (If you prefer it more runny, adjust the thickness to your liking by adding more broth or water.)
For an even healthier version, try using ground chicken instead, and swapping out the arrowroot with black bean sauce powder.
Directions
First rinse off all of the vegetable pieces in cold water. Remove any excess fat from the chicken pieces before you start to cook them.
After that, boil the chicken pieces in a saucepan or pan on medium-high heat for about 15 minutes or until both sides are browned. I used only 1 tablespoon of cooking oil to cook my chicken pieces so they do not get too oily. But if you prefer the chicken will be less oily, then I suggest that you use less oil when cooking it. If your chicken is frozen, then you should let it defrost before cooking it so it will have more flavor through out the entire cooking process.
When the chicken has finished cooking, strain the chicken pieces in a colander. This step is optional but you can still do this if you want to get rid of excess excess fats.
Once your chicken pieces are done, move on to the vegetables. Add the vegetable to a skillet along with 1 tablespoon of cooking oil and brown both sides of them using medium-high heat. This process should take about 10 minutes or so depending on what other ingredients are being cooked at that time.
When your vegetables are done cooking, strain them in a colander just like you did with your chicken pieces.
