Discover your next favourite chicken recipe. From comforting classics to roasted chicken, RecipeShare App has got you covered!

Chicken


## A Taste of the East: What is Chinese Style Chicken Fried Rice?

Chinese Style Chicken Fried Rice, a dish as diverse as it is delicious, combines the delicate balance of flavors that China is renowned for. A sizzling medley of tender chicken, vibrant vegetables, and golden-fried rice, this comforting meal is a staple of Chinese cuisine. Not only is it a tasty way to repurpose leftover rice, but it also perfectly encapsulates the concept of 'waste not, want not'.

## Gathering Your Ingredients

For our delectable fried rice, you'll need:

- 150g chicken breast, cut into bite-sized pieces
- 1 tsp cornstarch
- 1 tsp soy sauce
- pinch of baking soda
- 2 eggs
- 1 tbsp minced garlic,
- 1 onion, chopped (approx. 150g)
- 1/3 cup green beans (approx. 60g)
- 1/2 cup cubed carrots (approx. 65g)
- 1/2 bunch green onions, separated between the white and green parts (approx. 50g)
- 300g day-old rice, broken apart
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- salt and pepper to taste

These everyday items can be found in local groceries, but if not, we have some handy substitutes in the wings!

## Ingredient Substitutes

If you're missing a few items from the pantry, here are some easy swaps:

- Chicken: tofu or shrimps can be a delightful alternative.
- Soy sauce: Tamari or coconut aminos are suitable gluten-free options.
- Green onions: regular onions or chives can fit the bill.
- Feel free to use any other vegetables you may have leftover. This dish is best served with a variety of colors and flavours.
- If serving as a side, you can omit the chicken.

## Let's Get Cooking!

### Marination

1. Marinate the chicken in the cornstarch, soy sauce, and baking soda. This not only tenderizes the chicken but also infuses it with a savory tang.

### Stir-fry

1. In a wok or large frying pan, heat 1 tbsp cooking oil. Scramble the two eggs and set aside.
2. Saute the chicken in another tablespoon of cooking oil, then set aside.
3. Add 1 tbsp cooking oil to the same pan and saute the garlic, onion, green beans, and carrots for 1-2 minutes. The vegetables should be vibrant and slightly tender.
4. Return the chicken pieces to the pan and give it a good stir. Set aside.

### Rice

1. In the same pan, heat 2 tbsp vegetable oil, stir fry the rice for 2-3 minutes until it's piping hot and glistening.
2. Season the rice with the light and dark soy sauces. Stir to ensure the rice grains are evenly coated.
3. Return the scrambled egg, chicken, and vegetables to the pan. Stir until all the ingredients are thoroughly combined and heated through.
4. Serve your Chinese Style Chicken Fried Rice garnished with the green parts of the spring onions. Their fresh, crisp flavor is the perfect counterpoint to the savory, aromatic fried rice.

## What to Serve with Chinese Style Chicken Fried Rice

Chinese Style Chicken Fried Rice is a versatile dish that pairs well with a variety of sides. Consider serving it with a simple stir-fried bok choy or a spicy Szechuan tofu. For a complete feast, you could add some hot and sour soup, and finish with a light and refreshing mango pudding for dessert.

## Breaking Down the Nutrition

Given the ingredients listed, this recipe yields around four servings of about 200g each. Here's the nutritional breakdown per serving:

- Calories: 327kcal
- Carbohydrates: 41g
- Protein: 15g
- Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 79mg
- Sodium: 735mg
- Potassium: 265mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 110IU
- Vitamin C: 4.5mg
- Calcium: 30mg
- Iron: 0.9mg

These values are approximations and can vary based on cooking methods and brand of ingredients used.

## Hone Your Craft: Tips and Tricks

To elevate your Chinese Style Chicken Fried Rice, consider these tips:

- Use day-old rice: Freshly cooked rice can be sticky and result in a mushy dish. Using leftover, refrigerated rice ensures individual, non-sticky grains.
- Preheat your pan or wok: Ensuring your pan is properly heated before adding your ingredients can prevent them from sticking and helps achieve that slightly crispy texture that's classic in fried rice.
- Cook in batches: Overcrowding the pan can make the temperature drop and cause the ingredients to stew instead of stir-fry. Cooking in batches ensures each component gets the high heat it needs.
- If using chicken breasts, ensure to marinate the chicken pieces for at least 30 minutes or even overnight in the fridge. This ensures you will get flavour through the meat.
- This recipe is best if using leftover rice from the previous day. These type of rice is slightly drier than freshly cooked rice and is perfect for ensuring the rice pieces come apart and don't stick to each other.
- Use as much leftover vegetables you have. This works best with fresh vegetables rather than frozen ones. If using frozen vegetables, you may have to fry frozen vegetables a bit longer.
- Adjust the salt quantity to your liking. The dark soy sauce only provides color and not much saltiness. Season the dish just before finishing up on the wok.
- Use as much garlic and onions as you like.

## Unraveling the Mysteries: FAQs

### Can I use brown rice instead of white rice?

Absolutely! Brown rice can add a nutty flavor and extra fiber to your dish. Just remember that it may take a bit longer to cook than white rice.

### What's the difference between light and dark soy sauce?

Light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and has a richer flavor. Using both gives the dish a balanced, complex taste.

### How can I make my fried rice less greasy?

Using less oil and a non-stick pan can help reduce the amount of grease. Also, ensuring your pan is hot enough can prevent the rice from absorbing too much oil.


This fried rice recipe has chicken, fragrant garlic, onions, peas, carrots and scrambled eggs. Best for leftover rice and can be eaten by itself.

Chinese Style Chicken Fried Rice


## A Glimpse into the World of Peri-Peri

Peri-Peri, also known as Piri-Piri or Pili-Pili, is a type of chili that originates from Africa. It's renowned for its fiery kick and is the heart and soul of the famous Peri-Peri Chicken.

While the traditional recipe calls for these African chilis, Chef RV brings his own twist to this classic, making it accessible for everyone.

## Ingredients for the Perfect Peri-Peri Chicken

### Meat

1 whole chicken (butterflied and converted to grams)

### Chicken Rub

2-3 teaspoons rock salt
2-3 teaspoons cayenne pepper
1 tablespoon fresh cracked black pepper
2 tablespoons calamansi juice
½ teaspoon dried thyme
¼ teaspoon cinnamon powder

### For Roasting

2 tablespoons minced garlic
2 tablespoons butter

### For the Sauce

1 tablespoon minced garlic
60 grams mayonnaise
1 tablespoon hot sauce
1 tablespoon tomato catsup
1 teaspoon white vinegar
2 tablespoons water
Juice of ½ lemon
Parsley leaves (to taste)
Salt and pepper (to taste)

## Crafting the Perfect Peri-Peri Chicken

1. Prepare your chicken by butterflying it or removing the spine. Discard any liquids that might have come out of the chicken.
2. Drizzle it with calamansi juice. If calamansi isn't available, lemon or lime juice works just as well.
3. Season the chicken with rock salt, cayenne pepper, and cracked black pepper. For those who prefer a milder flavor, you can reduce the amount of cayenne pepper.
4. Add dried thyme to the mix. If you have fresh thyme on hand, use two to three times the amount, as fresh herbs are milder in flavor.
5. Sprinkle some aromatic cinnamon powder.
6. Place the minced garlic beneath the chicken to prevent it from burning during roasting. Burnt garlic can introduce a bitter taste.
7. Spread the remaining marinade over the chicken and top it off with butter. Cover with aluminum foil to prevent the skin from burning too much.
8. Roast the chicken in a preheated oven at 400° Fahrenheit or 190° Celsius for about 45 to 55 minutes. The skin should turn a beautiful golden brown and crisp up nicely.
9. After roasting, let the chicken rest with the aluminum foil for around 30 minutes to an hour before carving.

### Preparing the Sauce:

1.  Combine water, tomato ketchup, mayonnaise, minced garlic, and hot sauce in a blender. Adjust the hot sauce according to your preference.
2.  Add the juice of half a lemon and a teaspoon of vinegar.
3.  Toss in some parsley leaves and blend until smooth.

## What to Pair with Your Peri-Peri Chicken

Peri-Peri Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

- Grilled vegetables
- Fresh salads with a tangy dressing
- Creamy mashed potatoes
- Crispy potato wedges

## Nutritional Information

Given the ingredients provided, here's a rough estimate of the nutritional content per serving (assuming 200 grams per serving):

- Calories: 239
- Carbohydrate Content: 1g
- Cholesterol Content: 85mg
- Fat Content: 14g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 590mg
- Sugar Content: 0g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note: The above values are estimates and may vary based on preparation methods. This should not be used for any medical requirements.

## Tips and Tricks for the Best Outcome

- Marinating the chicken overnight in the regrigerator ensures the flavors penetrate deeply, resulting in a more flavorful dish.
- Placing garlic beneath the chicken prevents it from burning and turning bitter.
- Adjust the spiciness of the sauce to your liking. Remember, it's all about balance!

## Ingredient Substitutes

If you're unable to find some of the ingredients listed, here are some substitutes:

- Calamansi Juice: You can use lemon or lime juice.
- Cayenne Pepper: Red chili powder or paprika can be used, though the flavor might slightly differ.

## Frequently Asked Questions

### Why is it called Peri-Peri Chicken?

Peri-Peri refers to the African bird's eye chili, which is a key ingredient in the traditional recipe. The name itself is derived from the Swahili word for 'pepper pepper'.

### Can I grill the chicken instead of roasting?

Absolutely! Grilling imparts a smoky flavor that complements the spicy marinade beautifully.

### How can I store leftover sauce?

Store any leftover sauce in an airtight container in the refrigerator. It should stay fresh for up to a week.


Dive into Chef RV's take on the classic Peri-Peri Chicken, a tantalizing dish that brings together spicy, tangy, and aromatic flavors. Discover the secrets behind this mouthwatering recipe!

Chef RV Peri-Peri Chicken and Sauce


## A Stir-Fry to Remember: Kung Pao Chicken

We're setting sail on a culinary journey, and our destination is the heart of China. Our dish of the day? The delicious Kung Pao Chicken, known for its tantalizing balance of spicy, sweet, and sour flavors. The best part is, it's easier to prepare than you might think!

## The Roots of Kung Pao Chicken

Named after a Qing Dynasty official, Kung Pao Chicken (宫保鸡丁) is a Sichuan classic that has taken the global culinary stage by storm. This dish, with its captivating blend of taste and texture, effortlessly bridges the gap between authenticity and accessibility.

## Ingredients Unearthed

For this dish, you'll need:

## For the Meat

- 400g chicken breast, bite-sized pieces

### For the Marinade

- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch (for marination)

### For the Sauce

- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce)
- 1½ tablespoon Shaoxing wine
- 1½ tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce

### For the Stir-Fry

- 3 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1/2 teaspoon red chilli flakes (to taste)
- 1/2 teaspoon crushed Szechuan peppercorns (to taste)
- 2 bell peppers, sliced
- 1/2 bunch green onions

### Garnish

- 1/4 cup unsalted peanuts, roasted (approx. 36 grams)
- 1 teaspoon sesame oil

## Method

1. Marinate the chicken with light soy sauce and cornstarch. Let the flavors infuse while you prepare the rest of the ingredients.
2. To make the sauce, mix together the sugar, cornstarch, Shaoxing wine, vinegar, soy sauce, and dark soy sauce in a bowl.
3. In a wok or a large pan, stir-fry the marinated chicken in cooking oil until cooked. Set it aside for the grand reunion later.
4. In the same pan, with a dash of oil, stir-fry ginger, garlic, chilli flakes, and Szechuan peppercorns.
5. Toss in the bell peppers and green onions, stir-frying until they're slightly tender.
6. Add the sauce to the wok and continue stirring until it thickens.
7. Finally, add back the chicken in the wok as well as the peanuts and toss everything together. Add a drizzle of sesame oil, and your Kung Pao Chicken is ready!

## Tips and Tricks to Master Kung Pao Chicken

- Adjust the heat according to your preference by moderating the amount of Szechuan peppercorns and chilli flakes.
- Marinate the chicken for at least 30 minutes for the flavours to seep in.
- Ensure the wok is hot before adding ingredients. A hot wok seals in the flavors.

## Ingredient Substitutions

- Can't find Shaoxing wine? Dry sherry is a good alternative.
- Swap Szechuan peppercorns with regular black peppercorns for a less numbing heat.

## Nutritional Information

Each serving of this recipe (approximately 200g) contains:

- Calories: 565 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 85mg
- Fat Content: 30g
- Protein Content: 40g
- Saturated Fat Content: 7g
- Sodium Content: 900mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20g

Please note that this is an estimated nutritional breakdown and actual figures may vary.

## Perfect Pairings for Kung Pao Chicken

Kung Pao Chicken is versatile when it comes to pairings. Enjoy it with steamed jasmine rice or brown rice for a classic experience. If you're in a noodle mood, Chow Mein or Lo Mein could be your go-to. For a low-carb option, consider pairing this dish with cauliflower rice or steamed veggies.

## Top Tips and Secrets for the Best Easy Kung Pao Chicken

- Marinade your chicken for at least 4 hours or even overnight. This ensure you have flavour throughout the chicken meat.
- When frying your chicken pieces, do not overcrowd them in the pan. Overcrowding lowers the temperature of the pan and prevents your chicken pieces from becoming crispy.
- When you add the chicken to the wok, spread them so all pieces have contact with the pan. Leave them to sear and fry for around 1 minute without touching them. This gives the chicken pieces some seared bits that gives a lot of flavour.
- Fry the chicken separately rather than with the vegetables. This allows you to control the cooking time for each set of ingredients and prevents them from being overcooked.
- Chop the Sichuan pepper corns rather than putting them in whole.
- Use as much ginger and garlic as you want!

## What is Kung Pao Chicken

Kung Pao Chicken is a spicy Sichuan dish that is made up of pieces of chicken, peanuts and vegetables.

The flavours are a balanced mix of sweet, salty and spicy.

The spiciness of the dish comes from the fact that it originated from the south-western Sichuan province of China.

## What are the Ingredient Substitutes for Easy Kung Pao Chicken?

- You can substitute firm tofu, pork stirps, beef strips or even shrimp for the chicken. Cook them separately to ensure they don't get overcooked.
- If you have Chinkiang or Chinese black vinegar, use this instead of plain vinegar. You can also use balsamic vinegar instead.
- If you have Arbor chillies and can take the heat, add them instead of the chilli flakes.
- If you don't have Shaoxing wine, you can use dry sherry, or Mirin. If using Mirin, reduce the amount of sugar you're adding since Mirin is already sweet.
- Instead of red bell peppers, you can use your favourite vegetables likes carrots, broccoli or even celery sticks.

## What Can I Serve with Easy Kung Pao Chicken?

- Traditionally, you can serve this dish with white rice.
- You can also serve this dish with stir fried rice, or its variations like garlic fried rice or egg fried rice.
- Some people would love to have this with some fried egg.
- Some boiled vegetables like broccoli, Bok Choy, carrots and mushrooms will be a good side dish for this.

## FAQs

### What makes Kung Pao Chicken unique?

Kung Pao Chicken's unique feature is its combination of flavors - sweet, sour, and spicy - and the "numbing" sensation provided by the Szechuan peppercorns.

### Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or a medley of your favorite veggies for a vegetarian version of Kung Pao.

### What can I use if I don't have Szechuan peppercorns?

Regular black peppercorns or a combination of black peppercorns and coriander seeds can be used as an alternative.

### Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and prepare the sauce in advance. However, stir-frying is best done right before serving to maintain the dish's texture and freshness.

### What if I don't have Shaoxing wine?

Dry sherry or even dry white wine can be used as a substitute for Shaoxing wine in this recipe.


This Kung Pao chicken recipe is easy to prepare and does not use much specialty ingredients. Stir fry the chicken and vegetables in a wok to save some time.

Easy Kung Pao Chicken


## The Unbeatable Korean Gochujang Chicken Wings

If you're craving a fiery twist to your regular chicken wings, then say hello to the Korean Gochujang Chicken Wings!

This dish cleverly combines the heat of Korean chili paste and pepper flakes with the subtle sweetness of honey and mirin, promising a delightful culinary adventure.

So, what's the secret sauce behind the magic of these wings? It's Gochujang - a Korean chili paste that's a mix of spicy, sweet, and umami flavors, and an absolute game-changer in the kitchen.

## Ingredients

- 500 grams of chicken wings
- Salt and pepper, to taste
- 2 tbsp Korean chili paste (Gochujang)
- 1 tbsp Korean chili pepper flakes (Gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 4 tbsp mirin
- 2 tbsp honey
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 1 tsp garlic, minced

## Crafting the Gochujang Wings

1. Mix all the ingredients together to form the marinade.
2. Sprinkle the chicken wings with a dash of salt and pepper. For even cooking, punch holes into the thickest parts of the wings.
3. Immerse the chicken wings in the marinade, ensuring they're well-coated. Let them sit in the fridge for at least 4 hours or even overnight to fully absorb the flavors.
4. Bake the marinated wings, covered in foil, in the oven at 180 C or 350 F for about 30 minutes. The foil will protect the wings from burning.
5. Garnish your dish with green onions, sesame seeds, and lemon wedges. Dig in and enjoy!

## Sneaky Substitutes

Can't find all the ingredients? Don't sweat it! You can replace the Korean chili paste with a mix of red pepper flakes, soy sauce, and a touch of sugar. And if you can't find mirin, a splash of white wine or rice vinegar will do the trick. Remember, cooking is all about improvising!

## A Nutritious Bite

Given the serving size of 100 grams each serving has around:

- Calories: 290
- Carbohydrate Content: 10g
- Cholesterol Content: 85mg
- Fat Content: 20g
- Protein Content: 18g
- Saturated Fat Content: 5g
- Sodium Content: 400mg
- Sugar Content: 7g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 12g

## The Perfect Pairings

Complement your Gochujang Chicken Wings with a side of cool cucumber salad or crunchy kimchi slaw. Trust us, it's a match made in heaven!

## Insider's Tips for Your Wings

- Want the wings to absorb more flavor? Let them marinate overnight. The longer, the better!
- You can marinate the wings on a covered bowl and leave inside you fridge. Never leave raw chicken outside to avoid the risk of bacteria.
- For extra crunch, try double frying your wings. Just be careful not to burn them.
- If you like it extra spicy, add more Gochujang or Gochugaru. But beware, it's not for the faint-hearted!
- If you have chicken wing portions that are a bit chunky and thick in the middle, poke some holes in them using a fork to try and open the space up to help it cook faster.
- If you want to store the chicken wings in the freezer for future use, you can put the chicken wings in a re-sealable container with the marinate. On the day of cooking, defrost the chicken wings in your fridge for 10-12 hours or until the pieces come apart.
- To prevent the chicken wings from burning, cover the baking dish with aluminum foil. Also, set the heat to no more than 180C or 350F.
- Be sure to check the chicken wings for doneness before eating. The center should not have any red juices or meat that looks reddish.
- Serve with some lemon or lime to help cut the fattiness of the dish.

## What Can You Serve With Gochujang Chicken Wings?

I'll be happy to eat these by themselves as a hearty snack, but these go well with the following:

- white rice
- garlic fried rice
- egg fried rice
- pickled vegetables
- Kimchi
- steamed, boiled or stir-fried vegetables like broccoli, mushrooms, etc.

## What is Gochujang?

Gochujang is a chili paste popular in Korea that is made up of Korean chili peppers.

Gochujang has a deep red colour with a very savoury, slightly sweet, smoky and slightly chili taste. This flavour is usually what Korean cuisine is associated with.

Gochujang is ready to use and does not need to be cooked before eaten. Gochujang sauce can actually be mixed with rice and egg for a very quick hearty snack.

There are different levels of spiciness for Gochujang. Be sure to get the one that is appropriate for you.

## What are the Ingredient Substitutes for this Recipe?

If you don't have Gochujang, you can make the same chicken wings recipe with the following substitutes:

- Substitute Sriracha sauce or other thick chili sauce for Gochujang.
- Substitute paprika powder for the Gochugaru
- Instead of Mirin, you can use 4 tbsp of rice vinegar plus 2 tsp of sugar. You can reduce the honey content to your taste.
- Instead of Chicken wings, you can use this marinade for chicken breast, pork pieces or even beef stir fry. Be sure to cut your meat into roughly the same size so they cook at the same time.
- If you don't have garlic powder, you can simply increase the amount of chopped garlic as you want. The more garlic, the better!
- If you have some Hoisin sauce, you can replace honey and/or Oyster suace with this.

Of course, with all these substitutes, you might lose the original flavour of the dish, but you might also happen to invent one of your new favourite recipe!

## FAQ

### Is it necessary to marinate the wings overnight?

While not necessary, marinating the wings overnight helps them absorb more flavor, resulting in a tastier dish.

### Can I use chicken thighs instead of wings?

Absolutely! You can use any part of the chicken. Just adjust the cooking time accordingly.

### How spicy are Gochujang Chicken Wings?

The level of spice in Gochujang Chicken Wings can be adjusted to taste. If you prefer a milder flavor, reduce the amount of Gochujang and Gochugaru.

### Can I grill the wings instead of baking them?

Yes, grilling the wings can add a smoky flavor that pairs well with the spicy-sweet marinade. Just be sure to turn them frequently to prevent burning.

### Can I make the dish vegetarian?

Yes, you can use tofu or cauliflower as a chicken substitute to make a vegetarian version of Gochujang Wings.

### What is the origin of Gochujang?

Gochujang is a traditional Korean ingredient that has been used for centuries. It's made from chili pepper flakes, glutinous rice, fermented soybeans, and salt.


Add some bold, sweet and spicy flavour to your chicken wings with this Gochujang Chicken Wings recipe. <arinate the wings, bake in the oven, then enjoy!

Gochujang Chicken Wings


## A Flavorful Dance of Ingredients: Singapore Noodles Chicken Stir Fry

What could be more exciting than diving into the vibrant world of Asian cuisine with a recipe that combines the goodness of chicken, the tang of sauces, and the crunch of fresh veggies? The Singapore Noodles Chicken Stir Fry is more than just a dish; it's a journey of flavors.

## The Stars of the Show: Ingredients

For this Southeast Asian delight, you'll need:

### Chicken

- 100 grams of chicken breast, sliced into bite-sized pieces

### Marinade

- 2 teaspoons of soy sauce
- 1 teaspoon of sesame oil

### Noodles

- 200 grams of dried vermicelli noodles

### Sauce

- 1 teaspoon of curry powder
- A pinch of chili powder to taste
- 2 tablespoons of soy sauce
- 1 teaspoon of dark soy sauce
- 2 teaspoons of sesame oil

JojoM's note: double the quantity for a more saucy noodle dish!

### Stir-Fry

- 3 tablespoons of cooking oil
- 1 egg
- 1 teaspoon of minced garlic
- 1 teaspoon of ginger
- 1 onion
- 1 red bell pepper
- 100 grams of bean sprouts

### Garnish

- A bunch of spring onions

## Method

1. Marinate the chicken pieces in the soy sauce and sesame oil for at least 30 minutes or even overnight.
2. Stir fry the marinated chicken in 1 tablespoon of cooking oil. Once cooked, set it aside.
3. Cook the vermicelli noodles as per the package instructions. Remember to undercook them slightly as we'll be giving them a final dance in the wok.
4. Make the sauce. While the noodles are cooking, combine together the curry powder, chili powder, soy sauce, dark soy sauce, and sesame oil.
5. Fry the egg. As it starts to cook, gently break it apart and move it to the side of the pan. Set aside.
6. Stir fry the onions, white part of the spring onions, garlic, and ginger.
7. Toss in the bell pepper and cook until tender and fragrant.
8. Add the bean sprouts towards the end.
9. With all our veggies tender, it's time to bring back our chicken and noodles, and pour in the sauce. Give it a good stir, making sure all the ingredients mingle well.
10. Serve with a garnish of the green parts of the spring onion.

## The Perfect Pair: Side Dishes

This dish pairs beautifully with a light cucumber salad or some steamed dim sum. Their mild flavors complement the robustness of the stir fry.

## Ingredient Substitution Ideas

- Instead of noodles, serve with boiled white rice. I actually prefer this combination as the noodle combination tends towards the dry side, unless you make some adjustments, like doubling the sauce or adding some noodle water to the sauce to loosen it up.
- If you have garam masala, use this instead of curry powder.

## Nutritional Value: What's in a Serving?

This recipe yields 4 servings, with each serving weighing around 200 grams, and contains roughly the following:

- Calories: 402 kcal
- Carbohydrates: 38g
- Cholesterol: 145mg
- Fat: 21g
- Protein: 16g
- Saturated Fat: 13g
- Sodium: 866mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

(Note: The nutritional information provided is estimated and can vary based on several factors, including product types and preparation method.)

## The Inside Scoop: Tips and Tricks

- For a vegetarian version, replace the chicken with tofu or tempeh.
- To ensure your veggies stay crunchy, add them towards the end of the cooking process.
- For a spicier kick, you can add some red pepper flakes to your sauce.
- Marinate the chicken pieces at least 4 hours or even overnight. This ensure you will have flavourful chicken meat.
- Cut the chicken pieces in roughly the same size so they will cook at the same time. This ensure you don't have any overcooked or undercooked pieces.
- Cut your vegetables in roughly the same size so they also cook at the same time.
- Cook the chicken separately from the vegetables. This allows you to control the cooking time for each of the ingredient.
- Chop and prepare your vegetables and cooking sauce before hand so you can concentrate on cooking.
- Slightly undercook your noodles since we will finish it off in the wok. You can cook the noodles in hot water rather than boiling water.
- If you have a small wok or pan, it's better to cook the ingredients in batches rather than all in one go. This ensure that the pan temperature does not drop too much during the cooking process.
- When cooking the vegetables, cook the hard vegetables first like bell pepper and carrots. Finish off with leafy vegetables and beansprouts as they cook really quickly.
- When using beansprouts, it's best not to store the dish overnight. The beansprouts are very high in moisture content and will lead to a soggy dish when stored.

## What are the Ingredients of Singapore Noodles Stir Fry

- Singapore noodles is traditionally made with thin vermicelli noodles. This should easily be available from you nearest Asian grocery store. If you don't have vermicelli noodles, you are free to use any noodles you have.
- For the protein, we are using chicken pieces, however the traditional Singapore noodle recipe is made with prawns or shrimp. Feel free to substitute any protein you prefer like pork, beef or even firm tofu.
- For the vegetables, we are using some red bell pepper, green onions and beansprouts. Feel free to add any other vegetables you may have like broccoli, mushrooms and even bok choy. Just remember to cook the hardest vegetables first and finish off with the softest ones to prevent them from overcooking.

## Frequently Asked Questions

### Can I use another type of noodle?

Absolutely! Rice noodles or udon noodles would work well in this dish, though the texture and taste might slightly vary.

### How can I make my stir fry more flavorful?

Marinate your protein for a longer time, and don't skimp on the garlic and ginger. They add a whole lot of depth to the flavor profile.

### Can I freeze Singapore Noodles Chicken Stir Fry?

Yes, you can, but it's best enjoyed fresh. If you do need to freeze it, make sure it's in a tightly sealed container.

### Is this dish spicy?

The spice level depends on how much chili powder you add. Feel free to adjust to your liking.

### Can I add other vegetables to this dish?

Definitely! Snow peas, bok choy, or even thinly sliced carrots would make great additions.


Marinated Chicken breast pieces stir-fried and served with mixed vegetables, vermicelli noodles coated with a flavourful curry, soy and sesame sauce.

Singapore Noodles Chicken Stir Fry


<YouTube url="https://www.youtube.com/watch?v=r3bWhvtKFj0" />

## The Magic of Chinese Style Orange Chicken

There's something incredibly comforting about indulging in a plateful of Chinese-Takeaway Style Orange Chicken.

This mouthwatering dish has its roots deep in the heart of Chinese-American cuisine, and it's now relished worldwide for its bold fusion of tangy and sweet flavors.

Today, we're cooking up a storm with Aaron and Clair's Chinese Style Orange Chicken, an irresistible fusion of savory, sweet, and tangy that's a staple in Chinese-American restaurants.

This is adapted from [Aaron and Claire's recipe](https://aaronandclaire.com/orange-chicken-recipe/) to come up with the recipe. Watch their full YouTube video [here](https://www.youtube.com/watch?v=r3bWhvtKFj0).

## Ingredients

### For the chicken and marindate:

- 500g of boneless, skinless chicken breasts (or thighs)
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- Black pepper, to taste

### Sauteed Ingredients

- 4 cloves of garlic (approximately 12g)
- 12g of ginger
- 1 mild red chili (optional), for color
- 2 tbsp vegetable oil, plus more for frying

### Tangy Orange Chicken Sauce

- 50g sugar
- 60ml white vinegar
- 60ml fresh orange juice
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 60ml store-bought orange juice
- Slurry (1 tbsp cornstarch + 1 tbsp water)
- 1 tsp orange zest
- 1/2 tsp toasted sesame oil

JojoM's note: I personally just used half the quantity for the sauce. Use the original amount for a more saucy dish.

### Crispy Fried Chicken Mix

- 250g cake flour
- 128g potato starch (or cornstarch)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp white pepper (or black pepper)

### For the Garnish

- A generous pinch of toasted sesame seeds
- 1 bunch green onion (optional)

## Method

1. First, marinate the chicken. Combine the chicken breasts, garlic, ginger, soy sauce, Shaoxing wine, and a dash of black pepper in a bowl. Mix well and let the chicken marinate for at least 15 minutes.
2. Next, prepare the batter for the chicken. In a separate bowl, mix the cake flour, potato starch, and a pinch of salt. Once your chicken is marinated, toss it in this dry mixture until it is completely coated.
3. In a large frying pan or wok, heat up 2 tablespoons of vegetable oil over medium heat. Add the chicken pieces and fry them until they are golden brown and crispy. This should take about 4-5 minutes on each side. Once done, set them aside on a paper towel to drain the excess oil.
4. Now, let's prepare the orange sauce. In the same pan, add the garlic, ginger, red chili, and orange zest. Sauté these until fragrant. Then, add in the sugar, vinegar, fresh orange juice, soy sauce, oyster sauce, and store-bought orange juice. Stir everything together and bring it to a boil.
5. In a small bowl, make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Pour this slurry into the boiling sauce and stir until the sauce thickens.
6. Finally, return the crispy chicken to the pan. Toss everything together until the chicken is fully coated with the orange sauce. Turn off the heat, drizzle with sesame oil, and give it one final toss.
7. Serve your orange chicken garnished with sesame seeds and sliced green onions. Enjoy it with some steamed rice or noodles for a complete meal.

## The Perfect Pairings for Orange Chicken

Serve your Orange Chicken with a side of jasmine rice or noodles. The slight sweetness of the rice or the neutral taste of the noodles complements the tangy, savory notes of the Orange Chicken perfectly.

You can also consider a side of stir-fried vegetables or a crunchy salad to complete your meal.

## Top Tips and Secrets for the Perfect Orange Chicken

- When frying the chicken, do not over-crowd them. Giving them enough space in the pan allows the moisture to escape, leaving you with a crispy batter.
- Marinading the chicken breasts for at least 4 hours will ensure you will have tasty chicken meat. Cut the chicken up first before marinating so that more flesh will be exposed to the marinade.
- Chicken thighs will have more flavour than chicken breasts.
- Be sure your oil is hot at 350 F or 180 C. This will ensure you will have crispy batter.
- It's better to chop the chicken into bite-sized pieces to ensure they get cooked-through during frying.
- For an even more authentic dish, use rice vinegar Chinkiang Vinegar.
- Add orange marmalade to make this dish even more orangey.

## Alternative Ingredients for Orange Chicken

- Substitute oranges with lemons and you have lemon chicken! You will have to adjust the amount of sugar to balance the sourness.
- Chicken thigh meat will have a bit more flavour than chicken breasts. It is recommended to marinade the chicken meat before cooking.
- If you don't have corn flour, you can use flour instead to thicken the sauce. There will be some difference to the consistency, but it will still be as good!
- We did not use MSG but it's your choice!
- If fresh ginger is not available, use 1/4 teaspoon of dried ginger.
- In place of fresh garlic, 1/8 teaspoon of garlic powder can be used.
- For a less spicy version, skip the red chili flakes.
- If you can't find green onions, chopped chives or thinly sliced shallots can be used for garnish.

## FAQs

### What can I serve with Orange Chicken?

Chinese Style Orange Chicken pairs wonderfully with steamed rice, stir-fried vegetables, or a crunchy Asian-inspired salad.

### Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can be even juicier and more flavorful. Just make sure they're boneless and skinless.

### How can I make this dish gluten-free?

You can make this dish gluten-free by using gluten-free flour and soy sauce.

### Can I store leftover Orange Chicken?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat for best results.

### Can I use bottled orange juice instead of fresh?

Yes, you can use bottled orange juice. Just ensure it's 100% juice with no added sugar. However, fresh orange juice will give a brighter flavor.


Chinese Style Orange Chicken made of chicken breast chunks deep fried in thick batter and covered in a thickened sweet, sour and salty orange sauce. 

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