02day FMJuice FMOn AirPC Cooking School: Spicy Stir-Fried Ketchup Chicken! SHARE ON: Celina Joseph, staff Wednesday, Aug. 19th, 2020 Looking to spice things up this week? We caught up with Lynda from Zehrs PC Cooking school located on 865 Ontario street in Stratford and she gives us a delicious recipe for Spicy Stir-Fried Ketchup Chicken!Here’s what you’ll need:1-1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunksPinch (0.5 mL)each salt and black pepper1/2 cup (125 mL)cornstarch5 tbsp (75 mL)vegetable oil2 cloves garlic, minced1 tbsp (15 mL) minced peeled fresh ginger1 cup (250 mL) PC® Tomato Ketchup1 tbsp (15 mL) chili paste2 green onions, thinly slicedHow to makeStep 1Toss chicken with salt and pepper in large bowl. Add cornstarch; toss to coat.Step 2Heat 2 tbsp oil in large nonstick skillet over medium-high heat. Shaking off excess cornstarch into bowl, add half of chicken to skillet (do not crowd). Cook, turning occasionally, until browned and no longer pink inside, 6 to 8 minutes. Transfer to plate. Wipe out skillet. Repeat with 2 tbsp oil and remaining chicken. Add chicken to plate.Step 3Wipe out skillet. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Stir in ketchup and chili paste. Cook, stirring occasionally, until thickened and darkened, 2 to 3 minutes.Step 4Add chicken; cook, stirring to coat, 1 to 2 minutes. Sprinkle with green onions. Serve over rice or noodles.