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) chunks
- Pinch (0.5 mL)each salt and black pepper
- 1/2 cup (125 mL)cornstarch
- 5 tbsp (75 mL)vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced peeled fresh ginger
- 1 cup (250 mL) PC® Tomato Ketchup
- 1 tbsp (15 mL) chili paste
- 2 green onions, thinly sliced
How to make
- Step 1
Toss chicken with salt and pepper in large bowl. Add cornstarch; toss to coat.
- Step 2
Heat 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 3
Wipe 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 4
Add chicken; cook, stirring to coat, 1 to 2 minutes. Sprinkle with green onions. Serve over rice or noodles.
