Are you tired of the same old boring chicken recipes? Looking to spice things up in the kitchen? Well, look no further! This Chicken Manchurian recipe is the perfect solution to your bland dinner woes.
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But first, let’s talk about the health benefits of this dish. Chicken is an excellent source of lean protein, which is essential for building and repairing muscle tissue. It also contains vitamins and minerals such as niacin, vitamin B6, and phosphorus. By using a stir-fry cooking method, we’re able to keep the dish low in fat while still providing a burst of flavor.
π₯ Ingredients
So, without further ado, let’s get into the recipe!
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp cumin powder
- Salt, to taste
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup canned diced tomatoes
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp cornstarch mixed with 1/4 cup of water
πͺ Instructions
Instructions:
- In a medium-sized bowl, mix together the flour, garlic powder, ginger powder, cumin powder, and salt.
- Add the chicken pieces to the bowl and coat well.
- In another bowl, whisk the egg and then add the coated chicken pieces, coating well.
- In a shallow dish, add the cornstarch and coat the chicken pieces well.
- In a large wok or frying pan, heat the oil over medium-high heat. Add the chicken pieces and cook until golden brown, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onion and bell peppers and cook until soft, about 3-4 minutes.
- Add the canned tomatoes, soy sauce, rice vinegar, and sugar to the pan and stir to combine.
- Return the chicken to the pan and pour the cornstarch mixture over the top, stirring to thicken the sauce, about 2 minutes.
- Serve over steamed rice and enjoy!
π Top tip
And there you have it, a delicious and healthy Chicken Manchurian recipe! The combination of tender chicken and juicy vegetables in a sweet and savory sauce is sure to please everyone at the dinner table. Not to mention, this recipe is quick and easy to prepare, making it a perfect weeknight dinner option.
But let’s not forget the best part, the leftovers! This dish tastes even better the next day, making it a perfect option for meal prep. Simply store in an airtight container in the refrigerator and enjoy it all week long.
So, what are you waiting for? Grab your apron and let’s get cooking! Your taste buds will thank you.
π Recipe
Chicken Manchurian
INGREDIENTS
- 1 lb boneless skinless chicken breast, cut into small pieces
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp cumin powder
- Salt to taste
- 1/4 cup cornstarch
- 1 egg beaten
- 1/4 cup vegetable oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 cup canned diced tomatoes
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp cornstarch mixed with 1/4 cup of water
INSTRUCTIONS
- In a medium-sized bowl, mix together the flour, garlic powder, ginger powder, cumin powder, and salt.
- Add the chicken pieces to the bowl and coat well.
- In another bowl, whisk the egg and then add the coated chicken pieces, coating well.
- In a shallow dish, add the cornstarch and coat the chicken pieces well.
- In a large wok or frying pan, heat the oil over medium-high heat. Add the chicken pieces and cook until golden brown, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onion and bell peppers and cook until soft, about 3-4 minutes.
- Add the canned tomatoes, soy sauce, rice vinegar, and sugar to the pan and stir to combine.
- Return the chicken to the pan and pour the cornstarch mixture over the top, stirring to thicken the sauce, about 2 minutes.
- Serve over steamed rice and enjoy!
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NUTRITION
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Pairing
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