Pollo salteado al pimentón

Ingredientes

• 500 g Chicken Thigh Boneless (bite-sized)
• 1 Red Paprika (cut in 1-inch length)
• 1 Yellow Paprika (cut in 1-inch length)
• 1 Onion (cut in 1-inch length)
• 3 clove Garlic (finely chopped)
• 1/2 inch Ginger (finely chopped)
• 1 tsp Chicken Stock Powder
• 1/8 cup Green Onion (chopped)
• 3 tbsp Cooking Oil
• Salt and Pepper (to taste)
• 1 tbsp Worcestershire Sauce
• 1/4 cup Ketchup
• 2 tbsp Chili Sauce
• 1/8 cup Soy Sauce
• 1/4 cup Chili Thai Sauce
• 1 tbsp Oyster Sauce
• 100 ml Water
• 1 tbsp Cornstarch

Preparación

1. 1

   Marinade the chicken with salt and pepper for at least 15 minutes.

2. 2

   Mix all the sauce ingredients in a bowl.

3. 3

   Heat 2 tbsp oil over medium heat in a large skillet. Add chicken and cook for 5 minutes until cooked and golden brown. Remove from the skillet.

4. 4

   Heat 1 tbsp oil over medium heat in a large skillet. Add garlic and ginger and cook for 2 minutes.

5. 5

   Add chopped onion and cook for 1 minute then add red and yellow paprika. Stir to combine and let it cook for about 2 minutes.

6. 6

   Then add the sauce and stir to combine. If needed, add 50ml water.

7. 7

   Add cooked chicken and stir. Add a pinch of pepper. Then add salt to your taste (optional, if necessary).

8. 8

   Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.

9. 9

   Add green onions. Toss for 30 seconds.

10. 10

    Transfer to a serving dish. Serve with warm rice.

11. 11

    Enjoy!