If you’re looking to explore the delightful world of Japanese cuisine, tori nikujaga is a must-try dish that embodies both simplicity and rich flavors. This hearty stew combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth, making it a comforting and satisfying meal. Let’s dive into the origin, ingredients, and preparation of this delicious Japanese classic!

What is Tori Nikujaga (鶏肉じゃが )?

Tori nikujaga is a popular home cooked stew that embodies what Japanese comfort food is all about. Tori nikujaga, which means chicken (tori), meat (niku), and potatoes (jaga, which is short for jagaimo), is very similar to the original nikujaga (肉じゃが ). The only major difference is that the classic version uses thinly sliced meat (beef or pork) instead of chicken. It should also be noted that most, if not all, nikujaga and tori nikujaga in Japan include konnyaku noodles. I decided to make this recipe without it since it can be difficult to find konnyaku in the U.S.

Because of its heartwarming properties, this Japanese chicken and potato stew is often served in the colder months of the year, accompanied by a side of rice. Personally, it’s a nostalgic meal that takes me back to my childhood in Quebec. My Japanese mother liked to serve nikujaga on cold winter days to warm our bodies after spending a few hours playing in the snow.

The traditional version for nikujaga is believed to have first appeared in the late 1800s when admiral Tōgō Heihachirō, of the Imperial Japanese Navy, requested that his cooks create a version of the British Royal Navy beef stew. Nikujaga is one of the first Japanese “fusion” dishes, or yoshoku in Japanese, recorded in Japanese history.

Tori Nikujaga Ingredients

• Chicken: I’m using boneless, skinless, chicken breast that are cut into bite size chunks. But feel free to use your favorite cut and leave the bone in and skin on if you prefer it this way. The chicken doesn’t have to be cut into bite size chunks either but please note that the cooking time will vary if the pieces (e.g., a whole drumstick) are bigger.
• Onion: One large onion sliced into thin half moons to add sweetness and depth of flavor.
• Potatoes: Any type of potato will work for this stew. My mother loves using baby potatoes while I prefer using fingerling potatoes or sliced Yukon Golds or russet potatoes.
• Carrots: Carrots add sweetness and a lovely pop of color. I recommend using thicker carrots so they can preserve their shape and not get too mushy once they are cooked.
• Dashi (fish stock): You can make dashi stock from scratch (follow this tutorial) or use a high quality dashi powder like I do. My favorite brand is Kanoya.
• Sake: You don’t need to use a high quality sake to make this dish. Regular cheap sake or cooking sake (which is what I use) will do just fine.
• Mirin: Mirin is a sweet rice wine that’s similar to sake. Real mirin is made by fermenting koji (a mix of glutinous rice and cultured rice) in a neutral spirit like shochu (sweet potato alcohol). The real stuff can be hard to find in the U.S but I was able to find this one sold on Amazon. I haven’t tried the Kawashimaya brand but it looks like the real deal since the alcohol content is relatively high. I buy mine at Marukai in Los Angeles. The flavor of real mirin is much more complex than what you find sold in regular supermarkets. Brands like Kikkoman’s Aji-mirin isn’t real mirin because it contains a mix of corn syrup and vinegar, and the flavor is quite sweet. While it’s still better to use this type of mirin than nothing at all, it doesn’t come close to the depth of flavor real mirin offers.
• Soy sauce: Soy sauce infuses the dish with earthy and umami flavors. I recommend using a Japanese soy sauce such as Yamasa, as they tend to have more depth and be more balanced than other types of soy sauces.
• Shimeji Mushrooms: Shimeji mushrooms have small caps and a long stems. They are often used in Japanese soups (miso soup), stews, salads, or as a topping for steaks and other protein. If you cannot find shimeji mushrooms you can use maitake or enoki. Or you can completely omit mushrooms as they are optional.

Ingredient Substitutions

If you are missing a vegetable or a basic ingredient from the recipe list, or would simply like to make the dish more filling or tasty, here is a list of ingredients that pair well with this dish.

• Feel free to add more vegetables such as snow peas, green beans, or thinly sliced daikon (make sure it’s sliced thin as daikon takes time to cook), to the stew. You can also swap one veggie for another.
• Add a few boiled eggs to make the dish more filling.
• Add konnyaku noodles or shirataki noodles to improve digestion.
• Use tamari or liquid amino instead of soy sauce to make this dish gluten-free.
• Use chicken broth instead of dashi if you like a more intense chicken flavor.

How To Make Tori Nikujaga

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen tools and cooking ingredients.
2. Start by prepping all of your ingredients.
3. Add oil to a medium size pot and saute the chicken for a couple of minutes. Add the onions and saute for an additional 2 minutes.
4. Add the potatoes and carrots and saute for 2 more minutes.
5. Add the remaining ingredients, except for the shimeji mushrooms, and bring the liquid to a boil.
6. Lower the heat and simmer for 15 minutes.
7. Add the shimeji mushrooms and cook for 10 more minutes. Enjoy!

How To Serve Tori Nikujaga

Tori nikujaga is a tasty dish that’s sure to become a family favorite! It’s a comforting dish that’s both filling and delicious. Here’s how to serve it in a way that pays homage to its Japanese roots, while mixing a little bit of new with the old.

• Bowls: Use donburi bowls or deep soup bowls and serve the dish in individual servings.
• Rice: Serve a generous portion of steamed white rice in a separate bowl or on the side. Nikujaga is often eaten by taking a spoonful of rice and dipping it into the flavorful broth.
• Garnishes: Top each serving of tori nikujaga with thinly sliced green onions for a refreshing crunch and a pop of color. You can also add a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a touch of heat.
• Pickles: Offer a side of Japanese pickles, such as tsukemono or takuan, to complement the flavors and provide a crunchy contrast to the stew’s more delicate texture.
• Fresh herbs: Instead of green onions you can use fresh herbs like mitsuba, cilantro, or parsley as a garnish for a burst of color and flavor.
• Citrus: Add a squeeze of fresh lemon juice or yuzu juice to brighten up the taste of the broth.

Remember, Nikujaga is all about comfort and warmth. so feel free to adapt the taste and presentation to your liking! Whether you choose to serve it traditionally or with a modern twist, your family or dinner guests are sure to appreciate the delightful flavors of this classic Japanese dish.

What To Serve With Nikujaga

Here are some of my favorite sides to pair with this Japanese chicken stew:

• Tofu katsu
• Gomae (Japanese spinach salad with sesame sauce)
• Yaki onigiri (grilled rice balls)
• Edamame with soy and sesame sauce
• Nasu dengaku (broiled Japanese eggplant with sweet miso glaze)

Did you like this easy tori nikujaga recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Tori Niku Jaga (Japanese Chicken & Potato Stew)

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Tori nikujaga is a hearty stew that combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 31 minutes
• Total Time: 41 minutes
• Yield: 4 servings
• Category: Stews
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
• 1 large onion, sliced into half moons
• 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
• 2 large carrots, roughly chopped
• 600 ml water mixed with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optional)

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Instructions

1. In a medium size pot over medium high heat, add the oil.
2. When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
3. Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
4. Add the potatoes and carrots and stir. Cook for 2 minutes.
5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
6. Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
7. Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
8. Turn the heat off and serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 379
• Sugar: 12.8g
• Sodium: 1173.4mg
• Fat: 6.7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 46.7g
• Fiber: 6.1g
• Protein: 31.2g
• Cholesterol: 82.7mg

Keywords: Japanese chicken stew

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Tori Nikujaga (Japanese Chicken & Potato Stew)
Pickled Plum.

This Szechuan chicken stir fry hits the spot whenever I’m craving spicy hot food. It’s easy Chinese food that’s packed with flavor and vibrant colors and only takes 25 minutes from start to finish!

I love Szechuan food but it wasn’t until I lived in Taipei that I was introduced to a different style of Chinese cuisine.

I grew up in a small town in the middle of nowhere, Canada, so my knowledge of Chinese food was very limited until I was in my early 20s. I traveled to Hong Kong at the age of 12 but don’t remember much about the food, except for one dinner in a jumbo floating boat where plates of food made a brief appearance at our table before being snatched away, faster than I had time to taste them.

Beside, Hong Kong offers Cantonese food which is a completely different cuisine than Szechuan. Cantonese food is milder and less pungent in general (at least from what I experienced during the three years I lived there).

Szechuan cuisine is a different beast – the food is punchy and they don’t hold back on spices or heat. Every dish is an explosion of flavor and the food will often leave with a tingly and numbing sensation.

Szechuan is a very simple dish that I love making because of its vibrant red color and smoky, nutty, and spicy taste.

Not only do I love the flavor profile, I’m also all over the texture of their chicken which is why I thought of sharing this Szechuan chicken recipe with you.

What is Szechuan Chicken?

Szechuan chicken is a spicy dish that hails from China’s Sichuan province. The dish is made of chicken that has been marinated and dipped in egg and cornstarch, and stir fried with dried chili peppers and a simple soy and sesame sauce.

Szechuan Chicken vs Hunan Chicken

It’s easy to confuse Szechuan chicken and Hunan chicken since the dishes are very similar. The way the chicken is prepared is the same and they are both served with dried red chili peppers. However, when it comes to taste Szechuan chicken is less spicy and more sweet than the Hunan version.

This recipe is less spicy than the original Szechuan chicken

Because I have a low tolerance for Sichuan peppercorns and dried chilies (I love spicy food but up to a certain point) I omitted them from the dish and used spicy chili crisp instead.

Spicy chili crisp is a chili oil condiment packed with chilis, dried onions, garlic, spice and roasted soy beans. It’s one of those sauces you can’t get enough of. In fact, spicy chili crisp is so loved that it’s quickly becoming China’s top-selling sauce!

Adding spicy chili crisp to my Szechuan chicken infuses the dish with plenty of savory and smoky flavors.

It’s seriously good.

Ingredients For Szechuan Chicken

• Chicken: skinless breast of fillet are better because they marinate well and absorb a lot of flavor.
• Egg: To coat the chicken so it doesn’t dry out when stir fried.
• Cornstarch: This gives the chicken its velvety texture.
• Oil: You can use any type of neutral oil for this dish.
• Garlic: To add pungency and nuttiness.
• Ginger: This adds a touch of additional heat to this already spicy dish!
• Onion: Thinly sliced onions to absorb the spicy and savory flavors.
• Bell Pepper: Bell peppers add a nice crunch and some sweetness.
• Shiitake Mushrooms: These are optional – but I really love how they absorb the sauce and explode with flavor in my mouth after each bite.
• Scallions: Chopped green onions are added at the end for color and a nice crunch.
• Szechuan Chicken Sauce: A combination of chili paste, spicy chili crisp, chicken stock, soy sauce, rice vinegar, and cornstarch.

How To Make Szechuan Chicken

1. Add the chicken to the whisked eggs and cornstarch and let sit for 15 minutes. This technique is called velveting.
2. Mix the ingredients for the Szechuan sauce in a bowl.
3. Pan fry the chicken until it’s cooked through and golden brown on the outside. Transfer it to a plate.
4. Cook the vegetables for 5 minutes and return the chicken to the pan.
5. Add the sauce while stirring for 1 minute, until it bubbles and thickens.
6. Serve with white or brown rice. Enjoy!

Variations

Add a handful of dried red chilis for a spicier dish. Add them at the same time as you return the cooked chicken to the pan.

You can also serve this dish with congee, Ben likes to use Szechuan chicken as a topping for it.

Other Spicy Dishes Like This Szechuan Chicken

If you enjoyed this dish, I recommend trying these other fiery recipes:

• Tteokbokki (Spicy Korean Rice Cakes)
• Spicy Vegan Sichuan Noodles
• Stir Fry Beef With Spicy Hoisin Sauce
• Crispy Honey Sriracha Tofu
• Smacked Cucumber with Chili Oil

You can make this Szechuan chicken recipe ahead of time and keep it refrigerated until meal time. It will keep for up to 3 days.

Did you like this szechuan chicken recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Szechuan Chicken Recipe

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★★★★★

4.8 from 6 reviews

Colorful veggies and chile paste make this Szechuan chicken vibrant and deliciously spicy! And it only takes 25 minutes to make from start to finish!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Main
• Method: Stir frying
• Cuisine: Chinese

Ingredients

Units USM

• 1/2 pound skinless boneless chicken breast or fillets (chopped bite size)
• 1 large egg (whisked)
• 2 teaspoons cornstarch
• 2 tablespoons vegetable or peanut oil
• 2 cloves garlic, minced
• 1 thumb size ginger, peeled and finely chopped
• 1 small onion, finely chopped
• 1 green or red bell pepper, chopped
• 3 fresh shiitake mushrooms (optional), chopped
• 3 scallions, finely chopped

Sauce

• 1 tablespoon chili paste such as sambal oelek, 2 tablespoons for extra spicy
• 2 tablespoons spicy chili crisp
• 1/4 cup chicken stock
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoon rice vinegar
• 1 teaspoon cornstarch

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Instructions

1. In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 15 minutes.
2. Add all the ingredients for the sauce into a bowl and whisk until well blended.
3. In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
4. Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add onions, green and red bell pepper and shiitake mushrooms. Cook for 5 minutes.
5. Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.
6. Transfer to a plate or bowl and serve Szechuan chicken with a side of white rice.

Notes

This Szechuan Chicken Recipe will keep refrigerated for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 155
• Sugar: 3.1g
• Sodium: 519.7mg
• Fat: 6.5g
• Saturated Fat: 1.9g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 7.6g
• Fiber: 1.3g
• Protein: 16.2g
• Cholesterol: 91.8mg

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Szechuan Chicken – 辣子鸡
Pickled Plum.

This is a quick, easy and VERY tasty recipe for chicken pho made with leftover roasted chicken. Ready in 20 minutes, this full-flavored chicken pho recipe delivers the savory promise of a slow cooked broth in about 20 minutes – the best!

Roasted Chicken Pho Recipe

I’m a little crazy for pho.

Yep – it’s just one of those Asian soup recipes I fall head over heels for in pretty much any form I find it in.

The only drawback arises when I’m totally craving pho, but am also pressed for time. Sure, I could order out and get delicious Vietnamese soup delivered to my doorstep. But Seamless already gets enough of my money

Luckily, I have a total all-pro hack for an easy chicken pho recipe that will deliver the full-flavored, savory promise of a slow cooked broth in about 20 minutes.

Seriously, this is a fun one!

But first, what is pho?

Pho is a Vietnamese soup made up of rice noodles, herbs and a savory broth made from aromatics like charred onion, ginger, star anise, fennel seed, cinnamon and simmered beef bones.

While there are a ton of regional variations from recipe to recipe in Vietnam, the one nearly constant factor is that, in Vietnam at least, pho is breakfast food.

Wait… what?

Yep – pho is traditionally eaten in the morning. It’s the perfect balance of filling yet light. Great if you’re headed in to work and need fuel for your body – but don’t want to be weighed down by a heavy meal.

In the West, we tend to eat it for lunch or dinner. Different strokes, right?

So is pho Vietnamese chicken noodle soup?

Not exactly. You see pho is the composed dish. And it can be served in a number of ways. Most usually, it is served with multiple cuts of beef and offal. It is wonderful with thinly sliced rare beef.

Btw… if you’re looking for a simple and delicious beef pho recipe (phở bò), check this out

So then, chicken pho (aka: pho ga – or phở gà) is Vietnamese noodle soup with served with chicken instead of beef, right?

Yep!

And, while that’s an oversimplification of a very layered and dense foodie topic, we’re here to cook, right?! So let’s get to it!

So here’s the big reveal for my super easy chicken pho recipe

The set up: The night before last, I served a roast chicken (one of those pre-cooked rotisserie deals they sell at the supermarket) with lentils, roasted veggies and a big bowl of gravy.

You see, I was born in Montreal – so I need a chicken and gravy fix as often as possible, hehe! But I digress…

The dilemma: Buying a roast chicken for two means there are definitely going to be leftovers the next day.

And that got me thinking…

One of the best and tastiest ways to serve leftover chicken is by making chicken noodle soup. Classic American chicken soup is comforting and delicious.

Why couldn’t the same rules apply for Vietnamese chicken pho!? I mean, the roast chicken should theoretically impart deep, smoky flavor to a broth in a super short amount of time.

The solution: So, I decided to try my theory – and, let me tell you, it did not disappoint!

Into the stockpot, that roast chicken went!

I am not exaggerating when I say this chicken pho recipe is absolutely TO DIE FOR.

In fact, this homemade pho is one of my favorite new quick chicken recipes. Perfect for those times you just need a dose of comforting, rich flavor, but don’t have enough time for said flavors to develop in the normal time frame.

How to make pho

As mentioned, this version differs quite a bit from a traditional pho soup recipe.

In Vietnam, you’ll see complex, time honored and close guarded broth recipes, handed down through the generations being prepared.

So, keeping in mind that this is a departure from the norm, let’s see how we can go about making this super quick chicken pho recipe in 20 minutes. Perfect for busy work and school nights!

In keeping with the quick and easy theme of this chicken pho recipe, I am using store bought low sodium chicken stock. However I highly recommend making the broth yourself if you’re so inclined. It delivers an even more chicken-y taste!

Simply add a quart of chicken broth and around two tablespoons of thinly sliced ginger to a pot – and bring to a boil.

Shred your leftover rotisserie chicken with your fingers (or two forks). Add it to the boiling stock, along with a couple tablespoons of fish sauce. Cover and simmer that savory, bubbling goodness for about 15 minutes.

Meanwhile, prepare your rice noodles according to the instructions on the package.

Once the soup and noodles are ready, just assemble your bowls: noodles, herbs like cilantro, basil and mint – and a heavy splash of broth.

Finally, just add a little fish sauce, julienned ginger strips and chiles to taste.

You totally have a bowl of savory Asian street food on the table, without even leaving your doorstep!

What are the best pho noodles?

Most times, you’ll find pho served with rice noodles – sometimes referred to as rice stick noodles.

Most brands of Asian rice noodles will call for you to prepare them simply by soaking in hot water and draining – although some brands will call for a full boil. Read the package!

And, while some rice noodles come in thicker varieties, pho is usually served with noodles that are vermicelli thin.

An easy chicken pho recipe you can add your own mark to

Cooking should be a fun and carefree experience. Give yourself license to play around with different techniques and ingredients.

Obviously, the more you play, the more familiar you’ll become with making the things you’ll LOVE to eat.

The measurements for this easy chicken pho recipe are arbitrary. You can add more or less chicken – or noodles for that matter – depending on whether you want the soup to be an appetizer or a main.

Even the type of noodles and sides are optional; my husband loves using ramen noodles with a squirt of sriracha. I gravitate towards rice noodles and a squeeze of lime.

What makes this chicken pho recipe taste so darn good is the use of roasted chicken meat instead of regular boneless chicken breasts. The broth seriously tastes like it’s been simmering in a barbecue pit; intense and smoky!

That said, if you’re a vegetarian you can easily make this vegetarian pho broth recipe and use it in your own homemade pho creations.

It’s your world. Savor it!

I like pairing this chicken pho recipe with a light spicy Thai mango apple salad or some quick vegetable maki rolls.  The recipe for this easy chicken pho makes enough for four appetizer size bowls or two mains.

Other yummy Asian recipes:

• Vietnamese beef meatballs
• Moo goo gai pan
• Baked general tso chicken
• Bihon pancit
• Chicken egg foo young
• Singapore chow mei fun

Did you like this Easy Chicken Pho Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Easy Chicken Pho Recipe

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★★★★★

4.8 from 4 reviews

This is a quick, easy and VERY tasty recipe for chicken pho made with leftover roasted chicken.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 people
• Category: Soups
• Method: Stove top
• Cuisine: Vietnamese

Ingredients

• 1 quart low sodium chicken stock
• 2 tablespoons ginger (cut into thin strips)
• 2 cups roasted chicken (shredded or roughly chopped)
• 2 tablespoons fish sauce
• 1/2 cup cilantro (finely chopped)
• 1 jalapeno (thinly sliced)
• 6 ounce rice noodles, dry
• lime wedges

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Instructions

1. In a medium pot over high heat, add broth and ginger and bring to a boil.
2. Shred the roast chicken using your fingers and add to the broth. Add fish sauce, lower heat and cover. Simmer for 15 minutes.
3. Bring a pot of water to boil and turn the heat off. Add rice noodles and let soak for 6-10 minutes or follow instructions on the package. Strain and set aside.
4. Put your bowl of soup together by adding noodles and topping with jalapeno and cilantro.
5. Serve chicken pho recipe with lime wedge and white pepper.

Notes

This Easy Chicken Pho Recipe Is:

Very low in sugar
High in manganese
High in niacin
High in selenium

Nutrition

• Serving Size:
• Calories: 439
• Sugar: 1.9 g
• Sodium: 3000.2 mg
• Fat: 1.6 g
• Saturated Fat: 0.6 g
• Carbohydrates: 74.1 g
• Fiber: 1.8 g
• Protein: 27.8 g
• Cholesterol: 48 mg

Keywords: recipe, main, noodle soup, chicken noodle soup, Asian

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Roasted Chicken Pho Recipe
Pickled Plum.

21 minutes is all it takes to make this crispy and lemony chicken piccata! I fell in love with this dish so hard that I salivate every time I look at these images! I’ve cut down on butter and used olive oil instead to “healthify” the dish – the result is just as decadent and delicious! 

Chicken Piccata

I’m not kidding when I say that I salivate whenever I think about chicken piccata. Why it took me so long to make it is a mystery – maybe it looked too simple or too plain to the naked eye. All I saw were flat pieces of chicken dusted with flour and pan fried until they looked dry. Meh. It’s not until I read the ingredients that my heart began to flutter; butter, lemon juice, capers, white wine and fresh parsley? Sounds like a recipe I could sink my teeth into!

I changed the measurements a bit to make this dish healthier and swapped half of the butter for extra virgin olive oil. How can I describe chicken piccata to a newbie in terms of flavor? Well… It’s super Italian with pops of buttery tartness and pairs beautifully with a dry fizzy wine like a Txacolina or Vinho Verde. Even though the chicken is lightly breaded, it tastes clean to the palate and makes you want to go for more and more. I was also very wrong about the chicken being dry – it’s moist, tender and mmmmmm!

I’ve made chicken piccata several times now and find that it goes best with something mild as a side. Since the lemon and white wine sauce is so bold it’s better to stay away from other aggressive flavors. I noticed that when too many strong flavors collide, it becomes hard to appreciate each dish separately. Your tastebuds are overactive and can no longer tell one flavor from another. This chicken piccata is very acidic so think of pairing it with something creamy like mashed potatoes or lightly seasoned veggies.

You can make chicken piccata ahead of time but I prefer it right out of the pan with its crispy exterior – so yum! It tastes great in a sandwich the next day or chopped up as a salad topping.

Other easy chicken recipes:

• Balsamic chicken
• Sesame chicken
• Baked chicken katsu
• Thai chicken zoodles
• Chicken tinola

Did you like this Chicken Piccata Recipe? Are there changes you made that you would like to share?

Chicken Piccata

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★★★★★

4.5 from 2 reviews

Italian style chicken cutlets lightly breaded and served with a lemon sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2 people
• Category: Main
• Method: Pan Frying
• Cuisine: Italian

Ingredients

Units USM

• 3/4 pound boneless, skinless chicken breasts, sliced in half and butterflied
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons capers in brine, drained
• 1/4 cup flat leaf parsley, chopped

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Instructions

1. Place flour on a plate or shallow bowl and season with salt and pepper.
2. Break the egg in a shallow bowl and whisk.
3. Dip each chicken breast in egg and flour. Set aside on a plate.
4. In a pan over medium high heat, add 1 tablespoon butter and 2 tablespoons olive oil.
   Add chicken breasts and cook on each side for 3 minutes, or until golden brown. Transfer chicken to a plate and set aside.
5. Add remaining butter and oil to the pan and when it sizzles, add lemon juice, wine and chicken stock. Scrape off the bits from the pan (it’s the best part – so tasty!) and add capers. Cook for 3-5 minutes, until sauce thickens a bit.
6. Turn the heat off and pour the sauce over the chicken. Top with fresh parsley. Serve.

Nutrition

• Serving Size:
• Calories: 731
• Sugar: 2.2 g
• Sodium: 402.3 mg
• Fat: 47.5 g
• Saturated Fat: 13.2 g
• Carbohydrates: 29.4 g
• Fiber: 1.2 g
• Protein: 46.6 g
• Cholesterol: 249.4 mg

Keywords: recipe, chicken, poultry, dinner

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Chicken Piccata
Pickled Plum.

20 minute is all it takes to make this delicious moo goo gai pan recipe! Chicken and vegetables tossed in a gooey, sour and savory sauce so tasty you’ll want to drizzle it all over your rice! 

Making a delicious stir fry of chicken with Chinese vegetables is one of my favorite go-to dishes when I want something nutritious and quick. According to Wikipedia, with 78.9% retention, stir frying preserved significantly more vitamin C than boiling. This makes me very happy since I stir fry regularly!

Homemade moo goo gai pan (or mugu gai pan) is a dish both Ben and I like to make because it takes literally 20 minutes to make and tastes way better than the takeout version!

It’s a dish commonly found in Chinese restaurants but the name can be a little intimidating if you are not too familiar with the menu. Here is a quick explanation on this famous Chinese dish – from what’s in a moo goo gai pan, the meaning of the word and a super easy recipe for you to make at home tonight.

What is Moo Goo Gai Pan?

Moo goo gai pan is a simple American-Chinese stir fry made with chicken (gai pin in Cantonese), mushrooms (mohgu in Cantonese) and vegetables such as carrots, snow peas, bamboo shoots and water chestnuts. The ingredients are tossed in a classic Chinese white sauce and served with rice on the side.

Cantonese dishes are usually milder in flavor because they use less spices and chilies. Having lived in both Hong Kong (Cantonese) and Taiwan (Szechuan), I can tell you there is a big difference in flavor between those two places. Chinese food is complex and what makes the food so great is the many different flavor combinations you get as you travel through those territories.

Traveling across Asian is an adventure for the palate!

What Does Moo Goo Gai Pan Mean?

As I mentioned above, the name is pretty much taken from two ingredients – chicken and mushrooms. The literal translation for mòh-gū gāi-pin is sliced chicken with button mushrooms.

Ingredients for Moo Goo Gai Pan

• Oil: peanut oil is what’s most often used in Asian cooking but you can use vegetable oil as well since it’s neutral in flavor.
• Chicken: I’m using boneless skinless chicken breasts but feel free to use other parts of a chicken, if you have a preference. You can also keep the skin on if you enjoy the texture, and bones if you like sucking on them.
• Garlic: garlic is essential to Chinese cooking and is used in most stir fry to flavor the oil.
• Mushrooms: Again, you can use other types of mushrooms such as shiitake or wood ear. I’m using white button mushrooms because they are easy to find.
• Snow Peas: I prefer snow peas over sugar snap peas because of their softer texture, but you can swap one for the other.
• Canned bamboo Shoots: salty and savory, canned bamboo shoots are also a little crunchy and meaty in texture.
• Water Chestnuts: if bamboo shoots and snow peas are crunchy, water chestnuts are super duper crunchy! They are also high in water content which makes taking a bite from a piece, quite refreshing!
• Cornstarch: Cornstarch is essential to thickening the sauce and give it that gooey texture we’ve come to associate with Chinese food.
• Ground White Pepper: this adds a fruity and floral kick that tickles the nose.
• Marinade Sauce: whisk the soy sauce, rice vinegar and cornstarch to infuse extra flavor to your chicken.
• Moo Goo Gai Pan Sauce: whisk the chicken broth, soy sauce, rice vinegar, oyster sauce, and sesame oil for a quick stir fry sauce.

Ingredient Variations

A lot of readers have asked if they can use other vegetables to make this easy stir fry. The answer is – absolutely, yes!

Here is a short list of vegetables that can be used instead of the ones included in the recipe:

• Bok choy
• Baby bok choy
• Broccoli
• Cabbage
• Celery
• Green onion
• Carrots
• Onions
• Shiitake mushrooms

How To Make Moo Goo Gai Pan

1. Marinate the chicken: Whisk all the ingredients for the chicken marinade in a bowl and set aside.
2. Cook the chicken: Place the chicken in a large skillet over medium-high heat and saute until it’s cooked through and tender. Transfer the chicken on a plate.
3. Add the vegetables: Add the garlic, mushrooms and snow peas, and cook for 5 minutes. Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
4. Combine the flavor: Stir in the sauce and add the cornstarch and water mixture. Keep stirring until the sauce thickens.
5. Serve: Serve with white rice and season with a little salt and white ground pepper if needed.

How To Store Moo Goo Gai Pan

Got leftovers? Store them in an airtight container and keep it in the refrigerator. This simple stir fry will keep for 3 to 4 days.

Moo Goo Gai Pan Sauce

In order to make a watery sauce gooey, mix a little corn starch with cold water. Stir and pour into the sauce as it is bubbling and that’s it! The sauce will thicken immediately and be ready to serve.

It’s the same concept for all sauces. Chinese white sauce, mapo tofu, general Tso and moo goo gai pan sauce all have one ingredient in common – corn starch.

The only downside to gooey sauce is that the consistency doesn’t last. I’m sure you’ve experienced ordering Chinese food and finding breaded chicken pieces sadly sitting in a watery sweet sauce the next day. That’s because corn starch can only retain its consistency for about an hour at most.

What I usually do when something like this happens is throw the leftovers in a pan and stir in a little corn starch (once the ingredients are hot) to bring back the consistency. It works most of the time but there have been dishes that I wasn’t able to save that way. 80% success, 20% fail I would say.

How to Velvet Chicken

One of the great cooking techniques China has brought over to America is velveting.

Velveting is basically coating or marinating chicken or meat in a mixture of corn starch, sauce and/or egg white. What velveting does is create a barrier from the heat when the chicken cooks, leaving it super moist and silky.

For this recipe I’m marinating the chicken in a mixture of rice vinegar, soy sauce and corn starch. I’m letting the chicken marinate for 20 minutes but I recommend leaving it for longer if you have the time. 30-40 minutes yields super moist chicken pieces.

Moo Goo Shrimp

To make moo goo shrimp, simply swap the chicken for large shrimp that have been thawed and deveined. The cooking time will vary slightly since it takes shrimp less time to cook. You can velvet shrimp as well, it will give them a much nicer texture!

What to Serve with Moo Goo Gai Pan

Stir fries are so easy to make that I usually have extra time to cook additional dishes to serve along with this main dish. Some of my favorites are:

• Chinese eggplant with garlic sauce
• Simple green salad with restaurant style Japanese ginger dressing
• Japanese fried rice (yakimeshi)
• Korean cucumber salad
• Japanese cabbage salad

Did you try this moo goo gai pan recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Moo Goo Gai Pan

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★★★★★

4.4 from 7 reviews

Better than takeout moo goo gai pan recipe that’s savory and a little sour. Ready in less than 25 minutes!

• Author: Caroline Phelps
• Prep Time: 7 minutes
• Cook Time: 13 minutes
• Total Time: 40 minutes
• Yield: 2 people
• Category: Main
• Method: Stir frying
• Cuisine: Chinese

Ingredients

Units USM

Moo Goo Gai Pan Ingredients

• 1 tablespoon peanut or vegetable oil
• 1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
• 2 cloves garlic (minced)
• 1 1/2 cup button mushrooms (sliced in half)
• 1 1/2 cup snow peas
• 1/2 cup canned bamboo shoots (drained)
• 1/4 cup canned water chestnuts (drained)
• 1 tbsp cornstarch mixed with 2 tablespoons water
• ground white pepper

Marinade

• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch

Sauce

• 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

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Instructions

1. Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
2. In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
3. In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
4. Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
5. Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
6. Turn the heat off, season with ground white pepper and serve immediately.

Notes

This Moo Goo Gai Pan Recipe will keep refrigerated for up to 3-4 days.

Using a wok for with a handle for stir fries makes the process of tossing the ingredients easier and helps to evenly coat and spread the sauce.

Nutrition

• Serving Size:
• Calories: 326
• Sugar: 6.5 g
• Sodium: 611 mg
• Fat: 13.5 g
• Saturated Fat: 1.8 g
• Carbohydrates: 19.9 g
• Fiber: 4 g
• Protein: 32.1 g
• Cholesterol: 84.5 mg

Keywords: recipe, Asian, easy

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Pickled Plum.

This savory Leftover Turkey Dinner Hash is a delicious way to repurpose a fridge full of leftovers after a big feast. 15 minutes and done. Brunch is served!

Leftover Turkey Dinner Hash

Hey everyone! I’m Ben – Caroline’s husband, and the official taster in the Pickled Plum kitchen. You guessed it… Caroline is off today. She’s taking a much deserved break after creating a massive, delicious Thanksgiving feast yesterday for a whole brownstone full of friends. Was there corn casserole on yesterday’s menu? Why, yes there was… and now it’s my new favorite turkey-day side dish. My own prowess in the kitchen is pretty limited, but I wanted to whip up brunch in bed for the busy chef on one of her rare days off. Bonus, our fridge was PACKED with leftovers. We’ll call my creation Leftover Turkey Dinner Hash – but, really, what is it?

It’s Not a Turkey Sandwich

Are they latkes? How about hash-browns? Hmmmm… That’s a tough one. While visually similar to potato pancakes, these golden brown nuggets of leftover turkey dinner hash hold a secret. They are literally the remnants of our delicious Thanksgiving dinner. Leftovers that I kinda struggled to get into storage containers last night after one piece of Dutch apple pie too many (and, let’s admit it, way too much bourbon). I only slightly re-purposed our already delicious leftovers for a lazy Black Friday brunch, while Caroline slept in. Limited effort. Maximum deliciousness. Yay me!

No Experience Required

Cool fact: when whipping up a dish completely comprised of leftovers, you don’t have to be a master of the spice rack. Every element of this leftover turkey dinner hash was previously seasoned to stand on it’s own. Stand down with that salt shaker! Shredded turkey was an obvious choice – as was a bit of (but not too much) stuffing. Chopped French beans and brussels sprouts brought a healthy, green crunch. Leftover mashed potatoes acted as a binding agent and picked up a fantastic golden-brown crust. I’d be remiss if I hadn’t drizzled a little gravy over the top. And – let’s face it – sriracha makes almost everything better.

Use it If You Got It

I’m a big proponent of using up those leftovers. There’s something that just feels good about eating up everything we cooked – and not letting it go to waste. That’s especially true on the rare occasions we eat meat. This leftover turkey dinner hash is pretty dang delicious and is NOT another post-Thanksgiving dry turkey sandwich on your road to cleaning out the fridge before Christmas rolls around

Get Eggy With it

It took all of my very limited willpower to not put an egg on top of this leftover turkey dinner hash. Yep – I’m a total sucker for a runny egg yolk doing it’s thing. But it could also be said that I’m sort of a one-trick-pony when it comes to cooking. The last recipe I posted on Pickled Plum totally had an egg on top. My bag of tricks in the kitchen is crazy limited! That said, you should feel free to get eggy with your own homemade leftover concoctions. This ‘recipe’ is a free form suggestion at best!

A Chill Morning in The Kitchen

There was something super fun about getting up before Caroline (the resident chef) and Tsukune (the resident kitty) and heading to the kitchen to contemplate copious amounts of coffee and the even more copious leftover situation. I listened to some great podcasts and sharpened the chef’s knife – all while turning over combination possibilities in my brain. Would Brussels sprouts overpower the stuffing? (probably not). Should I add black pepper to the gravy? (duh, YES!). Once I realized there were no wrong answers, it freed me up to experiment a little bit, without the usual worry of will this work?!

Basically, Have Fun

In fact, the most fun thing about this leftover turkey dinner hash recipe is that it’s not much of an actual recipe at all. It’s literally putting a bunch of already delicious stuff together and using a binder like mashed potatoes to keep it all together in the saute pan. Easy, right? Top with cranberry relish, gravy or sriracha or gochujang or ketchup or… well, you get the point.. It’s your world! So feel free to use whatever you have handy. This trick obviously works with all sorts of leftovers (not just Thanksgiving), so I hope to hear about your awesome personalized creations soon! Brunch on.

Other simple, delicious breakfast and brunch recipes:

• Tamagoyaki – Japanese Omelette
• Coconut French Toast With Smashed Raspberries
• Monte Cristo Sandwich
• Best Apple Turnover Recipe
• Breakfast Asparagus, Radish and Ricotta Toast

Did you like this Leftover Turkey Dinner Hash Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Leftover Turkey Dinner Hash

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★★★★★

5 from 1 review

This savory Leftover Turkey Dinner Hash is a delicious way to repurpose a fridge full of leftovers after a big feast. 15 minutes and done. Brunch is served!

• Author: Ben Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3 people
• Category: Breakfast
• Method: Pan frying
• Cuisine: American

Ingredients

• 1 tablespoon organic canola oil
• 1 cup leftover turkey (shredded, cooked chicken would work as well)
• 1/2 cup cooked Brussels sprouts (leaves separated)
• 1 1/2 cups mashed potatoes
• 1/2 cup cooked French beans (chopped, or green beans)
• 1/2 cup leftover stuffing
• 1 tablespoon finely chopped chives
• 1/4 cup gravy
• 1–2 tablespoons sriracha
• Note: These are general guidelines. This is more a mash-up of leftovers than an actual recipe. So use what you have handy after your big turkey feast.

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Instructions

1. Mix mashed potatoes, Brussels sprouts, green beans, stuffing and shredded turkey in a bowl.
2. Form small patties of the mixture, about the size of your palm.
3. In a pan over med-high heat, heat the oil and add patties. Cook 4-5 minutes on each side until golden brown on the outside and hot on the inside.
4. Serve with chopped chives, gravy and a squirt of sriracha.

Notes

This Leftover Turkey Dinner Hash Recipe is:
Low in sugar
High in vitamin c

Nutrition

• Serving Size:
• Calories: 236
• Sugar: 5.7 g
• Sodium: 417.8 mg
• Fat: 10.3 g
• Saturated Fat: 1.9 g
• Carbohydrates: 28.6 g
• Fiber: 4.4 g
• Protein: 8.5 g
• Cholesterol: 17 mg

Keywords: recipe, leftovers, Thanksgiving, brunch

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Leftover Turkey Dinner Hash
Pickled Plum.

This is a sweet and spicy Thai red curry with chicken and creamy coconut milk that offers traditional Southeast Asian flavors and all the comfort you need from a bowl of curry. Make it in just 20 minutes from start to finish! 

Kaeng Phet Kai

When I lived in Hong Kong I ate curry at least twice a week.

I would visit the same Thai curry shop down the street from where my apartment was and always looked forward to taking home one of their concoctions. That was before I knew how to make Thai food and only cooked when I needed to.

I’ve come a long way since then!

I’ve become so good at making curries that I can whip up a big pot with my eyes closed!

I love green curry for its creamy coconut sweetness and mildness but when I want a little heat, my heart belongs to red curry.

And when it comes to making Thai red curry at home, I like to keep it simple. I don’t mess around with the formula too much because it’s already so delicious!

How To Make Thai Red Chicken Curry

Believe it or not, making curry is as easy as making stew!

What makes curry taste so complex and aromatic lies in the curry paste.

Technically, making the paste from scratch isn’t hard but it does require ingredients that are not so easy to find. Personally, I prefer using pre-made curry paste because it’s faster and mess-free. It’s not as nuanced as fresh red curry paste but I like it all the same.

If you would like to make this entire curry from scratch, here’s an authentic red curry paste recipe.

For those who are lazy like me, there are plenty of delicious pre-made curry pastes available in stores and online. Scroll all the way to see what brands are my favorite.

Asian curries may taste really complex but they don’t have to take long to make. Once you familiarize yourself with the different types of curry pastes, you will be serving curry to your family on a weekly basis!

Take this Thai red chicken curry recipe for example – only 9 ingredients are needed and it’s ready in 20 minutes from start to finish.

Easy Chicken Curry

You will need:

• Red curry paste (kreung gaeng phet daeng)
• Chicken
• Snow peas
• Canned bamboo shoots
• Lite or regular coconut milk
• Low sodium chicken stock
• Sugar
• Fish sauce
• Basil leaves

Here’s how to make this coconut chicken curry:

1. Pull the stringy part off each snow pea. Leaving it on makes chewing on snow peas very unpleasant!
2. Warm up the curry paste in a pan and then add your chicken. Put a lid on to avoid red curry paste splatters and leave for a few minutes.
3. Add the snow peas and bamboo shoots and cook for 2 minutes.
4. Stir in the coconut milk and chicken stock and cook for 3 minutes.
5. Add the sugar and fish sauce, stir and cook for 1 more minute.
6. Finish by topping the curry with some fresh basil leaves and serve.

That’s it!

What Kind of Rice to Serve with Thai Curries

Just like curry pastes, choosing the right rice to serve your curry with can make or break the dish. While brown rice is healthier than white rice, it simply doesn’t work with Thai curries. The texture of brown rice is too thick and hard, and the grains don’t have the ability to absorb liquid as well as other kinds of rice.

This is one instance where I would say to focus more on the overall dining experience rather than trying to make the dish more healthy.

Jasmine rice

Jasmine rice is the norm when it comes to Thai curries. I have a post written about jasmine rice here if you are interested to know how to cook it. It’s a variety of fragrant rice that smells vaguely like jasmine and popcorn and tastes a little sweet. It’s a long grain rice that’s a little sticky but as sticky as Japanese rice. Jasmine rice is mostly grown in Thailand, Cambodia, Laos and Vietnam.

Jasmine rice vs basmati rice

I’ve often wondered what the main difference was between jasmine rice and basmati rice since they look so similar. Both are long grain rice but that’s about as far as it goes in terms of likeness. Jasmine rice is actually shorter and plumper than basmati rice, which is thin and long.

Basmati rice is also softer and fluffier than jasmine rice since it’s not sticky at all.

Japanese rice

While most Asian curries aren’t paired with short grain Japanese rice, I personally quite enjoy it! Although it can be quite sticky, it soaks up the curry sauce very nicely. If you don’t have or can’t find jasmine rice, Japanese rice makes a great substitute. Third option would be basmati rice and finally, all medium grain rice.

What is the Difference Between Red Curry, Panang Curry, Green Curry?

Red curry

Red chilies and chili powder are the base ingredients for red curry. It’s then cooked with ingredients such as garlic, turmeric, shrimp paste, lemongrass, shallots, chilies, and coconut milk. Red curry is a little sweet, spicy and pungent.

Panang curry

Panang curry – also spelled Penang or Penaeng – on the other hand is sweeter and less spicy than red curry. That’s because the main components are coconut milk and peanuts. It also contains less red chilies than red curry and get its name from the island of Penang in Malaysia, where it hails from.

Green curry

Green curry is made with fresh coriander, kaffir lime leaf, and basil. Chilies are also added for heat but it’s important to point out that not all green curries are hot. I’ve had mild and very spicy green curry. Just like red curry, it’s cooked with various other ingredients such as  garlic, shrimp paste, lemongrass, shallots, and coconut milk.

Best Red Curry Paste

There are three brands I cook with and they all taste quite different!

Mae Ploy

If you have spent time in Thailand biking through the hills of Phuket, riding horses in Pattaya, and sweating over a bowl of lip numbing curry, you will love Mae Ploy. This red curry paste is seriously pungent, salty and very spicy! Be careful not to add too much – a little goes a long way!

Maesri

Another famous Thai brand that’s used by Thai chefs, Maesri has all the aromatic flavors expected to be found in a red curry. It’s also quite spicy so start with a little paste and work your way up. Maesri is less salty than Mae Ploy and the aromatics a bit more complex and rounded because the paste contains more ingredients.

Thai Kitchen

This is not my favorite by any means but a good starting point for Thai food newbies.

You can find Thai kitchen in most grocery stores in the ethnic food section. This paste isn’t very spicy nor is it excessively pungent. It’s very easy to cook with, especially if you have some family members who cannot handle a lot of heat. If you are not used to traditional Thai cuisine which can taste funky to the western palate, this is the curry paste you want in your pantry.

An Easy Thai Curry Recipe

What I love about Asian curries is that many of the ingredients are easily interchangeable.

You can substitute chicken for beef, seafood or tofu – or omit the sugar snap peas and add chickpeas and potato instead – and you’ll still end up with a yummy bowl of curry.

Either way I promise you’ll enjoy this easy Thai red chicken curry recipe. It’s easy, tasty, filling, satisfying and healthy!

Other yummy recipes using coconut milk:

• Thai coconut soup (tom ka)
• Red coconut curry soup
• Thai potato curry
• Easy vegetarian laksa
• Mango sticky rice
• Thai vegetable curry noodle soup

Did you like this Easy Thai Red Curry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!

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The Best Thai Red Chicken Curry

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★★★★★

5 from 1 review

This is a sweet and spicy Thai red curry with chicken and creamy coconut milk that offers traditional South East Asian flavors  and all the comfort you need from a bowl of curry. And it only takes 15 minutes to make! 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 people
• Category: Stews and curries
• Method: Stove top
• Cuisine: Thai

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 tablespoons red curry paste
• 1/2 pound boneless, skinless chicken breast (sliced bite size)
• 1 cup snow peas, stringy seams removed by hand (you can easily pull them)
• 1/2 cup sliced canned bamboo shoots (drained)
• 1 cup lite or regular coconut milk
• 1/2 cup low sodium chicken stock
• 1 teaspoon granulated sugar
• 1 1/2 tablespoons fish sauce
• 4 leaves basil (hand shredded)

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Instructions

1. Begin by snapping off the stem end of each sugar snap pea by using your finger nails and leave the stringy part attached. Pull the string in the same manner as you would unzip a bag. Throw the string away. Repeat until you’ve remove all the strings from the sugar snap peas.
2. In a deep pan or pot over medium heat, add oil and red curry paste and cook for 1 minute. Add chicken and cook for 4-5 minutes until chicken is cooked through – cover with a lid during the cooking process to prevent curry paste from spitting out of the pan.
3. Add the snow peas bamboo shoot and cook for 2 minutes.
4. Add coconut milk and chicken stock and cook for 3 minutes.
5. Add sugar and fish sauce and cook for 1 minute. Turn the heat off, top with shredded basil and serve with white rice or noodles.

Notes

This Thai red chicken curry will keep refrigerated for up 4-5 days, stored in an air tight storage container.

Nutrition

• Serving Size:
• Calories: 293
• Sugar: 6.2 g
• Sodium: 1440.7 mg
• Fat: 12.8 g
• Saturated Fat: 8 g
• Carbohydrates: 12.7 g
• Fiber: 3 g
• Protein: 3.9 g
• Cholesterol: 78 mg

Keywords: recipe, Southeast Asian, kaeng phet kai, coconut curry, chicken curry

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The Best Thai Red Chicken Curry
Pickled Plum.

Summer Chicken Pho

My very first experience with pho (pronounced “fuh”) was in Chinatown in Toronto, Canada. I was hanging out with one of my closest friends, Carmen, who suggested we have lunch at her favorite Vietnamese restaurant. As soon as we sat down, Carmen grabbed a menu and pointed to a picture of a bowl of noodle soup with what looked like raw beef on top. “They make the best pho here for just 5$!” she exclaimed and said that it came topped with beans sprouts, fresh basil, mint and a big lime wedge. Since I love beef tartare and all kinds of noodle soups, this pho thing sounded like something right up my alley. “I’ve never had it but my mouth is drooling from just hearing about it. I’ll have one too!”, I said to Carmen as I raised my hand to get the waiter’s attention.

It was love from the first slurp – all the elements were there to get me hooked on pho. The broth was deeply flavored with spices such a cloves, star anise and cinnamon. The rice noodles were perfectly cooked and the fresh basil, mint and chilis made each bite a different experience. A squeeze of lime along with a few drops of sriracha sauce took the dish to another level of yumminess. This was a food experience I’ll never forget since it marked the beginning of my obsession with pho.

Since then I’ve eaten many variations of pho – I’ve had vegetarian pho, chicken pho (pho ga), spicy pho with short ribs, seafood pho, dry pho, you name it I’ve tried it. I’ve also become quite the expert at making quick and easy pho. Take this summer chicken pho for example; it’s ready in 30 minutes but tastes like it’s been simmering for hours.

What makes this recipe a little different is the use of corn and caramelized shallots which add pops of sweetness throughout the dish. I’m also cooking the chicken in boiling hot water – a method that is very close to poaching. Once the chicken is cooked, it is shredded into strips so every bite is tender and silky. For this recipe, I’m using Just BARE Chicken Breast Fillets which are American Humane Certified and traceable to family farms (Just BARE Chicken carries a wide variety of organic and natural products). This means that the chickens are vegetable and grain fed, have access to outdoors, and are raised with No Antibiotics—Ever.

One of the things I love about this pho recipe is the fact that it’s so healthy. The mix of spices, lean poultry, vegetables and comforting broth makes it a winner even among those who think soup is boring. There’s something inherently addictive about chicken noodle soup done the Southeast Asian way.

Some of the best chicken noodle soups can be found on the side of dirt roads in Thailand. One bowl will cost you a dollar and seating comes in the form of a rock or tree stump. And don’t be fooled by the lack of bells and whistles, there’s enough flavor in the broth alone to make your taste buds dance for hours! This is cooking in its purest form. It’s made with love from an old lady who has been making the same chicken soup for decades – which makes it hard to beat.

I’d like to think that this simple summer chicken pho recipe can help you get an idea of what authentic Southeast Asian food tastes like. It’s pungent, aromatic and clean. Not only are the flavors traditionally Southeast Asian but so are the textures. Chewy rice noodles, fresh basil and mint leaves and the traditional shredded chicken method. Soups on!

Did you like this Summer Chicken Pho Recipe? Are there changes you made that you would like to share?

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Summer Pho

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This is an easy, light and savory summer chicken soup recipe with a Vietnamese flair. You’ll love it!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 people
• Category: Soups
• Method: Stove top
• Cuisine: Vietnamese

Ingredients

For the broth:

• 2 breasts Just BARE Chicken (about 3/4 pound)
• 4 ounces rice noodles (flat, medium width)
• 1 tablespoon olive oil
• 3–4 baby bok choy (sliced in half, lengthwise)
• 1 large shallot (finely sliced)
• 1/2 cup canned or fresh corn
• 6 cups low sodium chicken stock
• 4 star anise
• 5 cloves
• 2 1/2 tablespoons Thai or Vietnamese fish sauce
• 2 teaspoons granulated sugar

Toppings:

• 1 jalapeno (thinly sliced)
• mint leaves (optional)
• lime wedges (optional)
• sriracha sauce (optional)

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Instructions

1. Bring a medium size pot of water to boil. Turn the heat off and add Just BARE Chicken breasts. Cover and let sit for 20 minutes, or until cooked through. Drain and chill in the fridge until the breasts are cool enough to be handled by hand.
2. Using your fingers or a fork, shred the chicken and set aside.
3. In a pot over medium high heat, add all the ingredients for the broth and bring to a boil. Lower heat, cover and simmer for 20 minutes.
4. Cook rice noodles according to directions on the package. Drain and set aside.
5. Meanwhile, in a large pan over medium high heat, add oil and swirl to evenly coat the pan. Place baby bok choy with the flat surface facing down. Push the bok choy to one side of the pan and add shallots and corn to the other side. Cook for a few minutes (2-3 minutes) and flip the bok choy over. Cook until bok choy and shallot are golden brown, almost caramelized and turn the heat off. Transfer vegetables to a plate and set aside.
6. Even distribute rice noodles among 3-4 bowls and add broth.
7. Top with bok choy and corn mixture, jalapenos, mint leaves, sriracha sauce and lime wedges. Serve immediately.

Nutrition

• Serving Size:
• Calories: 446
• Sugar: 6.4 g
• Sodium: 1461.9 mg
• Fat: 11.5 g
• Saturated Fat: 2.4 g
• Carbohydrates: 48.4 g
• Fiber: 3.1 g
• Protein: 38.9 g
• Cholesterol: 82.7 mg

Keywords: recipe, noodle soup, main

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Egg Foo Young is a light and fluffy Chinese egg pancake packed with veggies and topped with a savory gravy… No deep frying required! Pour the leftover sauce on a steamy bed of white rice and dig in!

Chicken Egg Foo Young Recipe

Got leftover cooked chicken and a few eggs in the fridge?

How about making the most delicious and fluffy homemade egg foo young! It has all the classic Chinese flavors we all love so much. Seriously, it’s addictive – and way better than takeout!

What is egg foo young?

Egg foo young is a Chinese Indonesian omelet, normally prepared with mixed vegetables and poultry or ham.  The omelet-style pancakes are served topped with a brown gravy or sweet and sour sauce.

The origin of egg foo young comes from the Canton side of mainland China. The original version is called fu yung egg slices and is mainly found in Guangdon province. 

It’s also a popular dish in Chinese American cuisine that can be found in most menus across the country. You may have seen it on restaurant menus phonetically spelled egg foo yung, egg fu yung or egg fu young.

Now, the classic cooking method is to deep fry the omelet pancakes. This yields a super light-weight texture. But since I’m generally petrified of deep frying stuff, I typically opt for pan frying with less oil.

It comes out lighter – and it’s just as delicious! In my book I consider that a win / win

The entire process is pretty much the same as making a regular pancake or frittata. Throw the veggies in with the eggs and pan fry until the pancakes smell so good your neighbors are calling to invite themselves to dinner!

You’re left with fluffy egg pancakes accompanied by a sour, savory and gooey brown sauce made with stock, soy sauce and vinegar.

Egg Foo Young Ingredients

• Eggs: Yep. Obviously. You’ll beat a half dozen in a bowl just as you would for an omelette or frittata.
• Chicken Broth: This will be mixed in with the eggy mixture to thin it out, while adding a fantastic savory element.
• Shiitake Mushrooms: Sliced into thin strips, shiitake mushrooms deliver umami to this Chinese omelette.
• Bean Sprouts: Fresh bean sprouts have a crunch like no other!
• Red Bell Pepper: For a fiery burst of color and an understated sweet pop of freshness.
• Scallions: Fresh sliced green onions impart a summery garden essence.
• Cooked Chicken: Use finely chopped leftover chicken – or the protein of your choice.
• Garlic: Minced garlic delivers a funky base of flavor.
• Vegetable Oil: Any neutral oil will work for this egg foo young recipe.
• Gravy: I make mine fresh from a mixture of chicken broth, soy sauce, rice vinegar, sugar, sesame oil and a slurry of cornstarch and water

The egg foo young pancakes are delicious by themselves or with a splash of soy sauce (or hot sauce – scrumptious!) – but taste best with a good spoonful of gooey Chinese brown gravy.

Now you can buy premixed Chinese brown gravy online or at an Asian supermarket – but you can easily make it at home as well.

A bit of cornstarch gives it a sticky, addictive texture. And the tang of the vinegar peeks through just enough to compliment the savory and umami combination of the other ingredients.

How to make egg foo young

1. Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir until all the ingredients are evenly coated. Season with salt and pepper and set aside.
2. Make the foo young sauce: Put all the ingredients for the sauce in a small pot and bring to a boil. Turn the heat to low and simmer for 2 minutes. Turn the heat off and set aside.
3. Cook the foo young pancakes: In a pan over medium high heat, add vegetable oil. Using a ladle, pour small amounts of egg mixture into the pan and make 2-4 little pancakes at a time. Cook on both sides for 2-3, until slightly brown, and transfer two pancakes per plate. Work in batches until all the mixture has been used.
4. Quickly warm up the sauce and pour over pancakes. Top with scallions and serve immediately.

One of the best things about this recipe is that you can use the protein and veggies of your choice.

And while it’s not quite an ingredient-clearinghouse recipe like an all purpose crisper-emptying vegetable stir fry, there is still the notion that you can totally use it if you’ve got it!

The key to making egg foo young is to chop your veggies and chicken thin enough that they will cook in the time it takes the eggs to firm up in the pan.

How to store leftovers

You can make the chicken egg foo young pancakes ahead of time and keep them refrigerated for up to 3 days. As long as the eggy disks are covered, they’ll be fine in the fridge.

The gravy, however, is another story (more on that in a sec).

How to reheat egg foo young?

I like to reheat leftover egg foo young in a frying pan on low heat with a little oil. Keep the heat low so the insides will get a chance to warm up without scorching the outsides.

Or a spin in the microwave will do the trick in a pinch.

Now I recommend making the gravy the day of eating – simply because the gooeyness won’t last for more than a couple of hours. That’s the bummer about using cornstarch – it turns thick sauces back into thin-liquid form pretty quickly.

You can add more cornstarch to a liquified gravy to try and coax back the gooeyness, but I find this technique unreliable (sometimes it works and sometimes it just doesn’t).

If you’re cooking a big meal for a group, simply make the egg foo young pancakes ahead of time – and whip up the gravy a la minute for a bit of time-savings in the kitchen!

The perfect takeout fakeout

I love it when I can whip up a healthier version of a Chinese delivery favorite at home for a fraction of the price – and keep all of the flavors intact.

You might just say that this egg foo young recipe is the perfect takeout fakeout!

It’s a dish that’s kid friendly too; there’s nothing too complex or unfamiliar about this chicken egg foo young recipe. If your kids are used to eating Chinese American food, they will absolutely love this

What’s your favorite takeout classic that you make at home? I’d love to hear about it in the comments!

Happy cooking!

Serve this delicious chicken egg foo young recipe with other easy Chinese recipes such as:

• Moo Goo Gai Pan
• Chinese Eggplant With Garlic Sauce
• Szechuan Chicken
• Vegan Dan Dan Noodles
• Hunan Chicken

Did you like this Chicken Egg Foo Young Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

I recommend serving this dish with a side of Japanese rice. Watch our video on How To Make Japanese Rice on the stove top or with a rice cooker!

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Chicken Egg Foo Young Recipe

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★★★★★

5 from 7 reviews

No deep frying is required to make this yummy chicken egg foo young recipe! Healthy, light and fluffy egg pancakes packed with veggies and topped with the tastiest gooey gravy.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 6 small pancakes
• Category: Main
• Method: Pan frying
• Cuisine: Chinese

Ingredients

Foo young pancakes:

• 6 large eggs
• 1/2 cup chicken broth
• 2 ounces shiitake mushrooms (sliced in to thin strips)
• 1/4 cup bean sprouts
• 1/4 red bell pepper (sliced into thin strips)
• 1 stalk scallion (finely chopped)
• 2 ounces cooked chicken (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon vegetable oil

Foo young sauce:

• 1 cup chicken broth
• 2 1/2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons granulated sugar
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 teaspoon sesame oil

Topping:

• 1 scallion (finely chopped)

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Instructions

1. Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir until all the ingredients are evenly coated. Season with salt and pepper and set aside.
2. Making the foo young sauce: Put all the ingredients for the sauce in a small pot and bring to a boil. Turn the heat to low and simmer for 2 minutes. Turn the heat off and set aside.
3. Cooking the foo young pancakes: In a pan over medium high heat, add vegetable oil. Using a ladle, pour small amounts of egg mixture into the pan and make 2-4 little pancakes at a time. Cook on both sides for 2-3, until slightly brown, and transfer two pancakes per plate. Work in batches until all the mixture has been used.
4. Quickly warm up the sauce and pour over pancakes. Top with scallions and serve immediately.

Notes

Keep the sauce and pancakes separate if you decide to save some for later. When reheating, microwave pancakes for 30-45 seconds. For the sauce, reheat in a pot along with 1 tablespoon cornstarch mixed with 1 tablespoon water to bring back the gooey texture.

Nutrition

• Serving Size:
• Calories: 133
• Sugar: 2.6 g
• Sodium: 714.7 mg
• Fat: 8 g
• Saturated Fat: 2.3 g
• Carbohydrates: 5.3 g
• Fiber: 0.6 g
• Protein: 10 g
• Cholesterol: 200.7 mg

Keywords: recipe, pancakes, omelette, Asian, side, easy, Chinese

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Chicken Egg Foo Young Recipe
Pickled Plum.

Chinese cuisine is one of my favorites because it’s flavorful and many dishes are easy to make, such as this black pepper chicken, which only take about 15 minutes. Your whole family will love it!

The best part about making stir fries is their versatility.

Every part of a stir fry – the sauce, the protein, and the vegetables – can be substituted with a variety of ingredients, and still taste absolutely delicious. Think big flavor in one single satisfying bite.

Toss all the ingredients in a large pan, stir fry for a few minutes and voilà – dinner is served. It doesn’t get better than that! Some prefer sweet sauces while I always go for tangy and a little spicy, just like this black pepper chicken stir fry dish.

The crunchy celery and bell pepper add color and a different texture to this chicken stir fry. But feel free to use your own favorite vegetable mix for this recipe!

Stir Fry Sauce

This basic stir fry sauce consists of four ingredients: chicken stock, garlic, rice vinegar, soy sauce, and cornstarch. Here, I’ve added a few extra ingredients to recreate the sourness found in Szechuan cuisine.

There’s also plenty of black pepper and peppercorns added to make your nostrils tickle. Though you won’t get the same runny nose/heat sweats effect that you would from red chilies, the dish still packs enough heat to satisfy the benign masochist in you!

Marinating and Stir Frying

There are two steps to this recipe: marinating and stir frying.

1. Marinating the chicken ensures that each piece is full flavored and can stand on its own. The marinade also ensures that the chicken is moist and tender. This recipe calls for the chicken to marinate for 30 minutes, but feel free to leave it for longer – up to 3-4 hours – for an even more tender and flavorful chicken.
2. Stir frying should only take a few minutes. Make sure the pan (or wok) is hot before adding any ingredients. Add your protein first and fully cook it. Transfer it to a plate and flash fry the vegetables until they are tender but still yielding a crunch. Return the protein to the pan (or wok), stir fry, and add the sauce. Enjoy!

Ingredients for Black Pepper Chicken

• Chicken stock: Use a low sodium chicken stock. You can also just use water.
• Cornstarch: Cornstarch is used in the marinade to velvet the chicken (give it that super tender texture) and is mixed with the stock and added at the end of the cooking to thicken the sauce.
• Chicken: You can technically use any part of a chicken to make this dish. But I personally prefer using boneless, skinless, breasts, because they are easier to eat.
• Oil: Use a neutral oil such as grapeseed oil or vegetable oil.
• Garlic: The garlic is used add a pungent and sweet element to the stir fry.
• Celery: Celery takes on the flavor of sauce really well, especially when it thinly sliced. Therefore, it makes it a great vegetable for stir fries.
• Bell pepper: I’m using a red bell pepper for a pop of vibrant color but you can use green or yellow too.
• Oyster sauce: I highly recommend using a high quality oyster sauce when making stir fries. That’s because they are more complex in flavor, are less sweet, and have a pungent element cheaper brands don’t.
• Rice vinegar: Use plain rice vinegar or apple cider vinegar as an alternative.
• Sugar: A little sugar is mixed in to balance the sour and salty elements.
• Black pepper: Fresh or ground black pepper. Or you can use ground white pepper for stronger pepper taste, without the floral element.
• Peppercorns: I’m using black peppercorn but feel free to use pink or green peppercorns. The dish may slightly vary in flavor (more or less floral) and pepper intensity, but will still taste delicious.

Ingredient Variations

While I find this recipe absolutely delicious, there are plenty of other variations you can try if you want to get creative in the kitchen. For example, if you want to add more heat, add a chopped Thai chilis. Or if you are a lover of that tongue numbing effect, try adding a few Szechuan peppercorns. Here are several other ingredients that people like to use when making their black pepper chicken:

• Lemon or lime juice for a more tart and cleansing taste.
• Dark brown sugar for something closer to molasses.
• Low sodium soy sauce if you are watching your sodium intake.
• Other vegetables such as chopped red onions, white onions, leek, broccoli, snow peas, or baby corn.

How to Make Black Pepper Chicken

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your cooking tools and ingredient.
2. Whisk the stock and cornstarch in a small bowl and set it aside.
3. Add all of the ingredients for the marinade in a separate bowl and stir well. Add the chicken and mix well to coat each piece evenly.
4. Refrigerate it for 30 minutes, up to 3 hours (for more flavorful).
5. Place a wok or a large skillet over medium-high heat and wait 1 to 2 minutes. When the wok or skillet is hot, add 1 tablespoon of vegetable oil and swirl to coat the surface evenly. Add the chicken and stir fry for 4 to 5 minutes, or until chicken is cooked through.
6. Turn the heat off and transfer the chicken to a plate. Wipe the pan clean with a paper towel and turn the heat back up to medium-high. Add remaining 1 tablespoon vegetable oil to the pan along with garlic, celery and bell peppers.
7. Stir fry until the vegetables are soft but still yielding a crunch – about 4 minutes. Add the cooked chicken, oyster sauce, rice vinegar, sugar, ground black pepper, and peppercorns. Stir well.
8. Whisk the chicken stock and cornstarch mixture before adding it to the pan. Keep stirring until the sauce thickens and all the ingredients are evenly coated. Enjoy!

What to Serve with Black Pepper Chicken

Bring the Chinese restaurant to you – Serve this black pepper chicken over rice, or, as my husband prefers, over pasta!

For a complete Chinese meal, check out some of favorite, easy-to-make recipes:

Easy and Popular Chinese Dishes

Szechuan Potatoes with Vinegar and Chili

Stir Fry Veggies with Garlic Sauce

Smacked Cucumber with Chili Oil

Bok Choy With Garlic and Oyster Sauce

Did you enjoy this flavorful black pepper chicken dish? Are there changes you made that you would like to share?

Black Pepper Chicken

Print Recipe

★★★★★

5 from 2 reviews

This is a peppery and savory chicken stir fry recipe ready in just 15 minutes!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 people
• Category: Main
• Method: Stir frying
• Cuisine: Chinese

Ingredients

Units USM

• 1/4 cup low sodium chicken stock
• 1 tablespoon cornstarch
• 1 pound boneless, skinless chicken breast (sliced into bite size cubes)
• 2 tablespoons vegetable oil
• 2 cloves garlic (peeled and minced)
• 2 stalks celery (thinly sliced on the bias)
• 1 large red bell pepper (cored, seeded and sliced into bite size pieces)
• 2 tablespoons oyster sauce
• 1 1/2 tablespoon plain rice vinegar
• 1 1/2 teaspoon palm sugar (or granulated sugar)
• 1 teaspoon ground black pepper (add an additional teaspoon if you prefer very hot)
• 1 tablespoon black peppercorns

For the marinade:

• 2 tablespoons plain rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons palm sugar (or granulated sugar)
• 1 tablespoon cornstarch
• 1 clove garlic (peeled and minced)
• 1/2 teaspoon ground black pepper

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Instructions

1. Mix the chicken stock and cornstarch in a bowl and set aside.
2. Whisk all the ingredients for the marinade in a mixing bowl and add the sliced chicken breast. Coat well and refrigerate for 30 minutes, or up to 3 hours for a more flavorful meal.
3. Place your wok or skillet over medium-high heat and wait until the surface is hot – about 1 minute. Add 1 tablespoon of vegetable oil, swirl to coat the surface, and add the chicken. Stir fry for 4 to 5 minutes, or until chicken is cooked through.
4. Turn the heat off and transfer the chicken to a plate. Wipe the pan clean with a paper towel and turn the heat back to medium-high. Add the remaining 1 tablespoon vegetable oil to the wok along with the garlic, celery and bell pepper.
5. Cook for 4 minutes, or until the vegetables are soft but still yielding a crunch. Return the chicken to the pan and add oyster sauce, rice vinegar, palm sugar, ground black pepper and peppercorns.
6. Give the chicken stock and cornstarch mixture a stir, and add it to the wok, stirring continuously until sauce thickens all the ingredients are evenly coated.
7. Turn the heat off and serve.

Notes

Store the leftovers in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 464
• Sugar: 11.7g
• Sodium: 1169.5mg
• Fat: 13.6g
• Saturated Fat: 3.8g
• Unsaturated Fat: 2.6g
• Trans Fat: 0g
• Carbohydrates: 26.9g
• Fiber: 2.5g
• Protein: 54.5g
• Cholesterol: 173.4mg

Keywords: recipe, stir fry, Asian, Panda Express

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Black Pepper Chicken
Pickled Plum.