Princess chicken is an Asian dish commonly found on take-out menus, but it is also easy enough to make at home. The chicken is marinated in a mixture of soy sauce, sherry, five-spice powder, and cornstarch and then stir-fried with fresh mushrooms, sliced red bell pepper, and cashews.
Feel free to swap in other vegetables, and when making for family members who aren't fans of spice, you can adjust the amount of Sichuan peppercorns if making the five-spice powder yourself. Serve hot over white or brown rice for a dinner the whole family will love.
Ingredients
For the Chicken Marinade:
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1 1/2 tablespoons soy sauce
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1 tablespoon dry sherry
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1/2 teaspoon 5-spice powder
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2 teaspoons cornstarch
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1 pound boneless, skinless chicken breasts, cut into bite-sized strips
For the Stir-Fry:
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3 tablespoons vegetable oil, or peanut oil, for stir-frying, divided
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2 thin slices ginger, divided
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1/2 onion, peeled and chopped
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1/2 teaspoon paprika, or to taste
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4 ounces fresh mushrooms, sliced
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2 tablespoons rice wine, sherry, water, or chicken broth, more as needed
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3/4 cup cashews
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1 red bell pepper, seeds removed, cut into thin strips
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2 teaspoons dark soy sauce
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1/2 teaspoon sugar
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1/2 teaspoon sesame oil
Steps to Make It
Marinate the Chicken
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Gather the marinade ingredients.
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In a small bowl, combine the soy sauce, sherry, five-spice powder, and cornstarch.
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Add the chicken, coating thoroughly in the marinade.
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Cover and marinate in the refrigerator for 30 minutes.
Make the Stir-Fry
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Gather the stir-fry ingredients.
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Heat 2 tablespoons of the oil in a wok or large skillet. When the oil is hot, add 1 slice of ginger.
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Let it brown for 2 or 3 minutes, then remove the ginger and discard (this is to flavor the oil).
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Add the chicken and cook for 5 to 6 minutes until chicken is cooked.
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Remove the chicken to a plate and wipe the wok or pan clean.
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Heat the remaining 1 tablespoon oil in the wok or pan.
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When the oil is hot, add the remaining slice of ginger, brown, and remove.
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Add the onion and stir-fry for 1 minute.
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Stir in the paprika and continue cooking the onion for another minute until it begins to soften.
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Push the onion to the side and add the mushrooms to the middle of the pan, stirring in a small amount of rice wine, water, or chicken broth as needed to keep the mushrooms from drying out.
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Stir in the cashews.
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After a minute, stir in the red bell peppers.
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Stir-fry for another minute (total stir-fry time should be 2 to 3 minutes) and then add the chicken back into the pan.
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Stir in the dark soy sauce and sugar.
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Cook for another minute to heat through, then remove from the heat and stir in the sesame oil.
Nutrition Facts (per serving) | |
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497 | Calories |
27g | Fat |
21g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
Amount per serving | |
Calories | 497 |
% Daily Value* | |
Total Fat 27g | 35% |
Saturated Fat 4g | 22% |
Cholesterol 96mg | 32% |
Sodium 751mg | 33% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 41g | |
Vitamin C 52mg | 259% |
Calcium 48mg | 4% |
Iron 4mg | 21% |
Potassium 765mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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