Stir-Fried Chicken Paprikash

Stir-Fried Chicken Paprikash

Photo by dkjohnson


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients:

  • 1

    pound skinless, boneless chicken breast, sliced across the grain ¼ inch thick

  • 2

    tablespoons dry sherry

  • 1

    tablespoon finely chopped garlic

  • teaspoons cornstarch

  • Salt and pepper

  • 2

    tablespoons plus 2 teaspoons vegetable oil

  • ¾

    cup chicken broth

  • 1

    onion, sliced ¼ inch thick

  • 1

    red bell pepper, cut into ¼-inch wide strips

  • 1

    tablespoon sweet paprika

  • cup sour cream

  • 3

    tablespoons chopped flat-leaf parsley

Directions

Directions: 1.In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil. 2.In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved. 3.Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate. 4.Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.


Nutrition

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