Trini Cooking with Natasha

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Beijing Chicken | Trini Cooking with Natasha

Beijing Chicken

Beijing Chicken

20 mins prepServes 4

This Beijing Chicken is a perfect combination of sweet and tart flavors, complemented by a variety of fresh vegetables. Inspired by Panda Express Beijing Beef, it features chicken with a unique twist using flavors from Trinidad and Tobago. Ideal as a stand-alone dish, this recipe blends savory and sweet elements, promising a delightful culinary experience.

4 servings

What you need

salt

¼ tsp salt

scallion

oil

1 tbsp oil

sweet chili sauce

¼ cup sweet chili sauce

ginger

1 tsp ginger

garlic

1 tsp garlic

corn starch

1 tbsp corn starch

sesame oil

½ tsp sesame oil

bell pepper

½ cup bell pepper

water

½ cup water

cornflour

½ cup cornflour

chili flakes

½ tsp chili flakes

cornstarch

2 tbsp cornstarch

sugar

1 tsp sugar

tomato paste

2 tbsp tomato paste

egg

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Instructions

1: In a bowl, combine boneless chicken, salt, chinese seasoning, egg, and cornstarch.

2: Gradually add water, sweet chili sauce, tomato paste, ginger, garlic, sesame oil, sugar, chili flakes, and pimento flakes to the mixture.

3: Dredge the chicken in cornflour and set it aside.

4: Heat oil in a pan and add chopped pimentos, onions, and bell pepper.

5: Stir-fry the vegetables until they are tender.

6: Add the coated chicken to the pan and cook until golden brown and cooked through.

7: Adjust seasoning if necessary and serve hot.

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