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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’
Her cookbooks are available for purchase in stores and online.
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Hey guys welcome back to my channel I am Making another quick delicious meal this Time I'm making stir-fried chicken with Some lovely sauces peanuts and Absolutely gorgeous recipe Um it is inspired by gangbao chicken Which I think is the recipe I shared on The channel a few years ago and I'm just Making kind of a different version of it So let's get cooking but before that Don't forget to subscribe hit the Bell Button so you get a notification every Time I share a new recipe and let's get Going so the first thing I'm going to do Is marinate the chicken I'm gonna make a Very quick marinade chop up some chicken And leave that aside and then I'm gonna Move on to the next step so I'm starting With uh two tablespoons of light soy Sauce in here Also I'm using some wine oops sorry it Was supposed to be one tablespoon I'm Using this shaoxing wine here two Tablespoons of corn flour is added And then salt to taste use a teaspoon of It just give it a mix Also going to throw in a teaspoon of Chili oil in here I get a last asked a Lot about the brand Um and if when I find an amazing one I Will share this is a quite a decent one But I think there's some better chili Oils out there right so this is the Marinade ready so I have got here 900
Grams of chicken breasts boneless Skinless and I'm just slicing it into Bite-sized pieces uh whatever the size You decide to chop it into just make Sure they're all the same size so they Cook together at the same size and are Done at the same time just gonna Transfer the chicken in a bowl Pour the lovely marinade And then make sure that it's coated up Really well Foreign That's gonna be delicious now I'm going To prepare some sauce so I have got two Tablespoons of golden granulated sugar You could use normal caster sugar you Could use Golden caster sugar whatever You have at home got a tablespoon of Corn flour cornstarch I've got the same Soy sauce which I used earlier so just Light soy sauce two tablespoons of that Actually it's three tablespoons of the Soy sauce so after the three tablespoon Of soy sauce I've got three tablespoon Of and vinegar Um that's the one I'm using and another Teaspoon of the same chili oil that I Use for the marinade the last thing to Go on is a tablespoon of sesame oil in There I'm just gonna give it a mix just Stir it enough so that the sugar has Dissolved I can still see a little bit Of it so just make sure that sugar has Dissolved
And now I'm just gonna chop up good big Pieces six to five to six seven garlic Cloves and a big piece of Ginger I'm Just gonna finely chop this up and I'm Just gonna chop up um spring onions I'm Going to chop the white sauce separately And the green separately so I was just Chopping the greens and actually there Isn't much greens left is there not Really there's still a lot of white so I'm just going to use the whole of the Spring onions And I've chopped them in like kind of Finger sized pieces sort of yep Ready to Fry off the chicken so a nice hot pan And two to three tablespoon of I'm using Peanut oil here ground nut oil just Gonna get it nice and hot Once nice and hot I'm gonna add 150 Grams of just red peanuts and I'm gonna Just Fry them till they get nice Dark golden and cooks too because you Don't want the flavor you want the taste Of the fried peanuts in it It's gonna only take a couple of minutes So look they've become nice and golden Like they've got a nice color on it you Can smell that they are beautifully Fried you can see a bit of change in Color and that's when I'm gonna get them Out So once the peanuts are out I've got Still got enough oil in here I'm going
To add the chopped up ginger and garlic Not gonna cook this for long just a Minute [Music] I'm gonna throw in The chicken [Music] Just try and separate it So I'm gonna continue cooking on high Heat Also going to throw in the onions This shouldn't take very long to cook Because the chicken pieces are quite Small I've also got some Schezwan Peppers at home so I'm just going to add A teaspoon Of those for that lovely warmth And then cook this for five minutes No actually eight to ten minutes till The chicken's done Look at that Oh nice So I just have to check if it's cooked And just take any chicken piece And cut it open Beautiful look at that right Now it's time to add our sauce [Music] Oh lovely Because it's got corn flour in it it's Gonna get really sticky and gloopy and It's gonna stick to the chicken and That's why we've added the corn flour so That the paste become is not watery it's
Like I said it just sticks to the Chicken I cannot wait Oh my God this looks fantastic now start Of the show Look at that yummy [Music] Oh beautiful Time to Plate it up [Music] [Music] [Music] And here it is you can see my face Getting steamed up peanut chili Stir-fried chicken that's what I want to Call it I have to taste it feels smells So good [Music] Oh wow It's got the sharpness from the vinegar So much heat and that warmth from the Schezwan peppers wow I just a stingly Tingly and warm that's what it is so Good this will go so well with some egg Fried rice but my son has requested some Noodles so I'm gonna give him that Because this is one of his favorite Things to eat but egg fried rice would Be just amazing so quick to prepare Minutes hope you're going to enjoy this Don't forget to subscribe let me know Your thoughts in the comments below and I'll see you back very soon with another New recipe thanks guys bye for now [Music]