Kouka eats

Sticky grilled chicken and veggies 🍗🥗

Ingredients:
•Chicken breasts
•Soy sauce
•hoisin sauce
•Garlic
•Brown cooking sugar
•Vinegar
•Olive oil
•Vegetable oil or butter (depending on what u prefer)
•Honey
•Salt
•Pepper
•Onion powder
•Basil
•Cornstarch

Veggies:
•Broccoli
•Green beans
•Peas
•Carrots
•Cauliflower

Prepping chicken breasts:
•Slice the chicken breasts into thin pieces (not too thin)
•Season with salt and pepper.

Prepping sauce:
In a bowl add:
•Soy sauce
•Hoisin sauce
•Garlic
•Brown cooking sugar
•Vinegar
•Olive oil

Veggie prepping:
•Cut up all the veggies however you like.

Cooking process:
•Turn the stove on medium heat add pan with vegetable oil.
•Add chicken slices but don’t let them cook too much.
•Take chicken slices out of pan on the side temporarily
•Add sauce mixture and mix
•Add chicken slices to pan and sauce and let them sit for a bit on each side
•In a small cup add a bit of cornstarch in a small cup of hot water and mix really well
•Add the cornstarch water in pan and mix and pour sauce over chicken with a spoon until it’s done to your liking.
•In a small pan add butter and honey if you like the sautéed veggies sweet. On low heat
•Once butter is fully melted turn the stove up to high heat
•Start adding all the veggies
•Make sure they don’t sit long, mix as they sauté or Caramelize
•Add veggies to your plate and bon appetit 😋
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Orange chicken 🍊🍗

Ingredients:
* Chicken breasts or thighs
* Cornstarch
* Green onions (sadly didn’t have)
* Vegetable oil

Orange sauce ingredients:
* Freshly squeezed orange juice.
* White vinegar or rice vinegar
* Brown sugar
* Soy sauce
* Garlic
* Ginger powder
* Sesame seeds
* Orange zest

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Step by step:

1. In a small bowl, combine sauce ingredients. Mix well and set aside.
2. Do not pat chicken thighs dry, some moisture is needed for the next step (See Notes below for more information). Slice thighs into bite size pieces, about 1.5 x 1.5-inch-wide pieces (about 6-8 pcs per thigh, depending on size).
3. Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.
4. In a wok or large skillet on medium high heat, add vegetable oil. Allow oil to get hot.
5. Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.
6. Once a golden crust has formed, flip chicken pieces over and cook on the other side until golden brown (about 10-12 minutes in total).
7. Remove and transfer fried chicken onto a wire rack resting on a baking sheet or a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.
8. In a pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2 minutes.
9. Mix in fried chicken until pieces are coated in sauce. Finally garnish with green onions I didn’t have any but next time for sure!