Oriental Spiced Chicken Ragoût

Recipe ingredients

• 3 Tbsp. (45 mL) oil
• 1 Tbsp. (15 mL) butter
• 1 1/2 lbs. (675 g) boned breast or thigh cubes
• Sufficient quantity of flour (to coat the meat)
• 2 garlic cloves, chopped
• 1 bunch of green onions, coarsely chopped
• 1 red pepper, diced
• 1 1/2 lb. (227 g) of mushrooms, quartered
• 1 6 1/2 oz. (199 mL) box of water chestnuts, sliced
• 2 cups (500 mL) sugar snap peas or snow peas
• 1 1/2 cups (375 mL) chicken broth
• 1/4 cup (60 mL) soya sauce
• 1 to 1 1/2 tsp. (5 to 7 mL) five Chinese spice mix
• Ground pepper to taste

Preparation

In a large casserole, heat the oil and melt the butter. Meanwhile, coat the poultry cubes in flour and shake off excess.
Brown the poultry cubes over high heat to sear them well.
Add the vegetables and cook 3-4 minutes.
Add the broth and soya sauce, bring to a boil.
Add spices, pepper to taste and stir well.
Reduce to low heat, half cover and let simmer about 15 minutes or until the poultry cooks completely.
Thicken the broth if necessary with a little kneaded butter or cornstarch diluted in a small amount of water.
Alter seasoning as needed and serve.

Suggestion

Kneaded butter is a mixture of equal parts softened butter and flour. When added to hot broth, the butter melts and spreads the flour evenly, preventing the sauce from going lumpy. Stir well and let cook a few minutes to thicken, however.

Variations:
Replace the 5 Chinese spice mix with 1/2 tsp. (2 mL) ground ginger, 1/4 tsp. (1 mL) ground cinnamon, 1/4 tsp. (1 mL) ground fennel seeds, 1/4 tsp. (1 mL) ground nutmeg and 1 pinch of ground cloves.

* We recommend Selection and Irresistibles products.

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