Xinjiang Big Plate Chicken

Name: Xinjiang Big Plate Chicken
Total time: 55 min
Ingredients: 1 lb Chicken thighs, boneless and skinless, chopped; 1 Tbsp + 2 Tbsp Mirin; 1 Tbsp + 2 Tbsp Soy sauce, low-sodium; 1 tsp Oil, toasted sesame; 1 Bell peppers, green, chopped; 1 Bell peppers, red, chopped; 8 oz Carrots, thinly sliced; 1 Hot chili peppers (opt), seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference); 4 cloves Garlic, chopped; 1 Tbsp Ginger, fresh, grated; 2 stalks Green onions, chopped (white and green parts separate); 1 Limes, wedges; 1 Tbsp Oil, cooking; 2 tsp Chinese five-spice powder; 1/2 tsp Black pepper; 2 Bay leaves; 1 1/2 cups Stock, any type; 8 oz Pasta (any wide type such as pappardelle or fettucine); 1 Tbsp Cornstarch; 1/4 cup Water

mealplans.cooksmarts.com

Xinjiang-style or "big plate" chicken is a homey stew filled with tender chicken, vegetables, and warming spices. It's truly comfort food at its finest! It is t

View full recipe on mealplans.cooksmarts.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mealplans.cooksmarts.com.

Share this recipe:

Cooking tools:

Dutch oven
Wok
Pot
Stove
Chef's knife
Cutting board
Fork
Mixing bowl
Measuring spoon
Measuring cup
Microplane
Colander
Whisk
Spatula
Ladle
Serving bowl
Plate

Ingredients

1 lb Chicken thighs, boneless and skinless, chopped
1 Tbsp + 2 Tbsp Mirin
1 Tbsp + 2 Tbsp Soy sauce, low-sodium
1 tsp Oil, toasted sesame
1 Bell peppers, green, chopped
1 Bell peppers, red, chopped
8 oz Carrots, thinly sliced
1 Hot chili peppers (opt), seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
4 cloves Garlic, chopped
1 Tbsp Ginger, fresh, grated
2 stalks Green onions, chopped (white and green parts separate)
1 Limes, wedges
1 Tbsp Oil, cooking
2 tsp Chinese five-spice powder
1/2 tsp Black pepper
2 Bay leaves
1 1/2 cups Stock, any type
8 oz Pasta (any wide type such as pappardelle or fettucine)
1 Tbsp Cornstarch
1/4 cup Water