Chinese-style Creamy Chicken

Ingredients

While the Indian Murgh Malai is traditionally prepared with a blend of aromatic spices and yogurt, our Chinese-style Creamy Chicken focuses on a creamy sauce infused with Chinese flavors. We have replaced the Indian spices with Chinese seasonings such as ginger, garlic, and soy sauce, giving the dish a unique twist. Additionally, we have adapted the cooking techniques to create a silky smooth texture that is characteristic of Chinese cuisine. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 8g (3g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute, until fragrant.
3. 3.
   Increase the heat to high and add the chicken pieces to the pan. Stir-fry until the chicken is cooked through and lightly browned.
4. 4.
   Reduce the heat to medium and add the sliced red bell pepper to the pan. Cook for a few minutes until the pepper is slightly softened.
5. 5.
   In a separate bowl, whisk together the heavy cream, soy sauce, and oyster sauce. Pour the mixture into the pan with the chicken and peppers.
6. 6.
   Stir in the dissolved cornstarch and water mixture to thicken the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Ginger — Grate the ginger finely to release its flavor into the dish.
• Cornstarch — Dissolve the cornstarch in water before adding it to the sauce to prevent lumps.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili sauce or crushed red pepper flakes.
• You can add vegetables like broccoli or mushrooms for extra texture and flavor.
• To make it healthier, use light cream instead of heavy cream.
• For a more authentic Chinese taste, add a splash of Chinese rice wine or Shaoxing wine.
• If you prefer a thicker sauce, increase the amount of cornstarch-water mixture.

Serving advice

Serve the Chinese-style Creamy Chicken hot over steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, arrange the chicken and peppers on a bed of steamed rice or noodles. Drizzle the creamy sauce over the top and garnish with a sprig of fresh cilantro.