Chinese Style Chicken with Onion and Asparagus
2016-07-07 17:56:41
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Ingredients
- Chicken Breast or Thigh
- (Boneless and Skinless) 2 lbs.
- Salt 1 teaspoon
- Cornstarch 1 tablespoon
- Canola or Grape Seed Oil 2 oz
- Onion, Halved and Sliced 6 oz (1 Onion)
- Soy Sauce 2 tablespoons
- Gochujang (Korean Chile
- Paste) 2 oz
- Hoisin Sauce 2 oz
- Rice Vinegar 1 tablespoon
- Brown Sugar 2 oz
- Sesame Oil 2 tablespoons
- Asparagus 1 bunch
Instructions
- 1. Pre-heat the water bath to 165℉. Refer to Time and Temperature Chart for guidelines.
- 2. Slice the chicken in to strips. Season with salt, toss the chicken in the cornstarch and keep very cold.
- 3. On the induction top heat a sauté on setting 10. Add the oil.
- 4. Working in batches sear the chicken quickly on both sides to brown being careful not to cook the meat through. Remove and return the pieces to the refrigerator as they are finished.
- 5. Add the onions and briefly sauté just to brown slightly. Combine with the chicken and cool.
- 6. Meanwhile in a bowl combine the soy sauce, chili paste, hoisin sauce, rice vinegar, brown sugar, and sesame oil. And stir.
- 7. Add the chicken and onions and toss to coat in the mixture.
- 8. Remove the woody stems of the asparagus and cut in to pieces approximately 2” long. Toss the pieces in to the chicken mixture.
- 9. Place in to a 1quart Vac Snap Bag. Hang the bag off of the side of a counter to keep the liquid to the bottom of bag when removing air.
- 10. Cook for 1 hour.
- 11. Serve immediately with steamed rice or cool refrigerate or freeze.