Spicy Stir-Fried Ketchup Chicken | PC.ca

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NewSpicy Stir-Fried Ketchup Chicken

A plate topped with a pile of spicy stir-fried ketchup chicken on a dinner table with a beverage on the side.

PC Ketchup

New

Spicy Stir-Fried Ketchup Chicken

Yes, this recipe calls for an entire cup of ketchup, and before you balk at the idea, hear us out. I...

Yes, this recipe calls for an entire cup of ketchup, and before you balk at the idea, hear us out. Imagine the crispiest chicken nuggets you’ve ever had, generously dunked in sour-sweet ketchup. Now imagine that ketchup has kick – from piquant ginger and chili paste – and is not just a sidekick to chicken, but the star. This recipe, which is inspired by Manchurian cuisine, has quickly become a Test Kitchen favourite, and is poised to become a staple in your kitchen, too.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 30 mins
  • Serves: 6
  • Dish Type: American, Canadian, Indian, Asian
  • Season: Summer, Fall, Winter, Spring
  • Course: Dinner
  • Main Ingredient: Chicken
  • Serving Size

    1/6 of recipe

  • Calories

    350

  • Total Carbohydrate

    23 g

  • Total Fat

    19 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    0 g

  • Protein

    22 g

  • Sodium

    570 mg

  • Sugars

    12 g

NewSpicy Stir-Fried Ketchup Chicken

A plate topped with a pile of spicy stir-fried ketchup chicken on a dinner table with a beverage on the side.

PC Ketchup

  • Serving Size

    1/6 of recipe

  • Calories

    350

  • Total Carbohydrate

    23 g

  • Total Fat

    19 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    0 g

  • Protein

    22 g

  • Sodium

    570 mg

  • Sugars

    12 g

How to make

Ingredients

  • 1-1/2 lb (680 g)

    boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
  • Pinch (0.5 mL)

    each salt and black pepper
  • 1/2 cup (125 mL)

    cornstarch
  • 5 tbsp (75 mL)

    vegetable oil
  • 2

    cloves garlic, minced
  • 1 tbsp (15 mL)

    minced peeled fresh ginger
  • 1 cup (250 mL)

    PC® Tomato Ketchup
  • 1 tbsp (15 mL)

    sambal oelek chili paste
  • 2

    green onions, thinly sliced

How to make

  • Step 1

    Toss chicken with salt and pepper in large bowl. Add cornstarch; toss to coat.

  • Step 2

    Heat 2 tbsp oil in large nonstick skillet over medium-high heat. Shaking off excess cornstarch into bowl, add half of chicken to skillet (do not crowd). Cook, turning occasionally, until browned and no longer pink inside, 6 to 8 minutes. Transfer to plate. Wipe out skillet. Repeat with 2 tbsp oil and remaining chicken. Add chicken to plate.

  • Step 3

    Wipe out skillet. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Stir in ketchup and chili paste. Cook, stirring occasionally, until thickened and darkened, 2 to 3 minutes.

  • Step 4

    Add chicken; cook, stirring to coat, 1 to 2 minutes. Sprinkle with green onions.

  • Try this:

    Serving little ones? Omit the sambal oelek or just add a dash for flavour.

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