Fusion Chicken Paprikash Stir-Fry
Experience a tantalizing blend of Hungarian and Chinese flavors with this halal chicken paprikash stir-fry. Tender chicken thighs simmer in a rich, paprika-infused sauce, combined with vibrant bell peppers and aromatic ginger. Served over a bed of fluffy jasmine rice, this dish is not only colorful but also a perfect harmony of spices, ensuring a unique culinary adventure in every bite.
ingredients
- 1 lb boneless, skinless chicken thighs, chopped
- 2 tbsp sweet Hungarian paprika
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 onion, sliced
- 2 bell peppers (red and green), sliced
- 1 inch piece of ginger, minced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp cornstarch
- 3 tbsp water
- 2 cups cooked jasmine rice
- Fresh parsley, for garnish
steps
- 1.
In a large pan, heat sesame oil over medium heat and sauté the onion until translucent.
- 2.
Add minced garlic and ginger; stir for 1 minute until fragrant.
- 3.
Toss in the chopped chicken thighs, browning them on all sides.
- 4.
Sprinkle sweet Hungarian paprika and soy sauce over the chicken, stirring to combine.
- 5.
Add sliced bell peppers and pour in the chicken broth; bring to a simmer for 10 minutes.
- 6.
In a small bowl, mix cornstarch and water to create a slurry; stir this mixture into the pan to thicken the sauce.
- 7.
Cook for another 2-3 minutes, allowing the sauce to fully develop.
- 8.
Serve hot over jasmine rice and garnish with fresh parsley.
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