Vienna Roast
A flavorful stir-fry featuring tender meat, aromatic spices, and colorful vegetables, perfect for those who enjoy bold, spicy dishes with a savory profile.
Ingredients
- Few whole black peppercorns
- Few whole cardamoms ⓘ
- Few whole cloves ⓘ
- Few small, thin sticks cinnamon ⓘ
- 1/2 cup water ⓘ
- 2-1/2 Tbsp. cooking oil ⓘ
- 2-1/2 Tbsp. shortening ⓘ
- 1/2 pound chicken or beef pieces ⓘ
- 1 tsp. salt
- 5 whole, dried red peppers
- 1-2 Tbsp. corn starch ⓘ
- 8 steamed baby potatoes ⓘ
- 8 tiny pearl onions ⓘ
Instructions
- Marinate chicken or beef pieces with salt and set aside.
- Prepare a spice mixture with black peppercorns, cardamoms, cloves, and cinnamon sticks.
- Heat cooking oil and shortening in a wok or large skillet over medium-high heat.
- Add the spice mixture to the hot oil and sauté until fragrant.
- Add the marinated chicken or beef pieces and cook until browned.
- Add dried red peppers and cook for another 2 minutes.
- Mix corn starch with water to create a slurry.
- Add the slurry to the pan to thicken the sauce, stirring continuously.
- Add steamed baby potatoes, pearl onions, and cherry tomatoes.
- Cook for an additional 5 minutes until vegetables are heated through and flavors meld.
- Serve hot, garnished with additional spices if desired.
Tips & Substitutions
For a more intense flavor, consider toasting the whole spices before grinding them into a powder. If you prefer a milder dish, reduce the number of dried red peppers or substitute them with bell pepper. For a thicker sauce, you can increase the amount of corn starch. If you’re short on time, pre-cooked chicken or beef works as a quick alternative.
Serving Suggestions
This Vienna Roast pairs beautifully with steamed rice or crusty bread to soak up the flavorful sauce. Consider serving it alongside a fresh salad or roasted vegetables for a balanced meal. For a heartier option, add a side of mashed potatoes or browse more chicken recipes to complement the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to prevent drying out. You can also microwave in short intervals, stirring frequently, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vienna Roast contains roughly 720 calories, with 14g protein, 47g carbohydrates, and 57g fat. It is an excellent source of vitamin C (327% of the Daily Value), iron (120% of the Daily Value), and potassium (50% of the Daily Value). Note that it is relatively high in sodium, at 2410mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats besides chicken or beef?
Yes, you can easily substitute with pork or even firm tofu for a vegetarian option. Just adjust the cooking times accordingly, as different meats will require different levels of doneness.
How can I make this dish spicier?
To increase the heat, add more dried red peppers or include spicy sauce such as sriracha or chili paste during cooking. Experimenting with different types of peppers can also enhance the spice level.
What can I use instead of corn starch?
If you don’t have corn starch, you can use all-purpose flour or arrowroot powder as a thickening agent. Just remember that flour may require a longer cooking time to eliminate the raw taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).