CHICKEN WITH VEGETABLE STIR FRY
Sliced chicken breast with Chinese broccoli, water chestnuts, baby corn, carrots.
Ingredients
- 454 grams thinly sliced and marinated chicken breast See basic meat marinade recipe
- 5 Tbsp cooking oil
- 1 can sliced water chestnuts 8 oz. or 226 grams
- ½ can baby corn Use about 100g
- 2 medium carrots for color
- 350 grams Chinese broccoli
Marinade
- ½ tsp salt
- ⅛-¼ tsp white pepper
- ¼ tsp sugar
- 1 Tbsp light soy sauce
- 1 Tbsp Chinese rice wine
- 1 tsp sesame oil
- 2 tsp corn starch
Aromatics
- 10 grams minced fresh garlic about 3 cloves
- 5 grams fresh sliced ginger optional
Easy Sauce
- ¼ cup water
- 1 Tbsp oyster sauce
- 1 tsp cornstarch
Instructions
Marinate Meat
- 454 grams thinly sliced and marinated chicken breast, ½ tsp salt, ⅛-¼ tsp white pepper, ¼ tsp sugar, 1 Tbsp light soy sauce, 1 Tbsp Chinese rice wine, 2 tsp corn starch, 1 tsp sesame oil
Prep Vegetables
- Each group of vegetables should be cut to uniform sizes.
- Arrange your vegetables on a platter in order from that which will take the most time to the least time to cook.
- Mince your ingredients for the Chinese aromatics.10 grams minced fresh garlic
Prep Sauce
- Combine ingredients for your sauce.¼ cup water, 1 Tbsp oyster sauce, 1 tsp cornstarch
Stir frying
- Heat wok / pan until it starts to smoke.
- Add 2 Tbsp cooking oil and heat.3 Tbsp cooking oil.
- Add aromatics and quickly stir.
- Quickly add meat and stir fry until 80% cooked. Remove from wok / pan.
- Add 2 Tbsp cooking oil and heat.2 Tbsp cooking oil.
- Add the vegetable requiring the longest cooking time. Stir fry until 50% cooked. If the vegetable requires more intense heat, cover the pan / work with a lid for a few seconds. (You can also add a little water /chicken stock to quickly steam the vegetable.)
- Add the next vegetable. Stir fry. If your pan is tool small, remove the vegetable and place it on a platter. If not, continue to add vegetables until all the vegetables are 90% cooked.
- Stir your sauce as the cornstarch will settle to the bottom of the container.
- Drizzle sauce along the side of the wok to catch the heat as it descends into the wok.
- Allow the sauce to thicken. Stir the vegetables to coat all the ingredients with sauce.
- Add all your meat into the pan. Stir the vegetables and meat quickly to coat all the ingredients with sauce.
- Serve immediately with rice
Nutrition
Serving: 4peopleCalories: 386kcalCarbohydrates: 28gProtein: 30gFat: 18gSaturated Fat: 2gCholesterol: 73mgSodium: 184mgPotassium: 710mgFiber: 5gSugar: 7gVitamin A: 6813IUVitamin C: 88mgCalcium: 82mgIron: 2mg
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