Cooked - Chicken Stir Fry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Stir Fry

1.0

2-3 lbs of chicken breast (slightly frozen for easier slicing, if desired)

6 cups (or so) of your favorite stir fry veggies, like broccoli and bok choy

2 Tbsp garlic-ginger paste

¼ tsp baking soda (per lb)

½ tsp cornstarch (per lb)

½ tbsp Chinese soy sauce (per lb)

½ tbsp Chinese cooking wine (per lb)

½ tsp salt (per lb)

Pepper to taste

Dash of sesame oil

About ½ cup of reconstituted chicken bullion, mixed to the directions on the package (but I usually add about 25%-50% more than the recommended amount of powder)

1.5 tbsp cornstarch

½ tbsp Chinese soy sauce

1 tbsp Chinese cooking wine

Slice the chicken breasts into very thin pieces. If the chicken is still slightly frozen, it will be easier to slice thinly. Place the sliced chicken in a bowl and add the marinade ingredients. Let it marinate in the fridge for at least 15 minutes.
Chop the broccoli and bok choy (or any other vegetables you are using) into bite-sized pieces. Be mindful of cooking times.
In a small bowl, mix the cornstarch, soy sauce, cooking wine, and sesame oil for the slurry. Set aside.
Cook the chicken in a hot pan or wok until cooked through. Transfer to a plate.
Cook the vegetables in the same pan, steaming them with chicken bouillon until bright green and tender.
Combine the chicken and vegetables in the pan, add the slurry, mix well until the sauce thickens and coats evenly.
Serve hot with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 108 weeks ago

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