Chicken Stirfry
Servings: 4
Calories: 222kcal
Ingredients
Main Ingredients
- 16 oz broccoli about 2 heads
- 12 oz chicken breast
- 2 cloves garlic
- 0.50 oz ginger
- 1 oz green onion white
- 1 oz carrot
- 8 cup water for blanching
- 1 teaspoon oil
- 1 tablespoon oil
- 1 teaspoon cooking wine
- 0.50 teaspoon sugar
- .5 teaspoon sesame oil
Marinade Ingredients
- 1 tablespoon cornstarch
- 2 tablespoon water
- 0.50 teaspoon salt
- 1 tablespoon oyster sauce
- 0.25 teaspoon white pepper
Stir Fry Sauce Ingredients
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 0.50 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon cooking wine
- 0.33 teaspoon white pepper
Slurry Ingredients
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
Prep veggies
- Chop broccoli, carrot, onion and any other vegetables you want to add.
Prep chicken
- Cut chicken into thin slices. Set aside in a bowl.
- Move the chicken to one side of the bowl. To the other side, add the cornstarch (1 tablespoon), water (2 tablespoon), salt (0.50 teaspoon), oyster sauce (1 tablespoon), and white pepper (0.25 teaspoon). Mix together the marinade until the cornstarch dissolves.
- Once the marinade is thoroughly combined, use your hand to mix it with the chicken, squeezing the chicken to help the flavor penetrate the meat. Set aside.
Prep aromatics
- Smash and peel the garlic (2 cloves), then trim off the hard ends. Smash the cloves again and mince.
- Wash and peel the ginger (0.50 oz). Slice, then cut into small triangles.
- We'll only be using the green onion whites (1 oz). Wash the green onions, then slice off the whites into 1-inch long pieces.
- Wash and peel the carrot (1 oz). Cut the carrot into small chunks on a diagonal, the into thin slices.
Prep sauce
- In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), salt (0.50 teaspoon), sugar, cooking wine (2 teaspoon), and white pepper (0.33 teaspoon). Mix to thoroughly combine.
- Step 5: Prep slurry
- Combine the cornstarch (1 tablespoon) and water (2 tablespoon).
Stir fry chicken
- Heat a wok on high. Once it starts to smoke, add the oil (2 tablespoon). Turn the heat to low.
- Add the chicken, letting it brown on one side before flipping, around 30 seconds. (Don't flip too soon or else the chicken will stick.)
- Stir fry the chicken with wok spatula until cooked, around 2 minutes. Remove from the wok and set aside.
Stir fry everything
- Add the garlic, ginger, green onion whites, and carrots. Stir fry for 30 to 40 seconds until fragrant. Turn the heat back to high.
- Add broccoli & other veggies and a splash of cooking wine (1 teaspoon), then stir fry for 1.5 to 2 minutes.
- Add back in chicken and stir fry for 30 seconds.
- Give the sauce a stir and pour into the center of the wok. Stir fry to mix for 15 to 20 seconds. Taste and adjust seasoning if needed. My dad thought it could use more sugar (0.50 teaspoon).
- Add in cornstarch slurry a bit at a time, while stirring, around 30 seconds. Check the thickness. There's no need to use all if you reach the desired consistency.
- Add a splash of sesame oil (1/2 teaspoon), stir to mix, then turn the heat off.
Nutrition
Calories: 222kcal | Carbohydrates: 17g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 1828mg | Potassium: 754mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1987IU | Vitamin C: 105mg | Calcium: 89mg | Iron: 2mg
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