Stir Fried chicken
Stir fried chicken with vegetables and soy sauce, cooked quickly over high heat for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 800 | Grams |
| Soy Sauce (low sodium preferred) | 4 | Tbsp |
| Vegetable Oil (for stir frying) | 3 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (fresh, grated) | 2 | Tbsp |
| Bell Pepper (sliced into strips) | 2 | Count |
| Carrot (sliced into thin rounds) | 2 | Count |
| Broccoli (cut into small florets) | 1 | Head |
| Green Onion (sliced) | 4 | Stalk |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Water (for cornstarch slurry) | 4 | Tbsp |
| Sesame Oil (for flavor) | 1 | Tbsp |
Instructions
- In a bowl, mix chicken strips with 2 tablespoons of soy sauce and let it marinate for 15 minutes.
- Heat vegetable oil in a large wok over high heat.
- Add minced garlic and grated ginger to the wok, stir fry for 30 seconds until fragrant.
- Add marinated chicken strips to the wok and stir fry for 5-7 minutes until cooked through.
- Add bell pepper, carrot, and broccoli to the wok, stir fry for another 3-4 minutes.
- Mix cornstarch with water to create a slurry, then add it to the wok along with the remaining soy sauce.
- Stir everything together until the sauce thickens and coats the chicken and vegetables.
- Add sliced green onions and sesame oil, stir well and remove from heat.
- Serve the stir fried chicken hot with steamed rice or noodles.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Wok