Hi everyone. Thank you for coming back to my kitchen. Today, I'll show you how to make a tasty Chicken breast and Vegetable Stir-Fry. This dish is easy to make and packed with protein and nutrients. I hope you'll enjoy it. I'll leave all the ingredients and cooking instructions below. Have fun cooking.
INGREDIENTS (Serves 2 people) Ingredients needed for Chicken presentation 1) Chicken breast 300g 2) Soy Sauce 1Tbsp 3) Sake 1Tbsp 4) Potato Starch 1Tbsp ( Corn Starch and Tapioca Starch are fine too.) 5) Salt 2 pinches
Vegetables 1) Cabbage 200g (about 1/6 of a whole cabbage) 2) Half a Carrot 3) 1 Green Bell Pepper 4) Bean sprouts 60g 5) Garlic (2 cloves) 6) Fresh Ginger 10g
Sauce Ingredients ( combine all before you start cooking) 1) Soy Sauce 0.5Tbsp 2) Oyster Sauce 1,5Tbsp 3) Sake 1Tbsp
THE SAUCE might seem a bit too little at first, but it’s just the right amount. You don’t need a lot of sauce to make your stir fry flavorful and punchy. In fact, too much sauce can make your stir fry soggy. The potato starch slurry will thicken the sauce and help it bind with all the ingredients, so your final dish will be flavorful, punchy, and just right.
Potato Starch Slurry ingredients ( combine before you start cooking) Potato Starch 0.5Tbsp ( Corn Starch and Tapioca Starch are also fine.) Water 1Tbsp
COOKING INSTRUCTION 1) Add 1 tbsp cooking oil to a large frying pan and cook chicken pieces for 2 minutes on each side over medium-low heat. 4 minutes later, remove the chicken from the pan and set them aside.
2) Into the same frying pan, add 1 tbsp of cooking oil, turn up the heat to medium, and add the carrot strips. Please cook them until soften a little. It takes 1 minute.
3) Add ginger strips and chopped garlic to the pan and cook until fragrant. It takes only 10 to 20 seconds.
4) Add Cabbage and bell pepper, and stir-fry for 1 minute and a half until they start to soften a bit. You can toss them at this point. But don't overdo it as it can lower the pan's temperature and extend the cooking time. So, you can toss them every 20 seconds or so.
5) Add Bean Sprouts. Immediately after, season the vegetables with 2 pinches of Salt. The salt brings out the flavors of the vegetables. Keep stir-frying them for 30 seconds until the Bean sprouts start to soften a bit.
6) Put the chicken pieces back into the pan, push everything to one side of the pan, and add the sauce to the open space. Let the sauce sizzle and develop a smokey flavor. When the sauce comes to a boil, mix everything together so the sauce spreads evenly throughout.
7) Add Potato starch slurry to the pan and quickly mix everything together. The sauce will thicken, and all the ingredients will get a beautiful graze. This means the sauce has successfully coated the ingredients. Finally, sprinkle a pinch of ground black pepper to spice things up a little. Mix one last time, and it's done. Your tasty Chicken and Vegetable Stir-Fry is ready. Please enjoy.😋
THE KEY for making delicious stir-fried vegetables is to add the next vegetable when the one before still feels a bit firm. Leaving a little crunch in the cabbage makes it even tastier! Also, be sure to add the salt only after all the vegetables are in the pan. Adding salt too early can cause the vegetables to release moisture, making them soggy and preventing them from being evenly coated with oil. I hope your Chicken and Vegetable Stir-Fry will come out delicious. Good luck.
