Chinese chicken Stir fry
Jun 2018

Chinese chicken Stir fry


Better than what you'd order at takeaway and.... healthier!

Hola Lovelies!! Hope you’re well and eating good….

So, today I’ve brought to you a highly requested recipe, easy and delicious Chicken stir fry. I mean who doesn’t like a stir fry? It’s a student/budget friendly dish that you can whip up in minutes. Although I’m using chicken for this, you can absolutely omit the chicken if you’re vegetarian, or substitute the chicken for beef or prawns or pork!

Ever wondered how the beef or chicken in your Chinese food is so unusually tender? Baking powder. My not so special, special ingredient. Guys if you don’t have this in your pantry, PLEASE get some. It’s cheap, lasts for ages and will make a difference in a lot of your cooking. From tenderising meat to making the crispiest juiciest Wings . Honestly I’ve used baking powder in so many of my dishes as a quick save to what restaurants charged you 5x the amount for! Baking powder works in tenderising protein, meaning you can use this same technique for beef, pork and even prawns. I’ll save boring you on the sciences of it but essentially it breaks down the proteins giving you super tender and juicy meat, trust me.

I’ve chosen to cut up my own vegetables but it’s really all up to you. If you only want peppers and onions? Absolutely fine. You can definitely buy the stir fry mix from a supermarket if you like but I really want you guys to take the technique for amazingly moist chicken in your stir fry and delicious stir fry sauce, no need to buy the bottled stuff!

I’ll write the marinade, sauce and vegetables ingredients separately so you can use whichever you need! I’m talking too much now but if you have any questions, feel free to email me or contact me on any of my social media pages @FoodwithDom

TIP : Prep all ingredients beforehand

Here’s what you’ll need (ALL OPTIONAL) :

  • 1 chicken breast sliced thinly (watch my video for details)
  • 12 onion cut into chunks
  • 14 bell pepper cut into chunks (I used red and green)
  • 5 chestnut mushrooms cut into quarters
  • 12 carrot sliced thinly
  • 2 spring onions sliced thinly
  • 14 cup bamboo shoots
  • 14 cup broccoli
  • 2 chillis sliced thinly
  • 3 cloves garlic chopped
  • 1 slice ginger chopped
  • 2 tablespoons vegetable for frying (may need more)

Seasoning sauce - Mix together beforehand

  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce (Skip if you’re making this vegan)
  • 1 tablespoon sugar
  • 12 teaspoon sesame oil
  • 1 clove garlic (dried or fresh)
  • 12 teaspoon ginger (dried or fresh)
  • 2 tablespoons water (may need more)

For thickening

  • 1 teaspoon cornstarch mixed with 3 tablespoons water

Marinade

  • 1 teaspoon baking powder
  • 14 teaspoon white pepper (you can use black)
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 14 teaspoon sesame oil
  • 14 teaspoon chicken seasoning (stock cub)
  • salt to taste

Method:

  1. In a bowl marinade the chicken using all the marinade ingredients and leave to marinate for at least 5 minutes but no more than 20 minutes. Also mix the seasoning sauce ingredients in a separate bowl.
  2. In a hot wok or pan, add in 1 tablespoon of vegetable oil and place on high heat.
  3. Add in the chicken and stir fry until 90% cooked, remove from the heat and set aside.
  4. In the same pan, add the onions and carrots. (Always add harder vegetables first). If you’re using a packet mix, just add it all in and stir fry then skip to step 8.
  5. After about 30 seconds, add in the mushrooms, peppers and broccoli and stir fry on high heat, stirring constantly.
  6. Season lightly with salt to help the vegetables cook down.
  7. Next add  in the garlic and ginger and stir fry until fragrant.
  8. Next add softest vegetables and half of the seasoning sauce.
  9. Stir constantly until the vegetables begin to glaze then add in the chicken.
  10. Mix well before adding the remaining sauce and stir fry.
  11. If your sauce is thin, you can thicken with the cornstarch mixture and stir for 1 minute until the sauce thickens.
  12. Finish with the chilli and serve with your choice of noodles, rice or on its own!

…Thank you for visiting my blog, I’d love to hear from you! Feel free to leave a comment, send me an email, or find me on Instagram, Snapchat and Twitter & and please SUBSCRIBE to my Youtube @FoodwithDom.

…And if you make this recipe… Let me know how it turns out or take a picture, Share it on Instagram or Twitter with the hashtag #foodwithdom xx

Youtube: https://youtu.be/KyO_gXEfr5k