Introduction
This delightful stir-fry dish features tender chicken breast and a colorful medley of vegetables, all coated in a savory sauce that is both rich in flavor and easy to prepare. Perfect for a quick weeknight dinner, it can be served over rice or noodles for a fulfilling meal.
Detailed Ingredients with measures
Optional Tenderised Chicken:
180g (6 oz) chicken breast, thinly sliced
1/2 teaspoon baking soda (optional)
Sauce:
1 tablespoon cornflour (cornstarch)
1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine or Mirin
1/2 teaspoon sesame oil (optional)
Dash of white or black pepper
3/4 cup (185 ml) water
Stir Fry:
1 1/2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1/2 onion, sliced
5-6 stems choy sum or other Asian greens
1 medium carrot, peeled and thinly sliced
1/2 cup sliced mushrooms (shiitake preferred)
1 cup bean sprouts
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Yield
Serves 2-3 people
This quick and nutritious stir-fry balances protein and vegetables, offering a satisfying meal that captures the essence of Asian cooking. Enjoy preparing this dish as part of your culinary repertoire!
Detailed Directions and Instructions
Tenderise Chicken (Optional)
Place the sliced chicken in a bowl, sprinkle with baking soda, and mix well. Let it sit for 20 minutes, then rinse thoroughly and pat dry with paper towels.
Prepare Sauce
In a bowl, mix cornflour and soy sauce until smooth. Add the remaining sauce ingredients (oyster sauce, Chinese cooking wine, sesame oil, pepper, and water) and stir to combine.
Prepare Vegetables
Trim the ends off the choy sum and cut into 7 cm (3-inch) pieces, separating stems from leaves. Peel and thinly slice the carrot.
Stir Fry
Heat vegetable oil in a wok or skillet over high heat. Add the finely chopped garlic and stir briefly until fragrant. Then add the sliced onion and cook for 1 minute until it starts to soften.
Add Chicken
Add the tenderised chicken to the wok and cook for 1 minute until the surface turns white.
Add Vegetables
Add the choy sum stems, sliced carrot, and mushrooms to the wok. Stir fry for 1 minute.
Add Remaining Ingredients
Add the choy sum leaves, bean sprouts, and the prepared sauce to the wok. Stir fry for 1-2 minutes until the sauce thickens to a syrup-like consistency.
Serve
Serve immediately with rice or noodles.
Notes
Chicken Tenderising
Tenderising chicken with baking soda is optional but can enhance the texture, making it more tender.
Vegetable Substitutions
Feel free to substitute choy sum with other Asian greens such as bok choy or spinach if desired.
Sauce Consistency
Adjust the cooking time of the sauce according to your preferred thickness; cook longer for a thicker sauce.
Serving Suggestions
This dish pairs excellently with steamed rice or stir-fried noodles for a complete meal.
Cook techniques
Tenderising Chicken
The chicken can be tenderised by sprinkling it with baking soda and letting it sit for 20 minutes. Afterward, rinse it thoroughly and pat dry to remove excess moisture.
Making the Sauce
Combine cornflour with soy sauce in a bowl until smooth. Add additional sauce ingredients and mix well to create a flavorful blend.
Preparing Vegetables
Trim and cut the choy sum into pieces, separating the stems from the leaves. Thinly slice the carrot to ensure even cooking.
Stir Frying
Heat oil in a wok or skillet over high heat. Begin by cooking garlic and onion to release their flavours, then introduce the chicken to sear it.
Adding Ingredients
After the chicken is nearly cooked, add the choy sum stems, carrots, and mushrooms, stirring to incorporate all ingredients, then follow with the leaves and bean sprouts.
Thickening the Sauce
Pour the prepared sauce into the stir-fry and cook until it thickens to a syrup-like consistency, coating the ingredients evenly.
FAQ
Can I skip tenderising the chicken?
Yes, tenderising is optional but can improve the texture of the chicken.
What can I substitute for Chinese cooking wine?
Mirin or dry sherry can be used as alternatives to Chinese cooking wine.
Can I use other vegetables in this stir-fry?
Absolutely! You can substitute with other vegetables like bell peppers, broccoli, or snow peas according to your preference.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Is it possible to make this dish gluten-free?
Yes, you can use gluten-free soy sauce and check that other ingredients are gluten-free to maintain a gluten-free dish.
Conclusion
This stir-fried dish showcases a harmonious blend of tender chicken, vibrant vegetables, and a flavorful sauce that elevates the dining experience. The combination of textures and tastes creates a delightful meal, perfect for any occasion. Serve it over rice or noodles for a satisfying and healthy dish that is both quick and easy to prepare.
More recipes suggestions and combination
Vegetarian Stir Fry
Replace chicken with tofu or tempeh for a delicious vegetarian option. Use the same sauce and vegetables for a nutritious meal.
Seafood Stir Fry
Substitute chicken with shrimp or scallops for a rich seafood flavor. Add a squeeze of lemon for an extra zing.
Beef and Broccoli Stir Fry
Use thinly sliced beef instead of chicken and add broccoli florets. The beef pairs wonderfully with the savory sauce.
Cashew Chicken Stir Fry
Incorporate roasted cashews for a crunchy texture and nutty flavor. They add a delightful contrast to the tender chicken and vegetables.
Singapore Noodles
Use the same sauce and ingredients, but toss in rice vermicelli noodles for a hearty and filling Singapore-style dish.
Curry Chicken Stir Fry
Mix a tablespoon of curry powder into the sauce for a fragrant twist and serve with jasmine rice to enhance the flavor profile.
Sweet and Sour Stir Fry
Add pineapple chunks and bell peppers for a sweet and tangy variation. Adjust the sauce to include a dash of vinegar for that classic sweet and sour taste.
