Chicken and pepper stir-fry
Chinese cuisine · Souped Up Recipes · ♥ 11.7K likes · 392.5K views · 16 min video
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Ingredients
Method
Techniques
- chicken breast
Microwave the frozen chicken breast 20 to 30 seconds a side, depending on size, until it is no longer rock hard but still frozen.
Spread the slices on a plate; they soften within 10 minutes.
- ⅓ tsp salt
- ½ tbsp cornstarch
- 1 tbsp Chinese cooking wine
Mix the chicken with the salt, cornstarch and cooking wine and set aside.
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 2 tsp dark soy sauce
- 2 tsp Chinese black vinegar
- ½ tsp white pepper
- 1 tsp sugar
- 2 tsp cornstarch
- ½ cup stock
- garlic
- ginger
Stir the stir-fry sauce together and set aside.
- green chili
- red chilies
Mix the diced ginger and garlic into the marinated chicken with tongs so the aromatics cling to the meat and do not burn.
Heat the wok on high until smoking, add cooking oil and swirl to coat.
- cooking oil
Add the chicken, spread it out, sear one side, then stir a couple of minutes until it changes colour.
Push the chicken aside, add the chilies and cover them with the chicken for a minute, then stir to the doneness wanted.