Chicken Stir Fry

• porções: 4
• tempo total: 25 minutes

Ingredientes

Main Ingredients

454 g broccoli (about 2 heads)

340 g chicken breast

2 cloves garlic

14.2 g ginger

28.3 g green onion white

28.3 g carrot

8 cup water (for blanching)

1 teaspoon salt

2 teaspoon oil

2 tablespoon oil

1 teaspoon cooking wine

0.50 teaspoon sugar

1 teaspoon sesame oil

Marinade Ingredients

1 tablespoon cornstarch

2 tablespoon water

0.50 teaspoon salt

1 tablespoon oyster sauce

0.25 teaspoon white pepper

Stir Fry Sauce Ingredients

1 tablespoon oyster sauce

1 tablespoon light soy sauce

0.50 teaspoon salt

1 teaspoon sugar

2 teaspoon cooking wine

0.33 teaspoon white pepper

Slurry Ingredients

1 tablespoon cornstarch

2 tablespoon water

Instruções

Step 1: Prep broccoli

Soak the broccoli in water for 10 to 15 minutes. Dunk the heads into the water a few times, then rinse and drain.

Cut the individual florets off from stem. Place the cut broccoli back in a bowl of clean water.

Rinse broccoli pieces again, then thoroughly drain.

Step 2: Prep chicken

Cut the chicken breast in half lengthwise. Rotate the chicken 90 degrees, then cut in half again. Cut into thin slices. Set aside in a bowl.

Move the chicken to one side of the bowl. To the other side, add the cornstarch (1 tablespoon), water (2 tablespoon), salt (0.50 teaspoon), oyster sauce (1 tablespoon), and white pepper (0.25 teaspoon). Mix together the marinade until the cornstarch dissolves.

Once the marinade is thoroughly combined, use your hand to mix it with the chicken, squeezing the chicken to help the flavor penetrate the meat. Set aside.

Step 3: Prep aromatics

Mince garlic.

Slice ginger into small triangles.

Wash the green onions, then slice off the whites into 1-inch long pieces.

Wash and peel the carrot. Cut the carrot into small chunks on a diagonal, the into thin slices.

Step 4: Prep sauce

In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), salt (0.50 teaspoon), sugar, cooking wine (2 teaspoon), and white pepper (0.33 teaspoon). Mix to thoroughly combine.

Step 5: Prep slurry

Combine the cornstarch (1 tablespoon) and water (2 tablespoon).

Step 6: Blanch broccoli

Bring the water to boil in a large pot. Once it comes to a rolling boil, add the salt (1 teaspoon) and oil (2 teaspoon) to the water.

(Chef's Tip: Adding salt and oil helps keep the vegetable vibrant and green.)

Add the broccoli to boiling water and blanch for 4 to 5 minutes. As soon as the water starts to bubble again, remove the broccoli.

Prepare a large bowl with ice water. Put the blanched broccoli into the ice water, soak for 1 minute, then drain and set aside.

Step 8: Stir fry everything

Add the garlic, ginger, green onion whites, and carrots. Stir fry for 30 to 40 seconds until fragrant. Turn the heat back to high.

Add broccoli and a splash of cooking wine (1 teaspoon), then stir fry for 1.5 to 2 minutes.

Add back in chicken and stir fry for 30 seconds.

Give the sauce a stir and pour into the center of the wok. Stir fry to mix for 15 to 20 seconds. Taste and adjust seasoning if needed.

Add in cornstarch slurry a bit at a time, while stirring, around 30 seconds. Check the thickness. There's no need to use all if you reach the desired consistency.

Add a splash of sesame oil (1 teaspoon), stir to mix, then turn the heat off.