EASY Chicken Stir-Fry Recipe
I'm gonna show you how to make this easy stir-fried chicken it's really my favorite and if you have all the ingredients it's pretty easy to start my chicken stir fry I'm going to marinate the chicken I only had one chicken breast I weighed it and it's about 10 ounces of chicken breast that I cut into thin slices so what I'm going to do first is I'm going to add just a pinch of salt here I have you'll want to add like a teaspoon and a half of soy sauce some white pepper some onion powder I would say like a quarter teaspoon of each works for this I'm going to go in with like a tablespoon of shaoxing cooking wine if you don't have shaoxing cooking wine you can omit that um that's fine I like the flavor that it gives my stir fries here I have one tablespoon of cornstarch and a quarter teaspoon of baking soda it's going into the chicken here now I'm going to mix and combine everything together you'll want to at least marinate this for 30 minutes this chicken breast is cut very thin so 30 minutes should do the trick no more than an hour I would say and you could also use chicken thighs boneless chicken thigh in place of the breast if you have that okay okay there we go so for the sauce I'm starting with a half cup of chicken broth to that I'm going to add I would say like a tablespoon of hoisin sauce right into the mix I also have a teaspoon of light soy sauce not dark but if you have dark I mean you could use that as well I'm also going to add I need to get this hoisin sauce I'm also going to add a tablespoon of shaoxing cooking wine again again that is optional a lot of you may not have that but if you're really looking for that Chinese restaurant takeout style flavor that xiaoxing cooking wine really gives it that flavor so this is going to be the sauce and you'll want to add sugar to taste so I'll say like a teaspoon of sugar goes in I'm going to give it a mix taste taste it if you want it sweeter add more if you don't then leave as is but I'm going with a teaspoon of sugar I'll give it a taste and adjust to your preference I'm also going to create a cornstarch slurry to thicken the sauce so I'm not one I may not use this entire slurry but like that's too much like two tablespoons of cornstarch and then add cold water until it becomes a slurry I would say equal parts two tablespoons of water two tablespoons of cornstarch should do the trick and this is what's going to help thicken your sauce into like this sticky glaze so good so I want to go over my fresh ingredients for this recipe I have half a red bell pepper and half of a green bell pepper that I cut into these like chunky squares I did the same thing for one small onion just kind of cut it into chunks I'm also going to be adding like a teaspoon of fresh freshly minced ginger this is the scallion whites of two to three scallions and two large cloves of garlic that I minced as well and the green tops of the scallions that I used here I'm preheating My Pan you definitely can do this in your Wok but I have this pan here that I've been preheating and it's going to go quick I'm gonna add my cooking oil into the pan a couple of tablespoons and now I'm going to saute my aromatics and it makes the oil fragrant so good [Music] and I'm going to try to make this like a one pan thing I'm not going to remove anything once I throw it in the pan so now I'm going in with my chicken and marinated chicken and you'll you might need to crank the heat up foreign my there we go and you're going to start to saute and cook the chicken you'll have to separate the pieces because they're cut thin they're sliced thin you want to make sure they cook foreign Sears it has great golden brown color and the chicken breast does not take long to cook so now I'm going to add my peppers give it a quick saute onion smells wonderful I kind of want to break up the onion and you're just going to saute this just for a minute or so because like I said it goes quick now I'm going to give my sauce a mix and it goes right in the pan you'll want to give everything a coat let that simmer you want to make sure that it's simmering and now I'm going to add my slurry I'll add half of it mix it in and already it thickened up it's so good yeah I think that'll do the trick a tablespoon of corn starch and a tablespoon of water and this is my quick and easy stir fry so the last thing I'm going to add are my scallion pops there you go and shut the heat off at this point and this is done it smells amazing so I added a little bit of dark soy sauce it's not super salty but it gives it a wonderful deep rich color and that is optional but this is done and it's so good it smells amazing and all with one chicken breast it's going to feed two to three of us over steamed rice it's a very quick dinner I hope you give this recipe a try I hope you like it.