stir fry asian chicken.txt

Asian Stir Fry Chicken

Ingredients
OPTIONAL CHICKEN:
▢ 180g (6oz ) chicken breast , thinly sliced, cubed (about 1.5 cm)
SAUCE:
▢ 1 tbsp cornflour / corn starch
▢ 1 1/2 tbsp light soy sauce , or all purpose soy (not too much)
▢ 1 tbsp Oyster Sauce
▢ 1 tbsp Chinese Cooking Wine OR 1/2 tsp vinegar
▢ 1/2 tsp sesame oil (optional)
▢ 1/4 tsp white pepper (or black)
▢ 3/4 cup (185 ml) water
▢ 1 tsp minced garlic (optional)
▢ 1/2 tsp ginger (optional)

STIR FRY:
▢ 1 1/2 tbsp vegetable oil (or other cooking oil)
▢ 2 garlic cloves , finely chopped or minced
▢ 1/2 large onion , sliced (white, brown, yellow)
▢ 5 - 6 stems choy sum (or other Asian greens)
▢ 1 medium carrot
▢ 1/2 cup sliced mushrooms
▢ 1 cup bean sprouts

Instructions

CHICKEN

If defrosting, 30 minutes under cold water in airtight bag, 2 minutes in microwave.
Wash & dice roughly. 

PREP INGREDIENTS:

Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir. Taste and modify as needed. 
Chop choy sum: Trim end off choy sum, wash grit off. Then cut into 5cm (2.5") pieces. Separate stems from leaves.
Chop carrot - Peel then cut into 3cm (1.3") lengths. Then slice the pieces thinly.

NOODLES OR RICE (OPTIONAL)

Put noodles or washed rice into boiling water with a little oil and/or salt. 

STIR FRY:

Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
Add chicken, cook for 1 minute until the surface changes from pink to white.
Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
Serve immediately with rice or noodles.