Have you ever seen the Cooking Channel show “Easy Chinese with Ching-He Huang“? Huang’s mission is to encourage people to make Chinese takeout at home. I saw one of her shows this weekend and picked up a few tips that really made a difference in how my Chicken Stir Fry turned out. Here’s an easy Chicken Stir fry recipe you can make at home:
Here’s what I learned:
Add corn starch and oyster sauce to the chicken BEFORE adding to the wok.
Don’t be afraid to get the wok really hot. The oil should be almost smoking when you add the GRATED ginger and garlic. Cook firmer vegetables like boy choy and carrots first.
Add softer vegetables like mushrooms just before you make your sauce.
Garnishing with scallions adds savory freshness and really does make a difference. If you don’t like scallions, don’t skip this step.
Here’s the complete recipe that you can print.
- 2 chicken breasts (5 - 6 ounces), cut into 1" cubes
- 1½ tablespoons oyster sauce
- 1 tablespoon corn starch
- 1 carrot, peeled and sliced on the diagonal ⅛" thick
- 1 small bunch of bok choy, sliced into 2" pieces
- 1 cup sliced mushrooms
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 scallion
- For the sauce:
- ½ cup chicken broth
- ¼ cup sherry
- ¼ cup soy sauce
- 1 teaspoon corn starch
- Combine the cut up chicken, corn starch and oyster sauce.
- Set aside.
- Prepare the vegetables.
- Add a tablespoon or two of vegetable or canola oil to a wok.
- Heat till almost smoking.
- Quickly add the ginger, garlic and red pepper flakes.
- Be careful not to burn.
- Add the chicken.
- Allow to brown before stirring.
- Add the bok choy and carrots to the wok.
- Stir until the cabbage begins to wilt and the stems begin to soften.
- Add the mushrooms.
- Whisk together the ingredients for the sauce and add to the wok.
- Let the sauce thicken for a minute or two.
- Serve with Chinese noodles, white or brown rice.
1 comment
I love Asian kitchen and this chicken looks perfect!