Chicken Stir Fry

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Stir frying food is easy, but to get it right you need to apply a few simple rules.

First… If you’ve having rice as well…you should get that cooking before you start the stir fry.

Second… All your ingredients need to get prepared before you turn the stove on.

And Third… Your pan needs to be HOT…really hot…so you have to move fast!

So…are you ready to master stir fry?

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At the end of this video there will be a list of the equipment and ingredients needed to make this dish.

Let’s start by preparing the washed vegetables… Set each ingredient aside separately.

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Cut the tops off the stem of one small head of broccoli.

Then peel and cut the stalks on the diagonal into 1/4-inch thick slices.

Cut one red pepper in half and remove the stem and seeds.

Then cut it into 1-inch squares.

Cut 4 green onions in half lengthwise, then cut them on the diagonal into 2-inch pieces.

Peel and mince 3 Cloves garlic

Peel and mince 1 Tablespoon of ginger

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Cut chicken into bite size pieces.

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Now for the sauce…

Blend together with a whisk or a fork…

1/4 cup of chicken stock…save the remaining 1/4 cup for later

2 Tablespoons of soy sauce

1 Tablespoon of cornstarch

1 Tablespoon of oyster sauce,

1 teaspoon of sesame oil and

1/4 teaspoon of chilli paste…set the sauce aside

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Heat a wok or deep fry pan over high heat until drop of water sprinkled on surface sizzles into steam.

Pour in 2 Tablespoons of the oil and swirl the pan to evenly coat the pan;

Heat the pan for 30 seconds.

Add half of the chicken breasts…stir-fry by lifting and tossing the chicken for 3 to 4 minutes or until it’s no longer pink inside.

Remove the chicken to a plate.

Repeat with the remaining chicken, adding more oil if necessary.

Transfer the chicken to a plate.

Add the remaining 1 Tablespoon of oil to the pan.

Add the garlic and ginger and stir for 10 seconds or until fragrant.

Add the broccoli and red pepper; stir-fry for 1 minute.

Add the onions; stir-fry for 30 seconds.

Pour in the remaining 1/4 cup stock.

Cover then fry pan and steam the vegetables for 2 minutes or until broccoli is tender-crisp…stirring once.

Return the chicken to the pan. Push everything to the sides and

Pour the soy mixture into centre of the pan;

cook the sauce, stirring, for 1 to 2 minutes or until thickened.

Stir the vegetables and the chicken into the sauce until everything is glazed and coated.
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Serve this stir fry immediately… but, don’t forget to Sprinkle on some cashew nuts!

Enjoy!

For the Ingredients you’ll need:
Broccoli
red pepper
Green onions
Chicken stock
Boneless; skinless chicken breasts
Soy sauce
Cornstarch
Oyster sauce
Sesame oil
Vegetable oil
Chili paste or hot sauce
garlic
ginger
and cashew nuts

Now for the Equipment List…you’ll need:
A Cutting Board
A Large Knife
A Paring Knife
Measuring spoons
Measuring cup
A Large fry pan
And a Spatula