7 Vegetable Stir Fry Chicken
Ingredients: cooking wine, sugar, salt, light soy sauce, oyster sauce · 30 min cook time · 345kcal · ~₩12,500
Ingredients
1tsp cooking wine, 0.5tsp sugar, 0.5tsp salt, 1tsp light soy sauce, 1tsp oyster sauce, 1tsp cornstarch, 2tbsp water, 10oz chicken breast, 0.5개 red bell pepper, 0.5개 green bell pepper, 0.5개 carrot, 0.5개 onion, 2개 celery stalks, 1tsp ginger, 1tsp garlic, 10개 baby corn, 0.5tbsp cornstarch, 2tbsp water, 3tbsp oil, 1tbsp cooking wine, 1tbsp oyster sauce, 0.5tsp salt, 0.5tsp sugar, 2tbsp water, 0.5tbsp cornstarch, 3tbsp water
Instructions
1. Prepare the chicken marinade by combining 1 tsp cooking wine, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp cornstarch, and 2 tbsp water. Stir well.
2. Cut 10 oz of chicken breast into thin, diagonal slices. Trim any fat.
3. Place the cut chicken into the marinade. Squeeze and mix the chicken tightly to help it absorb the marinade faster. Marinate for at least 10 minutes, or until the chicken has absorbed all the liquid.
4. Chop half of a red bell pepper, green bell pepper, carrot, and onion each. Chop 2 celery stalks. Mince 1 tsp ginger and 1 tsp garlic. You will also use 10 pieces of baby corn (no need to cut).
5. Prepare a cornstarch slurry by mixing 1/2 tbsp cornstarch and 2 tbsp water. Set aside.
6. Heat 3 tbsp oil in a wok over high heat. Add some of the minced garlic and ginger (save some for later).
7. Add the marinated chicken to the wok. Stir-fry until the chicken turns white on the outside. You don't need to cook it all the way through at this stage.
8. Remove the chicken from the wok and place it into a bowl. (It's okay to reuse the bowl from the marinade as the chicken will be cooked again).
9. Add a bit more oil to the wok (less than before, as the chicken already has oil). Add the remaining ginger and garlic and let their aroma and flavors release.
10. Add all the chopped vegetables (red bell pepper, green bell pepper, carrot, onion, celery, baby corn) to the wok and stir-fry.
11. Add 1 tbsp cooking wine to the vegetables to enhance the flavor. Listen for the sizzling sound.
12. Add 1 tbsp oyster sauce, 1/2 tsp salt, and 1/2 tsp sugar to the vegetables and mix well.
13. Add the partially cooked chicken back into the wok with the vegetables.
14. Add 2 tbsp of water to the wok. This helps the vegetables release some water. Cover the wok and cook for about 2 minutes.
15. After 2 minutes, remove the lid. The dish should be boiling.
16. Prepare the final cornstarch slurry by mixing 1/2 tbsp cornstarch and 3 tbsp water. Mix evenly and pour it into the wok.
17. Mix the cornstarch slurry into the stir-fry until the sauces thicken and cling to the chicken and vegetables. The dish is ready to serve once the sauce has thickened.
18. Plate the dish and serve immediately.
Source: Watch the original video