🤤 How a Chinese chef makes a Chicken Stir Fry (七彩炒雞)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more common pantry item.

sesame oil

🥗Healthier: nut-free oil

💰Cheaper: olive oil

Nut-free oil is safer for allergies, while olive oil is versatile and affordable.

Prepare a marinade for the chicken using 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.

Cut the chicken breast (about 10 oz) into thin, diagonal slices and trim away the fat.

Place the chicken in the marinade and mix it around tightly to help it absorb the flavors. Let it marinate for about 10 minutes.

Chop the vegetables: half of a red bell pepper, one green bell pepper, one carrot, one onion, two celery stalks, and prepare 10 pieces of baby corn.

Mix 1/2 tbsp cornstarch with 2 tbsp water to use later in the cooking process.

Heat 3 tbsp oil in a wok over high heat, add garlic and ginger, and then add the marinated chicken.

Cook the chicken until it turns white on the outside, then transfer it to a bowl.

Add a bit more oil to the wok, then add the remaining garlic and ginger to release their aroma.

Add all the chopped vegetables to the wok and stir-fry them.

Add 1 tbsp cooking wine, 1 tbsp oyster sauce, 1/2 tsp salt, and 1/2 tsp sugar to the vegetables and stir.

Return the chicken to the wok and add 2 tbsp of water, then cover the wok and cook for about 2 minutes.

After 2 minutes, uncover the wok and add the cornstarch-water mixture, stirring to combine. Cook until the sauce thickens and the dish is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens