Wok dish with chicken - Stir Fry Recipe
Recipe Information
Stir Fry Chicken
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Cut chicken into thin slices for quick frying.
Prepare marinade with soy sauce, fish sauce, and corn starch, mixing well to remove lumps.
Marinate chicken for about 15 minutes.
Trim the ends off sugar snap peas and cut fennel into small pieces.
Cut carrots into thin strips, and chop onion into pieces.
Heat a gas stove until it starts to smoke, then add ginger, chili, garlic, and a bit of oil.
Add half the chicken to the pan, spreading it out to avoid steaming.
Brown the chicken on one side, then turn it over to brown the other side.
Remove the chicken from the pan, scraping any bits stuck to the bottom with the marinade mixture.
Add more ginger, chili, and garlic to the pan, then add fennel and carrots, cooking them on one side for color.
Add onions and spread them out to cook evenly, turning occasionally to avoid burning.
Once onions are translucent and carrots have brown edges, add squash and sugar snap peas last.
Add the chicken back to the pan to heat through and mix flavors.
Add a little water, stock, or rice wine to steam the spinach and create a mild sauce.
Cook spinach briefly until just wilted.
Equipment Needed
Spice Level:
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