My EASIEST Stir-fry Recipes | Hoisin chicken, beef & broccoli & more | Marion’s Kitchen

hoisin sauce

🥗Healthier: homemade hoisin sauce

💰Cheaper: soy sauce + peanut butter

Homemade sauce can be lower in sugar and preservatives.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits and is often more affordable.

broccoli

🥗Healthier: asparagus

💰Cheaper: green beans

Green beans are often less expensive and still nutritious.

Cut the chicken breast into thin strips on the diagonal for tenderness.

Place the chicken in a bowl and add half a teaspoon of bicarb soda, cornflour, and soy sauce; mix well and let marinate for 10 minutes.

Slice the carrot into very thin slices for quick cooking while maintaining crunch.

Cut the capsicum into larger chunks to prevent sogginess in the stir fry.

Chop the cabbage into chunks and slice shiitake mushrooms thinly, removing the stems.

Prepare the stir fry sauce by mixing oyster sauce, soy sauce, dark soy sauce, sugar, and a chicken stock cube.

Heat vegetable oil in a wok until smoking hot, then add the marinated chicken and spread it out for maximum surface contact.

Cook the chicken for about a minute before tossing it around until golden brown.

Add onion to the wok and stir for about a minute, then add garlic and stir.

Add the carrot first, followed by capsicum, cabbage, and mushrooms, cooking until tender.

Pour the stir fry sauce around the edge of the wok to caramelize before mixing it in.

Add the cooked egg and toss everything together, then add a cornstarch slurry to thicken the sauce.

Sprinkle with chopped spring onion and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens