Sunday, May 31, 2015

Stir Fry Chicken Pieces

One half chicken breast
2 tbsp olive oil
1 tbsp corn starch
2 tbsp low-sodium soy sauce
2 cups of cabbage
2 tsp chili sauce
1/2 cup of chicken broth
dash of salt
dash of pepper
I used Huy Fong Chili Garlic Sauce (from the maker of Sriracha) 

  1. Cut chicken into bite size.
  2. Mix corn starch and soy sauce into chicken piece in a lunch box.
  3. Cover and marinate overnight.
  4. Cut cabbage into half inch strips.
  5. Heat oil in a wok on high heat for a minute. Don't let it scorch.
  6. Stir in cabbage. 
  7. Coat them with heated oil and stir, stir, stir until slightly transparent.
  8. Add chicken broth, salt and pepper.
  9. Lower heat to medium high and cook until slightly soft. Don't overcook.
  10. Remove from heat and set aside.
  11. Use remaining oil and add 1 tbsp oil, if needed.
  12. Stir in chicken pieces. 
  13. Coat them with heated oil and stir fry until surface changed to white. About 3 minutes.
  14. Mix cooked cabbage, hot sauce into the wok. 
  15. Stir fry on high heat for about 2 minutes. Sample the chicken pieces, make sure no longer pink inside.
  16. Remove from heat. Ready to serve with steam rice.

Technique of stir frying: Coat the ingredients with heated oil and keep stirring until cooked. This will allow meat to be tender and evenly cooked.
I prefer olive oil is because of flavor and healthy benefits. You can use vegetable oil.

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