Loved this recipe from the RecipeTin Eats cookbook that I wanted to share it.
Ingredients
- Tenderised Chicken: 180 g chicken breast fillet, cut into 7 x 0.8 cm thin strips, ½ tsp bicarbonate of soda, ½ tsp light or all-purpose soy sauce
- Sauce option 1: 3 tbsp (45 ml) Charlie Stir-fry
- Sauce option 2:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp Chinese cooking wine
- 1 tsp cornflour
- ½ tsp white sugar
- 1 tsp sesame oil
- Pinch of white pepper
- Stir-fry:
- 2 tbsp canola oil
- ½ brown onion, cut into 1 cm wedges
- 1 large garlic clove, finely minced ¾ cup (90 g) green beans, trimmed and cut into 5 cm lengths ½ red capsicum (pepper), deseeded and cut into 7 mm wide strips
- 1 small carrot, peeled and cut into 4 mm slices diagonally ⅓ cup (85 ml) water
Method
- Tenderise chicken - Place the chicken in a bowl and sprinkle the bicarbonate of soda over.
- Toss with your fingers to coat, then set aside for 20 minutes. Rinse in a colander under tap water for 5 seconds, shake off the excess water, then pat the chicken dry with paper towels.
- Season chicken - Place the chicken in a bowl and toss with the soy sauce
- Stir-try sauce - If making the sauce from scratch (option 2), mix the sauce ingredients in a small bowl until lump-free. If using my Charlie Stir-fry Sauce, just give the jar a shake and measure out 3 tablespoons (45 ml).
- Stir-fry - Heat the oil in a wok or large non-stick frying pan over medium-high heat. Add the onion and stir for 15 seconds. Add the chicken and cook, stirring constantly, for 1 minute or until it mostly changes from pink to white. Add the garlic and toss for 15 seconds.
- Add vegetables - Add the green beans, capsicum and carrot and toss for 1 minute.
- Sauce - Add the stir-fry sauce and water. Toss for 1 minute until the sauce thickens into a glossy sauce that coats the ingredients.
- Serve - Pour onto a plate and serve with rice (pages 334-37). Marvel at the deliciously tender chicken!