2-3 lbs of chicken breast (slightly frozen for easier slicing, if desired)
6 cups (or so) of your favorite stir fry veggies, like broccoli and bok choy
2 Tbsp garlic-ginger paste
(amounts are scaled to how much chicken you are cooking)
1/4 tsp baking soda (per lb)
1/2 tsp cornstarch (per lb)
1/2 tbsp Chinese soy sauce (per lb)
1/2 tbsp Chinese cooking wine (per lb)
1/2 tsp salt (per lb)
pepper to taste
dash of sesame oil
about 1/2 cup of reconstituted chicken bullion, mixed to the directions on the package (but I usually add about 25%-50% more than the recommended amount of powder)
1.5 tbsp cornstarch
1/2 tbsp Chinese soy sauce
1 tbsp Chinese cooking wine
Prepare the Chicken:
Slice the chicken breasts into very thin pieces. If the chicken is still slightly frozen, it will be easier to slice thinly.
Place the sliced chicken in a bowl and add the marinade ingredients (baking soda, cornstarch, soy sauce, cooking wine, salt, pepper, sesame oil, and optional oyster sauce). Mix well to coat the chicken. Let it marinate in the fridge for at least 15 minutes.
Prepare the Vegetables:
Chop the broccoli and bok choy (or any other vegetables you are using) into bite-sized pieces. Be mindful of cooking times; harder vegetables like carrots should be sliced thinly to ensure they cook at the same rate as softer vegetables.
Prepare the Slurry:
In a small bowl, mix the cornstarch, soy sauce, cooking wine, and sesame oil. Stir well and set aside.
Cook the Chicken:
Heat a large pan or wok over high heat until it starts to smoke. Add a small amount of oil.
Add the garlic and ginger paste to the chicken just before cooking. Add the chicken to the pan and stir-fry until it gets some color and is cooked through. Transfer the chicken to a plate.
Cook the Vegetables:
In the same pan, add a bit more oil if needed. Add the vegetables and stir-fry until they start to get some color.
Pour the chicken bouillon down the sides of the pan and cover immediately to steam the vegetables. Turn the heat down slightly and let the vegetables steam until bright green and tender.
Combine and Finish:
Return the chicken to the pan with the vegetables. Stir to combine and let them cook together for a few minutes.
Give the slurry a quick stir and pour it into the pan. Mix well until the sauce thickens and coats the chicken and vegetables evenly.
Serve:
Serve the stir fry hot with rice. Enjoy the flavors of a homemade Chinese restaurant-style dish!
Notes:
You can use any vegetables and proteins you like. This method works well with thinly sliced beef as well.
Adjust the amount of liquid and seasoning to your taste. Less liquid helps to concentrate the flavors.
A rice cooker is a great investment if you eat rice frequently, saving you time and effort.