Recipe of Award-winning Chicken and Vegetable Stir-fry
Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Make Favorite Chicken and Vegetable Stir-fry. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken and Vegetable Stir-fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Vegetable Stir-fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Vegetable Stir-fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Chicken and Vegetable Stir-fry using 13 ingredients and 7 steps. Here is how you cook it.
The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).
Sauté the vegetables until tender. The key is to put some of the sauce on the rice, then serve.
The idea behind this dish is to recreate Chinese take-out. Recipe by Kourin
Ingredients and spices that need to be Prepare to make Chicken and Vegetable Stir-fry:
- 2 Chicken breast strips, sliced diagonally
- 7 grams ● Grated ginger
- 1 tbsp ● Sake
- 3 leaves Chinese cabbage, rough chopped
- 2 Green peppers, julienned
- 70 grams Carrots, julienned
- 2 tbsp ◎ Soy sauce
- 1 tsp ◎ Oyster sauce
- 1 tbsp ◎ Sake
- 1 tbsp + 1 teaspoon ◎ Sugar
- 1/2 tsp ◎ Chicken soup stock granules
- 1 tsp ◎ Sesame oil
- 1 clove ◎ Grated garlic
Steps to make Chicken and Vegetable Stir-fry
- Diagonally slice the chicken breast into strips. Combine the ● ingredients in a bowl and marinate the chicken. Combine the ◎ ingredients in a separate bowl and mix together well.
- Heat a small amount of oil (not listed) in a frying pan, sauté the chicken. When cooked through, add the carrots and green peppers and continue sautéing.
- Add the Chinese cabbage. When the vegetables become tender, add the ◎ mixture and continue cooking.
- When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume. Serve aside a serving of rice, drizzle the rice with some sauce, then eat up!
- This is the original dish on which I based my recipe (bottom left). It was cooked with red chili peppers, so it was slightly spicy. If you prefer, add red chili peppers to taste.
- This is the original beef version of the dish. It had a very intense garlic taste. If you prefer, increase the amount of garlic to taste.
- My version of the dish is lighter on the seasoning than the original dish. The original had more garlic and was strongly seasoned.
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