Equipment
Ingredients
Chicken and Marinade
- 400 g chicken breast, cut into thin, bite-sized strips
- 15 ml soy sauce
- 8 g cornstarch
- 5 ml sesame oil, toasted
Vegetables
- 250 g broccoli, cut into small, uniform florets
- 150 g bell pepper, thinly sliced
- 3 garlic, minced
- 1 ginger, minced
Stir-Fry Sauce
- 45 ml soy sauce
- 60 ml chicken broth
- 10 g brown sugar
- 8 g cornstarch
Cooking
- 30 ml vegetable oil
Nutrition (per serving)
Method
In a small bowl, combine the sliced chicken breast, 15ml soy sauce, 8g cornstarch, and sesame oil. Mix well to coat. Wash hands thoroughly and use a separate cutting board for raw poultry to avoid cross-contamination. Let the chicken marinate at room temperature for 10 minutes.
While the chicken marinates, prepare the stir-fry sauce. Whisk together the remaining 45ml soy sauce, chicken broth, brown sugar, and remaining 8g cornstarch in a small bowl until the sugar dissolves and no lumps remain.
Heat 15ml of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer. Sear without moving for 1 minute to develop color, then stir-fry for an additional 3 to 4 minutes until the chicken reaches a safe internal temperature of 74C or 165F and is cooked through. Transfer the chicken to a clean plate.
Add the remaining 15ml of vegetable oil to the wok. Add the broccoli and bell pepper. Stir-fry for 3 minutes until the vegetables brighten in color and begin to soften. Add the minced garlic and ginger, and toss continuously for 30 seconds until highly fragrant.
Return the cooked chicken and any resting juices to the wok. Give the prepared stir-fry sauce a quick stir to recombine the cornstarch, then pour it over the chicken and vegetables. Toss continuously for 1 to 2 minutes until the sauce bubbles, thickens, and evenly coats all the ingredients.
Chef's Notes
- Mise en place is critical for stir-frying. The high heat means the cooking process moves extremely fast, so having all ingredients prepped, measured, and within reach prevents burning.
- The technique of coating the chicken in cornstarch and liquid before cooking is a simple form of velveting. This seals the meat, keeping it tender and providing a textured surface for the final sauce to cling to.
- Do not overcrowd the pan when cooking the chicken. If necessary, cook the chicken in two batches to ensure it sears rather than steams.
- Cut the broccoli florets into uniform, bite-sized pieces so they cook rapidly and evenly. Large pieces will remain hard in the center.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave loosely covered for 1-2 minutes until heated through, or toss in a hot skillet with a splash of water until steaming.
