Equipment
Ingredients
Chicken & Marinade
- 500 g chicken breast, sliced into thin strips against the grain
- 15 ml soy sauce
- 5 g cornstarch
- 2 g chinese five-spice powder
Vegetable Medley
- 300 g baby bok choy, rinsed, ends trimmed, leaves separated
- 150 g red bell pepper, sliced into strips
- 100 g carrot, julienned or thinly sliced
- 10 g ginger, minced or grated
- 3 garlic, minced
- 15 ml vegetable oil
Stir-Fry Sauce
- 60 ml chicken stock
- 30 ml soy sauce
- 15 ml rice vinegar
- 5 ml sesame oil
- 4 g cornstarch
Nutrition (per serving)
Method
In a bowl, toss the sliced chicken breast with 15ml soy sauce, 5g cornstarch, and the five-spice powder. Let it sit while preparing the vegetables.
Whisk together the sauce ingredients: chicken stock, 30ml soy sauce, rice vinegar, sesame oil, and 4g cornstarch in a small bowl until smooth.
Heat half the vegetable oil in a wok or large skillet over high heat. Add the chicken in a single layer (do this in batches if necessary to avoid crowding) and sear until golden and cooked through, reaching an internal temp of 74°C/165°F.
Remove chicken from the pan and set aside. Wipe the pan if needed, add the remaining oil, and sauté the ginger and garlic for 30 seconds until fragrant.
Add the carrots and bell peppers. Stir-fry for 2-3 minutes. Then add the bok choy stems (if separated) or whole leaves, tossing for another 1-2 minutes until vibrant green and slightly wilted.
Return the chicken to the pan. Stir the sauce mixture once more to re-suspend the starch, then pour it over the chicken and vegetables. Toss everything together for 1 minute until the sauce thickens and coats the ingredients.
Remove from heat immediately to prevent vegetables from becoming soggy. Serve hot.
Chef's Notes
- Slicing the chicken against the grain is crucial for tenderness; it shortens the muscle fibers.
- The cornstarch in the marinade creates a technique called 'velveting', which keeps the chicken breast juicy even over high heat.
- Prep everything before you turn on the heat. Stir-frying happens fast, and you won't have time to chop while cooking.
- If using larger bok choy, separate the thick white stems from the green leaves. Add the stems with the carrots, and the leaves at the very end.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid overcooking the chicken.
Freezer: 2 months — Vegetables may lose crunch upon thawing.
Reheating: Microwave on medium power or stir-fry quickly in a hot pan with a splash of water.
