Super Tender Chicken Stir Fry
Wow! Moist and tender chicken breast with a rainbow of vegetables, tossed in Asian stir fry sauce makes a very healthy, complete meal you can eat all the time.
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Servings: people
Calories: 359kcal
Equipment
- 1 wok or braiser pan
- 1 bowl
Ingredients
- 1½ lb chicken tenders or breasts white meat, cut into chunks
- 2 tsp baking soda only for the velveting
- 4 tbsp oil high heat tolerant
- ½ large onion thick, long cuts
- 2 tbsp ginger chopped chunky
- 2 tbsp garlic minced
- ½ large red bell pepper chunky cuts
- ½ large green bell pepper chunky cuts
- 1 large carrot cut on bias and thick
- 1 handful baby corn
- 1½ cup cabbage use green (you can use purple if you want to eat all of this right away)
Stir Fry Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- ½ cup chicken stock or vegetable stock
- 2 tsp black pepper to taste
- 1 tbsp cornstarch (optional) optional if you want a thicker sauce
Instructions
Prepare the Ingredients
- Get your chicken breasts or tenders and cut chunky or slice thinner and dust with baking soda all over. Set in the refrigerator for 25 minutes. Set a timer so you don't leave it longer.
- While the chicken is velveting, prepare your vegetables. Prep the veggies and cut them chunky.
- Make the sauce. Just mix all sauce ingredients in one bowl and set aside.
Make Chicken Stir Fry
- Take the velvet chicken and rinse well under cold water, removing the baking soda. Then DRY very well. Pat, pat, pat well with paper towel.Then slice your chicken into chunky cubes that are to your taste. I like chunky bite-size for this recipe so each bite has a little chicken and vege.
- Once the chicken is cut and ready, heat your wok or pan with neutral oil over high flame. (You do not need a lid for this recipe.). Add oil when the pan is hot.Add in the chicken. Do not move the chicken around. Let the chicken sit for two minutes so it starts to sear. Make some space and add the garlic, ginger, and onions.
- Continue to sauté until the chicken has a nice browning and is cooked throughly (about 5-7 minutes). The chicken should not be pink and seared golden. At this point, REMOVE the mix and set aside in a bowl.
- In the same wok or pan, add the carrots, baby corn, and bell peppers. Let sit so the vege lightly sears for 1 minutes.
- Add the sauce. Mix together. The sauce should be simmering.Let sit and periodically mix, sautéing for 2 minutes.
- Add in the chicken mix. Sauté everything and mix well with the sauce for an additional 2 minutes. Everythig should be cooked. (internal temp for chicken is 165 F)
- Then add the cabbage. Mix in the cabbage so it cooks from the heat and steam.Serve and Enjoy!
Notes
Serving Suggestions:
-
- serve with rice
- add pork, beef, and shrimp
-
- add just tofu and make it vegetarian
-
- add spinach or baby bok choy
-
- add canton egg noodles to really make an ultimate noodle stir fry - my favorite alternative!
-
- make it spicy by adding Sichuan peppers
-
- make it umami with adding a teaspoon of fish sauce or shrimp paste
- add quail eggs, jammy eggs, or soy eggs
Nutrition
Nutrition Facts
Super Tender Chicken Stir Fry
Amount per Serving
Calories
359
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
109
mg
36
%
Sodium
197
mg
9
%
Potassium
629
mg
18
%
Protein
36
g
72
%
Vitamin A
51
IU
1
%
Vitamin C
2
mg
2
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.