Recipe: Chinese Chicken and Vegetable Stir-fry - KPTV - FOX 12

Recipe: Chinese Chicken and Vegetable Stir-fry

 Chinese Chicken and Vegetable Stir-fry

Serves 4-6

Courtesy: In Good Taste Cooking School

Ingredients:

For the marinade-

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 egg white (optional)
• 2 teaspoons sesame oil
• 4 small boneless chicken breasts, cut against the grain into strips

For the Stir-fry-

• 2 tablespoons peanut oil
• 2 spring onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1/2 cup baby corn, cut in half lengthwise
• 2 medium carrots, cut into thin strips, julienne
• 1 cup Shitake mushrooms, stem removed and thinly sliced

For the Sauce-

• 1/2 cup chicken stock
• 2 teaspoons cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon golden mountain (optional)

Method:

1. Mix the soy sauce, cornstarch, egg white, and sesame oil together in a bowl. Add the chicken and massage chicken into the marinade to coat it completely. Marinate for 20-30 minutes or longer.

2. Add the oil to a hot wok. Add the spring onions, garlic and ginger. Stir fry for 2 minutes. Add the chicken and marinade, stir fry for 5 minutes.

3. Add the baby corn, carrots and mushrooms for 5 minutes, or until mushrooms are softened.

4. Add the sauce and bring to a boil. Taste for seasoning and serve.