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

Recipe: Chinese Chicken and Vegetable Stir-fry

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 Chinese Chicken and Vegetable Stir-fry

Serves 4-6

Courtesy: In Good Taste Cooking School



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)



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.

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