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The best chicken stir fry I've made yet I had to write the recipe down

 

Step 1 Prep veg

 

1 brown onion sliced

5 cloves garlic minced

1/2 green or red capsicum cut into squares

2 carrots peeled and sliced thinly as possible

Step 2 Prepare sauce

1 tablespoon oyster sauce

1 tablespoon light soy sauce ( if you can't get light soy just use regular soy )

1 teaspoon dark soy sauce ( if you can't find this just leave it out )

1 tablespoon Chinese cooking wine

1 teaspoon sesame oil

1 teaspoon Cornflour

1/2 cup liquid chicken stock

 

Mix all sauce ingredients together in a bowl.

Make sure you mix again before adding to the stir fry as the Cornflour will sink to the bottom.

 

Step 3 Velveting the chicken

 

2x chicken breast ( use a sharp knife and slice strips as thin as possible )

1 tablespoon bi carb soda

 

Add the sliced chicken to a large bowl with the bi carb soda then add 1 cup or so of water.

Let this marinade for 20 minutes and no longer.

If you leave it too long the bi carb will add a bad taste to the chicken.

20 minutes is long enough to tenderise the chicken.

After 20 minutes tip out the water and rinse the chicken well with cold water to remove the bi carb.

Drain in a sieve and try remove as much water as possible.

 

Step 4 Cooking

 

Heat up a large fry pan to a high heat.

Add the chicken and Saute for 3-5 minutes or until the chicken has cooked through.

Remove chicken from the pan and set aside.

In the same pan add a little more oil plus the garlic, onion, capsicum and carrot.

Stir fry for a few minutes or until the vegetables are cooked to your liking.

Add the chicken back in with the sauce and cook a couple minutes or until the sauce has reduced and thickened a little.

Serve immediately! Enjoy

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