Chicken Stir-Fry
Ingredients
- 500 gChicken cutlet (2cm cubes)
- 200 gBroccoli (small florets)
- 100 gCarrot (thin matchsticks)
- 1 pcRed bell pepper (sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcGarlic (minced)
- 4 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbspHoney
- 1 tbspRice vinegar
- 1 tbspCorn starch
- 1 tspGinger powder
- 2 tbspPeanut oil
- 1 tbspSesame oil
- 15 gFresh ginger (peeled and finely minced)
Method
Quick-seared chicken pieces, juicy under a golden crust. Crunchy broccoli and carrots contrast with a glossy brown sauce that perfectly coats every ingredient.
- 1
Cut the chicken breasts into 2 cm cubes. In a bowl, mix them with a teaspoon of cornstarch so the meat stays tender during cooking.
- 2
Cut the broccoli into small florets. Cut the carrot into thin sticks and the red pepper into strips. Mince the garlic, fresh ginger, and the white part of the spring onions.
- 3
Mix the soy sauce, oyster sauce, honey, rice vinegar, ginger powder, and the remaining cornstarch. The mixture should be smooth.
- 4
Heat the peanut oil in a wok or large skillet until it smokes slightly. Sear the chicken over high heat until a golden crust appears. Remove from the pan.
- 5
In the same pan, add the vegetables, garlic, and fresh ginger. Stir-fry for 3 minutes, stirring constantly: they should remain firm and keep their bright color.
- 6
Return the chicken to the pan, pour in the sauce and sesame oil. Let it boil for 1 minute: the sauce will thicken and become translucent, coating every ingredient.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan: if you have too much meat, sear it in two batches so it grills instead of boiling.
- Cornstarch is key: it creates a protective barrier on the chicken and gives the sauce its irresistible shine.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat in a pan over very high heat to avoid softening the vegetables.
