Imported from Instagram

Chicken Stir-Fry with Soy Sauce

Name: Chicken Stir-Fry with Soy Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Chicken breast or boneless chicken thighs (Thinly sliced; choose either chicken breast or boneless thighs. Amount not stated.); 1 tbsp Dark soy sauce; 1 tsp Cornflour (For the chicken marinade.); Salt (To season well.); Black pepper (To season well.); 3 tbsp Soy sauce (For the sauce.); 1 tsp Sugar; 200 ml Chicken stock; 2 tbsp Vegetable oil (Use 1 tbsp to cook the chicken and the remaining oil for the stir-fry.); 1 Ginger (One thumb-sized piece, thinly sliced.); 5 Spring onions (Sliced.); 2 cloves Garlic (Sliced.); 1 White onion (Large; thinly sliced.); Mange tout (A handful; amount not stated.); Baby corn (A few; amount not stated.); 1 tbsp Cornflour (Mixed with 100 ml cool water to make a slurry.); 100 ml Water (Cool; for the cornflour slurry.)

Recipe by Girl Cooks Boy Bakes @girlcooksboybakes · Instagram

Imported by Andries Jongsma on SeeMeCook

A quick stir-fry of thinly sliced chicken, ginger, garlic and vegetables in a glossy soy-based sauce. The chicken can be made with breast or boneless thighs; serve with rice or noodles.

4 servings35 minEast Asian

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Ingredients

Chicken breast or boneless chicken thighs (Thinly sliced; choose either chicken breast or boneless thighs. Amount not stated.)
1 tbsp Dark soy sauce
1 tsp Cornflour (For the chicken marinade.)
Salt (To season well.)
Black pepper (To season well.)
3 tbsp Soy sauce (For the sauce.)
1 tsp Sugar
200 ml Chicken stock
2 tbsp Vegetable oil (Use 1 tbsp to cook the chicken and the remaining oil for the stir-fry.)
1 Ginger (One thumb-sized piece, thinly sliced.)
5 Spring onions (Sliced.)
2 cloves Garlic (Sliced.)
1 White onion (Large; thinly sliced.)
Mange tout (A handful; amount not stated.)
Baby corn (A few; amount not stated.)
1 tbsp Cornflour (Mixed with 100 ml cool water to make a slurry.)
100 ml Water (Cool; for the cornflour slurry.)

Steps

1
Thinly slice the chicken if it is not already sliced. Mix it with the dark soy sauce, 1 tsp cornflour, salt and pepper to season well.
2
In a small bowl, combine the soy sauce, sugar and chicken stock. Set the sauce aside.
3
In a separate cup, mix 1 tbsp cornflour with 100 ml cool water until smooth to make a slurry. Set it aside.
4
Heat 1 tbsp of the vegetable oil in a pan over high heat.
5
Add the marinated chicken and stir-fry until lightly browned. Remove it from the pan and set aside; it does not need to be fully cooked yet.
6
Add the remaining vegetable oil to the pan, followed by the ginger, garlic, mange tout and baby corn. Stir-fry for around 30 seconds, until fragrant.
7
Add the sliced white onion and spring onions. Cook until they are starting to soften.
8
Return the chicken to the pan and pour in the prepared sauce. Stir everything together.
9
Gradually add the cornflour slurry, stirring until the sauce thickens and turns glossy.
10
Continue cooking until the chicken is completely cooked through with no pink in the middle. Serve with rice or noodles.

Notes

The chicken quantity, mange tout amount and baby corn amount are not specified. Rice or noodles are suggested for serving but no quantities or preparation instructions are given.