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Chicken Stir Fry
Tender chicken, crisp vegetables, savory sauce
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Toss chicken with 1 tbsp soy sauce, cornstarch, wine. Marinate .
- Mix broth, remaining soy sauce, oyster sauce.
- Heat wok over high until smoking. Add oil.
- Sear chicken without stirring , then stir-fry until just cooked. Transfer out.
- Stir-fry garlic and ginger 30 seconds. Add vegetables, stir-fry .
- Return chicken, add sauce. Cook until thickened.
- Drizzle with sesame oil. Serve over rice.
Notes
- Velveting (cornstarch marinade) keeps chicken tender.
- Wok must be ripping hot.
- Cook in batches to avoid steaming.
Adapted from Serious Eats / Kenji López-Alt