I love being able to whip up a stir fry from leftovers lying around in the fridge. For this dish I used a basic Chinese stir fry sauce which I use quite a lot and never fails to impress: soy sauce, Shaoxing rice wine, sugar or honeycornstarch, water and some stock.
I like to keep the vegetables quite chunky and bitesize, I find you the get the best charred bits which add to the flavour.
Chinese Chicken & Vegetable Stir Fry
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Main ingredients
- 1 tbsp vegetable oil
- 200g chicken thighs or filets fillets cut into thin strips
- 1 white onion, roughly chopped
- 400 - 500 g Vegetables of choice (e.g mushrooms, peppers, courgette, sugar snaps), chopped into bitesize pieced
- Salt & pepper
- 1 tsp sesame oil
- 1 cup brown or regular rice
- Sauce
- 1 tsp corn starch
- 60ml water
- ¼ chicken stock cube
- 1/2 tsp sugar or honey
- 1 tbsp Shaoxing rice wine or sherry
- 1 tsp soy sauce (more to taste)
- 1 tsp Szechuan peppers (optional)
- Pepper & salt to taste
Instructions
Cook the rice according to the packaging (I boil for 8 minutes, drain out the water and let steam with lid on for 8-10 minutes while preparing the rest of the dish)
Add cornflour to a small bowl and gradually add water to dilute it completely.
Add the remaining Sauce ingredients (stock cube, sugar, rice wine, soy sauce) and mix well.
If using Szechuan peppers quickly toast them in a dry wok or frying pan until just starting to smoke, then crush them in a mortar and pestle. Add them to the sauce mix.
Heat oil in a wok or large frying pan over high heat and swirl the pan so the oil spreads out to the sides.
Add the chicken pieces and cook for ± 4 minutes until the chicken pieces start browning and are just cooked through, season with pepper & salt.
Remove the chicken from the pan and set aside.
Turn the heat up high and add some extra oil if needed. Add the onions and let char slightly on all sides, ± 2 minutes.
Add the rest of the vegetables and keep stir frying on high heat until starting to char, ± 3 minutes.
Add the chicken back to the pan and stir well.
Quickly whisk the sauce and add it to the pan. Stir quickly as the sauce will thicken fast.
Make sure the sauce coats all the ingredients.
Add the sesame oil and quickly stir.
Taste and season to your liking.
Serve immediately with the rice and a drizzle of crispy chili oil.
