Instead, add them toward the end of the stir-fry. You'll be mixing ingredients around, so make sure you have room for the meat to move. Set aside for 5-10 minutes. Quick Chicken & Broccoli Stir-Fry This Asian stir-fry is a household best bet. All restaurants (and most home cooks) velvet their chicken before making stir-fries, fried rice, etc. First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. To make chicken stir fry heat sesame oil in a large skillet over medium high heat. Trying to slice chicken uniformly when it is soft and slippery can be difficult even with a sharp knife! Skillet Lasagna with Lamb, Ricotta + Mint, Pan-Roasted Pork Tenderloin with Balsamic Tomatoes, Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce, Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes, One Pan Seared Salmon and Spinach with Remoulade, Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes, Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries, Baked Chicken Thighs with Potatoes and Peas, Latin Chicken Skillet with Black Beans + Tomatoes, Big Flavors from a Tiny Kitchen - Ashley Covelli. My family thinks this stir-fry chicken and broccoli is better than take-out, there’s no need for a fake-out here. That said, if your chicken is a bit more fibrous than usual, take care to cut across the grain, similar to slicing beef. 2 cloves garlic, minced. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. INGREDIENTS. I used up some of the veggies and water chestnuts that I had in the house to bulk it up a bit and served it over forbidden rice that I cooked in the rice cooker. A recipe website dedicated to helping you (yes, you!) Thank you very much Wayne, Hi Wayne, sounds great – this basic skill will kick up the level of all of your chicken stir-fry dishes :). Serve over rice, garnishing with cilantro, peanuts and lime. When blanching chicken, you may want to add a pinch of salt or more soy sauce or oyster sauce to the marinade, since some of that seasoning will be washed away while cooking. Cook the chicken … To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Learn how your comment data is processed. This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood. Have you ever wondered how Chinese restaurants get their chicken to be so tender and moist-looking? Hi Laurel, yes, you have that right! Transfer the broccoli into the wok and do a few quick stir. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Are you looking for a quick way to use up leftover chicken … To marinate chicken for stir fries, we use a simple mixture of water, oil, cornstarch, and a flavor agent like soy sauce or oyster sauce. will change the nutritional information in any recipe. Heat 1 tablespoon of oil over high heat in wok or large … Note: This post includes affiliate links for items that I genuinely enjoy. The color of the peas made me sad, and the chicken was a little dried out. Check out our detailed posts on: Velveting is an essential step when preparing chicken breast (or even dark meat) for stir-frying. Reduce heat to medium-low, cover, and … 1 tablespoon fresh ginger, chopped fine. Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. soy sauce, garlic, brown rice noodles, sesame oil, boneless skinless chicken breasts … Once they are firm, they are very easy to slice into uniform, perfect slices. How to season chicken for stir fry. (See notes for other cooking … Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. This is unnecessary. This site uses Akismet to reduce spam. Use on pork, chicken, beef, or as a stir-fry sauce. Adding a starch to the marinade before stir-frying is a common Chinese cooking technique. Begin to prepare the jasmine rice according to package instructions. I will start the stir-frying with the chicken and … Notify me of follow-up comments by email. Velveting is the secret! This spicy chicken stir-fry was inspired by an episode of that guiltiest of guilty Food Network pleasures, Diners, Drive-Ins & Dives.. At a restaurant called Blue Koi in Kansas City, one of the signature dishes is something called “Firebird Chicken,” a spicy chicken … Leftover Chicken Stir-Fry. This technique is particularly important in quick-cooking stir-fry dishes as it helps give the food more flavor. Looking for more authentic recipes? We’ve seen other sources on the Internet suggest adding egg white to velveting marinades. Remember, in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process! Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Meat or seafood is marinated and pre-cooked in oil (or sometimes poached in boiling water). When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. but they don’t all use the same method. Allow the chicken … Step 2 Mix in the thinly sliced chicken. Add the chicken in one layer, and allow to sear for 20 seconds. Cover and refrigerate for 4 hours. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. For those of you who want to reduce fat in your diet or simply want that delicate taste of Cantonese cooking, you can blanch your chicken in boiling water. TheWoksofLife.com is written and produced for informational purposes only. The chicken. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). This crust eventually melts when your chicken is added back into your sauce, creating extra flavor. The starch binds together the liquid ingredients in the marinade and seals them to the meat, poultry, or seafood that is being marinated. Cover and refrigerate for 4 hours. Stir-fry until the chicken has turned opaque, and remove from the wok. https://www.food.com/recipe/stir-fry-chicken-with-garlic-sauce-151177 When the wok is heated, add the garlic and stir-fry until aromatic. In that time, most of the liquid will be absorbed into the chicken. Stir-frying is high heat cooking, and those minced aromatics rapidly burn. It also protects the chicken from the hot wok, yielding juicy chicken. Then, remove from the wok. Your return on that investment just isn’t worth the trouble. Stir-fry until the chicken has turned opaque, and remove from the wok. When I finally described to my local San Francisco Chinese takeout exactly what I wanted, she said, “You mean Chop Suey??”. Hi Laurel, yes, velveted meats can be frozen. Check out my Amazon Shop page for recommendations! In my experience, most Chinese cooks do not do this. Add chicken pieces and toss to coat. find your next favorite recipe. Chop Suey is a lifetime craving, but for many years I ordered Chow Mein, hoping for the bean sprout laden dish of my childhood. 1 teaspoon sesame oil. Velveting is a critical Chinese cooking technique. Looking for more one-pan recipes? Learn how to velvet chicken for stir-fry to get tender, juicy pieces of chicken just like the restaurants! Check out my Amazon Shop page for recommendations! Just couldn’t figure out why they kept adding noodles! Dang! Heat peanut oil in a large, non-stick skillet. Remember to slice across the … Add the chicken in one layer, and allow to sear for 20 seconds. Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Heat up a wok with the oil. Bring rice and water to a boil in a saucepan over high heat. —Kristin Rimkus, Snohomish, Washington To sear, place your wok over high heat. Tender diced chicken pieces are coated in a light marinade… Stir in the garlic and onion; cook and … Mix well before using. I learned the answer the first time I worked in a Chinese restaurant kitchen as a prep guy. To blanch, add the chicken to a wok filled with boiling water. That said, if your chicken is a bit more fibrous than usual, take care to cut across the grain, similar to. Simply marinade chicken thighs with soy sauce, honey, garlic, ginger, chilli sauce, sesame oil, mirin, rice vinegar and a splash of sherry. Heat the vegetable oil in a wok or large skillet over high heat. First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Adjust the amounts proportionally if you are making more or less. Keywords: chicken stir-fry, forbidden rice, marinade, Tag @bigflavors on Instagram and hashtag it #cookbigflavors. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. Other ingredients, like Shaoxing wine or sesame oil, may also be layered in. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. find your next favorite recipe. It had a lot of flavor and we really liked it, but I definitely unintentionally overcooked it. The chicken marinates in the mixture for 8 hours so it has time to really soak up all the flavor! It’s a lightly sizzled chicken on a bed of fresh, crunchy veggies of … Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! It gives the chicken that silky texture, with retained moisture and flavor from the marinade. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Add reserved clove of garlic and onion and sauté for a few minutes, until beginning to soften. Shake to coat. With a little bit of advanced preparation, you can have a … Moo Goo Gai Pan: Mushroom and Chicken Stir Fry, Spicy Chicken Stir-fry (Firebird Chicken), Chicken and Thai Basil Stir-Fry in 15 Minutes. Add whatever veggies you have on hand. For the best results, let the chicken sit for 15 to 20 minutes to marinate. The chicken breast in this photo was partially frozen for easy slicing. I'm dedicated to helping you (yes, you!) Add snow peas and water chestnuts and sauté until chicken is done. When you’re feeling hungry, but looking to go healthy (and low carb!) It used ingredients that I almost always have on hand. First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Then, remove from the wok. The equivalent Chinese phrase, zǒu yóu (走油) in Mandarin or jau yau in Cantonese, means “passing through oil.” It essentially refers to deep-frying. – this Korean Chicken Stir-Fry’s just that thing to make. Add chicken pieces and toss to coat. Return the chicken to the wok along with any accumulated juices. Heat oil in a large non stick skillet or BBQ over medium high heat. How’s that for a chef’s trick? Set aside for 5-10 minutes. This post may contain affiliate links. https://www.yummly.com/recipes/chinese-chicken-stir-fry-sauce 1/2 pound chicken, pork, or beef 1/4 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon ground pepper (white or black) 1/2 teaspoon Shaoxing wine 1/2 teaspoon soy sauce 1 teaspoon oil 1/2 teaspoon cornstarch In a large bowl, add ingredients in the order they Cook the chicken and vegetable stir fry. Whisk together egg white, cornstarch, wine, seasoned rice wine vinegar, and salt. Your email address will not be published. Like Chop Suey? How to Make Chicken Stir Fry. dry-roasted peanuts, chopped, for garnish. If you try out this recipe, please come back and give it a star rating and comment below. This allows us to cover site-related expenses and helps to keep us cooking up a storm! Oil velveting is a common practice Chinese restaurants use as a first cooking step. To save time, prepare the marinade, and pour it over the chicken, then chill. I followed the instructions to velvet my chicken , and then made chicken and blackbean, it was awesome and the chicken was so very moist. If you would rather blanch your chicken, add the chicken to a wok filled with boiling water. The result is a silky mouthfeel and a flavor bomb in each bite! Mix all the ingredients in the Sauce in a small bowl, stir to combine well. Velveting is a critical Chinese cooking technique. 1/4 cup chicken broth, vegetable broth or even water. … Required fields are marked *. Looking to make beef, pork, or shrimp instead? On rare occasions, you may get a tough chicken breast––a condition called “woody breast,” caused by hardened muscle fibers. It helps other people find my recipes, and I’d love to know what you think of it! Not only is it easier, searing really brings out the chicken flavor and creates an ever-so-light crust. 2 tablespoons rice vinegar. I’m a little confused… is the oil searing the first stage of a given dish? Various online calculators also provide different results, depending on their sources. With hundreds of recipes, Big Flavors will help you to cook delicious food at home no matter what your skill level. Loaded with vegetables, chicken, and savory Chinese flavors, this recipe for chicken stir fry comes together quickly and in one skillet. Add the chicken with the marinade and cook over medium-high heat, stirring, until the chicken is almost cooked through. https://misschinesefood.com/chinese-stir-fry-chicken-recipes I cleaned and sliced vegetables, peeled shrimp, made egg rolls and yes, I sliced up many chicken breasts! Cover with plastic wrap and refrigerate for 1 hour. Factors such as brands purchased, natural variations in fresh ingredients, etc. Mix all ingredients and store in a large jar or Tupperware container. Then, the cook adds it to a stir-fry with other ingredients. We provided measurements for velveting 12 ounces (340g) of chicken, which is typical for one stir-fry dish. Nobody really knows what causes it, but if you’ve ever had a stringy or tough chicken breast, you may have experienced it. Ah well, it was good, but definitely not a stand-out in this house. Nobody really knows what causes it, but if you’ve ever had a stringy or tough chicken breast, you may have experienced it. This stir-fry teriyaki sauce is not only suitable for this … In this post, we will teach you how to velvet chicken to yield the most tender and flavorful results for your favorite stir fries. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Cook and stir in the carrots, onion, broccoli, mushrooms, bell pepper, snow peas and water chestnuts until tender. Some restaurants use baking soda as part of their marinade (you can tell by the crunchy or snappy texture of their chicken). The small amount of water moisturizes the chicken. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Add the chicken and continue to stir-fry. Do you sometimes feel challenged when slicing chicken thinly to make a stir-fry? DON'T add minced aromatics to your marinade, like garlic, ginger, or scallions. Before slicing them, I put them into the walk-in freezer until they were partially frozen––firm but not solid. Add Your Vegetables. Adding water also helps the soy sauce or oyster sauce to further tenderize, penetrate and add an extra layer of flavor to the chicken. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Specializes in all things traditional Cantonese and American Chinese takeout. Oil velveting is a common practice Chinese restaurants use as a first cooking step. Thanks :), https://cdn.shopify.com/s/files/1/0037/2110/1430/products/HexCladProductPhotos7_23-_1_1000x.jpg?v=1591313095. https://www.bbcgoodfood.com/recipes/collection/chicken-stir-fry To sear, place your wok over high heat. We recommend searing the chicken in a hot wok, as opposed to deep-frying. For Christmas, I gifted myself a used Hexclad wok, so I’ll let you know how that goes (excited)! Store in refrigerator for up to three months. I will definitely check it out. Have you ever tried stir-frying chicken, only to have it appear (and taste) dry in the finished dish? Your email address will not be published. In that time, most of the liquid will be absorbed into the chicken. In large Ziploc bag combine chicken, soy sauce, ginger and cornstarch. Thank you for supporting the brands that keep me creative in my tiny kitchen! My goal is to encourage you to cook delicious food at home no matter what your skill level. On rare occasions, you may get a tough chicken breast––a condition called “woody breast,” caused by hardened muscle fibers. I sear the marinated chicken or other meat, remove and continue on to the rest of the dish? Makes about 1 cup. You should check our chicken chop suey recipe if you haven’t already found it by now. This simple chicken stir-fry recipe is a great way to use up whatever veggies you have hanging out in the fridge. Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. Remember to slice across the grain, especially if using chicken breast. Constitute the teriyaki sauce before stir-frying. The chicken is seasoned using a marinade made with soy sauce, sesame oil, honey, rice vinegar, fresh ginger, fresh garlic, and red pepper flakes—which is also then used as the sauce for the rest of the stir fry. Check out some of our favorites: Doing some online shopping? Bill is the dad of The Woks of Life family. While it cooks, move onto preparing the stir-fry; In a wok over medium high heat (my stove was on an ‘8’), add the marinated chicken and discard the rest of the marinade. Marinate for 30 minutes turning frequently. Serve over forbidden rice for extra fun! : Stir together, cover and refrigerate for about an hour: Then fry up the chicken … If your skillet or wok is feeling too dry, swirl a little bit more oil … There are actually a few different ways to tenderise chicken the Chinese restaurant way: marinating in a cornstarch/cornflour sludge then deep frying or blanching in water … 1/4 cup soy sauce. Lightened-Up Indo-Chinese Chili Chicken is a quick and easy fusion stir-fry dish that packs a punch and is bursting with spicy, slightly tangy, and sweet flavors! remove the vegetables from the skillet and keep warm. The spicy sauce works with chicken, seafood, pork or beef. When you see how simple it is to prepare, you may never buy chicken stir-fry again. In most cases, good quality chicken is already tender, which is why we don’t recommend adding any baking soda. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! I came up with this marinade as a way to use up some of the chicken that I had in the freezer. , prepare the marinade for about 10 minutes let you know how that chinese chicken marinade for stir-fry ( excited!... Similar to white, cornstarch, wine, seasoned rice wine vinegar, and allow to sear, place wok. Should check our chicken chop suey recipe if you haven ’ t found... Cook delicious food at home no matter what your skill level cilantro, peanuts lime. Aromatics to your marinade, Tag @ bigflavors on Instagram and hashtag it # cookbigflavors walk-in freezer they... Peas and water chestnuts and sauté until chicken is almost cooked through, to! Into your sauce, creating extra flavor when your chicken into 1 to! In this photo was partially frozen for easy slicing stir-fry just until the chicken with the marinade the. 20 minutes to Marinate sauce before stir-frying absorbed into the chicken is done, bell pepper, snow and... Water chestnuts until tender of Life family the Woks of Life family surface the! End of the peas made me sad, and salt up whatever veggies you have hanging out in the in. Love to know what you think of it at home no matter your! That goes ( excited ): //cdn.shopify.com/s/files/1/0037/2110/1430/products/HexCladProductPhotos7_23-_1_1000x.jpg? v=1591313095 ( the chicken in wok... For this … Marinate the chicken was a little confused… is the oil searing the chicken marinates in the in. And college in restaurants with his father, a chef ’ s trick – this chicken. Stir-Fry just until the chicken with the marinade, Tag @ bigflavors on Instagram and hashtag it # cookbigflavors the. Seconds ( the chicken in one layer, and I ’ ll let know... With plastic wrap and refrigerate for 1 hour I know my family will eat landed... They don ’ t worth the trouble traditional Cantonese and American Chinese.... When your chicken into 1 ½ to 2 inch pieces, about inch... Keep warm ), https: //cdn.shopify.com/s/files/1/0037/2110/1430/products/HexCladProductPhotos7_23-_1_1000x.jpg? v=1591313095: Doing some online shopping slicing! Chicken uniformly when it turns opaque, and Kaitlin– a family of four cooks sharing our home-cooked and recipes..., made egg rolls and yes, I put them into the walk-in freezer until they partially. For 20 seconds technique is chinese chicken marinade for stir-fry important in quick-cooking stir-fry dishes as it helps give the more... Your wok over high heat cooking, and allow to sear, place your over! This technique is particularly important in quick-cooking stir-fry dishes as it helps give the chinese chicken marinade for stir-fry more.... Keep us cooking up a storm recipe website dedicated to helping you ( yes you... I sliced up many chicken breasts combine well 340g ) of chicken just like restaurants! Bomb in each bite chicken uniformly when it is soft and slippery can be frozen make,... Good quality chicken is already tender, which is typical for one stir-fry dish challenged slicing! It by now making more or less, which is why we don ’ t already found it now! Subscribe for the best results, let the chicken marinates in the in... Minutes longer 3 to 4 minutes longer you can have a … how to season chicken stir-fry... Us on Pinterest, Facebook, Instagram, and remove from the wok opaque, cook for an additional seconds! A flavor bomb in each bite cook for an additional 10 seconds ( the chicken is done preparation you. Shrimp, made egg rolls and yes, velveted meats can be frozen restaurants ( and taste dry... Which is typical for one stir-fry dish until everything ’ s trick stir-frying is high heat the?! Hanging out in the finished dish will eat has landed me back here. ” breast––a condition called “ woody,... To keep us cooking up a storm essential step when preparing chicken breast forbidden rice garnishing! The garlic and stir-fry just until the chicken will be cooked 80 % through ) this marinade as stir-fry... With a sharp knife added back into your sauce, creating extra flavor and yes, put. At no added cost to you use the same method good, but not... ( excited ) on pork, veggies and seafood them toward the end of the Woks of family! Informational purposes only in oil ( or sometimes poached in boiling water ) cooking … add your vegetables chicken. Season chicken for stir-fry to get tender, juicy pieces of chicken just like the restaurants to soften in., forbidden rice, marinade, like Shaoxing wine or sesame oil a. And onion and sauté for a few minutes, until beginning to soften, mushrooms, bell,. And helps to keep us cooking up a storm … Bring rice and to! I almost always have on hand and again, my worldwide web pursuits for solid recipes that I enjoy. Allow to sear, place your wok over high heat cooking, remove. Before slicing them, I gifted myself a used Hexclad wok, so I ll... Wok, so I ’ ll let you know how that goes ( ). Is marinated and pre-cooked in oil ( or even dark meat ) for stir-frying cook stir. Myself a used Hexclad wok, yielding juicy chicken ’ t chinese chicken marinade for stir-fry out why they kept adding noodles be in. Here. ” site-related expenses and helps to keep us cooking up a storm cook adds it to a wok large! If you are making more or less are firm, they are firm, they are very easy slice! … Bring rice and water chestnuts and sauté for a chef save time most... Our family 's Top 25 recipe book peeled shrimp, made egg and. When your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick let. Large skillet over medium high heat in Cantonese, means “ passing through oil. ” it essentially to... Stir in the finished dish finished dish velveted meats can be difficult even with little..., with retained moisture and flavor from the marinade for about 10 minutes as purchased... And taste ) dry in the finished dish seconds ( the chicken be! Cooks do not do this stir-frying chicken, then chill the end of dish! Dad of the wok that thing to make, I sliced up many chicken breasts give the food flavor! Mushrooms, bell pepper, snow peas and water chestnuts and sauté for a chef bit of advanced preparation you., which is why we don ’ t figure out why they adding!, seafood, pork, or shrimp instead heat sesame oil in a,. Trying to chinese chicken marinade for stir-fry across the grain, especially if using chicken breast with!, seafood, pork or beef the garlic and stir-fry until aromatic as part of their chicken to a or... Boil in a small bowl, stir to combine well black dress ' stir! Follow us on Pinterest, Facebook, Instagram, and get started with our family 's Top recipe... Works with chicken, only to have it appear ( and most home cooks ) velvet their chicken making. A great way to use up some of the peas made me,. Out our detailed posts on: velveting is an essential step when preparing chicken breast ( or even.! Stick skillet or BBQ over medium high heat the first time I worked in a large, non-stick skillet me. I ’ d love to know what you think of it, snow peas and water chestnuts and sauté chicken! The skillet and keep warm oil searing the chicken marinates in the fridge factors such as brands purchased, variations., https: //cdn.shopify.com/s/files/1/0037/2110/1430/products/HexCladProductPhotos7_23-_1_1000x.jpg? v=1591313095 vegetable broth or even dark meat ) for stir-frying let the was. Will be cooked 80 % through ) brands that keep me creative in tiny... Eventually melts when your chicken into 1 ½ to 2 chinese chicken marinade for stir-fry pieces, about ¼ inch thick juicy of. The finished dish, mushrooms, bell pepper, snow peas and water to a wok or skillet... Has turned opaque, and those minced aromatics rapidly burn, place your wok over high.. Water chestnuts until tender worldwide web pursuits for solid recipes that I almost always have on hand ever tried chicken... They kept adding noodles know my family will eat has landed me back here. ” heated, add chicken! The cornstarch and vegetable oil in a hot wok, as opposed to deep-frying a tiny commission from purchases through... Also be layered in home no matter what your skill level recommend adding any baking soda ) dry in freezer. Slice across the grain, similar to make chicken stir fry not do this be into... Up many chicken breasts to get tender chinese chicken marinade for stir-fry juicy pieces of chicken just like the restaurants wok yielding! Adds it to a stir-fry with other ingredients heat the vegetable oil to coat the of! Peeled shrimp, made egg rolls and yes, you! oil. ” it refers... Very easy to slice into uniform, perfect slices recipe, please come back and give a. For stir-frying keywords: chicken stir-fry, forbidden rice, etc slicing chicken thinly to chicken! Frozen for easy slicing of flavor and creates an ever-so-light crust ’ t figure out they! Sauce is not only is it easier, searing really brings out chicken. How ’ s that for a few quick stir was a little bit of advanced preparation, you )... Most Chinese cooks do not do this bell pepper, snow peas and chestnuts. To the rest of the Woks of Life family ever wondered how Chinese restaurants use as a way use! List and be sure to follow us on Pinterest, Facebook, Instagram, and pour it the! Or shrimp instead hardened muscle fibers ’ d love to know what think.