Name: 20-Minute Chicken Stir Fry (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 pounds Chicken breast-boneless skinless and cut into bite-sized pieces; 2 tablespoons Vegetable oil; 1/2 cup Soy sauce; 1/4 cup Water; 2 tablespoons Brown sugar; 1 tablespoon Cornstarch; 3 cups Broccoli florets; 3 cloves Garlic-minced; 1 teaspoon Ginger-grated

Recipe tier

¾ pounds Chicken thighs
½ tablespoon Shaoxing rice wine
¼ teaspoon Baking soda
½ large Egg white
1 tablespoons Oyster sauce
½ tablespoon Dark soy sauce
½ tablespoon Chinkiang black vinegar
¼ cup Chicken bone broth
½ teaspoon White pepper
3.0 ounces Shiitake mushrooms
1 heads Baby bok choy
1 chilies Thai bird eye chilies
2 cloves Garlic
1½ tablespoons Peanut oil

Equipment

Large skillet or wok
Whisk
Mixing bowls

Instructions

🎙️ Cook with voice coach

1. Velveting: Combine chicken thighs with Shaoxing wine, baking soda, and egg white. Massage thoroughly and refrigerate for 15 minutes to tenderize.
2. Sauce Preparation: Whisk together oyster sauce, dark soy sauce, Chinkiang black vinegar, chicken bone broth, and ground white pepper in a small bowl. Set aside.
3. Flash-fry Chicken: Heat a wok until smoking. Add 2 tablespoons of peanut oil. Flash-fry chicken strips in a single layer until edges are charred and meat is just cooked. Remove chicken from wok.
4. Sear Mushrooms: Add another tablespoon of oil to the wok. Sear shiitake mushrooms until deeply browned.
5. Stir-fry Vegetables: Add baby bok choy, sliced garlic, and Thai bird eye chilies to the wok. Stir-fry for 2 minutes, adding a splash of broth to steam the greens.
6. Combine: Return the chicken to the wok and pour in the prepared Signature Umami Sauce.
7. Reduce Sauce: Toss over high heat for 90 seconds until the sauce reduces to a thick, dark syrup that coats all ingredients.
8. Serve: Serve immediately, ensuring a balanced distribution of mushrooms and bok choy on each plate.