Chicken Stir-Fry
I love the fresh gingerroot in this recipe. Other vegetables cauliflower, chinese cabbage, snow peas, can also be added. Serve over a bed of brown rice.
I love the fresh gingerroot in this recipe. Other vegetables cauliflower, chinese cabbage, snow peas, can also be added. Serve over a bed of brown rice.
- Carbohydrate 11.5436291663993 g
- Cholesterol 49.395 mg
- Fat 5.03058958332853 g
- Fiber 2.85549994194145 g
- Protein 22.7351145828289 g
- Saturated Fat 0.865663749999472 g
- Serving Size 1 1 Serving (241g)
- Sodium 294.914999731872 mg
- Sugar 8.68812922445786 g
- Trans Fat 0.604678124998658 g
- Calories 185 calories
Step-by-step
- Cut chicken into cubes.
- Heat Oil in wok or skillet.
- Add chicken with 1/2 of gingerroot; stir fry for 4 minutes.
- remove from wok.
- Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes.
- If necessary add a little water to prevent from sticking.
- Mix chicken stock, sherry and soy sauce; pour over mixture.
- Cover and steam for 2 minutes.
- Stir in onion and chicken.
- Mix cornstarch with water; add to vegetables and bring to boil.
Ingredient lists rarely account for surface moisture, which remains the primary enemy of high-heat cooking and causes poultry to steam rather than sear in the pan. Cubing the chicken breasts uniformly to roughly three-quarter-inch pieces ensures even thermal transfer, while patting the meat completely dry with paper towels before it touches the hot olive oil allows Maillard browning to occur rapidly within that crucial four-minute window. Crowding the wok drops surface temperature below the threshold required for crisp edges, so working in batches if your pan is smaller than fourteen inches prevents unwanted liquid pooling.
Managing Moisture and Heat
Adding the chicken stock, sherry, and soy sauce mixture initiates a brief steaming phase that finishes cooking the dense broccoli florets and thinly sliced carrots without scorching the aromatics. Dissolving the two teaspoons of cornstarch thoroughly in cold water before incorporating it prevents gelatinous lumps from forming when the liquid hits a rolling boil. Whisking this slurry constantly as the pan reaches temperature activates the starch molecules, producing a glossy sheen that clings to the vegetables instead of sliding to the bottom of the serving dish.
Adapting for Dietary Needs
Modifying this dish for specific dietary parameters requires only minor swaps without sacrificing structural integrity. Replacing the standard soy sauce with tamari removes gluten entirely, and swapping the chicken stock for a rich mushroom broth maintains deep umami flavors while accommodating plant-based preferences.
