The chicken is cooked when it is golden brown on the outside and white in the center. [3] X Research source Once the chicken is cooked, transfer to a plate lined with a paper towel.
Always keep the food moving, stirring with a wooden spoon, until all of the vegetables are tender.
Optionally, you can add in an extra tablespoon of flavoring such sake, rice wine or an Asian bottled sauce.
Trim any fat off the chicken using a sharp knife, then cut into 1/4-inch thick bite-size slices. For extra flavor, marinate the chicken before cooking. Combine 1 tablespoon of minced garlic, 1 1/2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 tablespoons of rice wine or dry sherry and 3/4 teaspoon of salt. Pour the marinade over the chicken and stir to combine. Leave to sit (refrigerated) for as little as five minutes or as long as an hour before cooking.
Do not buy a non-stick wok. Non-stick woks are less than useless for high-heat stir-frying; they are downright dangerous. This is because non-stick coating is not supposed to be heated to a very high temperature, but all wok cooking happens at a high temperature. Use a fish spatula or other thin, flexible spatula for stirring.
When preparing the veg, try to chop everything into pieces of approximately the same size. This prevents one vegetable from becoming overcooked while another is still raw. Regardless of uniform size, some vegetables will still cook quicker than others. Place all of the chopped veg into bowls, separated according to their cooking times. This will make it easy for you to throw all of the vegetables with longer cooking times into the wok together, while keeping the fast cooking veg separate. If you are unsure of how long each vegetable takes to cook, here’s a quick guide: Mushrooms will need five to ten minutes, depending on their size and type. Cabbage, spinach and other greens will take approximately four to six minutes. Veggies like asparagus, broccoli, carrots and green beans will take between three and five minutes. Peppers, peas, courgette and squash will only need two to three minutes. Bean sprouts are the fastest of all, with a cooking time of less than a minute.
Lemon sauce: 1/4 cup lemon juice 1 teaspoon lemon zest 1/4 cup chicken broth 1 tablespoon soy sauce 2 tablespoons sugar Sweet and sour sauce: 1/4 cup chicken broth 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon brown sugar 1/2 teaspoon hot red pepper flakes Satay sauce: 4 rounded tablespoonfuls chunky peanut butter 3 tablespoons dark soy, Tamari 3 tablespoons honey 1-inch ginger root, peeled and minced 1 clove garlic, crushed 1 teaspoon crushed red pepper flakes 1/2 orange, juiced
1/4 cup lemon juice 1 teaspoon lemon zest 1/4 cup chicken broth 1 tablespoon soy sauce 2 tablespoons sugar
1/4 cup chicken broth 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon brown sugar 1/2 teaspoon hot red pepper flakes
4 rounded tablespoonfuls chunky peanut butter 3 tablespoons dark soy, Tamari 3 tablespoons honey 1-inch ginger root, peeled and minced 1 clove garlic, crushed 1 teaspoon crushed red pepper flakes 1/2 orange, juiced
Brown rice, this is probably the healthiest option. White rice, such as basmati or jasmine. Noodles, such as Chinese ramen-style or rice noodles. Pasta, such as angel hair. Nothing! Stir-fries can be just as tasty eaten on their own. This is a good option if you are trying to limit your carb intake.
Toasted cashew nuts or sesame seeds, sliced scallions or chili peppers, raw bean sprouts or freshly chopped herbs such as cilantro, parsley or basil all make great garnishes.
