READ THE COMMENTS ...PPL LOVE MY RECIPE ....Do u want to know the secret to the best chicken stir fry EVER? You have to watch my video. You will never believe what my grandma does to get the most tender, most succulent chicken ever in her chicken stir fry ....watch my video, try my grandma's recipe and see for urself if her method and recipe is not the best ever chicken stir fry!
Baking soda soak:
-1 lb chicken BREAST
-1 tsp baking soda
-½ cup cold tap water
Velveting:
1 TBS soy sauce
1 TBS dry white vermouth or ANY white wine
-2 tsp of cornstarch
½ tsp sugar
SAUCE
-2 TBS water
-4 tsp soy sauce
-2 TBS dry white vermouth or any white wine
-1 TBS oyster sauce
-2 tsp rice vinegar
-1 tsp sesame oil
-½ TBS cornstarch
-½ TBS black pepper
-2 tsp sugar
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14 oz of veggies total (ie 14 oz total weight of bell pepper and PENCIL-THIN asparagus...... so in other words if you have 7 oz of bell pepper, use 7 oz of PENCIL-THIN asparagus ...so a little less than 1 lb of veggies total)
2 tsp grated ginger
3 cloves garlic
-Cut 1 lb chicken breast into thin strips (bite size pieces) so that they will lay flat when in the pan ...so ¼ inch thick slices by 1 inch by 1 ½ inch
- Marinate the chicken BREAST strips in 1 tsp baking soda mixed with ½ cup cold tap water for 20 minutes ….THIS IS KEY STEP #1 to tender chicken
NEXT, after the chicken strips have finished soaking for 20 mins in the baking soda + water, RINSE all of the chicken off with water (excess baking soda will make food taste soapy) ...and then drain in a colander and pat dry with paper towels (paper towels are the easiest way to do this; i’ve tried using a lettuce spinner and that did not work as well)
-now take the chicken strips and VELVET it for 20 mins: THIS IS KEY STEP #2 to tender chicken ...see the velveting list in the ingreds list
Marinate with this for 20 mins
(leave this marinade on the chicken; do NOT rinse)
Break off inedible ends of asparagus. Cut asparagus into 2 inch pieces.
Cut 1 Large bell pepper strips
-Garlic press 3 cloves of garlic
-Grate 2 tsp ginger
-Add 1 tsp of oil to the garlic-ginger mixture.
MAKE the SAUCE…..mix all the sauce ingredients together.
This whole recipe is done on HIGH HEAT:
Heat 12 inch NONstick skillet or carbon steel pan with 2 tsp of oil until smoking ...Get the pan hot and get the oil smoking before adding the chicken!!!! ......Add HALF the chicken and LAY FLAT ...and once it is in a single layer, set the timer for 1 min and do not disturb for 1 min ...then flip and do not disturb for 1 min ...so total frying time is 2 and 20 secs (it took 20 secs to lay the chicken flat, then 1 min on 1 side and then 1 min on the other side) ...Do NOT overcook. ...remove and set aside and COVER IT to keep hot ...now is the time to TASTE the chicken ….it is SO delicious and SO tender ...OMG, mouth wateringly tender ...you have to try it! (by the way if your chicken is not a beautiful seared brown color, that means your pan was not hot and that also means you did not fry in TWO batches
...and if your chicken is dry, it means you overcooked it.)
Heat pan for second batch. Repeat with another 2 tsp oil and the rest of the chicken ...and remove
Then add the veggies ...cook for 3 mins ...stir every min ...make a well in the middle and add the garlic and ginger soaked in 1 tsp of oil …..30 s to 1 min ….so total cook time for veggies at this point is 4 mins ...add back chicken and sauce …..mix/stir fry for 30s to 1 min.
….Serve over rice ….Enjoy! I serve over brown rice to make it XTRA healthy and it is delish ...or you could just eat with the traditional white rice. ?
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