Description
Stir-fried chicken with choy sum, carrots, mushrooms and a savory, cornflour-thickened sauce.
Ingredients
Scale
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bi-carb (optional)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (or all purpose soy)
- 1 tbsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine (or Mirin)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup (185 ml) water
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown or yellow)
- 5–6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
- 1 cup bean sprouts
Instructions
- Place chicken in a bowl and sprinkle over baking soda; use your fingers to mix and set aside for 20 minutes (no longer than 30 minutes), then rinse well and pat excess water with paper towels.
- Make the sauce: place cornflour and soy sauce in a bowl and mix until lump free, then add the remaining sauce ingredients and stir.
- Trim the end off the choy sum, cut into 7cm (3″) pieces and separate stems from leaves.
- Peel the carrot, cut into 3cm (1.3″) pieces and slice the pieces thinly.
- Heat oil in a wok or skillet over high heat, add garlic and stir quickly, then add onion and cook for 1 minute while moving constantly until the onion starts to wilt.
- Add the chicken and cook for 1 minute until the surface changes from pink to white.
- Add the choy sum stems, carrot and mushrooms and stir-fry for 1 minute.
- Add the choy sum leaves, bean sprouts and the sauce, then stir-fry for 1?2 minutes until the sauce thickens to a syrupy consistency and the vegetables remain tender-crisp.
- Serve immediately with rice or cauliflower rice for a low-carb option.
- Prep Time: 15 mins (plus 20 mins resting)
- Cook Time: 10 mins