Stir Fry Chicken & Vegetable

Wikipedia explains Stir frying as a pair of Chinese cooking techniques for preparing food in a wok: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.

This way of cooking enables food to be cooked very quickly. This uses small amount of oil compared to other forms of cooking. In order to have the output the way you really wanted, ingredients must all be prepared prior to heating up the wok so everything will be within reach while cooking.

 Stir-Fry Chicken Vegetables w/ sesame seeds on top of white rice

Stir-Fry Chicken Vegetable

If you want foods to be fully cooked, stir frying is not advisable as it is cooked very fast and one of the objectives is to retain its color and crispness. As vegetables are half-cooked, some people will not enjoy eating it.

Ingredients: 

 

  

- chicken meat, cubed

- 1 medium sized carrot

- baby corn

- green peas

- 1 tbsp cooking oil

- minced Garlic, Onion, Ginger

- 2 tbsp soy sauce

- 1 tbsp oyster sauce

- 1 tsp sesame oil

- 1 tsp sugar

- ½ cup chicken broth

- Salt and pepper

Procedure:

- heat cooking oil in a wok (versatile, round-bottom cooking vessel) or pan

- sauté the ginger, onion, and garlic

- add the chicken, stir-fry until medium brown

- add the soy sauce, oyster sauce, sugar, chicken broth, and sesame oil

- add the vegetables and stir-fry to cook for about 8 minutes

- add salt and pepper to taste

Serve on top of white rice, sprinkle with sesame seed (optional), and enjoy!