KITCHEN KREATIONS: Chicken Stir-Fry with Rice

MIDWEEK FEAST: Chicken & Vegetable Stir-Fry with Rice

So today, I was in the mood to try my hand at making my own Chinese food again. So, off to Youtube I went to search for the perfect recipe. I found one with my girl Lila from AsianCookingMadeEasy. I actually combined her Chicken and Vegetable Stir-Fry recipe with her Chicken in Garlic Sauce recipe. Let me tell you, it came out really good. You should try it. Here’s my recipe.

Ingredients
2-3 chicken breasts
Frozen stir-fry vegetables
½ medium onion
½ tsp garlic salt
2 tsp cornstarch
4 cloves garlic
2 Tbsp cooking oil

Sauce Ingredients
1 cup chicken broth
4 Tbsp soy sauce
4 Tbsp oyster sauce
2 Tbsp sugar
2 tsp cornstarch with water (thickener)

Directions:

1. Remove all of the fat from the chicken and then cut each breast into 1 inch pieces.
2. Sprinkle these pieces with the garlic salt and cornstarch and mix it in thoroughly. Then set the pieces aside while preparing the other ingredients.
3. In a large cup, mix together all of the ingredients for the sauce and set this mixture aside.
4. In a small cup, make the thickener by mixing the cornstarch with a little water just until it dissolves and set it aside.
5. Heat a non stick wok on high. Once the wok is hot add the cooking oil and let it get hot.
6. When the oil is hot, add the onions and garlic. Cook for 1-2 minutes to soften.
7. Add the chicken and stir fry it until it browns, about 6 to 8 minutes. To help the chicken brown quickly, let it sit for about 2 minutes on one side, then stir it, flipping it over. Let it sit again for another 2 minutes before stirring once more.
8. Once the chicken browns, add in the vegetables and saute until tender.
9. Add the sauce mixture. Mix everything up together and let the sauce come to a boil.
10. Once the sauce boils, add in the cornstarch mixture and stir until it becomes thick.
11. Then remove it from the heat and serve. This is great with both fried rice and white steamed rice.
12. Eat and enjoy!