ID: 44dde8e1...
This is a game-changing stir-fry that proves chicken breast can be incredibly tender and juicy. Using a special marinating technique called 'velveting', this recipe creates a glossy, sticky, and deeply flavorful dish that's quick and easy to make for a weeknight dinner.
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Thinly slice chicken breast against the grain and marinate in a mix of soy sauce, baking soda, and cornflour. → Whisk together the stir-fry sauce using hoisin sauce, soy sauce, sugar, and vinegar. → Heat a wok on high, stir-fry onions, then add and sear the chicken without moving it for 3 minutes. → Add garlic and capsicums, then pour in the sauce around the wok's edges. → Finish with spring onions, toss to coat everything in the glossy sauce, and serve immediately.
Thinly slice chicken breast against the grain and marinate in a mix of soy sauce, baking soda, and cornflour. → Whisk together the stir-fry sauce using hoisin sauce, soy sauce, sugar, and vinegar. → Heat a wok on high, stir-fry onions, then add and sear the chicken without moving it for 3 minutes. → Add garlic and capsicums, then pour in the sauce around the wok's edges. → Finish with spring onions, toss to coat everything in the glossy sauce, and serve immediately.
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Using chicken breast is possible if you use the 'velveting' technique with baking soda and cornflour; it makes the meat incredibly tender and juicy.
Slicing the chicken against the grain is crucial for tenderness.
Ensure your wok or pan is extremely hot before you start cooking. This gives the ingredients a proper sear rather than steaming them.
Roughly chopping the garlic prevents it from burning too quickly in the high heat of the wok.
Pouring the sauce around the edges of the wok, not directly on the food, helps it caramelize instantly and adds a deeper flavor.
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