Versatile Stir-Fry
Versatile Stir-Fry
Ingredients
For the Meat Marinade
- 1 1/2 pounds chicken breast, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon corn starch
- 1 tablespoon water
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon MSG, (optional)
- 2 tablespoons Shaoxing cooking wine
- 1 tablespoon corn starch
- 1/2 cup water
For the Stir-Fry
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, medium, sliced
- 3 green onions, chopped into 1-inch pieces
- 3 tablespoons vegetable oil, divided, plus more as needed
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken breast with soy sauce, dark soy sauce, baking soda, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1 tablespoon of water. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 20 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together soy sauce, dark soy sauce, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1/2 cup of water until the corn starch is fully dissolved and the sauce is smooth. Set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering and just smoking. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes, or until the chicken is browned and mostly cooked through. Remove the chicken from the wok and set aside on a plate or wire rack.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the chopped green onions and stir-fry for another 30 seconds.
⏱️ 3 min
- 6
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-incorporate any settled corn starch, then pour it over the chicken and vegetables.
⏱️ 1 min
- 7
Continue to stir-fry for 1-2 minutes, tossing everything together, until the sauce has thickened and coats the chicken and vegetables evenly.
⏱️ 2 min
- 8
Remove from heat. Garnish with sesame seeds, if desired, and serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Versatile Stir-Fry
For the Meat Marinade
- 1 1/2 pounds chicken breast, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon corn starch
- 1 tablespoon water
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon MSG, (optional)
- 2 tablespoons Shaoxing cooking wine
- 1 tablespoon corn starch
- 1/2 cup water
For the Stir-Fry
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, medium, sliced
- 3 green onions, chopped into 1-inch pieces
- 3 tablespoons vegetable oil, divided, plus more as needed
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken breast with soy sauce, dark soy sauce, baking soda, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1 tablespoon of water. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 20 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together soy sauce, dark soy sauce, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1/2 cup of water until the corn starch is fully dissolved and the sauce is smooth. Set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering and just smoking. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes, or until the chicken is browned and mostly cooked through. Remove the chicken from the wok and set aside on a plate or wire rack.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the chopped green onions and stir-fry for another 30 seconds.
⏱️ 3 min - 6
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-incorporate any settled corn starch, then pour it over the chicken and vegetables.
⏱️ 1 min - 7
Continue to stir-fry for 1-2 minutes, tossing everything together, until the sauce has thickened and coats the chicken and vegetables evenly.
⏱️ 2 min - 8
Remove from heat. Garnish with sesame seeds, if desired, and serve immediately with steamed rice.
⏱️ 1 min