1. Tenderised Chicken: Read more about Velveting Chicken
the Chinese way for ultra tender chicken like you get in Chinese restaurant stir fries.
Skip the step if using chicken thigh - it's not needed, it's juicy enough.
is my All Purpose Stir Fry Sauce. If you haven't met him yet and you love stir fries, you are going to be best friends very soon. Find the recipe for him here
, along with how to use him. To use Charlie for this recipe, replace the Sauce with 4 tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/4 cup water.
3. LIGHT SOY SAUCE:
This is what keeps the sauce colour clear-ish. You can use ordinary all purpose soy sauce and it will pretty much look the same. If you use dark soy sauce, reduce to 1 tbsp - will still be tasty but the sauce will be super dark brown and a stronger soy flavour.
4. CHINESE COOKING WINE:
An essential in Chinese cooking, used by every Chinese restaurant. Read more here.
dry sherry is best, followed by Mirin then Japanese cooking Sake.
Use chicken broth instead of water in the Sauce.
5. No need to marinate
the chicken for this recipe because it's sliced thinly and there's plenty of sauce!
per serving, assuming 2 servings. It's 2 very generous servings, with enough vegetables for a meal - you won't need a side for this. Excludes rice / noodles. Use low sodium soy sauce to reduce sodium.
Chicken Stir Fry / Chicken Chop Suey
Amount Per Serving (618 g)
Calories from Fat 126
% Daily Value*
Total Fat 14g
Saturated Fat 9g
Total Carbohydrates 18g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.