1Thin slice and cut two chicken breasts into smaller pieces.
2Thin slice and cut two chicken breasts into smaller pieces.
3Thin slice and cut two chicken breasts into smaller pieces.
4Marinate the chicken with 1/4 teaspoon of baking soda, 1 teaspoon of chicken powder, 1/2 tablespoon of oyster sauce, a little bit of sugar, and Chinese cooking wine. Mix well.
5Marinate the chicken with 1/4 teaspoon of baking soda, 1 teaspoon of chicken powder, 1/2 tablespoon of oyster sauce, a little bit of sugar, and Chinese cooking wine. Mix well.
6Marinate the chicken with 1/4 teaspoon of baking soda, 1 teaspoon of chicken powder, 1/2 tablespoon of oyster sauce, a little bit of sugar, and Chinese cooking wine. Mix well.
7While the chicken marinates, prep the gai lan by taking out smaller stems and peeling the hard, stringy parts. Cut as shown.
8While the chicken marinates, prep the gai lan by taking out smaller stems and peeling the hard, stringy parts. Cut as shown.
9While the chicken marinates, prep the gai lan by taking out smaller stems and peeling the hard, stringy parts. Cut as shown.
10Prepare the cornstarch slurry by mixing 1/4 cup of water, 1 teaspoon of chicken powder, 1 tablespoon of oyster sauce, 2 teaspoons of sugar, and 1 and 1/2 teaspoon of cornstarch.
11Prepare the cornstarch slurry by mixing 1/4 cup of water, 1 teaspoon of chicken powder, 1 tablespoon of oyster sauce, 2 teaspoons of sugar, and 1 and 1/2 teaspoon of cornstarch.
12Prepare the cornstarch slurry by mixing 1/4 cup of water, 1 teaspoon of chicken powder, 1 tablespoon of oyster sauce, 2 teaspoons of sugar, and 1 and 1/2 teaspoon of cornstarch.
13Add some cooking oil to a pan, then add the white part of green onion and garlic.
14Add some cooking oil to a pan, then add the white part of green onion and garlic.
15Add some cooking oil to a pan, then add the white part of green onion and garlic.
16Add the marinated chicken to the pan and a little bit of water to help it cook through.
17Add the marinated chicken to the pan and a little bit of water to help it cook through.
18Add the marinated chicken to the pan and a little bit of water to help it cook through.
19Once the chicken is fully cooked, add the prepared sauce (cornstarch slurry) into the pan.
20Once the chicken is fully cooked, add the prepared sauce (cornstarch slurry) into the pan.
21Once the chicken is fully cooked, add the prepared sauce (cornstarch slurry) into the pan.
22Bring the sauce to a boil until it thickens.
23Bring the sauce to a boil until it thickens.
24Bring the sauce to a boil until it thickens.
25Add the gai lan to the pan and stir it up on high heat for a couple of minutes until the sauce boils.
26Add the gai lan to the pan and stir it up on high heat for a couple of minutes until the sauce boils.
27Add the gai lan to the pan and stir it up on high heat for a couple of minutes until the sauce boils.
28Serve the stir-fry on a plate.
29Serve the stir-fry on a plate.
30Serve the stir-fry on a plate.
Ingredients
2 chicken breasts, thin sliced and cut into smaller pieces
2 chicken breasts, thin sliced and cut into smaller pieces
2 chicken breasts, thin sliced and cut into smaller pieces
0.25 tsp baking soda
0.25 tsp baking soda
0.25 tsp baking soda
1 tsp chicken powder
1 tsp chicken powder
1 tsp chicken powder
0.5 tbsp oyster sauce
0.5 tbsp oyster sauce
0.5 tbsp oyster sauce
sugar
sugar
sugar
Chinese cooking wine
Chinese cooking wine
Chinese cooking wine
gai lan or Chinese broccoli
gai lan or Chinese broccoli
gai lan or Chinese broccoli
0.25 cup water
0.25 cup water
0.25 cup water
1 tsp chicken powder
1 tsp chicken powder
1 tsp chicken powder
1 tbsp oyster sauce
1 tbsp oyster sauce
1 tbsp oyster sauce
2 tsp sugar
2 tsp sugar
2 tsp sugar
1.5 tsp cornstarch
1.5 tsp cornstarch
1.5 tsp cornstarch
cooking oil
cooking oil
cooking oil
white part of green onion
white part of green onion
white part of green onion
garlic
garlic
garlic
Equipment
stove
Tips
To tenderize the meat, use baking soda in the marinade.
Peel the hard part of the gai lan stem as it can be stringy.
Cook the gai lan on high heat for a couple of minutes until the sauce boils and thickens.