Serves 1
Directions
- 1Thin slice and cut two chicken breasts into smaller pieces.
- 2Marinate 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.
- 3While the chicken marinates, prep the gai lan by taking out smaller stems and peeling the hard, stringy parts. Cut as shown.
- 4Prepare 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.
- 5Add some cooking oil to a pan, then add the white part of green onion and garlic.
- 6Add the marinated chicken to the pan and a little bit of water to help it cook through.
- 7Once the chicken is fully cooked, add the prepared sauce (cornstarch slurry) into the pan.
- 8Bring the sauce to a boil until it thickens.
- 9Add the gai lan to the pan and stir it up on high heat for a couple of minutes until the sauce boils.
- 10Serve the stir-fry on a plate.
Ingredients
- 2 chicken breasts, thin sliced and cut into smaller pieces
- 0.25 tsp baking soda
- 1 tsp chicken powder
- 0.5 tbsp oyster sauce
- sugar
- Chinese cooking wine
- gai lan or Chinese broccoli
- 0.25 cup water
- 1 tsp chicken powder
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1.5 tsp cornstarch
- cooking oil
- white part of green onion
- 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.
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