Chinese Chicken with Mixed Vegetables
This is one of the most simple and delicious stir-fries. Perfect for easy weeknight meals.
Ingredients
For the chicken marinade
- ½ pound chicken breast (1 large chicken breast)
- 1 tablespoon Chinese cooking wine
- 1 teaspoon soy sauce
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
Sauce
- 1 teaspoon chicken bouillon powder
- ¼ cup water
- ½ teaspoon soy sauce
- ½ teaspoon sugar
- ⅛ teaspoon white pepper
- ⅛ teaspoon MSG (optional)
- 1 teaspoon cornstarch
For the rest
- 3 tablespoons oil (divided)
- 1 tablespoon chopped garlic (about 3 cloves)
- ½ medium carrot (sliced into ¼-inch thick rounds)
- 2 stalks celery (sliced at an angle into ½-inch thick pieces)
Instructions
- Slice the chicken breast into ¼-inch thick pieces and add to a medium bowl.
- Add the Chinese cooking wine, soy sauce, and baking soda. Massage the meat for 30 seconds and marinate for at least one hour. After the chicken is marinated, mix in 1 teaspoon of cornstarch.
- Combine the sauce ingredients in a small bowl and set aside.
- Heat a wok* over medium-high heat until it's hot. Add 2 tablespoons of oil. Add the chicken in a single layer and cook for 1 minute. Flip and cook for another 1 seconds until no longer pink. Toss the chicken for another 30 seconds then remove the chicken to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Fry the garlic for 10 seconds.
- Add the carrots and celery and cook 30 seconds.
- Add 2 tablespoons of water and cook until the water evaporates, about 2-3 more minutes.
- Add back the chicken. Pour in the sauce and cook for 1 minute until the sauce thickens. Enjoy!
Notes
Wok: If you're new to wok cooking, I recommend using a nonstick pan for this dish. The chicken does tend to stick to the pan a bit. A sharp thin spatula works great for scraping and flipping the chicken off the wok without it breaking.