Restaurant-Style Stir Fry
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High heat, fast cooking, and the elusive 'wok hei' flavor make stir fry the ultimate expression of Chinese culinary technique. Our version uses the restaurant secret of velveting chicken with cornstarch for incredible tenderness, employs proper aromatics sequencing for maximum flavor, and finishes with a glossy black bean sauce that coats every ingredient perfectly. Master this technique and you'll never order takeout again.
Time & Quantities
Method & Ingredients
Required Equipment: Large wok or skillet, small bowl, cutting board
Cooking Method: Stovetop - Sauteing
Ingredients
- 1 lb chicken breast (sliced thin)
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil (divided)
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (julienned)
- 3 cloves garlic (minced)
- 1 inch fresh ginger (minced)
- 3 green onions (sliced)
- For sauce: 3 tablespoons black bean sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- Cooked rice for serving
Instructions
- Velvet the chicken: toss sliced chicken with cornstarch, soy sauce, and sesame oil. Let marinate 15 minutes - this creates incredibly tender results!
- Mix all sauce ingredients in a small bowl and set aside.
- Heat wok or large skillet over highest heat until smoking - this is crucial for proper stir fry!
- Add 2 tablespoons oil, swirl to coat, then add chicken in single layer.
- Let sear undisturbed for 2 minutes, then stir-fry until just cooked through, about 3-4 minutes total. Remove and set aside.
- Add remaining oil to wok, then add vegetables in order of cooking time: carrots first (2 minutes), then broccoli (2 minutes), then bell peppers (1 minute).
- Clear center of wok and add garlic and ginger, stir-fry for 30 seconds until fragrant - your kitchen will smell incredible!
- Return chicken to wok, add sauce mixture, and toss everything together for 1-2 minutes until sauce thickens and coats everything glossily.
- Remove from heat, garnish with green onions, and serve immediately over rice - timing is everything in stir fry!
Storage & Make-Ahead
Storage Advice: Best served immediately for optimal texture. Leftovers can be refrigerated for 2 days but vegetables will lose their crisp-tender texture.
Make-Ahead & Freezing Tips: Components can be prepped ahead and frozen separately. The velveted chicken freezes particularly well for up to 1 month.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 28g
- Fat: 14g (Saturated: 2g)
- Carbohydrates: 22g (Fiber: 4g, Sugar: 8g)
- Vitamin A: 55% DV
- Vitamin C: 85% DV
- Calcium: 6% DV
- Iron: 12% DV
Allergen Information: Contains soy (soy sauce, black bean sauce, oyster sauce)
Dietary Information: Gluten-free if using tamari instead of soy sauce. Naturally dairy-free and egg-free.
Serving & Variations
Serving Suggestions: Serve over steamed rice in heated bowls. Garnish with sesame seeds and extra green onions. The glossy sauce and vibrant vegetables create beautiful presentation.
Wine or Drink Pairing: Pair with light white wines like Pinot Grigio from Italy or Gewürztraminer from Alsace. Chinese teas like jasmine or oolong provide traditional accompaniment.
Possible Recipe Variations: Substitute beef, pork, or tofu for chicken. Change vegetables seasonally, or add cashews, pineapple, or water chestnuts for different textures and flavors.
Additional Notes: High heat is absolutely essential for proper wok hei flavor. The velveting technique makes chicken incredibly tender - don't skip this step!