Chicken with Mixed Vegetables

Method9 steps · about 45 min

1. 1

   Step 1: Mix the sliced raw chicken (12 oz) with its 2 tbsp marinade water, 1 tsp marinade cornstarch, 1 tsp marinade oil and 2 tsp marinade oyster sauce until the liquid is absorbed. Cover and refrigerate while preparing the remaining ingredients.

   Uses 12 oz raw boneless skinless chicken breast, sliced · 2 tbsp water for the chicken marinade · 1 tsp cornstarch for the chicken marinade · 1 tsp neutral oil for the chicken marinade · 2 tsp oyster sauce for the chicken marinade

2. 2

   Step 2: In a clean bowl, combine the low-sodium chicken stock (⅔ cup), sugar (1½ tsp), separate 1 tbsp sauce oyster sauce, soy sauce (1½ tbsp), dark soy sauce (2 tsp), sesame oil (1 tsp) and white pepper (⅛ tsp).

   Uses ⅔ cup low-sodium chicken stock · 1½ tsp sugar · 1 tbsp oyster sauce for the sauce mixture · 1½ tbsp soy sauce · 2 tsp dark soy sauce · 1 tsp sesame oil · ⅛ tsp white pepper

3. 3

   Step 3: Have the broccoli in small florets, carrots thinly sliced, onion large-diced, mushrooms sliced, red pepper cut into bite-size pieces and garlic chopped before heating the wok. Separately mix the 1½ tbsp slurry cornstarch with its 2 tbsp cold water until smooth, ready to restir before pouring.

   Uses 1½ tbsp cornstarch for the sauce slurry · 2 tbsp cold water for the sauce slurry

   
4. 4

   Step 4: Fill the wok halfway with the separate blanching water and bring to a boil. Add the broccoli and carrots (¾ cup) and blanch for 1 minute. Drain the vegetables and set them aside, discarding the blanching water; no ice bath is needed.

   Blanch the broccoli and carrots · 1 minUses Water, enough to fill the wok halfway for blanching, then drained · 1 cup small broccoli florets · ¾ cup carrot, thinly sliced on a diagonal

   
5. 5

   Step 5: Heat the drained wok over high heat until completely dry and just starting to smoke. Add 2 tbsp from the divided wok-oil supply and sear the marinated chicken until opaque on all sides. Turn off the heat and transfer the chicken to a plate with its juices. It is only partially cooked and must return to the hot sauce shortly.

   Uses 2 tbsp from the 3 tbsp wok-oil allowance · Marinated sliced raw chicken

   
6. 6

   Step 6: Without washing the wok, lower the heat to medium. Add the remaining 1 tbsp wok oil, chopped garlic (2), onion (½ cup large), mushrooms (¾ cup) and red pepper (½ cup). Stir-fry for 30 seconds, then pour the Shaoxing wine (1 tbsp) around the wok’s perimeter.

   Stir-fry the softer vegetables · 1 minUses The wok and retained frying oil after the chicken is removed · Remaining 1 tbsp from the same 3 tbsp wok-oil allowance · 2 garlic cloves, chopped · ½ cup large-diced onion · ¾ cup sliced button mushrooms · ½ cup red bell pepper, cut into bite-size pieces · 1 tbsp Shaoxing wine

   
7. 7

   Step 7: Pour the prepared clean sauce into the vegetables. Scrape around the wok sides to deglaze and bring to a simmer. Simmer for 1 minute, until the vegetables are crisp-tender.

   Simmer the vegetables in sauce · 1 minUses Sautéed onion, mushrooms and pepper with garlic, wine and retained wok oil · The clean stock and seasoning sauce

   
8. 8

   Step 8: Restir the prepared cold slurry, then drizzle it into the simmering sauce while stirring constantly. Simmer for about 30 seconds, until the starch is cooked and the sauce is thick and gravy-like.

   Cook the thickening slurry · 1 minUses Vegetables simmered in the stock sauce · Freshly stirred cornstarch-water slurry

9. 9

   Step 9: Return the partially cooked chicken and its plate juices, along with the drained broccoli and carrots, to the thickened sauce. Stir-fry to coat for about 30 seconds, continuing if needed until the chicken reaches 165°F/74°C and everything is hot through. Serve immediately with ready steamed rice.

   Finish the returned chicken and vegetables · 1 minUses Thickened vegetable sauce · Reserved partially cooked chicken and its plate juices · Blanched broccoli and carrots drained from their discarded water · Ready steamed rice, to serve