Rainbow Chicken Stir Fry

Method9 steps · about 35 min

1. 1

   Step 1: Mix 1/2 tsp marinade salt, 1/2 tsp marinade sugar, 1 tsp light soy sauce, 1 tsp marinade oyster sauce, 1 tsp marinade cooking wine, 1/2 tbsp chicken powder, 1 tsp marinade cornstarch and 2 tbsp marinade water until smooth. Trim and thinly slice the chicken breast (10 oz) diagonally, then mix and squeeze it with the marinade for 2–3 minutes until mostly absorbed. Keep refrigerated while preparing vegetables.

   Uses 10 oz chicken breast · 1/2 tsp salt for marinade · 1/2 tsp sugar for marinade · 1 tsp light soy sauce for marinade · 1 tsp oyster sauce for marinade · 1 tsp cooking wine for marinade · 1/2 tbsp chicken powder · 1 tsp cornstarch for marinade

   
2. 2

   Step 2: Prepare vegetables: Time to prepare the rainbow!; With your favorite knife and cutting board, cut red bell pepper (1/2), green bell pepper (1/2), carrot (1/2), onion (1/2), and celery (2 stalk) stalks into strips.; We'll also be adding baby corn (10), chopping thin slices of ginger (1 tsp) and mincing garlic (1 tsp).; Make a mental note for later that you'll be using half of your garlic & ginger to cook the chicken, and the other half to cook the vegetables.

   Uses 1/2 red bell pepper · 1/2 green bell pepper · 1/2 carrot · 1/2 onion · 2 stalk celery · 10 baby corn · 1 tsp ginger · 1 tsp garlic

   
3. 3

   Step 3: In a small bowl mix the separate 1/2 tbsp slurry cornstarch with 3 tbsp slurry water until smooth, and keep for finishing.

   Uses 1/2 tbsp cornstarch for slurry · 3 tbsp water for slurry

   
4. 4

   Step 4: Heat the wok on high, add 3 tbsp chicken-cooking oil and half the prepared ginger and garlic. Cook the aromatics about 1 minute until fragrant. Add the marinated chicken, stirring and turning until its surface turns white. Transfer the chicken and aromatics to a clean bowl; this is an initial cooking stage, so continue immediately.

   Uses Marinated chicken slices · 3 tbsp oil for cooking chicken · Half of prepared ginger and garlic

   
5. 5

   Step 5: In the same wok add the separate 1½ tbsp vegetable-cooking oil and remaining half of prepared ginger and garlic. Cook about 1 minute until fragrant, then add all the prepared vegetables and baby corn, tossing constantly.

   Uses 1 1/2 tbsp oil for cooking vegetables · Remaining half of prepared ginger and garlic · Prepared peppers, carrot, onion, celery and baby corn

   
6. 6

   Step 6: After the vegetables have stir-fried 1–2 minutes, add 1 tbsp vegetable cooking wine, 1/2 tsp vegetable sugar, 1/2 tsp vegetable salt and 1 tbsp vegetable oyster sauce. Continue stirring.

   Uses Stir-fried vegetables and aromatics · 1 tbsp cooking wine for vegetables · 1 tbsp oyster sauce for vegetables · 1/2 tsp salt for vegetables · 1/2 tsp sugar for vegetables

   
7. 7

   Step 7: Return the initially cooked chicken and its aromatics to the vegetables and add the separate 2 tbsp covered-cooking water. Cover and return to bubbling, about 2–3 minutes. Continue until the chicken reaches 74°C/165°F at its centre and the vegetables are tender to your liking.

   Covered chicken-and-vegetable finish; check chicken centre · 3 minUses Seasoned vegetables · Initially cooked chicken and first-half aromatics · 2 tbsp water for covered chicken-and-vegetable cooking

   
8. 8

   Step 8: Stir the prepared slurry again and pour it gradually into the bubbling chicken and vegetables while stirring. Cook until the sauce thickens and no raw starch remains.

   Uses Fully cooked chicken and vegetables · Prepared cornstarch slurry

   
9. 9

   Step 9: Serve immediately: Winner winner, chicken dinner! It's done.; Transfer the rainbow chicken stir fry into your favorite plate or bowl.

   Uses Finished rainbow chicken stir-fry