I love Asian food! I don’t know of any better way to say it, I just love it so much. I love Chinese food, I love Thai food, I love Japanese food, there’s just so much love for Asian food flying around here it’s ridiculous!
I’ve mentioned before that I’ve had trouble finding a decent Chinese restaurant in my local area in London, so I’m constantly trying to improve my home-cooked Chinese meals. I don’t think they’ll ever be as amazing as a good Chinese restaurant’s, but I feel that today’s recipe comes very close.
This Marinated Chinese Chicken and Vegetable Stir-Fry has some amazing flavours – soy sauce, oyster sauce, Sriracha sauce, sesame oil and Shaoxing rice wine mingle together so well, as if they were long-lost friends. Add in minced garlic, chilli, vegetables and the most tender chicken I’ve ever tasted in a home-cooked meal and you have my new favourite stir-fry recipe.
It is absolutely amazing how good this meal actually is, even I was surprised the first time I made it. And apart from allowing it some time to marinate, the whole thing comes together in less time than it takes to cook rice (my microwave rice cooker takes 12 minutes). It’s a great recipe to make when you want an easy meal. Quick, easy, delicious, this recipe has no drawbacks! What more could you want?
More than any other recipe I’ve posted (except maybe this Blueberry Lemon Slice and these Mexican Pizzadillas), I implore you to make this. Right now. Go to the supermarket, buy any ingredients you are missing and get cooking. You do not want to miss out on this taste sensation!
Marinated Chicken and Vegetable Stir-Fry
Prep Time: 30 minutes
Cooking Time: 10 minutes
2 chicken breasts, diced (about 500g)
1½ tbsp dark soy sauce
1 tbsp Shaoxing rice wine
½ tbsp sesame oil
½ tbsp Sriracha sauce (optional)
2 tsp cornflour
1½ tbsp vegetable oil
2 medium carrots, peeled and sliced diagonally
1 bunch broccolini, stems trimmed
100g sugar snap peas or snow peas
100g baby corn
3 cloves garlic, minced
¼ cup water
1 long red chilli, deseeded and thinly sliced
1 tbsp oyster sauce
3 spring onions, thinly sliced
Sesame seeds, to serve
Steamed rice, to serve
- In a large bowl, add chicken, soy sauce, Shaoxing rice wine, sesame oil, Sriracha sauce and cornflour. Stir until well-combined and allow chicken to marinate for a minimum of 20 minutes.
- Heat vegetable oil in a wok over high heat and use tongs or a slotted spoon to add the diced chicken, reserving the marinade sauce for later. Stir-fry chicken for 4-5 minutes, until cooked through, then remove from wok and set aside.
- Add carrot to wok and stir-fry for 1 minute, then add broccolini, sugar snap peas, baby corn, minced garlic and water. Stir-fry for another 2 minutes, until water has evaporated, then add chicken, red chilli, oyster sauce and reserved marinade. Stir-fry until sauce has thickened and vegetables are cooked but crisp (think al dente!), about 2 minutes. Serve on a bed of steamed rice, topped with sesame seeds and spring onions.