Chicken Stir-Fry

Name: Chicken Stir-Fry
Ingredients: as needed Boneless and skinless chicken breasts; as needed Clarified butter or cooking oil (avocado oil); as needed Zucchini; as needed Bell peppers; as needed Garlic; as needed Scallion; as needed Hot Chili Pepper (Fresno pepper); as needed Cilantro or parsley; as needed Leftover cooked asparagus, broccoli, etc.; a little bit Soy sauce; a little bit Hot sauce; a little bit Oyster sauce; as needed Mirin (sweet rice cooking wine); as needed Rice vinegar; a touch Dark sesame oil; a little bit Chicken broth or stock; small amount Cornstarch (for thickening); as needed Toasted sesame seeds

18 ingredients · 8 steps · from Chef Jean-Pierre

Ingredients

as needed Boneless and skinless chicken breasts
as needed Clarified butter or cooking oil (avocado oil)
as needed Zucchini
as needed Bell peppers
as needed Garlic
as needed Scallion
as needed Hot Chili Pepper (Fresno pepper)
as needed Cilantro or parsley
as needed Leftover cooked asparagus, broccoli, etc.
a little bit Soy sauce
a little bit Hot sauce
a little bit Oyster sauce
as needed Mirin (sweet rice cooking wine)
as needed Rice vinegar
a touch Dark sesame oil
a little bit Chicken broth or stock
small amount Cornstarch (for thickening)
as needed Toasted sesame seeds

Watch the original video

Steps

Cut the boneless and skinless chicken breasts into bite-sized pieces.
Heat clarified butter or cooking oil in a wok over medium heat. Add the chicken and cook until it achieves nice caramelization (color).
Add zucchini, bell peppers, garlic, scallions, hot chili pepper, cilantro/parsley, and any pre-cooked leftover vegetables to the wok.
Continue cooking the vegetables for a few minutes, stirring occasionally, allowing them to soften and develop flavor.
In a separate bowl or directly in the pan, mix soy sauce, hot sauce, oyster sauce, mirin, rice vinegar, dark sesame oil, chicken broth/stock, and cornstarch to create the sauce.
Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a boil.
Reduce heat and let it simmer until the sauce thickens and coats all the ingredients evenly.
Garnish with toasted sesame seeds.

Recipe extracted by Foodle from “Quick and Easy Chicken Stir Fry | Chef Jean-Pierre” by Chef Jean-Pierre. Quantities follow the video and may be approximate — watch the original for technique.