Chicken Stir Fry

Name: Chicken Stir Fry
Ingredients: as needed Boneless chicken thighs (or breast); to taste Garlic powder; to taste Black pepper; to taste Smoked paprika; to taste Onion powder; to taste Chicken seasoning; to taste Salt; as needed for marinade Corn flour; as needed (optional) Dark soy sauce; as needed (optional) Light soy sauce; as needed Oyster sauce; as needed (optional) Chinese cooking wine (or rice wine/vinegar); as needed Tomato ketchup (or tomato paste); to taste Sweet chili sauce (or honey); as needed Chicken bouillon cubes; for slurry Cornflour; as needed Sesame oil; as desired Bell peppers (yellow, red, or green); to taste Red chili (or green chili/chili flakes); as needed Minced garlic; as needed Minced ginger; as desired Spring onions; as needed Chopped onions; 2-3 tablespoons Vegetable oil (or preferred cooking oil)

24 ingredients · 12 steps · from Sisi Jemimah's Recipes

Ingredients

as needed Boneless chicken thighs (or breast)
to taste Garlic powder
to taste Black pepper
to taste Smoked paprika
to taste Onion powder
to taste Chicken seasoning
to taste Salt
as needed for marinade Corn flour
as needed (optional) Dark soy sauce
as needed (optional) Light soy sauce
as needed Oyster sauce
as needed (optional) Chinese cooking wine (or rice wine/vinegar)
as needed Tomato ketchup (or tomato paste)
to taste Sweet chili sauce (or honey)
as needed Chicken bouillon cubes
for slurry Cornflour
as needed Sesame oil
as desired Bell peppers (yellow, red, or green)
to taste Red chili (or green chili/chili flakes)
as needed Minced garlic
as needed Minced ginger
as desired Spring onions
as needed Chopped onions
2-3 tablespoons Vegetable oil (or preferred cooking oil)

Watch the original video

Steps

Season the boneless chicken with garlic powder, black pepper, smoked paprika, onion powder, chicken seasoning, salt, and corn flour. Mix thoroughly.
Cover the marinated chicken with cling film and leave it to marinate for about 30 minutes (or longer if preferred).
Combine dark soy sauce, light soy sauce, oyster sauce, Chinese cooking wine, tomato ketchup (or tomato paste), sweet chili sauce (or honey), chicken bouillon cubes, cornflour, and sesame oil in a bowl to create the slurry.
Heat a pan on medium heat and add vegetable oil. Add the marinated chicken and fry until it is fully cooked and brown on all sides (this should take about 6-7 minutes).
Transfer the fried chicken into a bowl.
Return the pan to the heat with any residual oil, adding more if necessary.
Add minced ginger and garlic to the pan and fry for about two minutes, ensuring they do not burn.
Add chopped onions to the pan and fry for another two minutes.
Increase the heat to high. Add chili and chopped bell peppers to the pan and fry for 2-3 minutes until crisp.
Pour the slurry into the pan and mix thoroughly. Let it cook for about two to three minutes.
Add the cooked chicken and spring onions back into the pan, combining everything thoroughly.
Simmer on low heat for about one minute.

Recipe extracted by Foodle from “How To Make The Best Chicken Stir Fry | Perfect Chicken Stir Fry” by Sisi Jemimah's Recipes. Quantities follow the video and may be approximate — watch the original for technique.