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The Weeknight Stir Fry

Print Recipe
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • For the chicken marinade:
  • 500 g chicken breast or thigh thinly sliced
  • 1 tbsp Shaoxing Chinese cooking wine
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • ½ tsp salt
  • ½ tsp white pepper
  • For the stir fry:
  • 3-4 cups mixed vegetables sliced (use whatever you have — broccoli, capsicum, snow peas, carrot, bok choy all work well)
  • 1 tsp oil for blanching
  • 2 tbsp neutral oil or light olive oil for cooking
  • 1 medium onion sliced
  • 4 cloves garlic freshly minced
  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • Pinch of sugar
  • 1 cup hot chicken stock
  • 2 tsp cornflour mixed with 2 tbsp water cornflour slurry
  • Drizzle of sesame oil to finish

Instructions

  • Combine sliced chicken with Shaoxing wine, sesame oil, cornflour, salt, white pepper and MSG if using. Mix well and set aside to marinate for at least 10 minutes.
  • Bring a pot of water to the boil. Add 1 tsp oil and blanch your vegetables for 1-2 minutes until just tender but still vibrant. Drain and set aside. (This technique keeps your vegetables bright and prevents them going soggy in the wok.)
  • Heat oil in a wok or large frying pan over high heat. Add the marinated chicken and cook until golden and cooked through. Remove and set aside.
  • Add a little more oil to the same pan. Cook onion until softened, then add the minced garlic and stir fry for 30 seconds until fragrant.
  • Return the chicken to the pan along with the blanched vegetables. Add oyster sauce, soy sauce and a pinch of sugar. Toss everything together.
  • Pour in the hot chicken stock and stir to combine. Add the cornflour slurry and cook for 1-2 minutes until the sauce thickens and coats everything beautifully.
  • Finish with a generous drizzle of sesame oil. Taste and adjust salt as needed. Serve immediately over steamed rice.