CHICKEN STIR-FRY WITH MUSHROOMS AND VEGETABLES
Giới thiệu
Nguyên liệu
- 700g boneless, skinless chicken breasts, cut into bite-sized pieces
- Bell peppers, cut into bite-sized pieces
- Carrots, peeled and cut into bite-sized pieces
- Shiitake mushrooms, soaked in water, stems removed, and sliced
- Onion, sliced
- 3 cloves of garlic, minced
- Ginger, sliced
- 2-3 tablespoons all-purpose flour
- Soy sauce
- Oyster sauce
- Salt
- Sugar
- Cooking oil
Cách làm
- Marinate the chicken with a pinch of salt, sugar, and black pepper. Cover and refrigerate for 30 minutes.
- Take out the marinated chicken and coat it evenly with cornstarch.
- Heat a pan over medium heat, add cooking oil, and let it heat up. Add the chicken and cook until it becomes firm and slightly golden, without fully cooking it. Add minced garlic and sliced ginger for fragrance. Add carrots and bell peppers, and stir-fry until well combined. Pour in a little water and cook over high heat for 5 minutes to quickly cook the vegetables while retaining their vibrant color. (I use a cast-iron pan, which retains heat well and provides a delicious stir-fry result). Season with salt.
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- Add the sliced shiitake mushrooms and stir-fry for 2 minutes.
- Add the sliced onion and stir-fry for a moment.
- Turn off the heat.
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- Transfer the stir-fried dish to a plate and sprinkle fresh cilantro on top for garnish.
- Serve it hot with steamed rice (or omit the rice for those on a low-carb diet) :p
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Ghi chú
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