Chinese-Style Chicken and Vegetable Stir-Fry
Ingredients
Marinade
- 300 grams boneless chicken cubes
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour
- 0.5 teaspoon black pepper powder
- 0.5 teaspoon salt
- 0.5 teaspoon white pepper powder
- 0.5 teaspoon sugar
- 1 egg
Vegetables
- 1 tablespoon chopped garlic
- 1 thin green chili
- 0.5 cup diced capsicum
- 0.5 cup diced carrot
- 4 tablespoons chopped green onion (both green and white parts)
- 1 small diced onion
Seasonings
- 6 tablespoons oil
- 3 tablespoons cornflour for slurry
- 5-8 tablespoons water for slurry
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon white pepper powder
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce (optional)
Preparation
Cut the vegetables beforehand as specified.
Mix all marinade ingredients and marinate the chicken for at least 20 minutes.
Stir-fry the marinated chicken in 6 tablespoons of oil on high flame for 2 minutes and set aside.
Make a cornflour slurry by mixing 3 tablespoons cornflour with 5-8 tablespoons water and set aside.
In the same wok, add the chopped garlic and sauté on high flame.
Add all the vegetables and toss on high flame.
Add 1 teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon white pepper powder, 1 teaspoon sugar, and optionally 1 teaspoon dark soy sauce.
Add the stir-fried chicken and toss on high flame.
Add at least 2 cups of water or as much as needed for the gravy.
Once the gravy starts bubbling, add the cornflour slurry and heat through.
