Recipe of Favorite chicken stir-fry

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Make Perfect chicken stir-fry. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from chicken stir-fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare chicken stir-fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make chicken stir-fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook chicken stir-fry estimated approx 50 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken stir-fry using 13 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make chicken stir-fry:

1. 1 egg white
2. 4 boneless skinless chicken breast fillets
3. 2 tbsp cornflour
4. 1 red pepper
5. 1 shallot
6. 1 red chili (optional)
7. 1 garlic clove
8. 1 tbsp fish sauce
9. 1 tbsp vegetable oil
10. 1 handful basil leaves
11. 1 lime juice
12. 1 thumb-sized ginger root
13. 350 kg fragrant thai rice

Instructions to make to make chicken stir-fry

1. Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
2. Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
3. Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
4. Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
5. Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more. Try it with beefBeef with noodles: Try 'velveting' beef strips instead of chicken. Instead of rice, soak 200g thick rice noodles according to pack instructions, then stir into the wok along with the fish sauce mixture.
6. Troubleshooting: The stir-fry is greasyResist the temptation to add a lot of oil. Using a non-stick or well-seasoned wok and cooking over a really high heat should cut down on the amount of oil you need. If the mixture does start to stick or burn, add 1 tbsp of water instead of extra oil.
7. Know how - velvetingVelveting is a technique used in Asian cooking for protecting delicate meats like chicken or fish. The light marinade of egg white and cornflour provides a protective coating when cooked, stopping meat from drying out. The coating also gives it a soft, velvety texture, hence the name.
8. Try is with tofuTofu with sesame seeds: Use chopped tofu instead of chicken - there's no need to 'velvet' the tofu. Add mangetout along with the red pepper and sprinkle with sesame seeds to serve.
9. 01 kcalories, protein 42g, carbohydrate 76g, fat 5 g, saturated fat 1g, fibre 2g, sugar 3g, salt 1.02 g

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So that's going to wrap this up for this exceptional food Simple Way to Prepare Homemade chicken stir-fry. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!