I’m rating your recipe, exactly as written with chicken breast, light and dark soy sauce and shaoxing wine, and not with any personal substitutions or changes. I hope you enjoy! More Chinese takeout recipes If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for a month or two. For a healthier meal, try to use steamed brown rice. You can serve it by itself or over steamed rice. That’s it! The chicken is tender and juicy and the vegetables crisp with vibrant colors.

Add back the chicken and stir everything together.

Pour in the black pepper sauce and cook until it thickens.

Once the surface of the chicken is lightly charred but the inside is still pink, remove from the pan.

Spread out the chicken in a heated large skillet.

So do read through the recipe before cooking, and move quickly once you start. This means you have less than a minute between adding ingredients. When I start cooking a dish, it takes me about 5 minutes (or maybe less) to finish.

I found that Chinese stir frying has a much faster pace than most Western cooking. If you leave the chicken in the skillet the whole time, by the time that the veggies are cooked, the chicken will be way overdone – dry and chewy. The chicken is slightly underdone when you remove it, and is just cooked through once added back.Both result in a soupy dish with steamed ingredients. If you don’t take the chicken out beforehand, the veggies won’t be seared properly, and the sauce will reduce very slowly. When you add the sauce and veggies, the pan temperature will drop significantly.Transferring the half-cooked chicken to a plate before adding the rest of the ingredients is crucial for two reasons. If you let the chicken cook for a bit before moving it, the meat will come out well-seared without being torn apart.Ģ. If you try to stir the chicken immediately, you’ll find it stuck to the pan due to the cornstarch in the recipe. Let the chicken sear for 30 seconds before stirring it.The whole process will help soften the chicken and create a rich flavor. Try to maintain the same thickness and size for each slice. Always cut the meat against the grain.No matter whether you use chicken breasts or thighs, if you follow this procedure you will get super tender chicken just like you’d get at a Chinese restaurant: I like to prepare by grouping my ingredients together so it makes the cooking easier, plus you will have fewer bowls to clean up later.

Sweet home series tillie cole