Recipe which is not only tastier and it’s easy meal idea.
2 lb boneless skinless chicken breasts
2 heads broccoli
1 Tbs Shaoxing wine
1 Tbs corn starch
2 Tbs soy sauce
2 Tbs oyster sauce
4 Tbs vegetable oil
4 cloves minced garlic
couple thin slices of ginger or 1 tsp ginger powder.
Slice the chicken as thinly as you possibly can, preferably against the grain. Its easier to slice the chicken thinly if it’s been in the freezer for an hour (not frozen).
Whisk together Shaoxing wine, corn starch, soy sauce and oyster sauce. Add the sliced chicken to let it marinade for 15-30 min
Cut the broccoli into small crowns and submerge them in salted boiling water for 60 seconds. Then remove and allow them to dry
Peel the carrots and then use the peeler to cut the carrot into thinly sliced ribbons. So, essentially continue to “peel” the carrot after its been peeled but save the pieces.
Add the broccoli and carrots to the chicken and toss to combine.
Heat the oil in your wok or large skillet at med high heat and once it’s shimmering add the garlic and ginger for 30 seconds.
Turn your heat up to the highest setting and immediately add the chicken and vegetables. Toss with the oil and then let it sit for 60 seconds to sear. Sprinkle kosher salt over everything while its searing.
Mix or toss the mixture and then leave to cook and sear for 60-90 seconds, then mix/toss again and allow it to cook for another 60-90 seconds. Repeat this procedure till all the chicken seems to be cooked through. About 5-10 min depending on how powerful your stove is.
Serve with white rice.
Note: you can use more or less oil. 4 Tbs was an approximation.