Chicken and Broccoli Stir-fry | Fast & Easy Recipe | KIta Roberts (2024)

FAQs

How to stir-fry chicken and keep it juicy? ›

Start by velveting the meat with a slurry of cornstarch, tapioca starch, or potato starch made with a little soy sauce and a bit of baking soda. Slice the chicken, toss it in the marinade, and let it sit for 10–15 minutes before cooking it quickly in a very hot wok.

Blanch vegetables before stir-fry

Blanching destroys the enzymes that turn green veggies brown and mushy over time or with cooking. This makes it perfect for preparing ingredients for recipes that rely on the bright green color.

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.

It is super important to have your ingredients prepped before you even turn on the heat. To make the best stir-fry, slice and dice your proteins and vegetables, have your sauces ready to go and your nuts chopped. For best organization, place ingredients into individual bowls to have them measured out and ready to go!

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Heat Stir-Fry Pan or Wok

Add oil, making sure the surface of the pan is well-coated. If using garlic, ginger, onions, or other whole spices, such as cumin seeds, add them and saute for 3 to 5 minutes, stirring constantly.

Food & Dining

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.

So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

Cooking: Heat oil in a wok or large heavy based skillet over high heat. Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.

How do you make stir-fry taste like a restaurant? ›

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Place a flat-bottomed frying pan on a medium-high heat and drizzle in a good amount of olive oil. When the oil is nice and hot, place the chicken breasts in the pan and leave to cook for 5 -7 minutes, untouched until a nice golden crust forms. If you have a lid for the pan, pop it on to help retain all that moisture.

No one wants a tough and chewy stir-fry, and one of the main issues people face when making chicken stir-fry is that their chicken ends up tough and dry. This often happens because the chicken is cooked too quickly, but there are a few tips and tricks that will level up your chicken stir-fry recipes.

Not crowding the number of pieces in the pan is the most effective, followed by searing the meat when you first put it into the pan, then turning down the heat to complete the cooking.