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–+ servings

Chinese Chicken and Vegetables in Garlic Sauce

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Chinese Chicken and Vegetables: an exotic symphony of flavours, ready to be savoured from your home kitchen. Think succulent chicken, crisp veggies, and an aromatic garlic sauce - a healthier, tastier alternative to takeout.
Shannon
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 4 people

Ingredients

Velveted chicken:

  • 2 skinless chicken breasts fillet and slice thinly
  • 1 tbsp baking soda (bi-carb)

Stir-fried vegetables:

  • 2 tbsp vegetable oil
  • 1 red capsicum (bell pepper) sliced
  • 1 green capsicum (bell pepper) sliced
  • 1 medium brown onion thinly sliced
  • 1 medium carrot thinly sliced
  • 1 broccoli head sliced into florets
  • 1 425g tin baby corn spears
  • 2 spring onions (green onion) (optional) chopped

Garlic sauce:

  • 4 tsp minced garlic
  • ½ cup chicken stock (broth)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp white sugar
  • 1 tsp corn flour (corn starch)

Instructions

Velveting the chicken:

  • Sprinkle the baking soda over the sliced chicken. Using your hands, toss the chicken to evenly distribute the baking soda. Let the chicken sit for about 15-20 minutes uncovered in the fridge.
  • Rinse the chicken thoroughly under cold water. Pat dry with paper towels. The chicken is now "velveted" and ready for your stir fry.

For the Garlic Sauce:

  • In a small bowl, combine the minced garlic, chicken broth, soy sauce, oyster sauce, sugar, and cornstarch. Stir well until the cornstarch and sugar are fully dissolved. Then set it aside.

For the stir-fry:

  • Heat the vegetable oil in a wok or large braising pan over medium-high heat.
  • Add the onions, bell peppers, carrots, broccoli, and baby corn. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  • Add the velveted chicken and stir-fry for another 3-4 minutes until the chicken is cooked through.
  • Pour the garlic sauce over the stir fry. Stir well to combine and cook for another 1-2 minutes or until the sauce has thickened. Whisk 1 tbsp of cornflour to 2 tbsp of water into a separate bowl if you want the sauce to be thicker.
  • Serve the stir fry over rice or noodles, garnished with chopped spring (green) onions.