Savory Chinese-Style Stir-Fried Chicken
A Chef’s Touch: Delicious Chinese-Style Chicken Stir-Fry!
Wondering what to do with leftover chicken tenderloin from the freezer? I decided to make a Chinese-style chicken stir-fry! ^^
Main Ingredients- Chicken tenderloin, appropriate amount (you can use frozen ones too!)
- 1/2 Onion
- 1 Bell pepper
- A small amount of Cabbage (adds texture)
- 2 Potatoes (adds heartiness)
- 1/2 Green onion stalk (responsible for fragrant flavor)
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp Doubanjiang (adds a deep, Chinese flavor)
- 1/2 Tbsp oyster sauce (enhances umami)
- A pinch of black pepper (removes gamey odor and adds flavor!)
- 1 Tbsp plum extract (adds sweetness and tenderizes the meat)
- 1 Tbsp minced garlic
- 1 Tbsp Doubanjiang (adds a deep, Chinese flavor)
- 1/2 Tbsp oyster sauce (enhances umami)
- A pinch of black pepper (removes gamey odor and adds flavor!)
- 1 Tbsp plum extract (adds sweetness and tenderizes the meat)
Cooking Instructions
Step 1
First, rinse the chicken tenderloin under cold water to remove excess moisture. Cut it into bite-sized pieces. Dice the onion and bell pepper into similar sizes, and chop the cabbage. Peel and cube the potatoes to a similar size as the chicken. Finely chop the green onion.
Step 2
To effectively remove any gamey odor from the chicken, soak the cut chicken pieces in milk for about 10 minutes. Milk helps neutralize the smell and makes the chicken even more tender.
Step 3
Heat a pan over medium-low heat with a generous amount of cooking oil. Add the chopped green onions and slowly stir-fry to release their fragrance into the oil, creating ‘green onion oil’. It’s important to let the green onion’s aroma fully infuse the oil.
Step 4
Remove the chicken from the milk, rinse it lightly under running water to drain thoroughly, and then add it to the pan with the green onion oil. Stir-fry over medium heat until the chicken’s surface is lightly browned. Stir-frying sufficiently helps to seal in the juices, keeping the chicken moist.
Step 5
Once the chicken is partially cooked, add the cubed potatoes to the pan and stir-fry together. As the potatoes cook alongside the chicken, their starch will help the sauce meld beautifully. Continue stir-frying until the potatoes begin to look translucent.
Step 6
When the potatoes start to cook, add the diced onion and minced garlic. Stir-fry until the onions become translucent and the garlic is fragrant. Be mindful of the heat to prevent burning.
Step 7
Once the vegetables and chicken are well combined, add the oyster sauce and stir-fry to coat all the ingredients evenly. The deep umami flavor of the oyster sauce will elevate the dish’s taste.
Step 8
After stir-frying with the oyster sauce, add the chopped cabbage and cook until it softens slightly. Then, stir in the Doubanjiang (fermented broad bean paste). The addition of Doubanjiang will lend a richer, slightly spicy flavor to the dish.
Step 9
Finally, finish with a sprinkle of black pepper. Once all the ingredients are well stir-fried and the sauce is incorporated, your delicious Chinese-style chicken stir-fry is ready! It makes for a perfect meal when served with warm rice.
