Asian fusion weeknight chicken stir-fry
Servings Prep Time
4-5people 10minutes
Cook Time Passive Time
15minutes 15minutes
Servings Prep Time
4-5people 10minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Instructions
  1. In a medium bowl marinate the chicken pieces with 2 cloves of grated garlic, a tsp. of cornstarch, soy sauce, and chili paste. Keep aside and let it marinate for 15 minutes.
  2. In another medium bowl make the stir-fry sauce, whisk ketchup, rice vinegar, black vinegar, and chili paste. Keep aside.
  3. Heat a wok or skillet on medium high heat for 30 seconds, add a splash of water to the wok and if it evaporates right away the wok or skillet is ready. Add tablespoon of oil and swirl it around, then add the marinated chicken to the wok and spread evenly in one layer. Let the chicken sear for a minute before tossing it around. Continue to cook the chicken for another two minutes or till the chicken is lightly browned. It’s okay if the chicken is not cooked through. Remove the chicken and keep aside.
  4. Add the zucchini to the wok and stir fry for a minute. Then add the red bell pepper, sprinkle a pinch of salt over the vegetables and stir-fry for another minute. Remove the vegetables and keep aside.
  5. Add the remaining oil to the wok and then add the 10 grated garlic cloves along with dried red chilies. Stir-fry for 10-20 seconds till fragrant. Make sure to move the garlic around so that it doesn’t burn. Add the stir-fry sauce made earlier to the wok and let it cook for 3-4 minutes.
  6. Add the chicken stock to the wok, stir in with sauce, and cook for a minute. Add a pinch of sugar and stir.
  7. Add the corn starch mixture to the wok, stir it in, and let the sauce thicken.
  8. Add the chicken and vegetables to the pan, give everything a good stir, and make sure the chicken and vegetables are well coated with the sauce. Stir-fry for a minute or till the chicken is cooked through. Give it a taste, add more salt if needed or if you want it spicier add more chili paste.
  9. Garnish with green onions and serve immediately.