The Stir Fry Recipe My Dad's Made 100,000 Times
Why this recipe
Most stir fry recipe recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 359.1K views, 6.8K likes on YouTube.
Are you ready for a master class on stir frying? The classic Chinese technique of how to make a stir fry is not new here on Made With Lau. You've seen my dad do it with beef, shrimp and vegetables, and now we're breaking down the process so you can become a stir-frying pro.
This Chicken and Broccoli Stir Fry (西蘭花炒雞）will serve as a template you can use over and over again with different ingredients. This chicken stir fry recipe includes tips on how to get juicy, tender meat, the trick to keeping vegetables vibrant and green, and (of course) my dad's essential stir fry sauce.
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Beef Chow Fun with Gravy!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and help balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers a wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
On the art of velveting
How to make chicken stir fry is actually easier and more straightforward than you think. It all starts with a technique called velveting, which is one of the most essential aspects of how to stir fry. It's a two-step process that yields the silky, tender meat you get at restaurants. First ,the meat is marinated in seasonings and cornstarch, which creates a protective layer that seals in the juices. Next, the meat goes through shallow frying in oil. Precooking the meat on high heat ensures that it browns quickly and seals in the moisture and flavor.
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Ingredients
On broccoli
When shopping for broccoli, look for a vibrant green color. Avoid any heads that are starting to yellow or have blooming flower, which indicates old age. The stem should be thick and sturdy, while the buds on top should be small and tiny.
Before stir frying, we blanch the broccoli to quickly cook it so it's not too firm. This technique is used for any vegetables that tough or have stalks, such as gai lan, snap peas and asparagus.
Softer leafy greens like bok choy, Napa cabbage and spinach, we can skip this step and go straight to stir frying.
Instructions
Prep broccoli
Soak the broccoli (16 oz) in clean water for 10 to 15 minutes. Dunk the heads into the water a few times, then rinse and drain.
Cut the individual florets off from stem. To cut smaller pieces without disturbing the buds, use a paring knife to slice up from the stem up. Place the cut broccoli back in a bowl of clean water.
Peel off the rough skin from stems, then cut into thin slices. Drop into the bowl of water.
Rinse broccoli pieces again, then thoroughly drain.
Prep chicken
Cut the chicken breast (12 oz) in half lengthwise. Rotate the chicken 90 degrees, then cut in half again. Cut into thin slices. Set aside in a bowl.
Move the chicken to one side of the bowl. To the other side, add the cornstarch (1 tablespoon), water (2 tablespoon), salt (0.50 teaspoon), oyster sauce (1 tablespoon), and white pepper (0.25 teaspoon). Mix together the marinade until the cornstarch dissolves.
Once the marinade is thoroughly combined, use your hand to mix it with the chicken, squeezing the chicken to help the flavor penetrate the meat. Set aside.
Prep aromatics
Smash and peel the garlic (2 cloves), then trim off the hard ends. Smash the cloves again and mince.
Wash and peel the ginger (0.50 oz). Slice, then cut into small triangles.
We'll only be using the green onion whites (1 oz). Wash the green onions, then slice off the whites into 1-inch long pieces.
Wash and peel the carrot (1 oz). Cut the carrot into small chunks on a diagonal, the into thin slices.
Prep sauce
In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), salt (0.50 teaspoon), sugar (1.5 teaspoon), cooking wine (2 teaspoon), and white pepper (0.33 teaspoon). Mix to thoroughly combine.
Prep slurry
Combine the cornstarch (1 tablespoon) and water (2 tablespoon).
Blanch broccoli
Bring the water (8 cup) to boil in a large pot. Once it comes to a rolling boil, add the salt (1 teaspoon) and oil (2 teaspoon) to the water.
(Chef's Tip: Adding salt and oil helps keep the vegetable vibrant and green.)
Add the broccoli to boiling water and blanch for 4 to 5 minutes. As soon as the water starts to bubble again, remove the broccoli.
Prepare a large bowl with ice water. Put the blanched broccoli into the ice water, soak for 1 minute, then drain and set aside.
Stir fry chicken
Heat a wok on high. Once it starts to smoke, add the oil (2 tablespoon). Turn the heat to low.
Add the chicken, letting it brown on one side before flipping, around 30 seconds.
(Chef's Tip: Don't flip too soon or else the chicken will stick.)
Stir fry the chicken with wok spatula until cooked, around 2 minutes. Remove from the wok and set aside.
Stir fry everything
Add the garlic, ginger, green onion whites, and carrots. Stir fry for 30 to 40 seconds until fragrant. Turn the heat back to high.
Add broccoli and a splash of cooking wine (1 teaspoon), then stir fry for 1.5 to 2 minutes.
Add back in chicken and stir fry for 30 seconds.
Give the sauce a stir and pour into the center of the wok. Stir fry to mix for 15 to 20 seconds. Taste and adjust seasoning if needed. My dad thought it could use more sugar (0.50 teaspoon).
Add in cornstarch slurry a bit at a time, while stirring, around 30 seconds. Check the thickness. There's no need to use all if you reach the desired consistency.
Add a splash of sesame oil (1 teaspoon), stir to mix, then turn the heat off.
Plate and serve.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
