Ingredients
Scale
Stir-Fry
- 200g chicken thigh, cut into 2cm cubes
- 1/3 carrot, thinly sliced
- 1/2 onion, cut into pieces
- 1/4 broccoli, cut into small florets
- 6 baby corn
- 10 cashews
- 4 cloves garlic, minced
- Vegetable oil for frying
Sauce
- 1 tsp chicken powder
- 1 cup chicken stock
- Pinch of white pepper
- 1/2 tsp YumYum or MSG
- 2 tsp potato starch
- 3 tbsp water
- 1 tsp sesame oil
- 1 tbsp cooking wine
Instructions
- In a small bowl, mix the potato starch with 3 tablespoons of water to create a slurry. Set aside.
- Heat a generous amount of oil in a wok over high heat. Flash-fry the chicken cubes for 2-3 minutes until fully cooked. In the last 30 seconds of frying, add the onion and carrot to the wok.
- Remove the chicken, onion, and carrot with a slotted spoon, and strain the oil into a heatproof container. Set the oil aside for future use.
- In the same wok, add a small amount of the reserved oil. Stir-fry the minced garlic until fragrant, about 30 seconds.
- Add the chicken, onion, and carrot back into the wok, followed by the broccoli and baby corn. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
- Pour in 1 cup of chicken stock, then add the chicken powder, YumYum or MSG, and a pinch of white pepper. Stir to combine and bring the mixture to a simmer.
- Stir in the potato starch slurry to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches your desired consistency.
- Add the cashews, stirring to combine.
- Finish the dish by drizzling in the sesame oil and cooking wine. Stir gently and remove from heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Easy
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 1492
- Sugar: 41.1 g
- Sodium: 590.9 mg
- Fat: 83.1 g
- Carbohydrates: 146.9 g
- Fiber: 17.2 g
- Protein: 66.7 g
- Cholesterol: 97.6 mg