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Chicken stir fry with zha cai

Chicken Stir Fry with Zha Cai

Delicious full of flavor stir fry with chicken and preserved mustard stems
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course Lunch, Main Course
Servings 4 servings

Ingredients
  

  • 1 lb boneless chicken breasts thinly sliced
  • 1/2 cup chicken stock
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1/8 tsp white pepper
  • 1 tsp sesame oil
  • 2 tbsp minced fresh ginger
  • 4 garlic cloves minced
  • 6 oz Zha cai
  • 3 scallions sliced into 2 inch pieces
  • oil for frying

Instructions
 

  • Thinly slice the chicken breast and set aside.
  • Combine the chicken stock, soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, chopped ginger and garlic, and cornstarch and mix well. This will be the sauce.
  • Heat wok over high heat until 2 tbsp of oil is smoking. Add the chicken and allow to brown well before stirring. Toss and cook until the chicken is almost fully cooked through. Reduce the heat to low and add the sauce mix. Cook, stirring occasionally, until the sauce simmers and thickens and the chicken is cooked. Add a little water if needed.
  • Add in the zha cai and the scallion and toss until hot. Taste and add a pinch of salt if needed, but the zha cai add salt so you may not need more. Serve over hot rice with chili crisp on the side.
Keyword Asian, Lunch, Main Dish
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