Chicken and Vegetable Stir-Fry with Fried Potatoes and Rice

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Steps

For the Chicken

1. 1
   Remove the skin from the chicken breast and debone it, reserving the carcass and skin for the broth. Cut the breast meat into small cubes suitable for stir-frying.

   Tip: Keep the skin and bones — they add tremendous flavor to the broth.

   ~8 min
2. 2
   Season the diced chicken with salt, pepper, and a pinch of Chinese cinnamon powder. Mix well and set aside while you prepare the rest of the mise en place.

   Tip: Chinese cinnamon (cassia) gives the chicken a spectacular aroma — don't skip it.

   ~2 min

For the Chicken Broth

1. 1
   In a saucepan, combine the reserved chicken carcass and skin with rough-chopped celery, carrot, onion, and a piece of ginger. Cover with water and simmer 30-35 minutes to make a flavorful broth. Strain and reserve.

   Tip: Leftover broth can be used in any other recipe — it's a flavor powerhouse.

   ~35 min

For the Fried Potatoes

1. 1
   Heat vegetable oil in a deep pan or fryer. Add the halved baby potatoes and fry 5-6 minutes until about 3/4 cooked through. Remove and set aside — you'll do a second fry later for crispiness.

   Tip: Double frying is the key to perfectly crispy potatoes.

   ~6 min
2. 2
   While the stir-fry finishes, return the par-fried potatoes to the hot oil for about 1 minute until golden and crispy. Drain on paper towels and season with a touch of salt.

   ~1 min

For the Sauce

1. 1
   Make the sauce: in a small bowl, combine 10 tablespoons light soy sauce, 1/4 teaspoon sesame oil, 3 tablespoons oyster sauce, and a splash of the ginger juice. Stir to combine and set aside near the stove.

   Tip: Pre-mixing the sauce means you don't have to fumble with bottles mid stir-fry.

   ~2 min

For the Stir-Fry

1. 1
   Bring a small pot of water to a boil. Blanch the carrot batons for about 6 minutes until just tender. Remove and set aside.

   Tip: You can start with boiling or cold water — both work.

   ~6 min
2. 2
   In the same blanching water, blanch the broccoli florets for about 6 minutes until bright green and just tender. Remove and set aside. We want the vegetables al dente — they'll finish cooking in the wok.

   ~6 min
3. 3
   Prep the remaining vegetables: slice the mushrooms, dice the zucchini, trim and square-cut the snow peas, cut the tomato into wedges, mince the garlic. Optionally cut bell pepper into squares.

   Tip: Mise en place is the secret to stir-frying — once the wok is hot, everything moves fast.

   ~8 min
4. 4
   Grate the ginger (kión) and squeeze the gratings through a small piece of cheesecloth to extract the juice. Reserve the juice — you'll use it for both the sauce and to finish the stir-fry.

   ~3 min
5. 5
   Heat the wok over high heat until smoking, then add vegetable oil. Add the seasoned chicken and sear for 5-7 minutes, stirring to brown all sides and get a smoky char. Remove the chicken and reserve.

   Tip: High heat is non-negotiable — this is what gives stir-fry its signature smoky flavor (wok hei).

   ~7 min
6. 6
   Add a bit more oil to the same wok over high heat. Add the mushrooms, zucchini, and snow peas first and stir-fry briskly to pick up the smoky wok flavor.

   ~2 min
7. 7
   Add the blanched carrots and broccoli, then add the tomato wedges (the tomato cooks very quickly, so it goes near the end). Return the reserved chicken to the wok.

   ~2 min
8. 8
   Pour the prepared sauce over everything, add a splash of chicken broth, and a final touch of ginger juice. Toss everything together over high heat for 30-40 seconds until well integrated and glossy.

   Tip: Don't overcook at this stage — 30-40 seconds is all you need.

   ~1 min

To Serve

1. 1
   To serve, plate a mound of fluffy white rice on one side, the crispy fried potatoes on the other, and crown with a generous portion of the chicken and vegetable stir-fry. Spoon extra sauce over the rice and potatoes.

   Tip: The extra sauce is the soul of the dish — let it mingle with the rice and potatoes.

   ~2 min

Nutrition (per serving)

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Si tienes Pollo y Verdura te puedes hacer esta deliciosa receta facil | Abelca

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