Chicken and Vegetable Stir-fry

Name: Chicken and Vegetable Stir-fry
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken breast strips, sliced diagonally; 7 grams ● Grated ginger; 1 tbsp ● Sake; 3 leaves Chinese cabbage, rough chopped; 2 Green peppers, julienned; 70 grams Carrots, julienned; 2 tbsp ◎ Soy sauce; 1 tsp ◎ Oyster sauce; 1 tbsp ◎ Sake; 1 tbsp + 1 teaspoon ◎ Sugar; 1/2 tsp ◎ Chicken soup stock granules; 1 tsp ◎ Sesame oil; 1 clove ◎ Grated garlic

cookpad.japan @cookpad_jp

The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).

Sauté the vegetables until tender. The key is to put some of the sauce on the rice, then serve.

The idea behind this dish is to recreate Chinese take-out. Recipe by Kourin

The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).

Sauté the vegetables until tender. The key is to put some of the sauce on the rice, then serve.

The idea behind this dish is to recreate Chinese take-out. Recipe by Kourin

cookpad.japan @cookpad_jp

The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).

Sauté the vegetables until tender. The key is to put some of the sauce on the rice, then serve.

The idea behind this dish is to recreate Chinese take-out. Recipe by Kourin

The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).

Sauté the vegetables until tender. The key is to put some of the sauce on the rice, then serve.

The idea behind this dish is to recreate Chinese take-out. Recipe by Kourin

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Ingredients

4 servings

2Chicken breast strips, sliced diagonally
7 grams● Grated ginger
1 tbsp● Sake
3leaves Chinese cabbage, rough chopped
2Green peppers, julienned
70 gramsCarrots, julienned
2 tbsp◎ Soy sauce
1 tsp◎ Oyster sauce
1 tbsp◎ Sake
1 tbsp+ 1 teaspoon ◎ Sugar
1/2 tsp◎ Chicken soup stock granules
1 tsp◎ Sesame oil
1 clove◎ Grated garlic

Saved

Steps

1

Diagonally slice the chicken breast into strips. Combine the ● ingredients in a bowl and marinate the chicken. Combine the ◎ ingredients in a separate bowl and mix together well.
2

Heat a small amount of oil (not listed) in a frying pan, sauté the chicken. When cooked through, add the carrots and green peppers and continue sautéing.
3

Add the Chinese cabbage. When the vegetables become tender, add the ◎ mixture and continue cooking.
4

When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume. Serve aside a serving of rice, drizzle the rice with some sauce, then eat up!
5

This is the original dish on which I based my recipe (bottom left). It was cooked with red chili peppers, so it was slightly spicy. If you prefer, add red chili peppers to taste.
6

This is the original beef version of the dish. It had a very intense garlic taste. If you prefer, increase the amount of garlic to taste.
7

My version of the dish is lighter on the seasoning than the original dish. The original had more garlic and was strongly seasoned.