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Restaurants›MIYABI Japanese & Asian Bistro›Chicken W. Mixed Veg Recipe

Chicken W. Mixed Veg Recipe

Name: MIYABI Japanese & Asian Bistros Chicken W. Mixed Veg Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs (or breasts), cut into bite-size pieces; 2 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tbs cornstarch; 1 tbs vegetable oil (for marinade and cooking); 0.5 tsp salt; 0.25 tsp ground white pepper (or black pepper); 1.5 cups broccoli florets; 0.5 cup carrot, thinly sliced on a bias; 0.75 cup snap peas (or snow peas), trimmed; 0.5 cup baby corn, halved lengthwise; 0.5 cup red bell pepper, sliced into strips; 2 cloves garlic, minced; 1 tsp ginger, minced; 0.75 cup low-sodium chicken broth or water; 2 tbs oyster sauce; 1 tbs light soy sauce; 0.5 tsp sesame oil; 0.5 tsp sugar; 1 tsp cornstarch (for slurry); 2 tbs neutral oil for stir-frying (vegetable or canola); 2 tbs scallions, thinly sliced (optional garnish); 1 tsp sesame seeds (optional); 4 cups steamed white rice or fried rice (choice)

Inspired by MIYABI Japanese & Asian Bistro

Time35m

Serves4

Served w. Choice of Rice (White or Fried Rice) and Choice of Soup

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Ingredients

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Chicken and Marinade

1 lb boneless skinless chicken thighs (or breasts), cut into bite-size pieces

2 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

1 tbs Cornstarch

1 tbs vegetable oil (for marinade and cooking)

1/2 tsp Celtic sea salt

1/4 tsp ground white pepper (or black pepper)

Vegetables

1 1/2 cups broccoli florets

1/2 cup carrot, thinly sliced on a bias

3/4 cup snap peas (or snow peas), trimmed

1/2 cup baby corn, halved lengthwise

1/2 cup red bell pepper, sliced into strips

2 cloves Garlic, minced

1 tsp Ginger, minced

Sauce

3/4 cup low-sodium chicken broth or water

2 tbs oyster sauce

1 tbs light soy sauce

1/2 tsp Toasted sesame oil

1/2 tsp sugar

1 tsp cornstarch (for slurry)

To Serve

2 tbs neutral oil for stir-frying (vegetable or canola)

2 tbs scallions, thinly sliced (optional garnish)

1 tsp Sesame seeds (optional)

4 cups steamed white rice or fried rice (choice)

Method

Chicken and Marinade

Marinate the chicken

In a medium bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp white pepper. Add the bite-size chicken pieces and toss until evenly coated. Let marinate 15–20 minutes while prepping vegetables.

Vegetables

Prepare vegetables: blanch broccoli florets in boiling salted water for 1 minute until bright green and just tender; drain and plunge into ice water to stop cooking, then drain well. Slice carrots, trim snap peas, halve baby corn and slice red bell pepper. Mince garlic and ginger and set aside.

Sauce

Whisk sauce: in a small bowl combine 3/4 cup chicken broth (or water), 2 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp sesame oil and 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water; set aside as slurry.

Stir-Fry and Finish

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl.

Sear the chicken in batches: add half the marinated chicken in a single layer and let sit undisturbed 45–60 seconds to get color, then stir-fry until just cooked through, about 2–3 minutes. Remove to a plate and repeat with remaining 1 tbs oil and chicken. Do not overcook; chicken will finish in the sauce.

Add aromatics and vegetables: return wok to high heat, add a touch more oil if needed, then add minced garlic and ginger and stir 10–15 seconds until fragrant. Add carrots and baby corn first and stir-fry 1 minute, then add bell pepper and snap peas and stir 30–45 seconds. Add blanched broccoli and toss to combine.

Combine with chicken and sauce: return cooked chicken to the wok. Give the prepared sauce a quick stir, pour it over the chicken and vegetables and bring to a gentle boil. Stir the cornstarch slurry one more time and slowly drizzle into the simmering sauce while stirring until sauce thickens and coats chicken and vegetables, about 30–60 seconds. Taste and adjust seasoning with a pinch more salt or soy if needed.

Finish: remove from heat and stir in 1/2 tsp sesame oil for aroma. Garnish with sliced scallions and sesame seeds if using.

Serve: portion onto plates with choice of steamed white rice or fried rice (about 1 cup cooked rice per serving). Serve immediately with choice of soup on the side.