Chicken China
Excellent recipe for quick and easy chicken chinese with vegetables. Czech style chicken stir fry is a beloved weeknight classic in local kitchens. It is not a strict copy of regional Chinese dishes. It leans on pantry staples that are easy to find and turns them into a colorful pan full of juicy chicken and vegetables. Soy sauce, a pinch of curry and ground ginger bring a familiar aroma in minutes. A light coat of starch keeps the chicken tender and helps the pan juices come together.
Ingredients:
- 500g / 17,6oz / 2cup chicken breast
- 1 red pepper
- 1 onion
- Half canned corn
- 1 canned champignons
- Soy sauce
- Tsp of Chinese seasoning
- Tsp kari
- Tsp ground ginger
- 1 spoonful of starch
- 2 cloves of garlic
- Cooking oil
- Pepper
- Salt
Recipe steps:
- Cut the washed and cleaned meat into noodles and put in a bowl, sprinkle with Chinese spices, ginger, pepper and sprinkle with starch. Mix thoroughly to coat the sliced meat.
- Cut the onions and peppers into strips.
- Let's heat the oil into a deeper pan and roast the chicken when the meat is roasted on all sides, add vegetables, mushrooms and corn.
- Pour over the soy sauce (approx. 3 tablespoons) and a little water (approx. 2 tablespoons), add the curry and garlic, mix and let the vegetables soften for roughly 10-15 minutes.
- We can finish with salt or chili (we give soy sauce to taste, we can use vegetables to your liking).
- We serve with rice, or home-made fries.
How to keep the chicken juicy:
Toss thin strips of chicken with starch and seasoning so every piece is lightly coated. This simple step locks in moisture and creates a soft finish on the surface. Use high heat. Spread the meat in a single layer and let it sear before you start stirring. If you cook a larger batch, sear in rounds so the pan stays hot and dry.
Technique notes:
Cut vegetables into similar sized strips for even cooking. Add onion after the chicken is sealed, peppers after that. Drain canned mushrooms and corn well or the sauce will thin out. Add water by the spoon, not all at once. For a gentle glossy sauce, mix a small pinch of starch with cold water and stir it in at the end. A wok is helpful, a wide deep skillet works nearly as well.
Variations and ideas:
Swap peppers for carrot matchsticks, zucchini or small broccoli florets. Spring onion and mung bean sprouts add freshness. For heat use fresh chilli or a pinch of crushed pepper. Tamari is a good substitute for soy sauce. A gluten free version is easy with gluten free starch and a suitable sauce. For a milder profile ease up on curry and lift garlic and ginger. A touch of honey or a few pineapple pieces bring a pleasant sweet note.
Sauce and seasoning:
The base comes from the fond in the pan, soy sauce and a little water. Garlic, ginger and curry shape the flavor. Add salt only at the end since soy sauce is already salty. A few drops of rice vinegar brighten the pan. Honey softens the edges. Thickness is controlled by starch. Always dissolve it in cold water first and stir over high heat. The sauce will thicken within half a minute.
Serving:
Jasmine rice is the classic partner. Rice noodles are great too. In Czech homes it sometimes appears with homemade fries as a playful twist. Finish the plate with chopped spring onion or a sprinkle of sesame seeds. A crisp cucumber salad on the side cools the spices and adds color.
Storage and reheating:
Store leftovers in an airtight container in the fridge. Reheat quickly in a hot pan so the chicken stays tender. Add a spoon of water if needed and toss until the sauce turns glossy again.
Helpful answers:
- Do I need a wok? It helps, but a wide skillet is fine.
- Why is the meat tough? The pan was crowded or the heat was too low for too long.
- How do I avoid a thin sauce? Drain canned vegetables and add starch only as a small slurry.
- Can it be gluten free.? Yes. Use tamari and a gluten free starch.
