Flavor Blasted Chicken and Veggie Stir Fry

Ingredients

• Chicken & Prep:
  • 1 lb Chicken breast, thinly sliced
  • 1 tsp Cornstarch
  • 1 pinch Salt
• The Clingy Sauce:
  • 1/2 cup Broth (Chicken or Beef)
  • 3 tbsp Oyster sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Rice vinegar
  • 1 tsp Toasted sesame oil
  • 1/2 tsp Chinese 5 Spice
  • 2 tsp xanthum gum powder
  • 1 tsp Toasted sesame oil
• Aromatics:
  • 3 cloves Garlic, minced
  • 1 tsp Ginger paste, grated
  • 1 tsp Red pepper flakes
• Vegetables:
  • 4-6 cups total of broccoli florets, sliced carrots, cabbage and snap peas.

Instructions

1. Mix the Sauce: In a small bowl, mix the sauce ingredients except the final tsp of oil and the xanthum gum. In a small dish mix the xanthum gum into the oil and mix to remove clumps. Gradually add in sauce mix until the xanthum gum is thinned out and then whisk into the sauce mixture.
2. Velvet the Chicken: In a small bowl, toss the sliced chicken with 1 tsp cornstarch and salt. Let it rest while prepping other ingredients to lock in moisture.
3. Sear the Meat: Heat 1 tbsp oil in a large skillet or wok over high heat. Add chicken and cook until just opaque (about 3 minutes). Remove chicken from the pan and set aside on a plate.
4. Steam-Fry Veggies: Add a splash of oil to the same pan. Stir-fry vegetables for 2 minutes. Pour in 2 tbsp water and immediately cover with a lid for 60–90 seconds. This removes the raw crunch without making them squashy.
5. Sauté Aromatics: Remove the lid. Push vegetables to the side of the pan. Add the minced garlic, grated ginger, and pepper flakes to the center. Cook for 30 seconds until very fragrant.
6. Combine: Return the chicken (and any juices from the plate) to the pan.
7. Thicken and Finish: Give the sauce mixture a final whisk and pour it over the chicken and vegetables. Toss constantly for 1–2 minutes until the sauce is dark, glossy, and thick.

Ingredients

• 1 cup Brown rice
• 2 cups Chicken or Beef broth (replaces water)
• 1 clove Garlic, smashed (keep whole)
• 1 tsp Ginger paste
• 1 tsp Soy sauce
• Optional: A drop of sesame oil or a T of butter for the finish

Instructions

1. Season the Pot: In a medium saucepan, combine the rice, broth, smashed garlic, ginger slice, and soy sauce.
2. Simmer: Bring the liquid to a boil over high heat. Once boiling, immediately turn the heat to low and cover with a tight-fitting lid.
3. Cook Time: Simmer for 45 minutes. Do not lift the lid during this time, as the steam is required for a soft texture.
4. Resting Phase: Remove the pot from the heat. Let it sit, covered, for an additional 10 minutes.
5. Final Finish: Remove and discard the garlic clove and ginger slice. Stir in the butter and optional sesame oil. Fluff with a fork before serving.