{"id":27527,"title":"Chinese chicken stir-fry takeout style","modified":"2025-02-06T11:31:57+01:00","plain":"Chicken stir-fry is THE DISH that can be found in almost every restaurant I've been to. It's not something I order often because not only is it very simple to make, but generally, restaurants skimp on the quality of ingredients used.  \n\n\n\nSo, paying a lot for something like that, no thank you. \n\n\n\nWhy not serve my vegetable noodles with this dish?\n\n\n\nAnd if you follow me, I think you have the same mindset as me, so today, I'm revealing the secrets of Chinese restaurant chicken stir-fry. Welcome to the fabulous world of Chinese cuisine: easy and ultra-tasty recipes \n\n\n\nIngredients for Chinese chicken stir-fry\n\n\n\nOyster sauce: an essential element in most Chinese stir-fries, the unique taste it provides will give that typical \"Chinese restaurant\" flavor we all love. If you want to learn more about oyster sauce and how to substitute it, it's here \n\n\n\nHoisin sauce: This is a sauce widely used in Chinese cuisine, more particularly in Peking duck. I use it in this dish for the sweetness and unique nuance it brings. I have a complete article on the subject if you want to know more. \n\n\n\nLight soy sauce: not to be confused with dark soy sauce, it is light and salty. It can enhance the dish. You can even use it instead of salt to season the dish as it cooks  \n\n\n\nSesame oil: with a very powerful taste, you have to be very careful not to put too much at the risk of completely obstructing the rest of the ingredients. My complete article on sesame oil.\n\n\n\nTips for chicken stir-fry like in a Chinese restaurant\n\n\n\nDon't hesitate to turn up the heat to accelerate thickening. If you do this, be sure to mix well as the risk of burning increases suddenly. \n\n\n\nThe sauce concept is the same for all sauces. Chinese white sauce, sweet and sour sauce, sweet-salty, General Tso's chicken sauce, chicken stir-fry, garlic and honey chicken sauce, ... all have one ingredient in common: cornstarch, it's the secret of beautiful sticky Asian sauces \n\n\n\nSweet and sour sauce based on cornstarch\n\n\n\nThe only drawback of a sticky sauce is that the consistency doesn't last. I'm sure you've already ordered Chinese food and found pieces of meat in a very watery sauce (in the bad sense of the term) the next day. \n\n\n\nThis is because cornstarch can only maintain its nice texture for about an hour at most.\n\n\n\nWhat I usually do when something like this happens is to throw the leftovers in a saucepan and incorporate a little more cornstarch (once the ingredients are hot) to bring back the texture. \n\n\n\nMost of the time it works, but there have been dishes I couldn't save this way. 80% success, 20% failure I'd say. \n\n\n\nAnother recipe that will make you feel like you're in a Chinese restaurant, but better, is my Cantonese rice. For a fruity alternative, try my pineapple chicken \n\n\n\n\n\n\tChinese Chicken Stir-Fry\n\t\t\n\t\tA simple and authentic chicken stir-fry recipe like in a Chinese restaurant\t\n\t\n\t\tWok\t\n\t\n\t\t300 g sliced chicken1 large onion, sliced50 g flat green beans1 handful of bean sprouts3 stems green onions, cut into 1cm pieces150 g of sliced button mushrooms4 cloves minced garlicSAUCE1 tablespoon   of light soy sauce  1 tablespoon   oyster sauce 1 tablespoon   of hoisin sauce2 tablespoon   water1 pinch pepper1 tablespoon   cornstarch1 tablespoon   of sesame oil  0.5 tablespoon   of sugar\t\n\t\n\t\tOver high heat, stir-fry the chicken for 5 minutes and set asideIn a little oil, over medium-high heat, saut\u00e9 the garlic for 2 minOver high heat, add the mushrooms, onion and green beans, stir-fry for 5 min until slightly brownedAdd the bean sprouts and green onions, stir-fry for another 3 minPut the chicken back in, stir-fry for 5 min and add the sauceStir-fry for 5 min and mix until the sauce thickens\t\n\t\n\t\t\t\n\t\n\t\tMain courseChineseChinese chicken stir-fryHuile de s\u00e9same, Ma\u00efzena, Poulet, Sauce hoisin, Sauce huitre, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27527"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27527\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20246"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}