Taiwanese-style Chicken Stir-fry Recipe (台式家常雞柳)

Hello everyone, it's Mrs Ferris here with another recipe! This time it is one of my all-time favorite Taiwanese dishes: chicken stir-fry (台式家常雞柳 in Chinese). I still make it all the time now because Ferris and I both love it so much! Traditionally, Taiwanese would just use a single vegetable in this dish (eg. bok choy), but I have modified the recipe to include a mix of different veges. Hope you enjoy this delicious and aromatic meal!

Ingredients (serves 6):

- 650g Chicken breasts, trimmed and sliced into 8cm strips
- 5 Garlic cloves, sliced
- 100g Baby corn, sliced in half lengthways
- 2 Broccoli florets, chopped
- 3 Bunches Bok Choy, chopped
- 100g Green beans (optional), trimmed and chopped
- 1 Carrot, thinly sliced
- 8 Tablespoons Salt-reduced soy sauce
- 4 Heaped tablespoons Corn flour
- 6 Tablespoons Maggi oyster sauce
- 6 Tablespoons Olive oil
- 100ml Water
- 1/2 Teaspoon Chili powder (optional)
- Cooked Jasmine rice, to serve

Directions:
1. Combine chicken, soy sauce and chili powder well in a large bowl. Add corn flour and use hands to combine chicken with corn flour. Ensure all chicken strips are evenly coated with corn flour and that there are no clumps of flour.

2. Heat 2.5 tablespoons oil in a wok over high heat until hot. Add half the garlic and stir for 5 seconds, then add half the chicken. Stir and toss frequently to make sure chicken strips do not stick together. When chicken (and garlic) are cooked through, transfer to a bowl. Reheat the wok with 2.5 tablespoons oil and repeat with remaining chicken and garlic.

3. Add 1 tablespoon oil to hot wok. Add broccoli and baby corn and stir fry for 1 minute. Add green beans, bok choy and carrot. Add water and oyster sauce. Stir until sauce is well combined with the vegetables.

4. Return chicken and garlic to wok and stir to combine chicken and vegetables. Cook until vegetables are just tender.

5. Taste and add salt if desired. Serve warm with cooked rice.

Tips:
1. Coat chicken with corn flour just before cooking. If the chicken is coated with corn flour too long before cooking, the chicken will taste floury.

2. Drain chicken strips from water before marinating them with soy sauce, so that when they are added to the heated wok, the hot oil won't spit too much.

3. To ensure vegetables stay crunchy, after you add the vegetables to the hot wok, work quickly when adding other ingredients to the wok. Maggi Oyster Sauce is a bit hard to pour out of the bottle, so it might be a good idea to measure and pour it into a cup before cooking.

4. This recipe also works well with other types of Asian greens.

Ingredients all ready to go

Stir-frying the chicken

With vegetables added it should look something like this!