This chicken stir fry is an oriental dish made in the wok with a technique typical of Chinese cuisine, which allows you to cook with less oil and less time, taking advantage of the high temperatures and continuous movement.

A dish rich in taste and color thanks to seasonal vegetables. In fact, I used a trio of peppers, yellow and red, courgettes, carrots and some rocket leaves. What if you want to make a winter version of this chicken stir fry? Try it with broccoli, pumpkin and sweet potatoes!

In the recipe for this poached chicken, I will also give you lots of tips for perfect cooking. To not miss the "sizzle" and prepare perfect dishes in record time.

SAUCE COOKING – "STIR FRY"

Don't just call it "pan". The wok is the main tool of a real cooking style. The sauté cooking, carried out in a wok or in a non-stick pan with high sides that can withstand high temperatures, in fact allows a very fast cooking, keeping almost intact the nutritional elements contained in fish, meat and vegetables that otherwise, with a more prolonged cooking , would be lost.

Precisely for this reason, cutting is essential, especially for meat, because it reduces cooking times. The greater the surface of the food in direct contact with heat, compared to the inside, the shorter the time required for perfect cooking. For the same reason, in addition to being thin, the portions of each ingredient must be similar: equal size, equal cooking times.

The choice of oil is also fundamental, which must guarantee a very high smoke point, and continuous movement during cooking.

Even the preparation of the ingredients, already cut and arranged in a serving dish, radially, in order of cooking (the famous wok clock) is crucial for the success of the dish. I read about the wok clock technique for the first time on “Chinese cuisine without secrets” by chef Jeremy Pang of the School of Wok in London.

With this philosophy of preparation, each ingredient, ready, correctly cut and added in the right order, will cook perfectly and much faster, without the risk of burning.

Less time, more taste.

Just like for the cake pops of cookies, the pappardelle with coffee grounds and the cooked fish, this recipe is also part of my column TURN ON THE APPETITE on Click, the magazine of Accendi luce & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

ingredients for 2 people

WHAT

• 1 chicken breast of 400 g
• 1 tablespoon of cornstarch
• black pepper to taste
• 4 tablespoons of peanut oil
• 1 clove of garlic
• a teaspoon of grated fresh ginger
• ½ spring onion
• 4 tablespoons of soy sauce
• 1 courgette
• ½ red pepper
• ½ yellow pepper
• 1 carrot

HOW TO PREPARE STIR FRY SAUCE CHICKEN

First, I cut all the ingredients and arranged them in a large, round serving dish, starting from a small bowl of oil with 2 of the 4 spoons provided. I chopped the garlic and cut the spring onion into strips, placing them, together with the grated ginger, in the second quadrant.
Then I cut the breast into strips, then into thin strips, trimming them to 5/6 cm each. After having peppered them and dabbed them in corn starch, I placed them on the plate and placed the bowl with the soy sauce next to them.

Now it's the turn of the vegetables, also cut into thin strips and trimmed to the same size. The courgette first, then the yellow pepper, the red pepper and finally the carrot, placing them in the remaining quadrants of the plate. We are ready!

I heated my wok with oil. After 2 minutes I added the garlic, spring onion and ginger, stirring the contents with a wooden spoon, for about 3 minutes. Then I added the chicken, browning it on all sides for 3/4 minutes, finally the soy sauce. I let it evaporate for a couple of minutes, then I combined the vegetables, at a distance of 2 minutes each, skipping them with the movement of the wrist and moving them delicately with the spoon. If necessary, I added more oil.

In about 15 minutes the chicken will be perfectly cooked and the vegetables crunchy and tasty. I served with some fresh rocket leaves, a few rings made from the green part of the spring onion and sesame to taste.

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