Step 5: Bring It All Together
- Return the cooked chicken to the wok with the vegetables.
- Give the prepared sauce a quick stir (the cornstarch will have settled) and pour it over the chicken and vegetables.
- Quickly toss everything together. The sauce will begin to thicken almost immediately from the residual heat and the cornstarch.
- Once the sauce is glossy and coats everything evenly (about 1-2 minutes), toss in the green onions and remove from heat.
Step 6: Serve
- Serve immediately over a bed of fluffy steamed rice.
Pro Tips for the Perfect Stir-Fry
· The Power of High Heat: A screaming hot wok is essential for searing the chicken and vegetables quickly, locking in flavor and moisture without stewing them.
· Prep is Key: Have everything chopped, measured, and within arm’s reach. Stir-frying is a fast process with no time to stop and chop.
· Don’t Crowd the Pan: Cooking the chicken in batches prevents it from steaming. If you add too much at once, the temperature drops and the chicken will release water.
· Customize It:
· More Veggies: Add broccoli florets, snap peas, carrots, or mushrooms. Add harder veggies like broccoli first, as they take longer to cook.
· Spice it Up: Add 1-2 dried red chilies with the garlic or a teaspoon of chili garlic sauce to the stir-fry sauce.
· Nutty Crunch: Stir in a handful of toasted cashews or peanuts at the end.
Enjoy your delicious, homemade sizzling stir-fry
