I don't usually toot my own horn, but toot toot! I hate cooking and got a bug to make stir-fry and it was amazing!
by Boss_LadyZ
37 Comments
yesboss13
got any spare?
BlameTaco-me
Looks good!
CleanUnit892
Toot toot 🚂
Cool_Cartographer_39
Tips. Dust your chicken with a tiny bit of baking soda and roll in cornstarch. Fry separate from veggies and then everyone back in the pan for sauce time
This does look good, though
killertaco9
Tellin me a chicken stirred this fry?
capntrps
Maybe tastes ok, but need to get way more water out. Cooking on stove top has nowhere near the energy of a wok fire.
Stimmers
Cook chicken separately in very hot oil. Cause you got chicken stir-boil.
Would still eat tho!
Yarfunkle
too soupy, use much less liquid, and cook things in batches, add back protein at the end and toss in sauce in the last couple minutes of cooking
Alaisx
Looks great! I’ve gone on a chinese home cooking bender for like 2 years now and a couple things I have learned…
1) If the sauce is too thin so it kinda pours though the rice and pools in the bowl, you can pull all the stuff out and just blast the sauce on max heat til it tastes like it has a good intensity, then mix a bit of cornstarch with cold water to make a slurry and pour that in a bit at a time while stirring til it’s a noticeably thicker than water but not as thick as like mac n cheese sauce.
2) Similar to other people’s thoughts on chicken, you can get great improvements to texture and flavour by cooking in batches so the pan is never crowded. That way it fries instead of steaming/boiling. Aromatics first (garlic/onion/ginger/chilis) first, then meat/protein, then chunky veg (like broccoli and carrots), then lighter veg (like bok choy or beansprouts or baby corn or green onions), then add it all back in the pan and pour in sauce.
swallowshotguns
Stir fry is hot and fast. You made a stew.
SparkPoint
Nice job, stir fry is one of my goto ways to prep a meal. Take a look at [https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/](https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/) . It’ll make the chicken even more tender! Also, their site is full of great recipes, tips/techniques and even has an ingredient glossary.
DhamR
I’m not sure any frying happened here. Poaching/boiling happened.
Sure it tasted good though, keep at it.
Forsaken_Taste3012
Don’t listen to the naysayers. This is good. Yes, the specific term “stir fry” should not technically be applied. But cooking one-pan as a large batch this works perfectly.
This is a very healthy meal full of flavor and other good stuff. Keep making it. People get too hung up on specific terminology.
Yes, you *can* cook the chicken separately at high heat, with less liquid, and in batches. But if you just want solid, tasty, & healthy meal in one pan? You succeeded.
It’s stir-fry-esque. Which is close enough as a term.
Banditsmisfits
Looks like a chop suey, one of my favs
tattrd
Too wet for a stirfry
thatshygirl06
Are those mini corns?
Unlucky_Childhood156
I think you nailed it…looks good to me!!!
Agitated-Minimum-967
Looks good!
No_Mercy_4_Potatoes
Definitely not stir fry. But it looks good
bollyeggs
More chicken stew than stir fry but well done for trying.
Veg, seasoning and colour are all authentic
Buy a wok tho. You’ll never look back
bollyeggs
Made with lau. Souped up recipies, best YouTubers for Chinese food IMO
andrewsutton
I’ve found that making individual portions gives better results, texture-wise. Less pan crowding. Sucks through cause you gotta do it more than once.
Oohbunnies
Firstly, it looks delicious. Having said that it’s bot really a stir fry, more a casserole, with the same ingredients. A stir fry using very height heat, for a shot amount of time. It’s also 1000 times better than my first attempt. I still remember it and it would’ve been over 30 years ago. I think it had an hour cooking time. It was more a very wet bolognaise, with bean sprouts in it.
Random_Individual97
A grand success!!
B4rrel_Ryder
Too much liquid
AaronBurrIsInnocent
Looks good. Did you velvet the chicken?
pruchel
Try more woking and less boiling, makes it even better
CLE216ers
“Too much liquid”
🙄
Scrubs…smh
The final product doesn’t even have any liquid, even if it did, I’m starting with that then making my way to the actual food.
Looks delicious 🤤
Jinnuu
WAY too much liquid, and the wrong type of pan. Ingredients steam themselves.
CocomyPuffs
Love the veggie to chicken portion! I need a little meat and alotta veggies, looks really good
Mystery-Ess
Not a stir fry, but delicious I’m sure!
ForeverTheElf
I could eat an entire bowl of baby corns.
nature_nate_17
As someone who won’t be able to eat tonight, this looks so good
appletinicyclone
Looks good man
LayYourGhostToRest
What are those things that look like little corn called?
37 Comments
got any spare?
Looks good!
Toot toot 🚂
Tips. Dust your chicken with a tiny bit of baking soda and roll in cornstarch. Fry separate from veggies and then everyone back in the pan for sauce time
This does look good, though
Tellin me a chicken stirred this fry?
Maybe tastes ok, but need to get way more water out. Cooking on stove top has nowhere near the energy of a wok fire.
Cook chicken separately in very hot oil. Cause you got chicken stir-boil.
Would still eat tho!
too soupy, use much less liquid, and cook things in batches, add back protein at the end and toss in sauce in the last couple minutes of cooking
Looks great! I’ve gone on a chinese home cooking bender for like 2 years now and a couple things I have learned…
1) If the sauce is too thin so it kinda pours though the rice and pools in the bowl, you can pull all the stuff out and just blast the sauce on max heat til it tastes like it has a good intensity, then mix a bit of cornstarch with cold water to make a slurry and pour that in a bit at a time while stirring til it’s a noticeably thicker than water but not as thick as like mac n cheese sauce.
2) Similar to other people’s thoughts on chicken, you can get great improvements to texture and flavour by cooking in batches so the pan is never crowded. That way it fries instead of steaming/boiling. Aromatics first (garlic/onion/ginger/chilis) first, then meat/protein, then chunky veg (like broccoli and carrots), then lighter veg (like bok choy or beansprouts or baby corn or green onions), then add it all back in the pan and pour in sauce.
Stir fry is hot and fast. You made a stew.
Nice job, stir fry is one of my goto ways to prep a meal. Take a look at [https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/](https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/) . It’ll make the chicken even more tender! Also, their site is full of great recipes, tips/techniques and even has an ingredient glossary.
I’m not sure any frying happened here. Poaching/boiling happened.
Sure it tasted good though, keep at it.
Don’t listen to the naysayers. This is good. Yes, the specific term “stir fry” should not technically be applied. But cooking one-pan as a large batch this works perfectly.
This is a very healthy meal full of flavor and other good stuff. Keep making it. People get too hung up on specific terminology.
Yes, you *can* cook the chicken separately at high heat, with less liquid, and in batches. But if you just want solid, tasty, & healthy meal in one pan? You succeeded.
It’s stir-fry-esque. Which is close enough as a term.
Looks like a chop suey, one of my favs
Too wet for a stirfry
Are those mini corns?
I think you nailed it…looks good to me!!!
Looks good!
Definitely not stir fry. But it looks good
More chicken stew than stir fry but well done for trying.
Veg, seasoning and colour are all authentic
Buy a wok tho. You’ll never look back
Made with lau. Souped up recipies, best YouTubers for Chinese food IMO
I’ve found that making individual portions gives better results, texture-wise. Less pan crowding. Sucks through cause you gotta do it more than once.
Firstly, it looks delicious.
Having said that it’s bot really a stir fry, more a casserole, with the same ingredients. A stir fry using very height heat, for a shot amount of time. It’s also 1000 times better than my first attempt. I still remember it and it would’ve been over 30 years ago. I think it had an hour cooking time. It was more a very wet bolognaise, with bean sprouts in it.
A grand success!!
Too much liquid
Looks good. Did you velvet the chicken?
Try more woking and less boiling, makes it even better
“Too much liquid”
🙄
Scrubs…smh
The final product doesn’t even have any liquid, even if it did, I’m starting with that then making my way to the actual food.
Looks delicious 🤤
WAY too much liquid, and the wrong type of pan. Ingredients steam themselves.
Love the veggie to chicken portion! I need a little meat and alotta veggies, looks really good
Not a stir fry, but delicious I’m sure!
I could eat an entire bowl of baby corns.
As someone who won’t be able to eat tonight, this looks so good
Looks good man
What are those things that look like little corn called?
i think that’s a stew…!
EZ clean plate for me