The BEST Stir Fry Chicken

My mom told me a long time ago to start putting cornstarch in my chicken marinades when I'm making a stiry fry and it literally changed my life. It gives the chicken a better texture and flavor because the starch binds together the liquid ingredients in the marinade and seals them to the meat.

I started using this "Pepper Sa-te Sauce" I found at the Asian grocery store and it's a game changer. The ingredients are chili, garlic, bean oil, spices and salt so it's very spicy and heavy on the garlic. SO MUCH FLAVOR.

This recipe makes enough chicken for two people. If you want more of it, you can double the reicpe. I served the chicken with my hand-made Chinese noodles but you could do rice or something else instead - click here for the noodle recipe.

Ingredients:

• 3 bonless skinless chicken breasts (I like to buy the thin ones)
• 4 scallion stalks, sliced into 1 inch pieces
• 1 tbsp soy sauce
• 1 tbsp chili oil

Marinade:

• 1-2 large garlic clove(s) minced
• 1-2 pieces of ginger root, peeled and minced (about the same size as a garlic clove)
• 2 tbsp dark soy sauce
• 1 tbsp canola oil
• 1 tsp rice vinegar
• 1 tsp water
• ​1 tbsp pepper sauce (details above)
• 1 tbsp cornsartch

How to make:

1. Place the chicken in the freezer for 5-10 minutes while you measure out everything you'll need for the marinade. (This makes the chicken easier to slice real thin since it will get a bit stiff in the freezer.)
2. Slice the chicken breast into thin strips, about 2 inches long and put them all into a bowl.
3. Add all of the marinade ingredients into the bowl with the chicken and mix. Cover and let it marinate for 15 minutes.
4. Use a wok or skillet on high heat and fry the marinated chicken until almost done. 
5. Add in the extra soy sauce, chili oil and scallions. Mix around and cook for 5 more minutes.
6. Serve with noodles, rice, or eat it by itself if you're trying to cut back on carbs!