Using the FAST Cooking System, you can make this dish in just 15 minutes. By prepping ahead, sliced chicken can be thawed in 5 to 8 minutes. During this time, you can blanch the broccoli, preparing it to be added to the wok in the final stages of stir-frying. If you have pre-cooked rice, it can be reheated in the microwave in 2 minutes. Dinner is ready in about 20 minutes from the moment you start in the kitchen.
Ingredients and equipment
8 oz. of thinly sliced chicken
2 tablespoons of canola oil
1 tablespoon of cornstarch
1 tablespoon of Wok with Tak Basic Seasoning Mix
2 teaspoons of sugar
2 tablespoons of oyster sauce, or to taste
1 tablespoon of hoisin sauce, or to taste
Steps
Coat the chicken with cornstarch, sugar, and Wok with Tak Basic Seasoning Mix.
Preheat the wok over high heat.
Drizzle 2 tablespoons of cooking oil into the preheated wok.
Heat the oil until it starts to gently smoke.
Reduce the heat and allow the oil to gently smoke for about 15 seconds (refer to the video in Lesson 3 on spot seasoning for more details).
Turn the heat back up to high.
Arrange the chicken in a single layer on the wok's flat surface.
Stir-fry chicken Fry the chicken for around 60 seconds or until it reaches the desired level of browning.
Flip the chicken over and fry the other side for 30 seconds.
Add oyster sauce and hoisin sauce. Adjust according to taste.
Introduce blanched broccoli into the wok.
Stir-fry for 30 seconds.
Taste test and make final flavor adjustments with oyster sauce and hoisin sauce.
Stir-fry for an additional 15 seconds, and the dish is now ready to be served.
The total cooking time is approximately 6 minutes.
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