Chinese cuisine

Easy

Chicken and Edamame Stir Fry

Name: Chicken and Edamame Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb. Whole Chicken; Marinade; 1 tsp. White Pepper; 1 tsp. Salt; 1 tbsp. Shaoxing Wine; 1 count Egg; 1 tbsp. Corn Starch; 0.1 tbsp. Cooking Oil; 7 oz. Edamame; 0.1 tbsp. Chef John’s Assorted Aroma Oil( Optional Or Substitute With Sesame Oil) [Seasonings]; 1 oz. Sliced Ginger; 1 oz. Large Green Onion, Chopped; 0.25 cup Red Bell Pepper, Chopped; Seasonings; 0.5 tsp. Sugar; 1 tbsp. Shaoxing Wine; 0.5 tsp. Salt; 0.5 tbsp. Oyster Sauce; 0.1 tsp. White Pepper; 0.5 tsp. Sesame Oil

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Learn how to make Chicken and Edamame Stir Fry. Packed with fresh veggies, flavorful chicken, this chicken recipe is the real deal. Enjoy a tasty and delicious meal with your loved ones.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1.5 lb. Whole Chicken
Marinade
1 tsp. White Pepper
1 tsp. Salt
1 tbsp. Shaoxing Wine
1 count Egg
1 tbsp. Corn Starch
0.1 tbsp. Cooking Oil
7 oz. Edamame
0.1 tbsp. Chef John’s Assorted Aroma Oil( Optional Or Substitute With Sesame Oil) [Seasonings]
1 oz. Sliced Ginger
1 oz. Large Green Onion, Chopped
0.25 cup Red Bell Pepper, Chopped
Seasonings
0.5 tsp. Sugar
1 tbsp. Shaoxing Wine
0.5 tsp. Salt
0.5 tbsp. Oyster Sauce
0.1 tsp. White Pepper
0.5 tsp. Sesame Oil

Directions:

Step 1

Cut the chicken into pieces.

Step 2

Cut the bell pepper, ginger, and large green onion.

Step 3

In a mixing bowl, combine chicken and marinade. Mix completely. Marinate for 2 hours.

Step 4

In a wok over high heat, bring enough oil to 250°F/120°C, and deep fry marinated chicken pieces until golden. Remove from oil. Set aside.

Step 5

In another cooking pot, bring enough water to a boil, and quickly blanch edamame in boiling water. Set aside.

Step 6

Return the wok to heat, add Chef John’s Assorted Aroma Oil, ginger, and green onion. Saute until fragrant.

Step 7

Then add red pepper, chicken, and water, stir-fry several times; add sugar, salt, oyster sauce, white pepper, slurry to thicken, and sesame oil. Stir to mix well.

Step 8

Serve hot.

Final Notes

Velveting, or guo you (passing through oil) in Mandarin, is a technique that Chinese chefs use to make their meats so deliciously silky and tender. You can use pan-fry as substitute in step 4.