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Chicken and Vegetable Stir-Fry with Rice
A quick, balanced Chinese‑style chicken stir‑fry packed with colorful vegetables, served over fluffy white rice. The recipe follows Ian Fujimoto’s 10 cooking tips, emphasizing timing, knife skills, heat control, and layered seasoning for a restaurant‑quality result at home.
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Cost Breakdown
Critical Success Points
- • Timing the rice so it finishes with the stir‑fry.
- • Maintaining high heat for a quick sear and crisp vegetables.
- • Seasoning the chicken before adding the sauce.
- • Keeping the knife sharp and using proper grip for safe, even cuts.
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Sharp knives can cause cuts – use the pinch grip and cut on a stable board.
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