Stir-fried vegetables and Chinese-style sautéed chicken

Ingredients

• 200 g Flat beans (cut into 4-5 cm pieces)
• 150 g Green beans (cut into 4-5 cm sections)
• 1 head Broccoli (separated into florets)
• 1 medium Red bell pepper (cut into thin strips)
• 20 g Dried black mushrooms (rehydrated in boiling water for 5 min then drained)
• 30 g Fresh ginger (peeled and finely chopped)
• 4 cloves Garlic (roots removed, crushed then chopped)
• 3 stalks Chives (spring onions) (white parts separated from green parts; greens reserved for finishing)
• 1 piece Red bird's eye chili (cut in half, used to flavor the oil)
• 3 tbsp Table oil (for cooking)
• 1.5 tbsp Sesame oil (sesame aroma)
• 2 tbsp Cornstarch (for thickening)
• 4 tbsp Water (for the slurry)
• 3 tbsp Salty soy sauce
• 1.5 tbsp Sweet soy sauce
• 2 tbsp Oyster sauce
• 1.5 tbsp Hoisin sauce (gnoc-mâm)
• 1 tsp Rice vinegar
• to taste Salt
• to taste Ground black pepper
• 1 tsp Sesame seeds (black and white) (for finishing)
• 50 g Soy sprouts (optional, fresh or jarred)
• 400 g Boneless, skinless chicken thigh (cut into small dice)

Instructions

1. Cut the vegetables

   Cut the flat beans and green beans into 4‑5 cm sections, separate the broccoli into florets and the red bell pepper into thin strips.

   Time: PT7M

2. Rehydrate the black mushrooms

   Place the dried black mushrooms in a bowl of boiling water and let them swell for 5 minutes, then drain.

   Time: PT6M

   Temperature: 100°C

3. Prepare the aromatics

   Peel and finely chop the ginger and garlic. Cut the white parts of the chives into rounds, reserve the green parts. Cut the chili in half.

   Time: PT6M

4. Prepare the slurry (cornstarch + water)

   Mix 2 tbsp cornstarch with 4 tbsp cold water until a smooth paste forms.

   Time: PT3M

5. Blanch the green vegetables

   In a large pot of boiling water with a pinch of baking soda, plunge the flat beans, green beans and broccoli. Cook for 5 minutes, then remove and immediately plunge into ice water.

   Time: PT5M

   Temperature: 100°C

6. Drain and set aside the blanched vegetables

   Drain the blanched vegetables and pat them lightly with a clean kitchen towel.

   Time: PT3M

7. Color the aromatics

   In the wok, heat 2 tbsp table oil and 1 tbsp sesame oil over high heat. Add the ginger, garlic and white parts of the chives, sauté until lightly golden.

   Time: PT2M

   Temperature: 200°C

8. Stir-fry pepper and black mushrooms

   Add the red pepper strips and rehydrated black mushrooms, stir-fry for 2 minutes while constantly stirring.

   Time: PT2M

   Temperature: 200°C

9. Add sauces and simmer

   Pour in the salty soy sauce, sweet soy sauce, oyster sauce, hoisin sauce and rice vinegar. Mix well and let simmer over medium heat for 8 minutes.

   Time: PT8M

   Temperature: 180°C

10. Incorporate the blanched vegetables

    Add the blanched flat beans, green beans and broccoli to the wok. Stir-fry for 3 minutes until well coated with sauce.

    Time: PT3M

    Temperature: 180°C

11. Finish the vegetable wok

    Stir in the green parts of the chives and the sesame seeds, mix quickly and remove from heat.

    Time: PT2M

12. Cut the chicken

    Remove the skin from the thigh, cut the meat into 1 cm dice.

    Time: PT6M

13. Flavor the oil with chili

    In a second wok or the same pan, heat 1 tbsp table oil and ½ tbsp sesame oil, add the halved chili, let infuse for 2 minutes then remove the chili.

    Time: PT2M

    Temperature: 200°C

14. Sauté the chicken aromatics

    Add the ginger, garlic and white parts of the chives to the flavored oil, sauté until translucent (about 2 minutes).

    Time: PT2M

    Temperature: 180°C

15. Cook the chicken

    Add the chicken dice, season with salt and pepper and brown the chicken for 4 minutes while constantly stirring.

    Time: PT4M

    Temperature: 200°C

16. Add sauces and the slurry

    Pour in the salty soy sauce, sweet soy sauce, oyster sauce, hoisin sauce and rice vinegar. Add the prepared slurry, mix and let thicken for 6 minutes over medium heat.

    Time: PT6M

    Temperature: 180°C

17. Finish the sautéed chicken

    Stir in the green parts of the chives and the sesame seeds, give a final mix and serve immediately with the vegetable stir-fry.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Flat beans: Green beans
• Instead of Green beans: Flat beans
• Instead of Broccoli: Cauliflower
• Instead of Red bell pepper: Yellow bell pepper, Green bell pepper
• Instead of Dried black mushrooms: Dried shiitake mushrooms
• Instead of Fresh ginger: Ginger paste
• Instead of Garlic: Garlic powder
• Instead of Chives (spring onions): Shallots
• Instead of Red bird's eye chili: Cayenne pepper
• Instead of Table oil: Sunflower oil
• Instead of Sesame oil: Peanut oil
• Instead of Cornstarch: Potato starch
• Instead of Salty soy sauce: Tamari
• Instead of Sweet soy sauce: Sweet hoisin sauce
• Instead of Oyster sauce: Mushroom sauce
• Instead of Hoisin sauce (gnoc-mâm): Black bean sauce
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Soy sprouts: Sprouted mung beans
• Instead of Boneless, skinless chicken thigh: Chicken breast

Equipment Needed

• Cutting board
• Chef's knife
• Wok or large sauté pan
• Pot for blanching vegetables
• Colander or slotted spoon
• Bowl for the slurry (cornstarch + water)
• Ice water bowl
• Wooden or silicone spatula
• Ladle (optional)
• Measuring spoons (tbsp, tsp)
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Blanch the green vegetables without overcooking.
• Prepare the slurry before adding sauces to avoid lumps.
• Watch oil temperature when adding the chili.
• Ensure the chicken reaches 75°C internal temperature before removing from heat.

Chef Tips from the Video

• Use very high heat for the stir-fry to keep vegetables crunchy.
• Dry the vegetables well before adding to the wok to avoid splatters.
• Add sesame seeds at the very end to preserve their crunch and aroma.

Troubleshooting

Storage

Refrigerator: Store vegetables and chicken separately in airtight containers, consume within 3 days.

Freezer: Can be frozen up to 1 month, but vegetable texture may change.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blanch the vegetables and keep them chilled in an airtight container.
• Rehydrate the black mushrooms the day before and drain.
• Prepare the sauce (mix of sauces) and the slurry ahead, keep refrigerated.
• Cut the chicken and keep it in a covered bowl in the fridge until cooking.