চিকেন প্যাটিস Fry Recipe
চিকেন প্যাটিস Fry Recipe is a easy Asian recipe that serves 2. 280 calories per serving. Recipe by OLDAYS KITCHEN on YouTube.
Prep: 10 min | Cook: 8 min | Total: 23 min
Cost: $5.15 total, $2.58 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, sliced into thin strips)
- 1 tablespoon Olive Oil (extra‑virgin, for stir‑frying)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (peeled and minced)
- 2 tablespoons Low‑Sodium Soy Sauce (or tamari for gluten‑free)
- ½ teaspoon Sesame Oil (adds nutty aroma, drizzle at end)
- ¼ teaspoon Black Pepper (freshly ground)
- 2 stalks Green Onions (thinly sliced, for garnish)
Instructions
Prepare Ingredients
Slice the chicken breast into thin strips, mince the garlic, peel and mince the ginger, and slice the green onions thinly.
Time: PT5M
Mix the Light Sauce
In a small bowl combine low‑sodium soy sauce, sesame oil, and freshly ground black pepper. Stir until blended.
Time: PT2M
Heat the Wok
Place the wok over medium‑high heat and add 1 tablespoon olive oil. Allow the oil to shimmer, about 30 seconds.
Time: PT1M
Temperature: Medium‑high
Stir‑Fry Chicken
Add the chicken strips to the hot wok. Stir‑fry for 3‑4 minutes, or until the chicken is just opaque and no longer pink.
Time: PT4M
Temperature: Medium‑high
Add Aromatics
Push the chicken to the side of the wok, add the minced garlic and ginger to the empty space, and sauté for 30 seconds until fragrant.
Time: PT1M
Temperature: Medium‑high
Combine Sauce
Pour the prepared sauce over the chicken and aromatics. Toss everything together and cook for another 1‑2 minutes until the sauce coats the chicken and thickens slightly.
Time: PT2M
Temperature: Medium‑high
Finish and Serve
Remove the wok from heat, sprinkle sliced green onions on top, and serve immediately over steamed rice or cauliflower rice for a low‑calorie option.
Time: PT1M
Nutrition Facts
- Calories
- 280
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten‑Free (use tamari), Low‑Calorie, High‑Protein
Allergens: Soy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Firm tofu (for vegetarian version)
- Instead of Olive Oil: Canola oil, Peanut oil
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Low‑Sodium Soy Sauce: Coconut aminos
- Instead of Sesame Oil: Peanut oil
- Instead of Black Pepper: White pepper
- Instead of Green Onions: Chives
Equipment Needed
- Wok or Large Skillet
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Heat the wok until the oil shimmers before adding chicken.
- Do not overcook the chicken; it should remain tender.
- Add garlic and ginger only after chicken is partially cooked to avoid burning.
Chef Tips from the Video
- Use a carbon‑steel wok for the best heat distribution.
- For extra flavor, add a pinch of toasted sesame seeds just before serving.
- If you like a bit of heat, drizzle a few drops of chili oil at the end.
Troubleshooting
Chicken turns rubbery.
Cook only until just opaque; remove from heat immediately and finish in the sauce.
Sauce is watery.
Increase heat for a few extra seconds to reduce, or add a splash of cornstarch slurry (1 tsp cornstarch + 1 tsp water).
Garlic burns and becomes bitter.
Add garlic after the chicken is partially cooked and keep the heat at medium‑high, stirring constantly.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Can be frozen for up to 1 month; reheat gently on low heat.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice chicken and prepare aromatics up to 2 hours ahead; keep refrigerated.
- Sauce can be mixed ahead and stored in a small jar.
Frequently Asked Questions
What is the cultural significance and history of ultra light chicken stir‑fry in Asian cuisine?
Stir‑frying originated in China during the Han dynasty as a quick cooking method for busy households. Light, sauce‑minimal dishes like this reflect a modern health‑conscious twist on traditional wok cooking, emphasizing freshness and speed.
What are the traditional regional variations of chicken stir‑fry in Chinese cuisine?
In Sichuan cuisine, chicken stir‑fry often includes spicy doubanjiang and peppercorns, while Cantonese versions favor milder sauces with oyster sauce. This ultra light version strips back the sauce to let the chicken’s natural flavor shine.
How is chicken stir‑fry traditionally served in Chinese households?
Traditionally, chicken stir‑fry is served hot, directly from the wok, alongside steamed white rice and a selection of vegetable side dishes, creating a balanced meal with protein, carbs, and vegetables.
What occasions or celebrations is chicken stir‑fry associated with in Chinese culture?
While not tied to a specific festival, chicken stir‑fry is a staple for everyday family meals and is often prepared for quick weekday dinners or casual gatherings where speed and flavor are prized.
What other Asian dishes pair well with ultra light chicken stir‑fry?
Pair it with steamed jasmine rice, simple cucumber salad, or a light miso soup. For a low‑carb option, serve over cauliflower rice or sautéed bok choy.
What are the most common mistakes to avoid when making ultra light chicken stir‑fry?
Common mistakes include overcooking the chicken, burning the garlic, and using too much sauce which makes the dish soggy. Keep the wok hot, stir constantly, and add aromatics at the right moment.
Why does this recipe use a light soy‑based sauce instead of a thick cornstarch‑based glaze?
A light sauce keeps the dish low in calories and lets the natural flavor of the chicken shine. Thick glazes are typical in restaurant‑style dishes but add extra carbs and can mask the delicate texture.
Can I make ultra light chicken stir‑fry ahead of time and how should I store it?
Yes, you can slice the chicken and prepare the sauce up to two hours ahead, keeping them refrigerated separately. Store the cooked stir‑fry in an airtight container in the fridge and reheat gently on the stovetop.
What texture and appearance should I look for when the chicken is done?
The chicken should be opaque, slightly pink in the center, and glossy from the sauce. It should remain tender, not dry or rubbery, and the sauce should coat the pieces without pooling.
What does the YouTube channel OLDAYS KITCHEN specialize in?
The YouTube channel OLDAYS KITCHEN focuses on simple, home‑cooked Asian‑inspired meals that emphasize quick preparation, healthy ingredients, and clear step‑by‑step demonstrations for everyday cooks.
How does the YouTube channel OLDAYS KITCHEN's approach to Asian cooking differ from other cooking channels?
OLDAYS KITCHEN prioritizes ultra‑light, low‑calorie versions of classic dishes, often using minimal sauces and highlighting fresh aromatics, whereas many other channels may focus on richer, restaurant‑style preparations.
Last updated: September 6, 2026
