Stir-Fried Chicken with Vegetables
Every so often you might dig a lone chicken breast out of your fridge, only to find it’s not enough for a full meal. Grab any leftover vegetables you have on hand, even bottled pickled gherkins if you have them, and toss everything together for a quick stir-fry. The dish has the bright, tangy salty kick of the pickles, while the chicken slices stay soft and tender—it’s a simple, satisfying home-style staple.
Ingredients
chicken breast
about 75 g
pickled mini cucumbers
6 pieces
baby radishes
about 6 pieces
onion
about 1/2
jalapeño pepper
1 piece
garlic
2 cloves
Instructions
1
Step 1
Slice the chicken breast thinly into a bowl, add 1/4 tsp sugar, 1/3 tsp black pepper, 1 tsp cornstarch, and 1/2 tbsp cooking wine. Mix well and let sit for about 30 minutes;
2
Step 2
Take the onion, radish, pickled cucumber, and chili pepper out of the fridge to pair with the chicken;
3
Step 3
Slice the baby radishes and mini cucumbers on a diagonal, cut the chili pepper into rings, dice the onion, reserve a few pieces of onion cut into thin strips for aromatics, and slice the garlic;
4
Step 4
Heat a wok over medium-high heat with a thin layer of oil, add the cucumber slices and stir-fry until the water cooks off and the fragrance is released;
5
Step 5
Add the baby radish slices, stir-fry to release their flavor, then remove and set aside, leaving the oil in the wok;
6
Step 6
If there isn't enough oil left in the wok, add a small amount of vegetable oil, then add the chicken slices and stir-fry briefly until 70–80% cooked. Remove and set aside, leaving the oil in the wok;
7
Step 7
Turn the heat back up to high, add the onion strips, garlic slices, and chili rings, and stir-fry until fragrant;
8
Step 8
Add the diced onion and stir-fry briefly;
9
Step 9
Add the cucumber slices, radish slices, and chicken, season with 1/2 tsp fine salt, 1/3 tsp black pepper, and 1/4 tsp sugar, toss to combine, and serve.
