Thursday, August 22, 2013

Shredded Chicken with Vegetable Stir-Fry Sauce - Let's Do Chinese!

This recipe, I have loved for quite a while now. It's easy to make and yummy to eat. Rich in protein and high in vitamins too. It's got Chinese origins.
This normally is a chicken recipe but for this particular one, I used turkey as I usually love to use those already shredded chicken pieces they sell in Park n Shop or Shoprite or the boneless chicken breasts but didn't have any. But since I wasn't able to go to any of those stores, I didn't want to have to struggle with deboning the regular chicken sold in neighbourhood frozen food stores, I bought turkey instead. Turkey works perfectly for this also. But! Make sure your knife is super sharp for this one. Shredding was such a pain as my knife was already blunting. This was the first time I used turkey for this recipe instead of chicken. I thought the turkey would be softer than frozen chicken. Actually, it was. But because the flesh of turkey is too succulent, a blunt knife will not get the shape you are aiming for.
The cabbage in this recipe is optional but I love me some cabbage. It also helps for quantity.
2 Chicken breast/ 1 Turkey wing, deboned, split and skinned (or not. I love my poultry skin)
4 tsp cornflour
2 tsp soy sauce
1 egg white, slightly beaten
5 tbsp olive oil
1 big carrot, thinly shredded
1 Green pepper, thinly shredded
2 Tatashe (red bell pepper)
1 cup of cabbage, thinly shredded
1 tsp fresh ginger, thinly shredded or grated
Spring Onion (Scallions) sliced into 1/2 inch length
1 onion
2 garlic cloves, thinly diced
3 tbsp water
Slice the chicken/turkey horizontally, paper thin. Believe me, your knife must be sharp. Mine wasn't so I ended up having shreds and dices. Place in a bowl.
Combine half of cornflour, seasoning and half of soy sauce and egg white. Pour over the chicken slivers and let stand for 30minutes.
Heat 1 tbsp of oil in skillet and sauté carrots for 1 minute. Add the green and red pepper and sauté for 1 minute.
Add cabbage and sauté for 30 seconds.
Remove vegetables from the pan/wok and set aside. In same pan, heat remaining olive oil and sauté onion, garlic ginger, seasoning and scallion for 30 seconds. With a slotted spoon, remove chicken from soy sauce and add to pan, cooking and stirring until shreds turn white or until it changes colour.
Add the reserved vegetables, and remaining soy sauce. Cook until heated through, then stir in remaining cornflour dissolved in the cold water. Cook briefly until all is covered with glaze or glistening.
Serve at once over rice.

Lol. This is not Ila Asepo o!

You go fear presentation
Things you should try to do for this recipe:
1. Better you buy the already sliced chicken sliver being sold in big chain supermarkets eg. Park n shop or Shoprite
2. An alternative to 1 is to buy boneless chicken breasts from same stores.
3. Sharpen your knife!!!
4. Basmati rice is best with this. Those our staple imported Thai rice here are just meh!
5. You can substitute the Soy sauce with a Light Soy sauce if you're bothered about sodium. You may need to use more though.
6. For those worried about MSG - I know, I am too most times - substitute the soy sauce with light soy sauce and for the seasoning, use Spice Supreme's Salt Free Seasoning.
7. The Nigerian reader here is wondering if I omitted the salt. No, I didn't. You don't need it. There's even too much soy sauce going on here for you to go adding more sodium.
8. The Chinese food enthusiast is wondering if I omitted the sugar. You can add the sugar if you want. I didn't want.
9. You can use gizzard or beef for this sauce as well.
10. You can use whatever veggies you want. Not leafy veggies though!
Ciao now!
PS. Notice the new blog look? You like?


  1. Ah, this is not good for a hungry Toin this morning. I should try this

  2. Nice idea. I would ask my wife to cook this one so that I can eat and taste this inviting recipe. I will now save this recipe. Thanks for sharing!

    Easy Stir Fry


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