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Stir-fried vegetables and Chinese-style sautéed chicken
A complete meal inspired by Chinese cuisine: crunchy blanched vegetables sautéed in a flavorful sauce, accompanied by tender chicken sautéed with ginger, garlic and chili aromas. Served with sesame seeds and soy sprouts for a fresh touch.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot oil can splash: use a lid or splatter guard.
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Blanching water is very hot: use gloves or a towel.
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