This type of preparation profits from the additional step of velveting the meat. In this version, instead of velveting, I opted to cook the chicken sous-vide, then slice it and incorporate in the sauce. It worked very well, in fact I’ve done that with beef also, but never blogged about it, not sure why. Those pictures are still sitting in a folder from 2016, if you can believe it… But back to what matters. This turned out so delicious, the husband made me promise it will be a regular in our rotation. Number one fear of a food blogger’s partner: once a recipe is tried, it will be gone forever! No such risk with this one. If you don’t have a sous-vide gadget, simply slice the chicken very thinly, use the velveting method I showed before (click here), and proceed with the recipe as described.
STIR-FRIED CHICKEN WITH VEGGIES IN SESAME-ORANGE SAUCE
(adapted from several sources)
for the sous-vide:
1 pound boneless, skinless chicken breasts
2 tsp olive oil
grated ginger and salt to taste
for the sauce:
¼ cup ponzu sauce
1 tablespoons toasted sesame oil
1 teaspoon fish sauce
1 ½ teaspoons tapioca flour
grated zest of 1/2 orange plus 1/3 cup juice
for the stir-fry:
1 tablespoon olive oil (or other oil of your choice)
Chicken cooked sous-vide, sliced thin
1 pound broccoli florets, cut into 1-inch pieces
4 carrots, peeled and sliced ¼ inch thick
salt and red pepper flakes to taste
lemon juice to taste
toasted sesame seeds (optional)
Place the chicken breast rubbed with the olive oil and seasoned with ginger and salt inside a food-safe plastic bag. No need to seal with vacuum, but you can if you prefer. Place chicken in sous-vide at 150F and cook for 3 to 4 hours. Time is flexible, you can leave it longer if needed, but don’t let it go past 6 hours at that temperature.
Whisk all ingredients for the sauce in a small bowl, and reserve.
Heat the olive oil in a wok or large non-stick skillet (12 inch) over very high heat until almost smoking. Add the broccoli and carrots, season with salt and red pepper flakes, stir-fry for a couple of minutes. When the veggies start to get some browned spots, pour 1/3 cup water in the pan and cover with a lid. Cook for 2 to 3 minutes more, open the lid and check that the veggies are tender. If there is any liquid in the pan, let it evaporate.
Add the chicken slices previously cooked, move the pieces around to warm them through. Add the reserved sauce, and simmer everything together until the sauce is slightly thickened. Squirt some lemon juice right before serving, and sprinkle with sesame seeds, if so desired.
to print the recipe, click here
Comments: Funny little tangent. Probably because of all the baking I’ve been doing, I am now really adamant about mis-en-place. As I was preparing this meal, I had all my ingredients prepped, super proud of myself. I took the picture above and then proceeded to gather the ingredients for the sauce. Added everything to a nice yellow bowl, and had this self-complimenting thought “you are really dominating this mis-en-place thing.” Right after my neurons formulated the thought, I dropped the orange in the beautiful yellow bowl with all ingredients so carefully measured and ready to go. Bowl flipped on the counter top, spilling everything right before my adrenaline-dilated pupils. Lesson in humility taken. End of story.
But, despite the drama, this was one tasty meal, reasonably low in carbs and fat, and the chicken had perfect texture, none of that stringy quality so common in stir-fries. The sous-vide is a nice option. You could conceivably make it the day before even, keep still in the bag in the fridge, bring to room temperature as you get your ingredients ready. We’ll definitely incorporate this recipe in our regular rotation from now on. Just need to work on that “mis-en-place” thing.
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