Stir-fried Chicken Breast
Chicken breast can be tender and juicy too.
中文
English
Estimated Time
- Preparing 10 min
- Cooking 5 min
Nutritions / Serving
-
Energy298 kCal
-
Carbs2 g
-
Protein55 g
-
Fat8 g
Serves 1.
Ingredients
Main
- Chicken Breast 250 g
Seasonings
- Cooking Oil 3 g
- Salt 0.25 tsp
- Baking Soda 0.25 tsp
- Soy Sauce 1 tsp
- Chicken Bouillon Powder 0.25 tsp
- Corn Starch 1 tsp
- Cumin 0.5 tsp
- Paprika 0.5 tsp
Tenderize with Baking Soda
Slice the chicken breast thinly along the grain. Place in a container, add 1/4 tsp baking soda, 1/4 tsp salt, and enough water to cover the slices. Mix well and let sit for 5 minutes.
After 5 minutes, drain the water and rinse the slices to remove the baking soda. Squeeze out excess water and pat dry with a paper towel.
Add 1 tsp soy sauce, 0.25 tsp chicken bouillon powder, and 1 tsp corn starch. Mix well.
Stir-fry the Chicken
Heat a pan on medium-high and add 3 g of oil.
When the oil is hot, add the chicken slices and spread them out with a spatula. Do not stir.
Once the bottom is golden brown, flip the slices. Cook for about 20 seconds on the other side.
Add cumin and paprika, stir-fry for about 30 seconds until the seasoning is evenly mixed. Then, serve.
Discussion
Baking soda tenderizes quickly; 5 minutes is enough. Rinsing removes any remaining baking soda, preventing an overly soft texture and a slight bitterness.
Cornstarch helps retain moisture as it forms a coating on the chicken when heated, keeping it tender.
Avoid stirring immediately after adding the chicken to the pan. Let a seared layer form on the bottom to prevent moisture loss, which would make the chicken dry.
If you’re worried about doneness, stir-fry for another 20–30 seconds; the chicken will still remain tender.