![]() This will help loosen it up, plus more sauce to have with rice! To finish off, pour in thickening sauce mixture.Ī little tip here: if you find the sauce a little thick (especially when reheating any leftovers), simply add more cold water into the pan and stir. Continue to saute until chicken is fully cooked. Then, add chicken back into the pan along with roasted cashew nuts. Once the chicken is browned but not yet fully cooked, remove from the pan then add garlic, onions, red and green capsicums (bell peppers). Not only that, soy sauces and oyster sauces also become more complex and flavourful when it gets a chance to caramelise. The more colour you get onto the meats and vegetables, the more delicious it becomes. When stir-frying, caramelisation is crucial. Stirring the chicken constantly will result in juices being released from the chicken and thus stops the caramelisation (too much liquid!) ![]() When browning, only turn it once every minute or two. When ready to cook, brown chicken on high heat, making sure the outter layer caramelises. ![]() The added cornstarch will help create a glossy glaze around each piece of chicken and tenderise the meat! To start, marinate the chicken thighs for at least 15 minutes. This easy stir fry takes just over 10 minutes to cook!
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