Could someone enlighten me how our Asian community cook their chicken that you find in Chicken and Vegetables, with cashew nuts etc etc.
It is plain bits of chicken not battered or coated but always moist and delicious
Thanks in anticipitation

Raewyn G

A slosh of soy sauce in a bowl (or water if you don't want the seasoning to the chicken), a dessertspoon of cornflour, mix to a thinish consistency. Add thinly sliced chicken, stir and leave to sit for 15ish minutes. When ready to cook, add a slosh of your preferred oil to the chicken, stir, then cook in small batches in a very hot wok. Spread pieces around the wok and don't overcrowd. Toss/stir/flip after 30-40-60 seconds or so, and remove to a bowl and continue with the next batch. Then cook your veges, remove to same bowl as chicken. Make sauce in wok, add chicken and vege back to wok, heat and serve.

The cornflour coating makes all the difference, imo.

Oh thank you Jenna.
I knew it would be something very simple.
You're a Star!!!!

Raewyn G

I'm sure there are other methods that people will post, but that is the one that I've used for a long as time and it seems to work well

Yes I agree with Jenna and do the same.

I do that too. The technique is called "velveting". It's good with prawns as well.

Thanks Jenna, will look forward to trying this

If you don’t have a wok would it work in a large frying pan in small batches?

Yes it would work in a frypan.