hey I'm Hilah and today on Hilah cooking
I've got a crispy chicken stir-fry
recipe for you this is pretty simple
fast for a weeknight dinner and it's
very similar to like general Joe's
chicken General Tso's chicken and then I
call it general Hylas chicken because
I'm narcissus like that but I do promise
it is delicious
we're gonna start with some broccolis if
you don't like broccoli you can use
green beans if you don't like green
beans then you should just get off the
planet we're just gonna do like a little
simple roll cut so put your knife at a
45 degree angle doesn't have to be exact
you don't need a protractor and
then rotate a quarter of a turn slice
again and then what you end up with kind
of shaped like this like a lost like a
little triangle so you get a lot more
surface area so it cooks fast and then
it's also easier to eat because you have
a better ratio of like a cut surface to
the tough kind of skin for the florets
cut them apart wherever they naturally
sort of want to come apart and then cut
your trees in half lengthwise some of
the larger ones you want to cut into
quarters just to approximately make them
all about the same size so that they
cook at the same rate
once you have all your stems and your
florets or anything I forgot just about
an inch of water in this pot I'm gonna
put all the stems in the bottom because
they take longer to cook and then top
that with the largest florets so we're
gonna steam this for about three minutes
just until the broccoli turns bright
green if you don't wanna use a stove top
steamer situation you can microwave the
broccoli for about just about a minute
is all it'll take take the lid off so it
doesn't continue to cook for the sauce
I'm gonna chop up some garlic so this is
kind of a little sauce that I came up
with when I was really craving Chinese
takeout maybe we're a little hungover
but every time eat takeout I always end
up feeling kind of shitty afterwards cuz
I think there's so much oil and sugar
and everything about a tablespoon of
garlic and then a knob of ginger so
recipes will sometimes say a knob of
ginger or a thumb of ginger so those was
basically what they mean is like a piece
about that big use the back side of my
knife to scrape the
off slice it real thin one way and then
the other that's good enough
and then here I've got some chicken
broth chicken stock whatever that's sort
of the base of our sauce and then we're
gonna add some other stuff soy sauce I'm
actually using tamari but I don't know
tomorrow he doesn't have wheat we use
tamari then this is gluten-free and some
rice vinegar if you don't have rice
vinegar and you don't want to buy a
whole bottle just for this you can use
apple cider vinegar white vinegar is
gonna be a little strong a couple
teaspoons of brown sugar and if you want
yours a little bit sweeter if you really
like um sweet ass Chinese food and by
all means add more yeah a little
cornstarch to thicken the sauce a little
sesame oil i measured my dry things
first so that my spoon doesn't get all
wet with the sesame oil
pretty smart just like i cut up all my
broccoli and garlic and ginger before
i'm gonna cut up my chicken so i don't
have to wash my cutting board in between
Earth Day is every day try to save water
we'll set that aside and then we can
start cutting him the chicken so I'm
using chicken thighs I've got a bit of
pound here if you want to make this
lower fat or you don't like chicken
thighs that's fine you can totally use
chicken breasts but to me chicken thighs
have more flavor and they stay moist and
juicy
unlike chicken breasts which can get
kind of overcooked so trim them up just
a little bit just get some of the fat
off I'm not gonna go crazy here and then
want to cut these up into pieces no
bigger than about an inch by an inch and
toss them into a large bowl as with any
stir-fry you want to make sure that
everything is cut into about the same
size piece so all your broccoli is the
same as all your broccoli and all your
chicken pieces are the same as all your
other chicken pieces okay all the
chickens cut up let me just wash my
hands real quick okay so then we're just
gonna season this with a little salt and
I'm gonna toss
some rice flour over the chicken pieces
so have you done this with cornstarch
also if you don't want to go buy rice
flour for this kind of discovered it by
accident because I was turd one day and
I forgot to get more cornstarch so I
used rice flour and I kind of like it a
little bit better it gives a slightly
crunchy or coating but they both work
just fine so whichever you is okay so I
got a big wok heating up over
I got a boot wok okay sorry that sounded
stupid I I have a large wok
heating up over high heat I'm gonna add
about a cup of oil I know it's a lot I'm
not gonna lie it's not a small amount
but we're gonna drain most of it off
later and if you don't have a wok you
can just use a big hunk and scale it so
I'm gonna let this heat up until it's
hot and on one of my little peppers I've
got a few little dried chili peppers
here and put it in and once it starts
kind of bubbling around the edges then
we can start frying our chicken and I'll
probably need to cook this chicken in
two or three batches you don't want to
crowd it so much that you'll cool your
oil off and they just need to cook about
three minutes or so until they're nice
and golden brown and we'll sort of stir
them around in there until all the sides
are cooked I'm gonna use this giant
spoon for the first time ever because
this will splatter kind of like
okay or off most of this oil it's going
to leave about two tablespoons in the
wok I turn my heat back on and now it's
gonna go really fast I'm gonna throw in
some more dried chilies and also some
raw cashews if you wanna use peanuts fab
you fine almonds will be good you don't
like nuts at any time you say that I'll
never know you really just want to cook
these for maybe 60 seconds until the
cashews start to get a little toasted
looking
we're gonna throw this often kind of
push everything to the side here I like
I've done and add the sauce we want to
let that come to a boil on its own and
you'll see it start to thicken up pretty
quickly so you can even kind of tilt the
wok you want to get it right over the
heat like that so once it starts to get
a little darker and it thickens up tops
everything quickly through and that's it
we're ready to serve so this recipe in
printable format is always available at
how thick calm website name Hilah
cooking calm serene mmm awesome texture
perfect flavor balance this is such a
great stir fry recipe this is like one
of my new go-to recipes so I hope that
you try this if you try it take a
picture of it hashtag Hilah cooking on
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make have a great day don't forget to
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bye
it's not really listening goodbye ed or
really anything yet