Sweet & Sour Chicken Stir-Fry

Next Video:
Stir-Fry Chicken With Mushrooms & Bok Choy....5

You don't have to be a professional chef to make delicious sweet and sour chicken stir-fry as often as you'd like. Make sweet and sour chicken stir-fry with help from a passionate culinary instructor in this free video clip.

Part of the Video Series: Chicken Stir-Fry Recipes
Promoted By Zergnet


Video Transcript

Hi. I'm chef Amee Hoge, and I'm here to teach you how to play with food, where I take a basic recipe, add a couple twists to it to create a whole new dish. So, today we are making stir-fry. I'm making a sweet and sour chicken stir-fry. And here I have my assistant, the fit cook, Justine. She's going to be helping me assemble this fun, fun dish. Stir-fry, you can do some many different things with it. But what I'm going to do, and I love using my wok pan that just bump me, my wok pan because it's easier to cook. You can use it on any burner, it's just easier to work with and you can use the handle to kind of adjust your stir fry as you go along, to twist it around like this. Now this is, I'm adding some olive oil. I've got it on like medium high heat. I want a little bit of heat action in there, a little, you want the kind of the oil to kind of spread out a little bit. That shows that it's kind of hot. Then what we're going to do is we're going to add, and I always add my garlic, use a spoon here. I'd probably say two cloves. I bet you that was about two tablespoons of olive oil, right. I love garlic. And then I'm going to add some chicken. I like the chicken. I would say probably what, this is going to be about one person serving right here. OK. We're going to get that going. Here we go, I hear the sizzle. Do you hear the sizzle? Oh yeah. Now you gotta be careful not to turn up your pan too high and once you add olive oil, because you can catch the oil on fire. That's not safe. You don't want to do that. And then turn on the fan to get it out, that just fans the flame. I've done it, I've done it. So you don't want to have it too high. I'd rather star a little low add your oil and then it starts to cook like this. I wish you could smell it. OK. Then I'm going to add some onion. Now you can chop it up finer than this if you want. We both love onion, huh? I love onion. OK. So you want to stir? Why don't you go ahead and stir. Yeah. You can already smell it cooking. And then what I'm going to do is I have, now I've got some carrots right here. But I like to finely chop up a little bit smaller because they cook a whole lot faster. So you can julienne them if you want. They do take a little bit longer. OK. So this I'm going to add, I betcha, I don't know a few tablespoons of carrot. And they're not my favorite so I throw them in here and then I eat them. Eat a lot of carrots. OK. I'm going to throw in some pepper. And I actually buy pepper when they're on sale in the summer time and then I freeze them. So it's a whole lot cheaper. And then I freeze them. Than I add a little salt because you gotta season. Look at the color already. Not adding any soy sauce. That would add a lot of that saltiness to it. But we are going to add, the sweet and sour part is going to be our vinegar. This is the sour I should say. Not too much, maybe a teaspoon. Ooh. That's hot. And I'm going to reach in right here. Get a little, now I like adding ginger. It's really good for you, helps the blood circulation, maybe a half a teaspoon. It's also good for your stomach if you've got stomach ailments. Yes. It's very good for the digestion. And then I'm going to, now this is my secret ingredient. This is a sweet garlic and chili sauce. I love this stuff. It adds the sweet flavor to it. And garlic, just a hint of spice. I don't like spicy food. So I'm going to add that. Maybe a tablespoon, maybe a little bit more. I like sauce on mine. This is the one I haven't tried so I'm excited to try this one. And then the Hoisin. This is going to add a little bit of depth. It's kind of like that dark sauce that gives it the flavor, that I don't know, that gives it that heavier like almost a meaty flavor I would say. Neat, I think there's molasses in here. I think, it's cooking, it's cooking. I want to cook it a little bit longer. I want my onions to be a little bit more tender. And then the creme de la creme is my, I love sesame seeds. A little sprinkling right there. Maybe a tablespoon. A tablespoon, yum. OK. That looks good. Listen to that. That is happiness. I'm going to push you over. Push me over, all right. OK. OK. So then what we're going to do and I love how small the chicken is. That way when you get a bite of your stir-fry you get a flavor of everything. Right. All right. I think we're good. Mmm. That's really nice. So there you have it. She loves it. You got it, our sweet and sour chicken. Thanks for joining me. I'm chef Amee Hoge. If you want to find out more about me, I am at Chef Amee with two Es dot com.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!