25 Minute Stir Fry Chicken & Vegetables | WEEKNIGHTING

Video Description

We're doing a quick and delicious chicken in the wok recipe and we're doing it in real time. Set your timer for 25 minutes! Click here https://drinkag1.com/brianlagerstrom to get D3 drops & 5 free travel packs with your first purchase of AG1! ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: RICE COOKER https://amzn.to/3LAE4Jy WOK: https://amzn.to/48tYayJ PROPANE BURNER: https://amzn.to/3PunoV3 (has worked well so far, but feels very cheap) DIGITAL SCALE: https://amzn.to/30bNZO3 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" CHEFS KNIFE: https://amzn.to/3gBwL4q PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 **As an Amazon Associate I earn from qualifying purchases** RECIPE (makes 2 portions): RICE: 400g water 300g rice Pinch of salt Add to rice cooker and cook STIR FRY: 10oz chicken breast, cut into thin bite sized pieces 10-12 Oyster mushrooms (sub portabella) 6 baby bok choys, quartered 6-7 scallions, tops removed and chopped into ½”/1cm pieces Knob of ginger, grated 5 cloves garlic, grated/minced High smoke point oil (canola, avocado, light olive) Salt STIR FRY SAUCE: 25g soy sauce 5g sesame oil 25g oyster sauce 25g mirin 50g chicken stock 5g corn starch Whisk together until combined. Preheat wok over med high to high heat. Add high smokepoint oil to the wok followed by chicken and a pinch of salt. Allow chicken to cook for 60-90 sec before moving chicken. Loosen chicken from wok with wooden spoon and cook until it’s 65-70% done. It will cook more later. Transfer chicken to a bowl. Wipe out wok with wet paper towel then return wok to burner. Add oil then mushrooms and a pinch of salt. Stir fry for 60-90 seconds. When they’re turning brown and and have lost a lot of their water. Add into the bowl with cooked chicken. Return wok to heat and add just a bit more oil. Add bok choy and a pinch of salt. Toss and stir fry for 1-2 minutes until leaves are wilted but bottoms are still a bit crunchy. Add bok choy to chicken/mushroom bowl. Return wok to heat, add a bit more oil then scallions, garlic, and ginger. Toss and stirfry quickly until scallions begin to char. Keep this moving to prevent burning the garlic. Add stir fry sauce by swirling it around inside edges of the wok. Add the chicken, mushrooms, and bok choy back into the wok with the the sauce and scallions. Stir fry to combine and warm through. If sauce is too thick, add a bit more chicken stock to thin a bit. Serve over rice. CHAPTERS: 0:00 Intro - set the timer! 1:00 starting the rice and prepping the stirfry 11:25 getting my vitamins with AG1 (ad) 12:29 Stir frying 22:40 plate up and tasting #chickenstirfry #wokcooking #weeknighting