Photograph of the finished Five-Colour Stir-Fried Chicken

Vietnam · Gà xào ngũ sắc

Five-Colour Stir-Fried Chicken

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2.6 lb
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Carrot Carrot 1.6
  • Photograph of Broccoli Broccoli 1.1 lb
  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4.9 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the chicken breast thinly and marinate it with cornstarch and oyster sauce for 20 minutes to make it moist.
  2. 2 Blanch carrots, broccoli, and corn for 90 seconds, then soak them in ice water.
  3. 3 Soaking in ice water helps keep the five colors vibrant; without soaking, the whole dish will be dull and monotonous.
  4. 4 Sauté the chicken over high heat for 3 minutes, then remove it from the pan.
  5. 5 Sauté the garlic, then stir-fry the bell peppers and shiitake mushrooms for 2 minutes, add the blanched vegetables and stir-fry for 90 seconds.
  6. 6 Add the chicken, season with oyster sauce, then mix in some cornstarch to coat evenly with the sauce.
Start cooking