Pro Tips
**Chef's Tips & Troubleshooting:**
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken and Baby Corn Stir Fry
Quick and easy Chicken and Baby Corn Stir Fry with crisp vegetables and tender chicken in savory sauce. Ready in under 30 minutes with simple ingredients and classic stir fry technique that the whole family will love.
Instructions
- Heat the cooking oil in a wok or large pan over high heat until shimmering.
- Fold in the minced ginger, minced garlic, and chopped scallions. Sauté for about 1 minute until fragrant. The aromatics should release their flavors into the oil.
- Add in the sliced chicken to the wok. Stir fry for 8 minutes, tossing frequently, until the chicken is cooked through and starts to turn golden brown.
- Pour in the oyster sauce, granulated white sugar, low sodium soy sauce, sesame oil, and chicken broth. Stir well to coat the chicken evenly with the sauce.
- Add the sliced carrots, snap peas, and drained baby corn to the wok. Stir fry for 5 to 8 minutes until the vegetables are tender but still crisp. The sauce should coat everything with a glossy sheen.
- Season with with salt and pepper to taste. Adjust the seasoning based on your preference, keeping in mind that oyster sauce and soy sauce are already salty.
- Transfer to the chicken and baby corn stir fry to a serving plate. Serve hot with steamed white rice.
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Pro Tips & Troubleshooting
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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