Chicken Broccoli Stir Fry – Authentic Chinese Recipe


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  1. I have wondered if people are looking for a "Chinese Buffet" recipe. This is not what you would find at a buffet or a food court at the mall, but a more TRADITIONAL white sauce with veggies and protein.

  2. I'm usually open to constructive criticism, as well as differing methods. I just wonder if people would have the gall to say some of these rude things to my face. I don't consider being rude to be criticism. Most of the comments on here I have approved to be viewed so that someone learning can see different perspectives and achieve what they are looking for. Im sure they appreciate the tips of other commenters. Just as I do! Thanks for posting TheMstyna, I appreciate you watching!

  3. I know, I know. ๐Ÿ™‚ I just wanted to get the video out & show how even many mistakes aren't the end of the world. I usually at cold water to the corn starch, then some of the warm liquid (if any) to help temper it, then add it. But I do appreciate your suggestion. People are really rude & make mean comments w/o even knowing how my food tastes when I'm just trying to help. So sad the lack of humanity in the world today. You're a gem ๐Ÿ™‚

  4. These videos are intended for about 90+% of the population who are not chefs. I always try to leave room for the person cooking to experiment & not be afraid to do it. I am married to a Chinese person & am familiar w/ the few authentic restaurants in a large area. The bottom line is the end result & how the viewer wishes to tweak the recipe is all up to them. I purposefully made mistakes so that the inexperienced viewer can see that perfection isn't necessary when they live a busy life.

  5. Sorry to say this, but the truth is that you do not leave the chicken in the wok when you start to stir fry the broccoli…the key is you do not want to over cook the chicken. Your cooking method is wrong and are you kidding that you compare your cooking with that of a restaurant where any half decent Chinese chef would be able to add in the wok flavour which is very hard to get at home.
    I commend you on your effort though! Besides, who cares, as long as you like it yourself!

  6. I'm so sorry andyjack33…I realized you were talking about the frozen stock not the chicken! Yes, I do agree w/ defrosting the stock. I don't always plan my meals & it is best that everything is close to room temperature. You are correct!

  7. I do agree with you. The end result is much better when the protein is defrosted and most things room temperature. BUT, I've found it's easier to THINLY slice chicken when it is frozen. However, if you're too lazy to wait for it to thaw & want something quick, it's still tasty. Cheers ! ๐Ÿ™‚

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