{"id":1820,"date":"2022-05-08T15:30:58","date_gmt":"2022-05-08T19:30:58","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1820"},"modified":"2022-05-08T15:30:58","modified_gmt":"2022-05-08T19:30:58","slug":"chicken-pepper-stirfry-with-ginger-hoisin-sauce","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/chicken-pepper-stirfry-with-ginger-hoisin-sauce\/","title":{"rendered":"Chicken Pepper Stirfry with ginger hoisin sauce"},"content":{"rendered":"<p><a href=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2022\/05\/chicken-stirfry.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-1819\" src=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2022\/05\/chicken-stirfry-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2022\/05\/chicken-stirfry-300x300.jpg 300w, http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2022\/05\/chicken-stirfry-150x150.jpg 150w, http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2022\/05\/chicken-stirfry.jpg 526w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><span style=\"color: #000000;\">Today I made an easy chicken and veg stirfry that was really tasty. <span style=\"color: #ff0000;\">First, I velveted my chicken breast for 4 hours beforehand<\/span> in a mixture of 1\/2 cup egg whites (or Eggbeaters,) 2 tbsp corn flour and 2 tbsp vinegar.\u00a0 <em>The formula to keep meats tender is egg white, corn flour and an acid.<\/em>\u00a0 Velveting is not a tenderizing method, but it keeps foods from becoming tough.\u00a0 <span style=\"color: #ff0000;\">Then I heated my big square grill pan<\/span> and tossed in 2 tbsp coconut oil and a cup each of chopped (into BIG chunks) celery, onion, red bell pepper and zucchini. <span style=\"color: #ff0000;\">After the veg begin to brown, toss into a big bowl for later.<\/span><\/span> <!--more--><\/p>\n<p><span style=\"color: #000000;\"><strong>Make 1 cup of ginger hoisin sauce:<\/strong><\/span> <span style=\"color: #000000;\">2 tsp each <span style=\"color: #ff0000;\">soy sauce, hoisin, ginger paste<\/span>, 1 tbsp <span style=\"color: #ff0000;\">rice wine vinegar <span style=\"color: #000000;\">and<\/span> chili garlic sauce<\/span>, add water to make 1 cup. Then stir into the liquid <span style=\"color: #ff0000;\">1 heaping tbsp of cornstarch<\/span> and mix it into a slurry. Save for later.<\/span><\/p>\n<p><span style=\"color: #ff0000;\">Drain the marinade from the chicken and drop it into the hot grill pan<\/span>. <span style=\"color: #000000;\">No need to add more oil. It&#8217;s ok if it looks icky, it will cook down fine. Keep it on a medium high heat to cook quickly. Get grill marks on both sides, then toss the cooked veg on top of the chicken. Stir the sauce well to mix the cornstarch together, then toss the sauce on top of the vegs. Stir to mix well. Keep the heat medium high so the sauce begins to cook down.<\/span><\/p>\n<p><span style=\"color: #000000;\">All of this should take 10-15 mins.<\/span><\/p>\n<p>RELATED:\u00a0<a href=\"http:\/\/goddessgrub.com\/blog\/how-to-make-chicken-tender-like-the-chinese-restaurants\/\">How to make chicken tender like the Chinese restaurants<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today I made an easy chicken and veg stirfry that was really tasty. First, I velveted my chicken breast for 4 hours beforehand in a mixture of 1\/2 cup egg whites (or Eggbeaters,) 2 tbsp corn flour and 2 tbsp vinegar.\u00a0 The formula to keep meats tender is egg white, corn flour and an acid.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1820","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-tm","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1820"}],"version-history":[{"count":1,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1820\/revisions"}],"predecessor-version":[{"id":1821,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1820\/revisions\/1821"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1820"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}