This is for everyone who eats a lot of chicken… but doesn’t want to deal with raw chicken every time you cook. (Icky.)
Make a big batch of this stir-fry chicken, store it in portions, and you’ll have the foundation for an easy, delicious meal in 30 minutes or less. Your future self will thank you.
Here are just a few dishes you can make with this chicken:
- Rice paper da la pi (东北大拉皮) 🥗
- Spicy chicken & eggplant stir-fry (茄子炒肉丝) 🍆
- Chicken chow mein (包菜炒面) 🍜
- Peking shredded chicken (京酱肉丝) 🦆
- Fish-fragrant shredded chicken (鱼香肉丝)
Because it’s already seasoned and portioned, the prep work is basically done already. Just thaw it overnight in the fridge, and lunch/dinner comes together in minutes.
How to Ingredient Prep Shredded Stir-Fry Chicken
Chinese restaurant-style shredded chicken for stir fries, noodle dishes, and more!
Ingredients
Instructions
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Cut the chicken breast diagonally into thin slices, then cut each slice into thin strips.
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In a large bowl, combine the chicken with Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, salt, and corn starch. Mix well to coat evenly. Add the oil and mix again until fully incorporated.The corn starch helps seal in the chicken's natural moisture, then the oil prevents the chicken from clumping together.
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Divide the marinated chicken into plastic food storage bags, about 3-4 oz per serving. Press out as much air as possible before sealing, then gently flatten each bag.
Flattening the bags will help the chicken defrost faster later. -
Lay bags flat in the freezer. Freeze for up to 6 months.To defrost, place the bag(s) in the fridge the night before you plan to cook it.
Nutrition Facts
Nutrition Facts
Servings 4
Serving Size 4 oz (~120g)
- Amount Per Serving
- Calories 218kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 2g1%
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
