Chinese Kiwi Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chinese Kiwi Chicken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chinese Kiwi Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 4 Servings
• Ingredients
• 3/4 lb skinless boneless chicken breasts thinly sliced
• 2 ts vegetable oil
• 1/2 red bell pepper thinly sliced
• 1/4 c chicken broth homemade or salt free
• 1/2 ts sesame oil
• 1/2 ts sugar
• 1/4 ts salt
• 1 ts cornstarch mixed with 2 ts water
• 2 kiwi fruit peeled and cut into thin
• 1 kiwi slices for garnish
• MARINADE
• 1 tb low sodium soy sauce
• 2 ts dry sherry
• 1 ts cornstarch

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Combine chicken and marinade ingredients in a bowl stir to coat

Step 2: Technique & Execution

Set aside for 30 minutes

Step 3: Technique & Execution

Place a wok or wide frying pan with a nonstick finish over high heat until hot

Step 4: Technique & Execution

Add vegetable oil, swirling to coat sides

Step 5: Technique & Execution

Add chicken and stir fry for 2 minutes or until chicken turns opaque

Step 6: Technique & Execution

Add bell pepper and stir fry for 30 seconds