Princess Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Princess 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 Princess Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 2/3 pound boneless chicken breast
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry or white wine
• 3 tablespoons and 1 teaspoon water
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil
• 1 to 1 1/2 teaspoons dried red pepper flakes
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar

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

Lightly flatten chicken breasts

Step 2: Technique & Execution

Cut into bite-size pieces

Step 3: Technique & Execution

Mix 1 tablespoon of soy sauce, 1 tablespoon sherry, 3 tablespoons water, and 2 teaspoons cornstarch together

Step 4: Technique & Execution

Toss with chicken and marinate 20 minutes. 2

Step 5: Technique & Execution

Heat oil in a wok

Step 6: Technique & Execution

Add red pepper flakes and stir-fry 30 seconds