i made a (passable) chicken and broccoli stir fry tonite in my wok. my questions are about marinade and cooking in a wok.
i marinated the chicken pieces in a mixture of chicken stock, sesame oil, a touch of garlic/chili and soy sauce and a tablespoon of corn starch.
i loosely followed a recipe i found (i'm always loosely following recipes!) and my goal was to have a stir fry that had some slightly thickened sauce. i've made a great dry sautee string bean with minced pork before but, as you can imagine, no sauce.
i separated the chicken from the marinade and cooked it and then removed it. then i did the aromatics and then the broccolli and after a few minutes i added the rest of the marinade back into the work. of course, the moment i did this i thought: you idiot. you know better than to ever put raw poultry marinade onto somethng that's cooked. duhhhh. so i (hope i) got around it by giving everything a few good tosses and then simmering it all in the wok so that the marinade def. boiled for at least 3 full minutes and then added the cooked chicken back in and tossed another minute or two.
the dish was good (i have to go get some oyster sauce and some rice wine and some dark soy for my pantry to make it great) and - well, i guess we'll know soon if i poisoned the three of us - but i felt it was overcooked - espec. the broccoli which i like very snappy crisp and coated with some sauce.
so.....should i have made a separate dish of cornstarch-infused marinade and used that on the back end as the bulk of the liquid/sauce??
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