← Replies in Chicken Stir-Fry Recipe

Reminder for myself: It sounds like your stir-fry may have lacked a stronger sauce due to a few factors: * **Limited Sauce Base:** The recipe only uses 2 tablespoons of soy sauce, which might not be enough to fully coat the chicken and vegetables. * **Lack of Thickening Agent:** Stir-fries often benefit from a thickening agent like cornstarch slurry (cornstarch mixed with water) to create a thicker, more flavorful sauce. Here's how you can improve the sauce for your next stir-fry: 1. **Increase Soy Sauce:** Double the soy sauce to 4 tablespoons for a more pronounced flavor. 2. **Add a Touch of Sweetness:** Stir in a teaspoon of honey or brown sugar to balance the saltiness of the soy sauce. 3. **Incorporate a Thickening Agent:** * In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. * Stir the cornstarch slurry into the stir-fry and cook for 1-2 minutes, or until the sauce thickens. **Optional Additions:** * **Ginger:** Add a grated piece of ginger (about 1 inch) to the pan with the vegetables for extra flavor. * **Rice Wine Vinegar:** Add a tablespoon of rice wine vinegar for a touch of acidity. * **Chili Flakes:** Add a pinch of red pepper flakes for a bit of heat. By incorporating these adjustments, you should have a more flavorful and satisfying stir-fry next time!