I made this today. I usually don't have all the ingredients for Marion's recipes but today I did. This was super easy to make and tastes and looks gorgeous too. I used thighs!
I made this with bok choy, carrots, mushrooms, and scallions with basmati rice on the side replacing the noodles. The chicken breast was juicy and tender and the extra sauce I made was delicious.
It was my first time using the velveting technique and it turned out great!! I was sooo surprised that chicken breast can taste like that! For those who don't have Hoisin sauce, don't be afraid, I used some lame sweet chili sauce from the supermarket for the coating. But marinade was obviously the key. Thank you Marion! ❤
I remember when the breast was more expensive than the thigh And in the 80’s lamb shanks were at the butcher sold as pet bones 😅 Nowadays secondary cuts are so expensive Thx Marion for giving us the tips n tricks to turn this dry cheaper beast into something lush-yummy ❤🇦🇺😋
I made this and added sesame oil and chilli oil and udon noodles and carrots and purple cabbage. This was the most special chicken I've ever eaten.. my gf kept stealing extra bits of chicken and it was low key making me mad because I wanted it all.
Absolutely awesome recipe that I am 100% going to make soon (and probably need to order the Mako wok for, because it looks so awesome as well). Also love the realism of Mama Noi calling you mid-filming and Dax's slightly(?) snarky comments about the "little puffy cloud" 🤣 Edit: ordered the Mako, and the cookbook collection. Maybe one day I can get you to sign one of them!
Oh that’s so amazing! What a lovely comment to read! And also, I hope my MAKO and cookbooks bring you as much joy as they do me. And also…thank you for your support!!! I’ll continue to serve as best I can! 🥰🥰🥰🤩🤩🤩
@@Marionskitchen I just wanted to commend the team on the expediency and fulfillment of my order, in case anyone else is thinking of buying the MAKO and/or any of the cookbooks. The speed of processing my order was amazing: it was practically already underway before I'd even hit confirm. Communication updates are superb, and while I'm sure "results may vary, depending on location", I effectively received my order next business day (ie: Tuesday) after order on Sunday afternoon. The MAKO comes in its own special box (which I'm yet to open; saving that for the weekend!), but the books I opened straight away. They were so perfectly packed to avoid any chance of dings, scrapes, or bent corners, in such great condition it just adds to that wonderful "new book feeling". I can't recommend buying direct more (because you don't even have to leave the comfort of your own home!) The books look great on the shelf, and I can't wait to get cracking into the recipes. Thanks again! 💖💖💖
@@roselynkeen2869 it did! Was the most tender chicken breast I've ever had! I'm normally a legs and thighs girl like marion but the breast worked really well with the tenderising tricks!
I remember making your sweet and sour meatballs last year. UA-cam recommended this video to me, and I am glad it did. I look forward to trying this recipe. Looks delicious!
Funny is that we are comparing things with cloud if you want to say it's “soft, tender…” but who of us had a chance of a proper bite into a real cloud. Maybe tastes like sad rain, who knows. I use chicken breast a lot, as it is supposed to be healthier (leaner). The baking soda destroys the fibers in the meat, and this technique works also with cheap cuts of beef to tenderize it. I know there are many options and technique involved to get the perfect thin strips or pieces of meat. Some people like to flat it out also, some penetrate it needles (tenderizer gadget widely available). Either way, I like tender meat in my stir-fry. Restaurants like to “cheat” a lot to increase their income, but you can do too. At least you know what you do to your body.
Aaaaargh! Love your wok! Am in South Africa and battled to get your books here. A step brother muled it in for us from Oz. So chuffed. Have been making your condiment recipes and some other things, to great success. Thank you Marion. Now I need that wok!
I really love The Menu clap 👏 lol and this stir fry! It's like a chicken version of pepper steak which you can usually find in Chinese restaurants here in the US.
Hi Marion...,many2 thanks for sharing the recipe. I have tried them already, And absolutely amazing. I live in Bali. Bali is realy busy now right now, And I wish to meet you up here cheers 😎
Thank you, Marion for this recipe!!! I just made it for dinner and had to take a break from eating to come say “Gracias!!! 🙏🏼🙌🏼👊🏼👏🏼. It’s delicious!!! I’m the same way with chicken breasts. Not a fan 😅 but I followed your recipe and it’s so juicy and tender. I made it my own at the end with adding some sesame seeds and chopped peanuts (would’ve done cashews, but I ran out) because I’m a big texture person and always look for a crunch factor but I didn’t need it that much because the vegetables have a bite 😃. So yummy!!! (thankful that I had all the ingredients actually lol). Bonus: my husband is not very big on stir-fries and right after his first bite he said: “this is really good, honey!” so thank you making me look good to my husband 😂😁🫶🏼🫣😝. You hooked me up tonight! ☺️🫶🏼🥹
Again one of your dish ma'am is star of night to my boss guest,thank u We love Thai food and I like your way of cooking ,I mean your core on cooking ,long live ,more food to share,wohooo
Exactly, for long braises, bone in chicken such as thighs is best, but for a stir fry, you just need the right technique to make chicken breast tender and juicy :)
I wonder if you can replace the Shaoxing wine with something and in that case what? I live in Sweden and I can get Shaoxing wine but it´s very expensive. Thanks for great recipes and instructions ❤
The chicken was so freaking tender! Wow! That is a magical formula! The best and most tender stir fry chicken BREAST meat ever! Thank you for sharing your wisdom with us all! ❤❤❤
Props to the filming crew, the cinematography, lighting, and editing on this video was stunning.
Agreed
I made this today. I usually don't have all the ingredients for Marion's recipes but today I did. This was super easy to make and tastes and looks gorgeous too. I used thighs!
I made this with bok choy, carrots, mushrooms, and scallions with basmati rice on the side replacing the noodles. The chicken breast was juicy and tender and the extra sauce I made was delicious.
It was my first time using the velveting technique and it turned out great!! I was sooo surprised that chicken breast can taste like that! For those who don't have Hoisin sauce, don't be afraid, I used some lame sweet chili sauce from the supermarket for the coating. But marinade was obviously the key. Thank you Marion! ❤
Just made this today…. Win-win!!!
Thank u Marion for sharing with us your expertise in cooking. ❤
I remember when the breast was more expensive than the thigh
And in the 80’s lamb shanks were at the butcher sold as pet bones 😅
Nowadays secondary cuts are so expensive
Thx Marion for giving us the tips n tricks to turn this dry cheaper beast into something lush-yummy
❤🇦🇺😋
Not a coincidence. You'll eat ze bugz and you will be happy.
Wow! That looks amazing! Thanks Marion ❤
I made this and added sesame oil and chilli oil and udon noodles and carrots and purple cabbage. This was the most special chicken I've ever eaten.. my gf kept stealing extra bits of chicken and it was low key making me mad because I wanted it all.
Absolutely awesome recipe that I am 100% going to make soon (and probably need to order the Mako wok for, because it looks so awesome as well). Also love the realism of Mama Noi calling you mid-filming and Dax's slightly(?) snarky comments about the "little puffy cloud" 🤣
Edit: ordered the Mako, and the cookbook collection. Maybe one day I can get you to sign one of them!
Oh that’s so amazing! What a lovely comment to read! And also, I hope my MAKO and cookbooks bring you as much joy as they do me. And also…thank you for your support!!! I’ll continue to serve as best I can! 🥰🥰🥰🤩🤩🤩
@@Marionskitchen I just wanted to commend the team on the expediency and fulfillment of my order, in case anyone else is thinking of buying the MAKO and/or any of the cookbooks. The speed of processing my order was amazing: it was practically already underway before I'd even hit confirm. Communication updates are superb, and while I'm sure "results may vary, depending on location", I effectively received my order next business day (ie: Tuesday) after order on Sunday afternoon. The MAKO comes in its own special box (which I'm yet to open; saving that for the weekend!), but the books I opened straight away. They were so perfectly packed to avoid any chance of dings, scrapes, or bent corners, in such great condition it just adds to that wonderful "new book feeling". I can't recommend buying direct more (because you don't even have to leave the comfort of your own home!) The books look great on the shelf, and I can't wait to get cracking into the recipes. Thanks again! 💖💖💖
I made this yesterday! It turned out so good!
Woohoo!
Did the tenderising work?
@@roselynkeen2869 it did! Was the most tender chicken breast I've ever had! I'm normally a legs and thighs girl like marion but the breast worked really well with the tenderising tricks!
I tried this recipe and it was awesome, the family loved it 🥰
This was one of the best meals I’ve ever made! Thank you! 😍
I remember making your sweet and sour meatballs last year. UA-cam recommended this video to me, and I am glad it did. I look forward to trying this recipe. Looks delicious!
Chicken Stir Fry is the bomb! Great recipe!
Funny is that we are comparing things with cloud if you want to say it's “soft, tender…” but who of us had a chance of a proper bite into a real cloud. Maybe tastes like sad rain, who knows.
I use chicken breast a lot, as it is supposed to be healthier (leaner). The baking soda destroys the fibers in the meat, and this technique works also with cheap cuts of beef to tenderize it. I know there are many options and technique involved to get the perfect thin strips or pieces of meat. Some people like to flat it out also, some penetrate it needles (tenderizer gadget widely available). Either way, I like tender meat in my stir-fry. Restaurants like to “cheat” a lot to increase their income, but you can do too. At least you know what you do to your body.
Swapped hoisin for oyster and it was yummmm
I have tried cooking this.....and its perfect!
Good to see you again thank you amazing chef
Never had problems using chicken breast. But that's probably because it's always cut into bite size pieces prior to cooking 😁
Wed night dinner sorted !
Love the cutting board and absolutely ❤your recipes!!!!
This looks amazing, I’ve never tried this dish. Thank you, I can’t wait to make it. 😉
Watching from Florida! Love your receipes
Looks great, can’t wait to try it!
Glad I saw this video. 🙌Gonna cook this one today but with a little twist with the veggies (cabbage & long beans) to add. Hmm, Yummy 😋
I love her! Asian cuisine is my fave to make and eat! I have to make this!
Finally buying a good wok now!
Looks awesome. Only thing I'd be keen to add is some crunchy cashews or peanuts. Really love the crunch addition
So good! I added some mushrooms and carrots as i only had one small bell pepper.
Aaaaargh! Love your wok!
Am in South Africa and battled to get your books here. A step brother muled it in for us from Oz. So chuffed.
Have been making your condiment recipes and some other things, to great success. Thank you Marion.
Now I need that wok!
I’m so happy you’re enjoying my books!!! ❤️❤️❤️ Thanks for watching and supporting 🤩🤩🤩
Yes, it's definitely delicious
I really love The Menu clap 👏 lol and this stir fry! It's like a chicken version of pepper steak which you can usually find in Chinese restaurants here in the US.
Hi Marion...,many2 thanks for sharing the recipe. I have tried them already, And absolutely amazing. I live in Bali. Bali is realy busy now right now, And I wish to meet you up here cheers 😎
Thank you, Marion for this recipe!!! I just made it for dinner and had to take a break from eating to come say “Gracias!!! 🙏🏼🙌🏼👊🏼👏🏼. It’s delicious!!! I’m the same way with chicken breasts. Not a fan 😅 but I followed your recipe and it’s so juicy and tender. I made it my own at the end with adding some sesame seeds and chopped peanuts (would’ve done cashews, but I ran out) because I’m a big texture person and always look for a crunch factor but I didn’t need it that much because the vegetables have a bite 😃. So yummy!!! (thankful that I had all the ingredients actually lol).
Bonus: my husband is not very big on stir-fries and right after his first bite he said: “this is really good, honey!” so thank you making me look good to my husband 😂😁🫶🏼🫣😝. You hooked me up tonight! ☺️🫶🏼🥹
Ohhh..I love your recipes!! They're amazing👌🩷🩷🩷
I just made this and it was super tender. Very good
That looks so beautiful vibrant colors
Chicken breast is my fave!!!
The absolute BEST CHEF in the world !! Marion make a Dominican dish please. Would to see u do it!!! Pollo guisado !!
Again one of your dish ma'am is star of night to my boss guest,thank u
We love Thai food and I like your way of cooking ,I mean your core on cooking ,long live ,more food to share,wohooo
Love it Marion you made me so hungry!
Marion, you make me look likes super star in my kitchen 😊
She looks absolutely beautiful and amazing and beautiful and she deserves to be a good chef
Omg, thank you so much for using chicken breast.
I used to use chicken thighs all the time but now I have high cholesterol so using chicken breast now. It's actually really good! Less sinew etc...
Thank u tried it turned out yummy added pokchoy , carrots n mushroom to the recipe
Marion this looks fantastic. Just checked and i have the ingredients in stock. Cant wait to attemp this.
Love the plate! And the wok… and the recipe 😊
just found your teriyaki marinade at countdown, can't wait to try it!
My fave chicken great recipe thanks for sharing ❤️😊
looks so yummy 😋😋
Yum. Carb soda is the key. I have used it for red meat like steak too.
Looks tasty
Will deffinetly cook this one this afternoon.
Thanks Marion ❤
Looks yummy 😋
You're the best! 🥰
Made this last night and its amazing! Cheated though and used chicken thighs!
Awesome recipe ❤ can i use long beans instead of bell peppers?
Oh yes!! That would be great!
@@Marionskitchen nice i will try it soon. Thanks for the baking soda tip , never you of using it into my marinades
Which knives do you recommend?
you're telling me I can stay healthy with my lean chicken breast but also enjoy the flavor at the same time? count me in
Exactly, for long braises, bone in chicken such as thighs is best, but for a stir fry, you just need the right technique to make chicken breast tender and juicy :)
Pretty fine stir fry chicken bell peppers. Marion gonna cook exactly like you did coming Sunday thanks. Hi 5 from India.
I always use chicken breast! Thighs and dark meat tend to give me stomach aches, use whatever works for you and your preferences! ❤
I do the cooking and I’m a thigh guy, wife hates it.
This recipe could prevent a lot of arguments!
🤣🤣 Happy to help!
I wonder if you can replace the Shaoxing wine with something and in that case what? I live in Sweden and I can get Shaoxing wine but it´s very expensive. Thanks for great recipes and instructions ❤
You could use a splash of white wine or even just some apple juice 😊
We will always support you. Keep working hard to achieve further success along the way.
Excellent
Just wow! Delish!
love your recipes and you :)
I do this every week😁
Hello Ms Marion.. Good to see you again in YT.. I missed all your cooking..❤
That looks delicious ❤
So easy & tasty! ❤️
Love your plate wear. Is there a Link?
Which brand vinegar do you use?
can we omit bicarb soda and still get tender chicken?
Cannot eat peppers any suggestions what to add instead. Thks well done. From the beautiful island of Malta.
Broccoli instead is good too 😀
And wait ,regards to mommy not,I love her so much 😘😘
Once again flawless exquisitely done right ,wonderful tip&hack's. Thank you 4 Sharing. Always a pleasure out here in the 🇺🇸 🌎 🇺🇲 🎉🎉🎉🎉😊😊😊😊
Thank you!!!
Looks absolutely marvelous 😋
So making this
Where can I find the recipe? Quantity etc? Thanks
Love your energy, vibe, & channel - oh yeah, and grub too 😊😋 น่ากินจังเลยครับ
is the baking soda necessary ?
Amazing
OMG THIS WAS SO GOOD......
Can the chicken be marinated overnight ?
I love all of your recipes Can you do a video how to make rougamo bread
I will definitely try 🫠
Yummy
And I just happen to have some chicken breast in my frig! Right on time Marion! Thank you! ❤
What is the easiest way to season your wok at home?
I have a video on that coming up very soon! 😃 But essentially it’s rubbing with oil and heating…repeated.
The level of production in her videos…. Wow
Aw thank you!
Love this recipe ❤ Marion also has the same same in beef. Try that one, too. Remember to go easy on the bicarb ❤
I made this last night and it was absolutely delicious!!! Your recipe is spot on!
What can be used as an alternative to shaoxing wine ?
We only eat chicken breast so this is awesome
The chicken breast twist has my head spinning! Is this mirror universe marion?! But seriously, looks awesome as always!
🤣 Just keeping everyone on their toes! LOL
@@Marionskitchen lol it absolutely worked!! 🤣
Chicken thigh ftw!
The chicken was so freaking tender! Wow! That is a magical formula! The best and most tender stir fry chicken BREAST meat ever! Thank you for sharing your wisdom with us all! ❤❤❤
Your great 🎉
Im surprised Marion hasn't been reviewed by Uncle Roger yet !