What if I don't have a wok?

A large heavy-bottomed skillet or cast-iron pan works fine — just heat it on high until very hot before adding oil.

Why did my lotus stem turn slightly bitter?

Fresh lotus stem can be bitter if not peeled properly. Remove the thin brown skin completely and blanch for exactly 2 minutes.

Can I skip the cornstarch slurry?

You can, but the sauce will be thinner. To mimic thickness, cook the stir-fry an extra minute to reduce liquid naturally.

How do I keep the chicken tender?

Don't overcook the chicken — sear it just until no longer pink inside, and return to the wok only at the end to coat with sauce.

Home / Recipes / indo_chinese / Quick Chicken & Lotus Stem Stir-fry

indo_chineseMediumnon vegetariandairy freenut freehigh protein

Quick Chicken & Lotus Stem Stir-fry

RATING

0.0/5

TASTE SCORE

8/10

Tender strips of chicken and crunchy lotus stem tossed with bell peppers and a bold hit of ginger-garlic in a quick, smoky stir-fry. This Indian-Chinese inspired dish comes together in under 20 minutes, delivering a satisfying mix of textures with a savory, lightly spiced kick that pairs beautifully with steamed rice or hakka noodles.

PREP

15m

COOK

12m

SERVES

1 KATORI

272 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the lotus stem and chicken.
1.Peel the lotus stem, slice into thin rounds, and blanch in boiling water for 2 minutes. Drain and set aside.
2.Slice the chicken breast into thin strips and season with a pinch of salt and black pepper.
3.Dissolve the cornstarch in 3 tablespoons of water to make a slurry.
TIPBlanching removes any bitterness from the lotus stem and keeps it crisp-tender during the quick stir-fry.
fry · ~4 min
Sear the chicken strips.
1.Heat 1 tablespoon of oil in a wok over high heat until smoking.
2.Add the chicken strips in a single layer and sear for 2 minutes without stirring.
3.Toss and stir-fry for another 1 minute until golden and just cooked. Remove and set aside.
TIPHigh heat and not crowding the pan gives the chicken a smoky, charred flavor that defines a good stir-fry.
saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon of oil to the same wok.
2.Add chopped garlic, julienned ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
3.Add sliced onion and bell pepper. Stir-fry on high heat for 1 minute.
4.Add the blanched lotus stem and toss for 1 minute.
TIPKeep the vegetables moving constantly on high heat so they stay crunchy and don't release too much water.
mix · ~2 min
Toss everything with the sauces.
1.Return the seared chicken to the wok.
2.Add soy sauce, red chili sauce, vinegar, and the remaining black pepper. Toss well.
3.Pour in the cornstarch slurry and stir briskly until the sauce thickens and coats everything, about 30 seconds.
4.Check seasoning and add salt if needed.
TIPPour the slurry around the edges of the wok, not directly in the center, for even thickening without clumps.
garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving bowl, scatter chopped spring onion greens on top, and serve piping hot with steamed rice or hakka noodles.
TIPThis stir-fry loses its crunch as it sits — serve it right off the wok for the best texture.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken against the grain for tender strips that cook evenly.
2
Blanch lotus stem just until crisp-tender; overcooking turns it mushy.
3
Get the wok smoking hot before adding oil to achieve the smoky 'wok hei' flavor.
4
Don't crowd the pan when searing chicken — work in batches if needed for proper browning.
5
Stir the cornstarch slurry just before adding to recombine, as it settles quickly.
6
For extra crunch, soak sliced lotus stem in ice water after blanching and drain well.
7
Taste the dish before adding extra salt — soy sauce and chili sauce are already salty.