Chicken soy sauce stir-fry

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. chicken prepares lean meat 200g for stir-fry and cuts it to a length of 3 cm and a thickness of 5 mm. Separately use knives and cutting boards for raw meat and other ingredients.
2. Thinly slice onion and mix with soy sauce and Minced garlic in a small bowl.
3. Put cooking oil in a pan and stir-fry onion for 2 minutes to release the aroma.
4. Spread the chicken in a pan without overlapping and cook thoroughly over medium heat, turning it. Use a food thermometer to check that the meat reaches at least 74°C internally. Do not judge doneness by time alone.
5. Use a food thermometer to check that the center of the meat reaches at least 74°C. Do not judge doneness by time alone.
6. Coat the edge with soy sauce seasoning and mix for another 1 minutes. Turn off the heat, sprinkle sesame seeds, and serve immediately.

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