How to Create Perfect Chicken Mew Saw

Proper Searing

Allowing the chicken to develop a golden crust before stirring creates deeper flavor and texture.

Vegetable Timing

Adding vegetables in the right order ensures each is cooked to the perfect tenderness.

Sauce Thickening

The cornstarch slurry creates a glossy sauce that clings to the ingredients instead of pooling at the bottom.

High Heat Cooking

Maintaining high heat throughout the cooking process prevents ingredients from steaming instead of stir-frying.

Baking Tips

Cut all vegetables to similar sizes for even cooking.

For extra flavor, marinate the chicken in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15 minutes before cooking.

Make sure your wok or pan is very hot before adding ingredients to achieve proper stir-fry results.

This dish can be customized with any vegetables you have on hand.

For a spicier version, add a tablespoon of sriracha or chili garlic sauce to the sauce mixture.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet.

Chicken Mew Saw

Name: Chicken Mew Saw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 2 bell peppers (red and yellow), cut into strips; 1 cup snap peas, ends trimmed; 2 carrots, julienned; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; For the sauce:; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1/2 teaspoon red pepper flakes; 1 tablespoon cornstarch mixed with 2 tablespoons water; Garnish:; 2 green onions, sliced; 1 tablespoon sesame seeds; Fresh cilantro leaves (optional)

Chicken Mew Saw features tender chunks of chicken stir-fried with colorful vegetables in a savory-sweet sauce. The chicken is seared until golden, offering juicy bites, while the crunchy vegetables and unique sauce blend provide a delightful textural contrast.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons vegetable oil

1 medium onion, thinly sliced

2 bell peppers (red and yellow), cut into strips

1 cup snap peas, ends trimmed

2 carrots, julienned

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

For the sauce:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes

1 tablespoon cornstarch mixed with 2 tablespoons water

Garnish:

2 green onions, sliced

1 tablespoon sesame seeds

Fresh cilantro leaves (optional)

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, and red pepper flakes. Set aside.

Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering.

Add chicken pieces in a single layer and cook undisturbed for 2 minutes until golden brown on one side.

Stir and continue cooking until chicken is nearly cooked through, about 3-4 more minutes. Remove chicken to a plate.

Add remaining oil to the pan. Add onions and stir-fry for 1 minute.

Add bell peppers, snap peas, and carrots. Stir-fry for 2-3 minutes until vegetables begin to soften but remain crisp.

Add garlic and ginger, stir-frying for 30 seconds until fragrant.

Return chicken to the pan and pour in the sauce mixture. Stir to combine.

Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.

Remove from heat and garnish with green onions, sesame seeds, and cilantro if using.

Serve immediately over steamed rice or noodles.

Chicken Mew Saw

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Chicken Mew Saw

Chicken Mew Saw

Ingredients

Instructions