Chicken stir-fries are well liked, but not because they feature moist, tender, perfectly cooked pieces of flavorful chicken. In fact, the chicken in a chicken stir-fry is usually just a vehicle for the sauce or a filler that bulks up the dish—more often than not, the expectation is that the chicken in a stir-fry will be dry, tough, and tasteless. We knew we could do better and fix chicken's bad stir-fry rap: the key is giving the chicken special treatment before heading to the stove. This recipe employs the techniques that we covered earlier in the lesson: marinating and then velveting the chicken, cooking it over high heat in batches, cooking the vegetables over high heat, and, finally, finishing with the aromatics and sauce. The result is a stir-fry with plump, tasty slices of chicken and tender-crisp vegetables in a spicy sauce that strikes a perfect savory-sweet balance. Once you understand this basic recipe, you can substitute other vegetables and other sauces. Serve the stir-fry with steamed rice.