Any good recipes for chicken stir fry?!
1-1/2 lb. boneless, skinless chicken breast, cut into strips
1 med. can pineapple chunks (reserve liquid)
1 lg. green pepper, cut into strips
1 lg. onion, sliced
1 lg. carrot, thinly sliced
4 c. chicken broth (dissolve 4 chicken bouillon cubes in 4 c. boiling water)
1/4 c. soy sauce
1/2 c. pineapple juice
3 tbsp. cornstarch
1/2 lb. snow peas
1 small can sliced water chestnuts (optional)
Lightly brown chicken strips in 1 tablespoon of oil and set aside. Stir-fry all vegetables until bright in color and crisp. Add chicken broth to browned chicken and simmer slowly until chicken is cooked through. Combine pineapple juice and cornstarch and thicken broth then add chicken, vegetable and pineapple chunks and water chestnuts. Heat through. Serve over rice.
GARLIC CHICKEN STIR-FRY
2 tbsp. peanut oil
6 cloves garlic, minced
1 tsp. grated fresh ginger
1 bunch green onions, chopped
1 tsp. salt
1 lb. boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 c. sliced cabbage
1 red bell pepper, thinly sliced
2 c. sugar snap peas
1 c. chicken broth
2 tbsp. soy sauce
2 tbsp. sugar
2 tbsp. cornstarch
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir-fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Answers: SWEET AND SOUR STIR FRIED CHICKEN
1-1/2 lb. boneless, skinless chicken breast, cut into strips
1 med. can pineapple chunks (reserve liquid)
1 lg. green pepper, cut into strips
1 lg. onion, sliced
1 lg. carrot, thinly sliced
4 c. chicken broth (dissolve 4 chicken bouillon cubes in 4 c. boiling water)
1/4 c. soy sauce
1/2 c. pineapple juice
3 tbsp. cornstarch
1/2 lb. snow peas
1 small can sliced water chestnuts (optional)
Lightly brown chicken strips in 1 tablespoon of oil and set aside. Stir-fry all vegetables until bright in color and crisp. Add chicken broth to browned chicken and simmer slowly until chicken is cooked through. Combine pineapple juice and cornstarch and thicken broth then add chicken, vegetable and pineapple chunks and water chestnuts. Heat through. Serve over rice.
GARLIC CHICKEN STIR-FRY
2 tbsp. peanut oil
6 cloves garlic, minced
1 tsp. grated fresh ginger
1 bunch green onions, chopped
1 tsp. salt
1 lb. boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 c. sliced cabbage
1 red bell pepper, thinly sliced
2 c. sugar snap peas
1 c. chicken broth
2 tbsp. soy sauce
2 tbsp. sugar
2 tbsp. cornstarch
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir-fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
marinade in soy sauce and mix as many types of veggies you like. Then add seasame seeds and plum sauce.
CHICKEN STIR FRY
3 skinless, boneless chicken breasts
1/2 head cauliflower, cut into florets
2 stalks broccoli, florets and sliced stem
3 or 4 carrots, sliced on bias
1 c. snow peas
Ginger root, sm. amount, diced
1 green pepper, sliced
1 sweet onion, sliced
1 clove garlic, minced
1/4 lb. mushrooms, sliced
2 tbsp. peanut oil
1 tsp. sesame oil (optional)
1 tsp. cornstarch, dissolved in 1 tsp. water
3/4 c. hot water
1 tsp. unseasoned chicken bouillon
1 tsp. lemon juice
Stir fry or Teriyaki sauce
Prepare vegetables you like, drain. Slice chicken breasts thinly with the grain of the meat (easiest if partly frozen). In a wok saute hard vegetables in peanut oil until tender. Set aside and cook soft vegetables. Add chicken and stir-fry sauce and stew with vegetables while preparing broth. Combine bouillon and hot water. Add cornstarch mixture and lemon juice. Pour over vegetables and chicken. Cook until thick. Serve with steamed rice. A good potluck dish.
I love my stir fry with egg. Chop all your ingredients so that they will all have a similar cooking time- so cut the carrots in thin strips, and the bok choy you can keep in big chunks, the red peppers can be in big chunks too. Then in a hot wok, add some canola oil and pour in 2 beaten eggs. Let it bubble up and cook 3/4 way. Then cut it up with your spatula. Throw in your diced chicken thigh (without the bone- the thigh never gets dry) And stir fry till its 3/4 cooked, Then add a splash of soy sauce, sweet chilli sauce, crushed garlic, oyster sauce, sprinkle with pepper. Add the other veggies. The key is not to overdo the veggies, or you will end up with stew, not stir fry. Wait till the pan is really hot before adding them in. Literally 2 handfuls of veggies will do. Stir that around. Sprinkle a couple drops of sesame oil and serve!