Quick&simple chicken stir fry recipe?!
I'm hoping someone will have a stir fry recipe that is moderately easy (I've never made stir fry before so let's try to keep it simple ;) Nothing too spicy please :)Www@FoodAQ@Com
Answers:
Well - really simple would be to buy a packet of stir fry seasoning!. Saute some diced chicken for a couple of minutes in peanut oil and then add whatever veggies you like ( I like broccoli, onions, carrots, celery, snow peas, green and red peppers and mushrooms)!. Add some cooked rice or cooked chow mein noodles and then add the seasoning!. I love topping stir fry with peanuts or cashews and some diced pineapple!.Www@FoodAQ@Com
1!. Ingredients
3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups brown rice
4 cups chicken stock or low-sodium broth
2 pounds chicken meat (tenders; skinless, boneless breasts; skinless, boneless thighs), cut into 2-inch pieces
2 tablespoons grill seasoning blend, such as Montreal Steak Seasoning blend by McCormick
2 tablespoons dark soy sauce, such as tamari (eyeball it)
4 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
10 water chestnuts, sliced or chopped
1 cup frozen green peas
3 tablespoons canned chipotle chiles in adobo sauce, finely chopped (available in the international foods aisle)
1 tablespoon ground cumin
2 tablespoons honey
1/4 cup pure maple syrup (eyeball it)
2 tablespoons cilantro or parsley leaves, chopped, your preference
1 cup raw cashews
Nutrition InfoPer Serving
Calories: 763 kcal
Carbohydrates: 82 g
Dietary Fiber: 6 g
Fat: 27 g
Protein: 46 g
Sugars: 19 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil (1 turn of the pan) and the butter!. When the butter melts into the oil, add the chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more!. Add the chicken stock and cover the pot!. Raise the heat and bring the stock to a rapid boil!. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes!.
While the rice cooks, make the chicken!. Heat a large skillet over high heat!. Season the chicken with the grill seasoning!. Add the remaining 2 tablespoons of vegetable oil (2 turns of the pan) and then the chicken!. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan!. Add the sliced onion, garlic and bell pepper!. Cook for 2 to 3 minutes, then add the water chestnuts and green peas, and mix the vegetables and chicken together!. Add the chipotle chiles and cumin!. Toss to coat!. Glaze the chicken mixture with the honey and maple syrup and turn off the heat!. Add the chopped cilantro or parsley (whichever you prefer) and the cashews!.
Spoon the rice into bowls, top with the cashew chicken and serve!.
Yield: 6 servingsWww@FoodAQ@Com
3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups brown rice
4 cups chicken stock or low-sodium broth
2 pounds chicken meat (tenders; skinless, boneless breasts; skinless, boneless thighs), cut into 2-inch pieces
2 tablespoons grill seasoning blend, such as Montreal Steak Seasoning blend by McCormick
2 tablespoons dark soy sauce, such as tamari (eyeball it)
4 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
10 water chestnuts, sliced or chopped
1 cup frozen green peas
3 tablespoons canned chipotle chiles in adobo sauce, finely chopped (available in the international foods aisle)
1 tablespoon ground cumin
2 tablespoons honey
1/4 cup pure maple syrup (eyeball it)
2 tablespoons cilantro or parsley leaves, chopped, your preference
1 cup raw cashews
Nutrition InfoPer Serving
Calories: 763 kcal
Carbohydrates: 82 g
Dietary Fiber: 6 g
Fat: 27 g
Protein: 46 g
Sugars: 19 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil (1 turn of the pan) and the butter!. When the butter melts into the oil, add the chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more!. Add the chicken stock and cover the pot!. Raise the heat and bring the stock to a rapid boil!. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes!.
While the rice cooks, make the chicken!. Heat a large skillet over high heat!. Season the chicken with the grill seasoning!. Add the remaining 2 tablespoons of vegetable oil (2 turns of the pan) and then the chicken!. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan!. Add the sliced onion, garlic and bell pepper!. Cook for 2 to 3 minutes, then add the water chestnuts and green peas, and mix the vegetables and chicken together!. Add the chipotle chiles and cumin!. Toss to coat!. Glaze the chicken mixture with the honey and maple syrup and turn off the heat!. Add the chopped cilantro or parsley (whichever you prefer) and the cashews!.
Spoon the rice into bowls, top with the cashew chicken and serve!.
Yield: 6 servingsWww@FoodAQ@Com
stir the vegi's
then fry vegi's
add soy sauceWww@FoodAQ@Com
then fry vegi's
add soy sauceWww@FoodAQ@Com
2 tablespoons of oil (I use vegetable )
13/15 chicken breast tenders chopped into 1" pieces
3 cloves fo finely chopped garlic cloves
1 cup of kikkoman soy sauce
1 onion chopped
_stir fry sauce_
1 cup kikkoman
1 Table spoon of sugar
1 table spoon of flour
Whisk these three ingredients together till chunks are all out!. Combine Chicken, 1 cup kikkoman, garlic cloves and onion and let sit, refrigerated for about an hour to marinade!. Put oil in skillet or wok heat till moderately warm then cook chicken ingredients in a hot skillet till chicken is fully cooked!. Once the chicken is cooked, lower flame then add stir fry sauce, cover and let simmer for about 3 minutes or till sauce thickens!. You may also add chinese vegetable mix before adding the sauce!. Serve over white rice!.Www@FoodAQ@Com
13/15 chicken breast tenders chopped into 1" pieces
3 cloves fo finely chopped garlic cloves
1 cup of kikkoman soy sauce
1 onion chopped
_stir fry sauce_
1 cup kikkoman
1 Table spoon of sugar
1 table spoon of flour
Whisk these three ingredients together till chunks are all out!. Combine Chicken, 1 cup kikkoman, garlic cloves and onion and let sit, refrigerated for about an hour to marinade!. Put oil in skillet or wok heat till moderately warm then cook chicken ingredients in a hot skillet till chicken is fully cooked!. Once the chicken is cooked, lower flame then add stir fry sauce, cover and let simmer for about 3 minutes or till sauce thickens!. You may also add chinese vegetable mix before adding the sauce!. Serve over white rice!.Www@FoodAQ@Com
Depending on how many you are feeding, this is for 4
2 tbl!. spoons oil
1 bag frozen vegies
2 cups chunk chicken
1 tsp!. corn starch
1/2 cup soy sauce
1/4 cup of sugar
boil chicken till cooked let cool, then cut up in small pieces and set a side!.
heat vegies in oil till cooked
mix soy, sugar and starch in a bowl
stir chicken and sauce in with vegies cook till sauce thickens!.
you can adjust the taste to your liking!.
I like to add some teriki sauce to it!.Www@FoodAQ@Com
2 tbl!. spoons oil
1 bag frozen vegies
2 cups chunk chicken
1 tsp!. corn starch
1/2 cup soy sauce
1/4 cup of sugar
boil chicken till cooked let cool, then cut up in small pieces and set a side!.
heat vegies in oil till cooked
mix soy, sugar and starch in a bowl
stir chicken and sauce in with vegies cook till sauce thickens!.
you can adjust the taste to your liking!.
I like to add some teriki sauce to it!.Www@FoodAQ@Com
This is very quick and simple:
For 4, buy 1 lb boneless, skinless chicken tenders, a head of bok choy or chinese cabbage, a red bell pepper, a small onion, and enough broccoli, snow peas, mushrooms and julienne carrot to make about 1/2 cup each (your supermarket salad bar is a great place to buy just enough of what you need)!. You will also need 2 cloves minced garlic, 2 tsp minced ginger (jarred works great, but fresh is best), soy sauce, oyster sauce, rice vinegar, honey, crushed red pepper, cornstarch, dark sesame oil and a handful of your favorite nuts (cashews, peanuts or walnuts)!.
Cut the chicken breast tenders into bite sized pieces!. Cut the bok choy (you'll need about 5 cups) and red bell pepper into thin slices and cut the onion into 8 wedges!. If you didn't buy the rest of your produce at the salad bar, cut that up into bite-sized pieces!.
Mix up your sauce by combining 3 Tbs oyster sauce, 1 1/2 Tbs cornstarch, 1 1/2 Tbs honey, 1 Tbs soy sauce, 2 tsp rice vinegar, 1/2 tsp dark sesame oil and 1/4 cup water!. Set aside!.
Heat a Tbs of peanut oil in a large skillet or stir-fry pan over medium high heat!. Add your onion and cook, stirring constantly with a large wooden spatula!. Stir-fry about 2 minutes, or until soft and translucent!. Add your remaining veggies and stir fry for an additional 2 to 3 minutes, or until veggies are tender-crisp!. Scoop them out of the pan and cover to keep warm!. Add another Tbs of oil to the pan and allow it to heat up!. Add the chicken tenders and stir fry until cooked through - about 5 minutes!. Add the garlic and ginger to the pan (and a 1/4 tsp crushed red pepper for a wee spark) and stir fry until fragrant!. Add your sauce (stir up the sauce to resuspend the cornstarch) and the reserved veggies to the pan!. Cook until the sauce thickens, about a minute!. Stir in your nuts and serve immediately over rice!. Enjoy!Www@FoodAQ@Com
For 4, buy 1 lb boneless, skinless chicken tenders, a head of bok choy or chinese cabbage, a red bell pepper, a small onion, and enough broccoli, snow peas, mushrooms and julienne carrot to make about 1/2 cup each (your supermarket salad bar is a great place to buy just enough of what you need)!. You will also need 2 cloves minced garlic, 2 tsp minced ginger (jarred works great, but fresh is best), soy sauce, oyster sauce, rice vinegar, honey, crushed red pepper, cornstarch, dark sesame oil and a handful of your favorite nuts (cashews, peanuts or walnuts)!.
Cut the chicken breast tenders into bite sized pieces!. Cut the bok choy (you'll need about 5 cups) and red bell pepper into thin slices and cut the onion into 8 wedges!. If you didn't buy the rest of your produce at the salad bar, cut that up into bite-sized pieces!.
Mix up your sauce by combining 3 Tbs oyster sauce, 1 1/2 Tbs cornstarch, 1 1/2 Tbs honey, 1 Tbs soy sauce, 2 tsp rice vinegar, 1/2 tsp dark sesame oil and 1/4 cup water!. Set aside!.
Heat a Tbs of peanut oil in a large skillet or stir-fry pan over medium high heat!. Add your onion and cook, stirring constantly with a large wooden spatula!. Stir-fry about 2 minutes, or until soft and translucent!. Add your remaining veggies and stir fry for an additional 2 to 3 minutes, or until veggies are tender-crisp!. Scoop them out of the pan and cover to keep warm!. Add another Tbs of oil to the pan and allow it to heat up!. Add the chicken tenders and stir fry until cooked through - about 5 minutes!. Add the garlic and ginger to the pan (and a 1/4 tsp crushed red pepper for a wee spark) and stir fry until fragrant!. Add your sauce (stir up the sauce to resuspend the cornstarch) and the reserved veggies to the pan!. Cook until the sauce thickens, about a minute!. Stir in your nuts and serve immediately over rice!. Enjoy!Www@FoodAQ@Com