How do you make your chicken stir fry?!
Answers: I get frozen vegetables and chicken. I place them in the pan with a little oil. I try using different sauces. Sometimes I use peanut butter and peanut oil - for a Tai feel. Other times I use garlic and soy sauce. Yummy.
Basically you saute the chicken and other ingredients over medium high to high heat constantly stirring to keep food moving prevent buning but cooking quite quickly.
Here's a few recipes:
http://chicken.betterrecipes.com/chicken...
It takes a lot of practice! Chickens learn really slow. In addition to learning slow their little feet seem to get burned scratching around in those hot veggies!
Dice up and cook the chicken over high heat with some oil and seasoning, add in fresh or frozen veggies when the chicken is no longer pink, use different stir fry sauces or oils, depending on what we're in the mood for. Stir, heat through, serve with rice. Can't screw this up.
Here's a recipe for someone who likes to cook and use fresh ingredients. Enjoy!
12 oz. boneless chicken breast, sliced into 1 inch pieces
cornstarch
Marinade:
1 tsp. oil
1 tbsp. soy sauce
1 tbsp. honey
Sauce:
3/4 c. chicken broth
1/3 c. soy sauce
2 tbsps. honey
2 tsps. cornstarch
oil for saute
2 scallions, chopped
1 small onion, chopped
1/4 tsp. ginger
4 cloves garlic, sliced
1 green pepper, sliced
1. Roll chicken in cornstarch. Discard cornstarch.
2. Mix marinade ingredients and pour over chicken. Leave to stand for 15-20 minutes.
3. Heat oil and stir fry onions, green pepper, garlic and ginger for 2-3 minutes. Remove ingredients.
4. Add 1 tbsp. oil and saute chicken for 3-4 minutes. Add vegetables to chicken.
5. Prepare the sauce by mixing the broth, soy sauce, honey, and cornstarch.
6. Pour sauce over chicken. Mix well and cook until sauce thickens and becomes transparent.
Serve over rice.
Various ways and various ingredients !!!
Get strips of chicken - put into hot wok with olive oil and soy
sauce and oyster sauce tiny bit garlic -cook with thin chiffonade of carrots and onion then last minute or so add beansprouts- water chestnuts-bamboo shoots- spring onions
Or Just tailor it to your own vegetable likes
Not too difficult. First you want to get the right tools. A good wok, plenty of ventilation and a Rachel Ray DVD. Then have your chicken watch Rachel on the TV and in no time, your chicken will be stir frying some mean meals. P.S. don't forget the EVOO
I slice up the chicken into strips
I buy the Oriental Frozen Vegetables.
I "fry" up the chicken a little, add the veggies, then take about a quarter cup soy sauce, quarter cup HOT water and 2 TBSP Sugar (granulated, white), blend well and until sugar is dissolved, and when the veggies are heated through and chicken is cooked, I dump the soy sauce mixture in the pan, and then while that is heating through and mixing with the chicken and veggies, I take COLD water and mix in cornstarch, enough to make a "paste" and then when the sauce, veggies, and chicken are done, I dump in the cornstarch/water mixture and let it thicken a little, when it's done, I spoon it over rice and top with the crunchy noodles.
Chicken Stir-Fry
4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat.
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
Add water and bouillon.
Return chicken to pan.
Cook and stir until thickened and bubbly.
Serve with rice or enjoy it by itself...the choice is yours
I hope this was useful,Take Care!!! :)
Chicken 'N' Vegetable Stir Fry:
4 servings
3 tablespoons oil
1 lb boneless chicken breasts (Chicken breasts should be cut into thin strips.)
1/2 cup broccoli florets
2 ounces snow peas (About 1/2 C)
1 medium carrot, Thinly Sliced
1/2 medium red pepper or green pepper (cut into thin strips)
1 envelope onion soup mix
1 teaspoon cornstarch
1/2 teaspoon ginger, Ground
1 1/2 cups water
2 teaspoons soy sauce
1 teaspoon white vinegar or rice vinegar
rice, Hot Cooked
In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS:
Omit oil and degrease ginger to 1/4 t.
In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
Return chicken to casserole and heat 1 minute or until heated through.
Let stand covered 5 minutes.
Serve and garnish as above.
I buy a bag of Gourmet Dining: Chicken Stir Fry at the grocery store. It comes with pre-cut frozen chicken, pasta, and vegetables. I just dump them on the frying pan and stir them, while running hot water over the frozen sauce. Then I stir in the sauce. It's done in nine minutes.