How To make Chicken, Asparagus and Red Pepper
1 lb Boned,skinned chicken breast
2 tb Finely minced fresh ginger
2 md Garlic cloves
- peeled and minced 2 tb Soy sauce
2 tb Sweet port, sherry, OR
- Madeira 3 tb Sesame oil
1 ts Chili oil
1 1/2 lb Asparagus
1 md Yellow onion
1 md Red bell pepper
1 ts Cornstarch; blended with
1/4 c Chicken broth
POUND THE CHICKEN brEASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin
slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice.
How To make Chicken, Asparagus and Red Pepper's Videos
CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
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Green Pepper And Chicken with Black bean Sauce Recipe
Learn How to Cook Green Pepper And Chicken with Black bean Sauce Recipe
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Creamy Garlic Chicken Breasts
RECIPE:
Chicken breasts in an irresistible garlic cream sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest.
One-Pan Balsamic Chicken and Asparagus #kitchenrecipes #chicken #recipe
One-Pan Balsamic Chicken and Asparagus
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INGREDIENTS
1/4 c.
balsamic vinegar
1/4 c.
extra-virgin olive oil, divided
1 tbsp.
honey
1 tbsp.
Dijon mustard
2
cloves garlic, minced
pinch of crushed red pepper flakes
2 lb.
chicken breast tenders
kosher salt
Freshly ground black pepper
1 lb.
asparagus, woody ends trimmed
1 pt.
cherry tomatoes, halved
Red pepper glazed chicken With Maple Bacon Asparagus And Chimichurri Quinoa
Quick, easy recipe using Epicure spice blends, sauces and kitchenware. Clean-eating at its finest. Healthy, low-fat and so delicious. Family favourite!
Roasted Asparagus and Peppers
Vea este video en español -
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Here is a very colorful, easy, delicious and healthy side for the Holidays. Enjoy!
Serves four as a side
1 pound asparagus spears -- though ends removed and thawed if using frozen
¾ of a large red bell pepper -- sliced the same thickness as the asparagus
1 large garlic clove -- thinly sliced
The leaves of 2 thyme sprigs or 1 tsp. dried thyme
Olive oil
Salt & Pepper
¼ cup shredded Parmesan cheese
Preheat oven to 425 degrees F (225 C).
Place the asparagus and bell pepper on a roasting pan in a single layer -- work in batches if you need to. Sprinkle the garlic and thyme on the pan. Drizzle with olive oil and season with salt and pepper.
Wash your hands and toss the vegetables around so they are all evenly coated. Spread them into a single layer again and place the pan in the oven. Roast for 15 minutes, shaking the pan every 5 minutes.
Remove the pan from the oven and add the Parmesan cheese evenly onto the vegetables. Return the pan to the oven for an extra 5 minutes -- until the cheese melts and browns.
Remove from the oven, serve and enjoy.
CALORIES 58.88; FAT 1.71 grs (sat 0.92; mono 0.42; poly 0.15); PROTEIN 4.92 grs ; FIBER 3.40 grs; CARBS 7.59 grs; CHOLESTEROL 4.40 mg; IRON 2.91 mg; SODIUM 661.99 mg; CALCIUM 91.78 mg
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