How To make Chinese Chicken Stir Fry
4 Chicken breast fillets
-(approximately 4 oz. each), -skinned, all visible fat -removed 1 1/3 c Homemade Chicken Broth or
-commercial low-sodium -variety 3 tb Cornstarch
3 tb Sherry
2 tb Light soy sauce
1 tb Rice vinegar
1 tb Hot pepper oil
1 tb Grated fresh ginger
3 Cloves garlic, minced
1 tb Sesame oil
1 8-oz package fresh
-mushrooms, sliced 1 c Diced red bell pepper
3/4 c Sliced green onion
1/3 c Unsalted dry-rosted pecan
-halves Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside. In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar. Set aside. Heat hot pepper oil in a nonstick skillet or wok over high heat. Add ginger and garlic and saute 1 minute. Add chicken and stir-fry until lightly browned. Transfer chicken to plate and set-aside. Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan, reduce heat, and steam 5-7 minutes. Add chicken broth mixture. Return chicken to pan and cook until sauce is thickened. Add onions and pecans and cook 2 minutes more. Serve over rice if desired. Source: American Heart Association Cookbook From: Lisa Date: 04-08-96 (19:19) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
How To make Chinese Chicken Stir Fry's Videos
Thai Cashew Chicken Stir Fry
Cashews are a favourite in stir fries all across Asia, and the Thai do it best! Really try to use raw cashews if you can, pan roasting them brings out super flavour. But if you only have roasted cashews, that's fine too!
Use as much chilli as you want… or not. Terrific whether it's spicy or mild!
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Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
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Basic technique for stir-frying chicken in 3 min
RECIPE TITLE: Basic technique for stir-frying chicken in 3 min
INGREDIENTS
2 tbsp canola oil
1/2 cup of thinly sliced onion
8 oz of chicken
SEASONINGS
2 tbsp of oyster sauce
1 tbsp of soy sauce
3 tsp sugar
2 1/2 tsp of cornstarch
2 tbsp of dark soy sauce
INSTRUCTIONS
1. Add 2 tbsp of canola oil.
2. Add 1/4 cup of thinly sliced onion.
3. Add 8 oz of chicken
4. Stir-fry for 60 sec until chicken is done.
5. Add 2 tbsp of oyster sauce
6. Stir-fry for 15 sec.
7. Add 1 tbsp of soy sauce.
8. Stir-fry for 15 sec.
9. Turn off the heat
10. Add 3 tsp of sugar
11. Mix and taste
12. Sprinkle 2 tsp of cornstarch
13. Add 2 tbsp of dark soy sauce
14. Turn the heat back on.
15. Add another tsp of dark so sauce.
16. Add 1 tbsp of scallion
17. Dish serve.
18. Garnish with scallion
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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How to make juicy chicken breast stir-fry - Chinese restaurant style
Every wonder why chicken breast stir-fry in your favorite Chinese takeout or restaurant is always so tender and juicy? In this video, I'm sharing TWO simple methods to make your chicken stir-fry just as tender and juicy like takeout!
Best of all, we keep it low carb, gluten-free, and simple so you can easily give these techniques a try at home. Once you learn it, you can apply it to almost every chicken stir-fry. Watch the video through the end so you'll learn all the tips and tricks.
Check out more of my Asian-Inspired Paleo recipes:
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Chicken Stir Fry Recipe | Easy Chicken Breast Recipe For Dinner
Ingredients ????
Chicken Breasts 480g
Salt as to taste
Black pepper ½tsp
Soy Sauce 1tsp
Red chilli flakes ½tsp
Sesame Oil 1tsp
Carrots 1med size (sliced)
Red bell pepper ½ ( cut into 1inch pieces)
Green Bell Pepper ½ (cut into 1inch pieces)
Onion 1 med size
Garlic cloves 2 (minced)
For sauce mixture ????
Tomato ketchup 2tsp
Sweet chilli sauce 1½tsp
Dark Soy Sauce 1tsp
Oyester Sauce 1tsp
Cold water 6tsp
Cornstarch 1tsp
Vegetable Oil 3tsp
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