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
How to Make the Best Chicken and Broccoli Chinese Stir Fry Recipe ~ Healthy Chinese Cooking
We just love Chinese chicken and broccoli and this is a Classic Chinese meal. In this recipe video I will show you how to make easy and HEALTHY chicken and broccoli stir fry by a Chinese
cooking technique called velveting meat. It is just like Chinese chicken and broccoli take out but much much better. Enjoy.
#food #recipe #chickenrecipe #broccoli #chinesefood #tesscooks4u
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Easy & Healthy Chinese Chicken & Broccoli Stir Fry ~ Chinese Wok Recipe
INGREDIENTS
1 large sliced chicken breast
2 cups broccoli florets
1 sliced carrot
oil
water
slurry - equal water and starch
Chicken marinade:
2 tbsp. soy sauce
2 tsp. rice wine
1 large egg white
1 1/2 tbsp. cornstarch
Sauce:
1/2 to 3/4 cup chicken broth
2 tbsp. oyster sauce
2 tsp. dark soy sauce
3 cloves minced garlic
1 -2 tsp. minced ginger
white pepper
drizzle sesame oil
Prepare all ingredients before cooking.
Mix chicken, soy sauce, rice wine, egg white and cornstarch. Cover and refrigerate for 30 minutes.
Mix all ingredients for sauce and whisk well.
Blanch broccoli florets and carrots.
When water comes up to a light boil add chicken and give one or two pushes so not to stick together. Blanch for about 2 minutes and remove.
Clean wok and add sauce. Bring up to a simmer for one minute.
Add chicken, broccoli, carrots and slurry.
Stir until thickened and all chicken and veggies coated.
Remove from heat immediately.
Serving with rice. Enjoy.
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AFFILIATE LINKS: Products I am using or associated in this video.
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Joyce Chen Stainless Steel Strainer
Oyster sauce
I use the Kadoya Pure Sesame Oil
Marukan Rice Vinegar
Pearl River Bridge is my favorite brand of dark soy sauce.
Dynasty Jasmine Rice
I use Jasmine Rice in my Asian stir frys.
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How to Make Chinese Garlic Chicken ~ Chinese Chicken Stir Fry Recipe
This Chinese garlic chicken stir fry recipe is easy, healthy and delicious. A classic Chinese chicken stir fry using Tsang's stir fry oil and sauce. Tsang stir fry oil is infused with garlic and makes a wonderful garlic flavor addition on top of some fresh garlic. You are going to like this Chinese chicken stir fry and don't forget to check out my other Asian recipes and cooking. Enjoy
#chickenrecipe #recipe #stirfry #chickenstirfry #chinesechicken #tesscooks4u #chinesefood
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make The Best Chicken Lo Mein ~ Chinese Food Recipe
Chinese Spicy HOT Chicken Stir Fry ~ How to Make Your SPICY HOT!
Asian Recipes by Tess Cooks4u
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How to Make Chinese Garlic Chicken ~ Chinese Stir Fry Recipe
INGREDIENTS:
1 pound of cubed chicken breast or thighs
1 cup or handful of diced bell peppers
1 cup or handful of mini corns
1 cup or handful of diced onions
3 garden onions - chopped with whites and greens separated
2-3 cloves garlic - sliced or chopped
Tsang classic stir fry sauce
Tsang stir fry oil - garlic infused
peanut oil
Chicken marinade:
1 tbsp. soy sauce
2 tsp. rice vinegar
1 tbsp. corn starch
Mix together with chicken and let rest for 20 minutes
In a hot wok/skillet add peanut oil and chicken.
Cook and stir until chicken is done and remove.
Add Tsang's stir fry oil in a medium high wok/skillet.
Add onions. Stir and cook for one minute.
Add garlic. Stir and cook for one minute.
Add baby corn and bell peppers. Stir and cook for
2 minutes.
Add chicken and juices back in wok. Stir and cook for
1 minute.
Add some green onions and Tsan'gs classic sauce.
Stir and cook for 1 minute.
Serve with rice noodles or jasmine rice.
Enjoy.
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AFFILIATE LINKS: Products I am using or associated in this video.
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Roland Foods Baby Corn
House of Tsang Stir Fry Oil
House Of Tsang Sauce Stirfry Classic
Marukan Rice Vinegar 24 Oz.
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to my PayPal link:
Thank you so much for the support!
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How to Make Perfect Chicken Manchurian Every Time
Master Chef John Zhang shows you tips on making perfect and restaurant quality Chicken Manchurian for your guests and family. Get the recipe:
Chicken Manchurian Recipe is a delicious and one of the most popular Indian Chinese recipes that is made with chicken.
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Quick Recipe for Chicken Stir Fry | SAM THE COOKING GUY
I know, I know - I love a stir fry. There...I admitted it.
00:00 Intro
00:18 Coating & cooking chicken
1:05 Making a sauce
1:35 Combining & final touches
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EASY STIR-FRIED CHILI CHICKEN RECIPE #chilichicken #chickenrecipe #chinesefood #cooking #spicyfood
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine