How To make Thai Style Chicken and Vegetable Stir Fry
2 boneless skinless chicken breast halves
cut
crosswis e into :
1/2-inch-thick slices 1 tablespoon thai red curry paste or 2 tablespoons
:
chili-garlic sauce 3 tablespoons vegetable oil
2 large japanese eggplants -- cut into 3/4-inch
pieces 4 ounces green beans :
trimmed cut on
diagonal into :
1-inch pieces 1 cup canned unsweetened coconut milk
1/4 cup thinly sliced fresh basil
Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tables poons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tabl espoon oil and chicken mixture to skillet. Stir-fry until chicken begins to br own, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with s alt. Sprinkle with basil.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside. To finis h, drizzle white rum over fresh pineapple and banana chunks.
Converted by MC_Buster.
How To make Thai Style Chicken and Vegetable Stir Fry's Videos
EASY Black Pepper Chicken Recipe I Thai Style Black Pepper Chicken
How to make Black Pepper Chicken
Made with fried chicken and stir fried in black pepper sauce. Black pepper chicken is one of our favorite dishes at home. It is simple and delicious. Best serve with rice or enjoy as it-is.
*INGREDIENTS* About 1 - 2 Servings
▪ For Frying
5.29 oz (150g) Boneless chicken thigh (with skin-on), cut into bite-sized pieces
1 ½ Tbsp. Cornflour (Corn starch)
a pinch of ground black peppercorns
Vegetable oil for frying
Gently drop into about 329F/165C oil to fry. Fry for about 3 min or until slightly golden brown.
▪ For The Sauce
100ml Water
½ Tbsp. Golden Mountain seasoning sauce
½ tsp. Soy sauce
½ tsp. Sesame oil
1 tsp. Sweet soy sauce
1 tsp. Ground black peppercorn
▪ For Cornstarch Slurry
1 tsp. Cornflour (corn starch)
2 Tbsp. Water
▪ For Stir Fry
2 Tbsp. Vegetable oil
1 ½ Tbsp. Minced garlic (15g)
40g Red bell pepper, cut into bite-sized pieces
40g Green bell pepper, cut into bite-sized pieces
50g Onion, cut into bite-sized pieces
15g Chopped spring onion ( cut into 1-inch pieces)
_____________________
Chapters
00:00 Intro
00:23 Prepping Vegetables
01:05 Preparing the chicken
02:15 Frying the chicken
02:53 Making the sauce
03:53 Making cornstarch slurry
04:13 Stir fry
05:29 How to serve and enjoy
_____________________
*ส่วนประกอบ* สำหรับ 1 -2 เสิร์ฟ
▪สำหรับทอด
สะโพกไก่ติดหนัง 150 กรัม
แป้งข้าวโพด 1 ½ ช้อนโต๊ะ
พริกไทยดำ
น้ำมันสำหรับทอด
▪สำหรับซอสพริกไทยดำ
น้ำเปล่า 100 มิลลิลิตร
ซอสฝาเขียว ½ ช้อนโต๊ะ
ซีอิ๊วขาว ½ ช้อนชา
น้ำมันงา ½ ช้อนชา
ซีอิ๊วดำ สูตรหวาน 1 ช้อนชา
พริกไทยดำ 1 ช้อนชา
▪เพื่อให้ซอสข้น
แป้งข้าวโพด 1 ช้อนชา
น้ำเปล่า 2 ช้อนโต๊ะ
▪สำหรับผัด
น้ำมันพืช 2 ช้อนโต๊ะ
กระเทียมสับ 1 ½ ช้อนโต๊ะ (15กรัม)
พริกหยวกแดง 40 กรัม
พริกหยวกเขียว 40 กรัม
หอมใหญ่ 50 กรัม
ต้นหอม 15 กรัม
_____________________
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Vegetable With Chicken I Bangladeshi Chinese Recipe
Thank you for Watching!
Here's how to make a healthy Vegetable with Chicken recipe, with tons of fresh vegetables including broccoli, green beans, cauliflower , red pepper and more. Recipe below.
Ingredients:
Mix chicken, soy sauce, salt, and black pepper in a bowl and marinate for 1 hr
Half boil broccoli, carrot, zucchini, green beans , cauliflower for 2 min. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; Add ginger ,garlic and chicken cook and stir chicken until meat is no longer pink in the center, add half cup of chicken stock to cook about 5-10 minutes. Transfer chicken and sauce to a bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; . Stir in onion , green chilli , vegetables; continue to cook add fish oil ,soy sauce and the chicken. Pour remaining chicken stock and 1 tbsp corn starch .
Enjoy the deliciousness! Vegetable With Chicken Recipe !
Step by step video recipe.
Music: Falcxne- Zambia
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STIR FRY CHICKEN AND PEPPER RECIPE #chickenandstirfrypepper
STIR FRY CHICKEN AND PEPPER RECIPE #chickenandstirfrypepper
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Thai Chilli Basil Chicken
Thai takeout favourite!! Spicy, sweet and savoury sauce with the distinct flavour you love from the Thai Basil, this is a super fast 15 MINUTE RECIPE!!
****************
MORE THAI TAKE OUT AT HOME!!!
Thai CHICKEN SATAY with PEANUT SAUCE!
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How to make Thai Chicken Stir-fry | #EnjoyFood | Diabetes UK
Follow our step by step video to make this delicious stir fry full of flavour. Serve with rice or noodles to give a balanced meal.
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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