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Chicken Stir-Fry Recipies
Anyone know any good ones? Not just googled but nice recipies that have worked for you?
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Maybe give some free advice about: Cooking?
Chicken stir-fry is great, I'll use sesame oil to fry everything in, I'll combine chicken, red,yellow and green peppers, baby corn and a tiny amount of sea salt
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Yummy this one is my moms.
Try this:
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Chicken Stir-Fry
Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Apple Pie Birthday - Pepperpike Ohio
Tyler Florence
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Recipe Summary
Yield: 4 Servings
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2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.
Good Luck!
xoxo Lindsay xoxo
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Well, I'm Thai, so the recipes I have haven't come off of Google. In Thailand, we do a lot of stuff with chicken stir-fry, according to what ever we have on hand. I'm not sure exactly what you want, so I'll just give you a list of some things we put together for chicken stir-fry.
1) Broccoli, oyster sauce and chicken
2) Mushrooms (any kind, but shitake are nice), oyster sauce and chicken
3) Any kind of sturdy vegetable (carrots are nice), chicken and chili powder dissolved in a mix with garlic and some fish sauce
Write if you want more or anything more specific.
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Teriyaki Chicken Stir-Fry
1 tbsp. vegetable oil
1 lb. cut up boneless chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tbsp. lemon juice
1 bag frozen stir-fry veggies
Heat wok over high heat. Add oil; rotate wok to coat sides. Add chicken and stir fry 3 to 4 minutes. Stir in remaining ingredients. Heat to boiling, stirring constantly; reduce heat. Cover and simmer 6 minutes or until veggies are tender-crisp.
Tried this one last week. It was great!
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♥I searched on AllRecipes, a really good website for recipes. Here are some i've found (if they don't have beansprouts, add some in yourself.)
[Link](Mouse over link to see full location)
[Link](Mouse over link to see full location)
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[Link](Mouse over link to see full location)
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I'm not a big fan of vegetables so I rarely eat stir-fry or if I do I adapt the recipe to include vegetables I do like. This recipe I found online but substitued different vegetables. It tastes great the way I prepare it and I'm sure it does so also prepared in the original recipe. I copied the original recipe for you to try.
INGREDIENTS
-1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
-1 teaspoon sugar
-1/2 teaspoon red pepper flakes
-1/2 teaspoon ground Szechwan pepper
-Wide rice-stick noodles
-1 teaspoon sesame oil
-2 cloves garlic, minced
-1 tablespoon minced gingerroot
-1/4 cup sliced thinly green onions
-3/4 cup chicken stock
-3 tablespoons soy sauce, or more to taste
-2 tablespoons hoisin sauce
-1 tablespoon cornstarch
-2 tablespoons dry sherry
-3 tablespoons peanut or vegetable oil
-1/2 cup chopped yellow onions
-1 carrot, thinly sliced
-1/2 red bell pepper, cut into 1-inch pieces
-1 small zucchini, cut in 1/2 lengthwise then into 1-inch pieces
-1 stalk celery, cut into 1/2-inch slices
-1 bunch baby bok choy, bottoms trimmed, rinsed well, and cut on the diagonal
-3 ounces shiitake or button mushrooms, thinly sliced
-1/2 cup roasted chopped cashews
-1/2 cup mung bean sprouts
-2 tablespoons chopped fresh cilantro
PREPARATION
In a bowl, toss the chicken with the sugar, red pepper flakes, and Szechwan pepper. Let sit.
To make the rice noodles, place 1/4 pound of rice stick noodles in a bowl, cover with boiling water and let stand until softened. Drain, cover, and set aside until ready to serve.
To make the seasoning blend, in a blender or small food processor, combine the sesame oil, garlic cloves, ginger, and 2 tablespoons of the green onions, and puree on high speed.
To make the cooking sauce, in a small bowl, combine the chicken stock, soy and hoisin sauces. In another small bowl, dissolve the cornstarch in the sherry. Set aside.
Heat 2 tablespoons of the peanut oil to smoking in a wok or very large skillet over high heat. Add the pureed seasoning blend and cook for 15 seconds. Add chicken and stir-fry until mostly opaque, but not cooked through all the way, about 2 minutes. Remove to a plate. Add the remaining tablespoon of oil, then the onions, carrots, bell pepper, zucchini, and celery, and cook, stir-frying for 30 seconds. Add the bok choy and mushrooms and cook for 1 minute. Add the reserved cooking sauce and return the chicken to the wok. Stir and toss until the sauce glazes the food and the chicken is cooked through, about 2 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and return to a boil. Cook, stirring, until thickened, about 1 minute.
Remove from the heat and stir in the remaining 2 tablespoons of green onions, the cashews, bean sprouts, and cilantro. Adjust seasoning to taste, with additional soy sauce, if desired.
Serve immediately over blanched rice noodles.
Hope you enjoy.
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