Monday, 20 January 2014

Our Family’s Pride- Stir Fried Chicken

Stir Fried Chicken
Stir Fried Chicken
In stir frying chicken, it is known as the simplest and the fastest way to prepare dinner since most of its ingredients are available all the time in your refrigerators.  Left-over vegetables can easily be prepared with chicken as its protein all the time.  It is just a matter of having the right combination of ingredients to create that stir fry sauces that enhances its flavors.  So make yourself a good stir fried chicken tonight.  This chicken stir fried recipe has been with the family’s menu ever since we were children.  Mom used to cook this on Thursday as a change from the all pork and beefy nights.  We have enjoyed this recipe for several years and hope you enjoy them too.  It is very simple to prepare and we believe you can easily duplicate its simple preparation and come out with that flavorful chicken dish on your table.  

Mom’s secret to this dish is preparing the sauce and tasting it before it is used to make sure she has the right taste we wanted through the years.  Because this was prepared repeatedly in our home, she had all the remarks she needed to perfectly combine the sauce we wanted.  Try this and perhaps it will work just fine for your family too.  Be careful on using saltiness too much, because we have several occasions when this dish was salty and had to adjust the dish before we can dine.   That was a revealing night but everyone was happy to get the right taste they wanted in the house. 

OUR ORIGINAL CHICKEN STIR FRIED DISH:  The preparation time for this dish is ten minutes and the cooking time is only twelve minutes.  The original recipe can yield as much as four servings however just double the ingredients if you are serving for more people.  

  • 1 tablespoon peanut oil
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 medium onion, diced
  • 2 cups sliced carrots
  • 1 red bell pepper, seeded and sliced into thin strips
  • 2 cups sugar snap peas
  • 1 (15-ounce) can baby corn, drained
  • 2 cups broccoli florets
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 cup reduced-sodium chicken broth

  • Begin frying by heating the oil in a wok or large skillet over medium high flame on your American stove.
  • Then add the garlic and ginger and cook for one minute.
  • Then add the chicken and cook for three to four minutes until they become brown but stir constantly.
  • Then add the onions, the carrots and peppers and cook for another minute.
  • Then add the snap peas, baby corn and broccoli florets and cook for two minutes more.
  • Then pour the soy sauce to the veggies and stir for two minutes until vegetables are crisp-tender.
  • Please dissolve the cornstarch in chicken broth in a small cup and add to wok.
  • Let it simmer for two minutes.
  • Transfer the stir fried chicken dish to a plate and serve over rice. 
You can also visit here to learn on how to cook Stir Fried Chicken.

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