Our Family’s Pride- 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.  

WHAT YOU NEED TO HAVE:

• 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

HOW TO MAKE IT:

• 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.

The Famous Stir Fried Chicken

Stir fried chicken is one of the most famous and sumptuous delights everyone loves to enjoy.  Recipes for stir fried chicken recipes are very common everywhere especially in the internet.  Aside from being cost-friendly, they are very simple to follow.  Chicken is versatile that it can be prepared in a variety of different styles.

To prepare a stir fried chicken recipe, the chicken is typically cut into small bite pieces which are then marinated with chicken broth or stock, blended with sherry, soy sauce, chili sauce and a thickener which is cornstarch.  The cornstarch is commonly used in marinades to allow the marinade to stick to the meat and retain its rich flavors.  Sufficient time is allowed to let the chicken absorb the marinade even at room temperature before it is thrown into the pan for stir frying.  Usually, this takes around fifteen to thirty minutes, depending on the volume of the chicken pieces.   

To add more flavors to the chicken when sautéed, the onions, garlic and ginger aromatics are heated in a wok or a large skillet on vegetable oil to produce the fragrance that distinctively provide added aroma to the chicken when fried.  As the chicken pieces are stir fried, the cook must observed the changing color of the chicken.  When the color changes from pink to light brown, we can add the sweet onions, peas, Chinese cabbage, and bell peppers plus the chicken broth stir to cook further the dish.   A homemade sauce mixture consisting of sugar, soy sauce, cornstarch and chicken broth can finally be added to the stir fried chicken to complete the dish when it is almost done with the vegetables.  We just wait for the sauce to bubble and thicken, and we are ready serve the dish.  Here is a simple chicken stir fried recipe that you can use for this holiday season. 

EASY CHICKEN STIR-FRY SKILLET:

What you need to have:

• Two teaspoon vegetable oil, or more if needed
• One pound chicken breasts, please debone and remove the skin then cut them into strips
• Three cups stir fry vegetables, thawed (you can find this in supermarkets)
• One fourth cup Kraft Asian toasted sesame dressing (found in supermarkets)
• Two tablespoon soy sauce
• One tablespoon honey
• One fourth cup  chopped peanuts, we prefer to use Planters Cocktail Peanuts
• Four cups hot cooked instant white rice, please cook them separately according to package instruction.

How to make it:

The Best Stir Fry Recipes by dm_51adb03bd5bcb

• Start by preparing all the ingredients according to the ingredients listing above.  Remember that when you start frying, there is little time for you to prepare them.
• When ready to fry, heat your wok or large skillet over high heat on your American stove.  Add the vegetable oil.  Then add the chicken strips and cook and stir until no longer pink for about seven minutes. 
• Then begin to add the thawed vegetables and stir until the starts to wilt and soften for about two minutes.  Then pour in the Kraft dressing, the soy sauce and the honey.  Mix the ingredients well making sure the chicken and vegetables are fully coated by the sauce.  Then continue cooking for another two minutes until everything has heated through.
• Sprinkle with the chopped peanuts.
• Serve immediately while it is hot over the hot steaming rice. You can add zest of orange to this famous stir fried chicken as alternative.  

You can also visit here to learn on how to cook Stir Fried Chicken.

Lemon Stir Fried Chicken

 Stir Fried Chicken

Chicken is the most common protein used in any stir fries because it can quickly absorb the flavors of a sauté or ay marinade in just a few minutes.   When stir frying, it is always important to marinade your meat or protein before frying to give it ample time to absorb your choice of flavors. This article will share a recipe for stir fried chicken that is very delicious and has a surprising twist unlike other stir fries you may have tried before.  Unlike the other fries, this chicken recipe is packed with lemon and a combination of colorful vegetables that can really be enticing to a diner all the time.  You can serve this dish with hot steaming rice and enjoy it with a bottle of wine or a beer. 

Lemon Chicken Stir-Fry:

Blended with lots of zesty lemon, this delicious chicken stir-fry has a colorful mix veggie like snow peas, carrots and scallion. But you can substitute other thinly sliced vegetables, like bell peppers or zucchini, your choice of vegetables. Serve with hot steaming rice, either white or brown rice it will be perfect for an evening meal. The recipe can make four servings at about one and a half cup each.  Total preparation and cooking time is only forty minutes.

INGREDIENTS: 

• One piece of lemon
• One half cup reduced-sodium chicken broth
• Three tablespoons reduced-sodium soy sauce
• Two teaspoons cornstarch
• One tablespoon canola oil
• One pound chicken breasts, please debone and remove skin, trim and cut into one inch pieces
• Ten ounces mushrooms, halved or quartered
• One cup sliced carrots, one fourth inch thick and diagonal
• Two cups snow peas, please remove the stems and strings
• One bunch scallions, please slice them into one inch in length, white and green parts divided
• One tablespoon chopped garlic

PREPARATION:

• Grate one teaspoon lemon zest and reserve.
• Then squeeze the lemon and whisk three tablespoons of the juice with broth, soy sauce and cornstarch in a small mixing bowl.  Reserve this as your stir fry sauce.
• Begin frying by heating oil in a large skillet or wok over medium-high heat on your American stove. 
• Add chicken and cook by stirring occasionally, until just cooked through, for four to five minutes.
• Transfer the chicken cuts to a plate using tongs.
• Then add mushrooms and carrots to the pan and cook until the carrots are just tender for about five minutes.
• Add snow peas, scallion whites, garlic and the reserved lemon zest to the pan. Cook by stirring, until fragrant for thirty seconds
• Give a quick stir to your broth mixture and pour carefully to the pan.  Cook, stirring, until the sauce thickens for two to three minutes.
• Add scallion greens and the chicken back to the pan and any accumulated juices with it. 
• Cook, stirring, until heated through for another one to two minutes.
• Transfer to a plate and serve hot with steaming rice.   Enjoy this stir fried chicken recipe and have fun frying them in your own kitchens. 

NUTRITION:

Per serving: 225 calories; 6 g fat ( 1 g sat , 3 g mono ); 63 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).
Carbohydrate Servings: 1

You can also visit here to learn on how to cook Stir Fried Chicken.

Teriyaki Stir Fried Chicken

Stir Fried Chicken

Here is a stir fried chicken recipe that is so economical in style since the vegetables in this recipe are highly adaptable to what you really have on hand and is friendly with your own choices of veggies. The cauliflower, the green beans, the peas, or even a thousand other choices of veggies would still turn out fantastic. The key to perfection of this recipe is in slicing your chicken; thinly slice them as you can to about one fourth inch slices, if not slightly thinner. The chicken, if sliced thinly will cook in a flash and will stay tender. This meal is saucy enough for us but if you like a lot of sauce, you can double it or at least increase by half the sauce recipe in this dish.

TERIYAKI CHICKEN STIR-FRY:  The original recipe can yield as much as six servings.

THE INGREDIENTS:

For Stir-Fry:

• A twenty ounce can of pineapple chunks, please drain juice, but reserved it for frying
• One and one half to two pounds of deboned chicken breasts, please remove the skins
• One tablespoon of cornstarch
• Salt and pepper to taste
• One tablespoon of vegetable oil, plus more as you may need it (I use coconut oil but canola, vegetable or olive oil would work just fine)
• Two  cups of broccoli florets
• One cup of chopped carrots
• One red pepper, seeded and chopped or sliced
• One fourth cup of the drained pineapple juice

The Sauce:

• One half cup of the drained pineapple juice
• One third cup of soy sauce, please use the low sodium type
• One tablespoon of molasses if available
• Two tablespoons of brown sugar
• One tablespoon rice vinegar
• One clove garlic, finely minced
• One teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
• Two teaspoons of cornstarch

THE PROCEDURE:

• Thinly slice the chicken breasts, as per instructions in the ingredients’ list and toss them in a medium size mixing bowl with the cornstarch and salt and pepper.  Use only a teaspoon of salt and pepper.  Then let the chicken rest on the cornstarch for about fifteen minutes.  Prepare all the vegetables according to instruction in the ingredients list.
• For the sauce, combine all the ingredients together in a mixing bowl or a liquid measuring cup stir together the ingredients until smooth.  Reserve for frying.
• Heat a large 12-inch nonstick skillet over medium-high heat on your American stove and add the vegetable oil and wait till rippling and hot.
• Add half of the chicken cuts to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken over and let it cook through on the other side, for one to two minutes more. Once your chicken is sliced thinly, then it won't take long to cook through them.  Transfer the chicken to a plate and repeat with the remaining chicken cuts.  Once done, reserve the chicken.
• Add another teaspoon of oil to the pan if needed and heat again until hot and rippling. Add all the vegetables and pineapple chunks to the pan and stir often, until the vegetables are bright in color but barely tender. Add about one fourth cup of the reserved pineapple juice to the skillet and cover you pan (you can add water here instead of the juice, if desired).  Cook to have the vegetables steam for two to three minutes till crisp-tender (add more liquid, if needed, as it dries up).
• Add the chicken back to the skillet.
• Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for two to three minutes until slightly thickened. 
• Serve immediately while it is hot and serve in a platter with steamed rice.
• Enjoy this stir fried chicken recipe at home and have fun doing it in your own kitchen.  Keep on stir frying too.

You can also visit here to learn on how to cook Stir Fried Chicken.

Stir Fried Chicken

Stir Fried Chicken

Stir fried chicken is always great for any family dinner.  For several recipes crawling in the web to day, there may be a special recipe that one family will adore and love once they have tried it cooking at their own kitchen.  Here is a simple chicken stir fry recipe that goes with linguini where our family finishes them down to the last piece.  

This succulent and flavorful dish is filled with the rich combination of chicken and vegetables that goes perfectly with the linguini noodles.  So let us start cooking them.  The original ingredients here can serve 4 persons and can be prepared quickly and easily.

INGREDIENTS:

• 8 ounces whole wheat linguini noodles
• ¾ cup low sodium chicken broth
• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• ¼ teaspoon red pepper flakes
• 2 teaspoon cornstarch
• 2 tablespoons expeller-pressed canola oil, divided into two
• 1 pound skinless, boneless, chicken breasts or legs, cut them into small strips
• 3 cloves of garlic, peeled and minced
• 2 teaspoons fresh gingerroot, peeled and minced and chopped
• 3 cups of small broccoli florets sliced coming from a large broccoli crown
• 1 carrot, already peeled and chopped into thin strips for quick cooking

THE PROCEDURE:

• Cook linguini according to package instructions, then drain them and please keep them warm too. 
• Then combine the broth, the soy sauce, the vinegar, the pepper and the cornstarch in a bowl and mixed them until they are smooth.  Please make sure that the cornstarch is fully dissolved then set them aside.
• To start stir frying, heat a wok or a large skillet over medium high heat over your American stove.  When hot, pour in a1 tablespoon of canola oil into the wok and wait till it is hot and starts to smoke.  
• Then you can pour in the chicken strips and constantly stir fry them until they are lightly browned and almost cooked through.   The cooking time here is about 2 minutes only.  This time you can cooked the chicken strips in a batch only.  Then remove them from the wok and set aside.
• Please add the remaining canola oil and heat the wok up a little.  Once hot again, add the garlic, the gingerroot and then stir fry them for only 30 seconds.  
• You can now add the vegetables; the broccoli florets and the carrot strips and continue stir frying for about 2 minutes. 
• Then you can add the soy mixture and the chicken and mix them well, then cover the wok.  
• Please lower your heat to medium and let it simmer until the vegetables are crisp tender for another 3 minutes or so.  
• Lastly, toss in the linguini noodles to the wok and mix them. 
• Serve immediately while it is hot.  For some, they pour a little extra virgin olive oil for added taste to the dish.  But without it, the dish still tastes perfect.

Enjoy cooking this stir fried chicken recipe at home and surprise your family on a quiet weekday night.  They are as good as they look and its taste is comparable to restaurant cooking.  Please continue stir frying too.

You can also visit here to learn on how to cook Stir Fried Chicken.

Stir Fried Chicken

Stir Fried Chicken

With so much innovations and creativity in the stir fry business, it is sometimes good to go back to basics on the stir fry cooking.  Stir frying goes a long way back to the Chinese way of preparing dishes.  It is economical as well a quick and easy to solution to hungry people around the table.  One of the most long time favorite dishes in a Chinese Cuisine is the STIR FRIED CHICKEN WITH GARIC SAUCE.  A classic simple recipe in the Chinese kitchen, and now a popular take-out dish, this recipe is a great example of how garlic is used abundantly in the Chinese way of cooking. 

Fresh garlic cloves are chopped finely and then added to the hot oil in the wok to sizzle and provide the aromatic fragrance of the entire stir fried chicken.  Complementing the strong garlic flavor, are the aromatics of the freshly grated ginger, and the red chili flakes, and even white pepper, but not forgetting the toasted sesame oil that blends them all.  To add some color and sweetness and a fresh crunch to this recipe, we chose a medley of veggies such as snow peas, red onion, and the bell pepper.  And when they are in the fridge, we also can add in some broccoli, the baby corn, the cabbage, some carrots, the baby bok choy or even mushrooms.

Delicious and very well balanced, this stir fry recipe makes a perfect family meal.  So skip the unhealthy take-out and enjoy this Chinese dish at home with a bowl of rice.  The original recipe serves 3 to 4 persons.

INGREDIENTS:

• 1 pound chicken breast, cut them crosswise into ½ inch thin strips
• 1 teaspoon toasted sesame oil
• ¼ teaspoon season with spice finely ground white pepper
• 2 tablespoons vegetable oil, but we prefer peanut oil
• 5 to 6 cloves of garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon season with spice red chili flakes
• ½ cup roughly chopped red onion
• 1 handful of snow peas, already trimmed
• ½ red bell pepper, already cut into thin strips
• 1 tablespoon lemon juice, freshly squeezed without the seeds

FOR THE SAUCE:

• 1 tablespoon rice vinegar
• 1 ½ tablespoon low sodium soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons Chinese rice wine, or dry sherry (optional)
• ½ teaspoon brown sugar
• 1 tablespoon cornstarch

PROCEDURE:

• In a large bowl, toss the chicken strips with toasted sesame oil and the white pepper.  Marinate them for at least 10 minutes.
• In another small bowl, stir together the rice wine, the soy sauce, the dark soy sauce, the Chinese rice wine, (if you are using), the brown sugar, and the cornstarch and set them aside for frying. 
• To start frying, heat a wok or a large skillet over high heat.  Add 2 tablespoons of vegetable oil.  When the oil is hot, add the chicken pieces and spread them out as much as possible.  Sear them for 1 minute until the edges are lightly browned, then stir to cook all the sides until just cooked through – say about 2 to 3 minutes more.   Then you can transfer the chicken to a clean bowl, but leave the oil in the wok.  
• This time, heat the wok on low fire, and when it is hot, add the garlic, the ginger, and the red chili flakes.  Stir fry for another 30 seconds or until they are fragrant.  Then turn up the heat to high and add in the snow peas and the red onion, and then stir them for another 30 seconds.  This time you can add the red bell pepper and veggies stirring constantly for one minute more.
• Then give a quick stir on the prepared sauce and add them to the wok, stirring them continuously until they thicken, for about 30 seconds.  Add a bit of water if necessary.
• Add in the chicken back to the wok and toss well, to cook for another 30 seconds.  Turn the fire off and then transfer them to a serving plate. 
• Serve immediately while they are hot over cooked white rice. 

Enjoy this stir fried chicken recipe and please continue cooking.

You can also visit here to learn on how to cook Stir Fried Chicken.

Stir fried chicken

Stir fried chicken

Here is a popular stir fried chicken recipe that your family will surely enjoy for a quiet dinner at home.   The Stir Fried Chicken with Garlic Sauce takes a little time in preparation say 2 hours in preparation but only cooks in 10 minutes.  The prep time includes the marinating time.

 It is nice and simple to do.  This recipe goes best with pre-cooked steamed rice.   But you have to prepare the rice independently. So cook your rice using an automatic rice cooker.  Keep warm and set aside for serving later.

INGREDIENTS:

• 2 large garlic cloves, minced
• ¼ cup soy sauce
• ¼ cup water
• ¼ cup honey
• 2 tablespoons vegetable oil, divided
• 1 tablespoon cornstarch
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes (or to taste)
• 1 pound boneless skinless chicken breast, cut into strips
• ¼ cup green onion, chopped

PROCEDURE:

• Start by combining garlic, soy sauce, water, honey, 1 tablespoon oil, and black/red pepper.  Stir to combine in a large bowl. Dissolve cornstarch in a ¼ cup of water.  Mix it with the other ingredients in the bowl.   Stir in the chicken into the marinade and mix to coat.  Cover and refrigerate for at least two hours, stirring once or twice in between.  The cornstarch is included in this marinade to provide and sticky tangy texture to the chicken when cooked, allowing the marinade to stick to the chicken for a better flavoring finish.  This technique can also be used in marinating other meat ingredients to improve marinating procedures. 
• For best results, you can marinate the chicken overnight.  This allows the marinade to penetrate the tissues of the meat and also tenderizes the texture of the meat.  If planning to cook this recipe, marinate it a day before.
• The 10 minute cooking procedure follows.
• In a large skillet or a wok, heat remaining oil.  Swirl to coat the pan.  Once the oil starts to smoke and wok hai is on the air you are ready.
• Using a slotted spoon, transfer the chicken to the skillet or wok.  Stir fry for about 5-6 minutes.  Add the reserve marinade and continue to cook and stir for about 30 seconds until it thickens.  Make sure the chicken strips are evenly cooked while you continue to stir fry throughout the cooking time.  If you have learned to toss, toss the ingredients once in a while to ensure even distribution of the ingredients in the hottest part of the wok. 
• Remove the chicken from the wok and transfer it a clean serving platter.   Arrange the chicken in the center of the latter to allow room for garnishing.  Garnish with the chopped green onions around and over the chicken.  You can serve this with snow peas if you desire.  
• Serve hot with the pre-cooked steamed rice and enjoy the dish. 
• This stir fried chicken recipe is a popular dish not only in Asia but all over the world.   Please continue cooking and we will have more recipes in the future for you to share.

You can also visit here to learn on how to cook Stir fried chicken.