RED CURRY CHICKEN STIR-FRY
Steps:
- Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
- Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.
AROMATIC CHICKEN STIR-FRY
Make and share this Aromatic Chicken Stir-Fry recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes.
- Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder.
- Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok.
- Cut the chicken into bite sizes pieces.
- Reheat the rice and plate. Keep it warm.
- Add the oil to the wok and bring to high heat.
- Add the chicken and stir-fry until the meat is cooked through.
- Plate the mixture beside the rice and sprinkle with the seed powder.
Nutrition Facts : Calories 779.1, Fat 26.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1504.4, Carbohydrate 83.7, Fiber 2, Sugar 1.1, Protein 47.9
AROMATIC CHICKEN RENDANG
A traditional Malay dish, Rendang is a specialized dry-ish curry that is made distinctive by adding dry-fried grated coconut towards the end of cooking time. It is made with chicken or beef (this takes an hour and a half at least to get tender) traditionally. You may experiment with ostrich, lamb, veal or duck, and make it as spicy as you like by varying the amount of chilli. Dried chillies can be purchased at Asian stores.
Provided by RotiJala
Categories Lunch/Snacks
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
- Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
- Add meat pieces. Stir-fry for 5 minutes.
- Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.
- Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
- Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!
Nutrition Facts : Calories 808.4, Fat 59.4, SaturatedFat 23.7, Cholesterol 194.7, Sodium 1007.4, Carbohydrate 19.7, Fiber 2.3, Sugar 12.1, Protein 48.9
STRAWBERRY CHICKEN STIR FRY
Make and share this Strawberry Chicken Stir Fry recipe from Food.com.
Provided by Paris D
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.
- In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.
- Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
- Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
- When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.
Nutrition Facts : Calories 355.5, Fat 21.1, SaturatedFat 4.5, Cholesterol 72.6, Sodium 451.5, Carbohydrate 15.5, Fiber 3.1, Sugar 8.8, Protein 25.5
AROMATIC CHICKEN WITH SULTANAS
Fry this chicken with sultanas and spices and savour the wonderful aroma
Provided by Cathryn Evans
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan.
- Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.68 milligram of sodium
ASIAN AROMATIC CHICKEN
Make and share this Asian Aromatic Chicken recipe from Food.com.
Provided by Borealis Beegirl
Categories Chicken Breast
Time 6h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
- Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
- Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
- Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
CHICKEN STIR FRY FOR GINGER LOVERS
This delicious chicken stir fry recipe is quick and easy to make, plus it's super healthy, aromatic and flavorful. This is a superb stir fry recipe that's extra good-for-you.
Provided by Sageca
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 1/2 inch cubes
- Prepare marinating sauce and add to chicken cubes.
- Sit in refrigerator for at least 2 hours
- Heat the vegetable oil in a large skillet or wok.
- Drain chicken keeping the juice.
- Stir fry the chicken for 4 minutes over high heat.
- Push the chicken to the side and add onion, celery, bell pepper and ginger.
- Add reserved marinating juice
- Cook, stirring constantly for 5 minutes.
- Add Bok choy; cook another 2 minutes,
- Add the sprouts and stir-fry another 2 minutes.
- Serve while sprouts are still crisp.
- Cooking time does not include marinating time.
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