Chicken And Chinese Vegetable Stir Fry Food

CHICKEN AND VEGETABLES STIR-FRY

Steps:

• Marinate the cubed chicken for at least 30 minutes: In a medium bowl whisk together the lemon juice, the sesame oil, the soy sauce and the corn starch until the corn starch is dissolved. Add the chicken and stir until the chicken is coated.
• Let your wok pan (or large skillet) stand over high heat until it's super hot. Drain the chicken from the marinade and stir-fry until it browns, preferably in 2 batches. (You don't need to add any oil because the chicken is already coated with sesame oil). Reserve.
• Add a little bit of sesame oil (or vegetable oil) if necessary and add the onions, garlic and peppers and stir-fry until it develops some color and the onions are translucent and even beginning to brown on the sides.
• Add the chicken back to the pan and stir everything together, stir-frying for a minute or two.
• To make the sauce, whisk the soy sauce, the sugar, the starch and the rice wine together. Add the water slowly, always whisking, so the corn starch and the sugar dissolve.
• Add the sauce to the pan, mix until everything is coated, and let it cook until the sauce thickens - about 5 minutes or so.
• Stir in the peanuts and cook for 2 more minutes.
• Serve over white rice.

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

STIR-FRIED CHICKEN AND VEGETABLES

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
• Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

CHICKEN & VEG STIR-FRY

Steps:

• Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
• Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
• Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
• Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
• Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
• Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
• Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
• Divide between your plates, scatter over the sesame seeds and coriander, and dig in.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
• Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
• Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN & VEGETABLE STIR-FRY

Steps:

• Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

CHICKEN STIR FRY RECIPE

Steps:

• Cut chicken into cubes. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 teaspoon cornstarch. Toss to coat chicken. In a small bowl, combine broth, red pepper flakes and remaining soy sauce and cornstarch.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir fry until onion starts to wilt.
• Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit.
• Serve over hot cooked rice.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Steps:

• Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

ORANGE CHICKEN AND VEGETABLE STIR FRY

Steps:

• Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
• Taste the sauce and add your choice of sweetener to your liking.
• Blend again for a few more seconds.
• Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
• Rinse the skillet clean.
• Season the chicken with salt and pepper.
• Add the corn starch and massage the chicken with your hands.
• If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
• Transfer the vegetables to a plate lined with a paper towel.
• Wipe down the skillet until dry.
• Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
• Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
• Add the remaining vegetables and stir-fry them together for 2 minutes.
• Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
• Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
• Spoon the stir-fry over a bowl of hot rice. Serve immediately.

ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
• Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.

CHINESE VEGETABLE STIR FRY

Steps:

• Cut the broccoli and cauliflower into florets.
• Peel and cut the carrots into wedges.
• Remove the stings of the snow peas.
• Cut the capsicums into triangular pieces
• Blanch the vegetables. Drained and set aside.
• Heat up the vegetable oil in the wok.
• Saute the garlic until fragrant over low heat.
• Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
• Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
• Dish out and serve.

CHICKEN STIR-FRY WITH VEGETABLES AND PEANUTS

Steps:

• In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
• In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
• Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
• Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
• Return the chicken back to the wok or skillet.
• Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
• Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
• Sprinkle with chopped green onions and salted peanuts.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
• Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
• Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
• Add vegetables back to wok and stir until well combined; serve hot.
• Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

EASY CHICKEN & VEGETABLE STIR-FRY

Steps:

• Cut chicken into small, bite-size chunks. Season with salt & pepper. Prepare all vegetables before beginning to cook by chopping into bite-size pieces.
• Heat wok or large frying pan over medium-high heat. Add 2 tablespoons of oil. Once the oil is hot, add the chicken and let sit for 2-4 minutes without moving before stirring to coat the chicken with oil. Saute until the chicken is just beginning to brown, but don't worry about cooking the chicken all the way through yet. Remove from wok and set aside.
• Add remaining 2 tablespoons of oil to the pan and when hot, add the white part of the green onions and the minced garlic, stirring just until fragrant, about 30 seconds to 1 minute.
• Add the vegetables (or any combination of vegetables you like, aiming for 4-6 cups of total vegetables) and season with a little salt. Stir fry for about 10 minutes until veggies are tender but still crisp. If the pan gets too dry, add splashes of broth or water as needed so the vegetables don't burn.
• Return the chicken to the wok with the vegetables and stir together. Push to the outer edges of the wok to create a clear space in the center. Add the stir-fry sauce and wait for it to bubble and start to darken a bit before tossing everything together to coat in sauce.
• Continue to cook until all the vegetables are tender and the chicken is cooked through. Serve with rice, sprinkling the stir-fry with the remaining green tops of the green onions and chopped peanuts for garnish.

CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
• Add chicken breast pieces and cook on medium heat for 7 minutes.
• Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
• Prepare rice according to directions.
• Add peanuts to stir-fry mixture and cook 2-3 more minutes.
• Serve immediately over rice.

CHICKEN AND VEGETABLE STIR FRY

Steps:

• In a glass dish, combine water, soy sauce, vinegar, garlic, onions and chicken and refrigerate for at least 2 hours.
• Drain chicken and reserve marinade.
• In a large skillet or wok, heat sesame oil over medium-high heat until hot.
• Add chicken and cook, stirring constantly, until chicken loses it's pink color.
• Remove chicken Add celery, carrots, and broccoli and cook, stirring, for at least 3 minutes.
• Add pea pods and marinade and cover.
• Let vegetables steam for 2-3 minutes Add chicken and sesame seeds and stir to combine Vegetables should be crisp-tender, pea pods still bright and green.
• Serve with rice.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
• Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
• Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
• Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
• Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
• Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

CHICKEN & VEGETABLE STIR-FRY

Steps:

• Wash hands with soap and water.
• Scrub the onion with a clean vegetable brush under running water. Cut onion into thin wedges.
• Scrub baby carrots with clean vegetable brush under running water. Cut carrots lengthwise in half.
• Gently rub broccoli flowerets under cold running water.
• Gently rub mushrooms under cold running water. Dice the mushrooms.
• Scrub red bell pepper with clean vegetable brush under running water. Dice the red bell pepper.
• Heat vegetable oil in skillet over medium-high heat.
• Do not rinse raw chicken. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
• Wash hands with soap and water after handling uncooked chicken.
• Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
• Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and internal temperature reaches 165 °F on food thermometer, and vegetables are crisp-tender.
• Mix cornstarch with remaining1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles or rice.

VEGETABLE CHICKEN STIR-FRY

Steps:

• Combine cornstarch, broth and soy sauce until smooth and set aside.
• In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
• Remove from heat and keep warm.
• Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
• Add snow peas and stir-fry 2 more minutes.
• Stir broth mixture and add to the pan
• Bring to a boil and cook and stir for 1 minute until thickened.
• Add chicken and heat through.
• Top with sesame seeds.

CASHEW CHICKEN AND VEGETABLE STIRFRY

Steps:

• Cook rice as per packet instructions.
• Lightly steam carrots, beans and broccoli, until soft but still crisp.
• Heat sesame oil in large fry pan on high heat, and brown the chicken.
• Remove chicken from pan and set aside.
• Add capsicum to fry pan and sauté for 2 minutes; add remaining vegetables and sauté for a further 2 minutes.
• Add chicken to pan and add sauces, sauté for 5 minutes.
• Portion into 4 bowls with brown rice and sprinkle cashews on top.
• You can also portion into plastic tubs and store in the fridge for 2-3 days to enjoy for another meal.