Chicken Stir Fry W Baby Corn Food

CHICKEN, PEPPER AND CORN STIR-FRY

Steps:

• Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
• Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
• Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

CHICKEN STIR FRY RECIPE

Steps:

• Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
• Combine all of the ingredients for the sauce in a bowl.
• In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
• Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
• Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
• Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

CHICKEN STIR-FRY W/ BABY CORN

Steps:

• Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.

GARLIC CHICKEN AND CORN STIR-FRY

Steps:

• Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
• Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside.
• Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes.
• Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens.
• Serve over rice.

AWESOME HOT GARLIC BABY CORN

Steps:

• Sprinkle 2 tbsp cornflour over the baby corn in a bowl and mix well.
• If it is too dry, sprinkle 2 tbsp of water.
• Heat enough oil in a wok to deep fry the baby corn.
• Once the oil is hot, deep-fry the baby corn for 3-4 minutes or until it is crisp on either side.
• Drain on clean absorbent paper kitchen towels.
• Break the red chillies into two.
• Separate each layer of the quartered onions.
• Blend 2 tbsp cornflour in a cup of water.
• Heat oil in a wok. Add the red chillies and chopped garlic. Stir-fry it briefly.
• Add tomato sauce, vinegar, red chili paste, hot black bean paste, sugar and salt to taste.
• Now, gently stir in the vegetable stock.
• Cook on high heat for a minute.
• Add onions and bell peppers. Cook for 10 more minutes, stirring every 2 or 3 minutes.
• Stir in the blended cornflour. Cook until the mixture starts to thicken.
• Add the deep fried baby corn.
• Toss well to coat.
• Now, drizzle sesame oil and sprinkle red chili flakes over it.
• Serve hot with hot garlic fried rice!
• Enjoy!