CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
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.
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
KUNG PAO CHICKEN
Colorful and flavorful Chinese kung pao chicken or gong bao chicken (宮保雞丁) is one of the popular dishes like orange chicken among American Chinese restaurants. This kung pao chicken recipe is easy. Also, it's a quick and simple ingredient dish that can be done in 20 minutes and great to serve with jasmine rice.
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 16
Steps:
- Cut and dice 1 medium small sized zucchini.
- Mince 4 cloves of garlic and set it aside.
- Cut 2 sticks of green onion and set it aside.
- The following, cut 4 pieces of dried red chili peppers. (You can use 2-3 pieces of chili pepper if you can't handle spicy food. Also, try to remove as many seeds as possible.)
- After that, cut 2 pieces of boneless and skinless chicken thighs into cubes.
- To marinate the chicken, add ½ tablespoon of sesame oil, ⅛ teaspoon of salt, ½ teaspoon of garlic powder and 1 tablespoon of cooking rice wine. Let it marinate for at least 15 minutes before cooking.
- At the same time, in a small container, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water, ½ teaspoon of sugar and 2 teaspoons of cornstarch. Then, mix it well.
- Next, pour 1 teaspoon of vegetable oil into the non-stick pan.
- Add the minced garlic and stir fry it a little bit.
- The following step, add the diced zucchini. and stir fry them a little bit.
- Move the zucchini on the side of the pan and add marinated chicken thighs. Stir fry them until it starts changing color.
- After, add the cut and dried chili peppers.
- Stir the sauce mixture very well. Then, pour it into the pan and stir fry with the chicken and zucchini.
- Pour ¼ cup of roasted peanuts into the pan. stir fry it with chicken and zucchini a little bit.
- Lastly, add the cut green onion. Mix it and ready to serve.
Nutrition Facts : Calories 143 kcal, Carbohydrate 10 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 657 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
CHICKEN AND VEGETABLE STIR FRY
This came from a diabetic cook book and is very easy and very delicious. Dinner can be ready in 20 minutes, aside from marinading.
Provided by luminajd
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 65.8, Sodium 625.9, Carbohydrate 8.6, Fiber 3, Sugar 3.4, Protein 29.5
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- How to prepare the chicken. Here are three crucial points on how to prepare chicken meat. Let me explain. Marinate the chicken. This step is essential because chicken meat does not absorb the flavor of the stir fry sauce quick enough during the short stir-frying process.
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- In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated. Set aside.
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- Dice the mushroom. Finely slice the scallions. Reconstitute mung bean noodles until soft, then chop into 1/2 inch length. Finely chop Chinese cabbage.
- Add about 1.5 tablespoon of filling to the center, and fold the wrapper in half. Position the dumpling so that each side is held in place by your thumb and index finger. With gentle pressure, press and close the two sides of the wrappers tightly while pressing the filling slightly downward. Place the dumplings on a sheet pan lined with parchment paper.
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- Peking Roasted Duck. Beijing Roasted Duck. Peking duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing, enjoying world fame, and considered as one of China national dishes.
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