Chinese Satay Chicken Stir Fry Food

THAI SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

CHICKEN SATAY STIR-FRY

Steps:

• Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
• Drain the chicken, reserving any marinade.
• Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
• Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened
• Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
• Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

Steps:

• Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
• For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

SUPER-EASY CHICKEN STIR FRY RECIPE FOR CLEAN EATING

Steps:

• In a small bowl, whisk together all sauce ingredients.
• Heat oil in a large skillet or wok over medium-high heat. Add in the meat then cook, stirring occasionally until cooked through, about 5-6 minutes.
• Stir in the veggies and cook for 3-4 minutes more.
• Pour your sauce over top and stir to coat the meat and veggies.
• Serve immediately over brown rice, cauliflower rice, or quinoa. OR
• Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

CHINESE SATAY CHICKEN STIR FRY

Steps:

• Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
• Rinse well, pat dry with paper towel then place in a bowl.
• Mix together Seasoning.
• Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
• Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
• Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
• Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
• Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker - 1 to 1 1/2 minutes.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.

CHINESE STYLE SATAY CHICKEN

Steps:

• Preparation: Chop/grind half the peanuts in a blender to a powder.
• Roughly chop or crush the rest.
• Roughly chop the green pepper and finely chop the onion.
• Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
• Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
• Put aside to marinate for at least 15 minutes.
• Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
• Mix the cornflour with a little cold water and add half of this to the sauce.
• Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
• Add the chilli powder and very quickly the finely chopped onion.
• (If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize.
• Add some more groundnut oil to the wok and allow to heat.
• Add the green pepper, increase the heat and stirfry for 1 minute.
• Add a little more oil and then add the chicken mixture.
• Stirfry for two minutes or until the chicken is well sealed.
• Add the hot water to the sauce in the mixing jug and pour into the wok.
• Cook for a further 2 minutes or until the chicken is firm.
• Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
• Finally, drizzle a little more sesame oil over and fold in.

CHINESE CHICKEN STIR-FRY

Steps:

• In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
• Shake well.
• Refrigerate for 25 minutes (or up to 24 hours).
• Coat a wok with cooking spray and set to med hi heat.
• Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
• When wok is hot, add the chicken and pineapple.
• Cook and stir for 2 minutes.
• Add the peppers; cook and stir for 3 minutes.
• Add the marinade; bring to a boil.
• Cook and stir for 5 minutes.
• Serve over rice.

PEANUT SATAY CHICKEN STIR-FRY

Steps:

• In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
• In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
• In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
• Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!

SATAY BEEF

Steps:

• Ingredients are ready
• Beef slices, add appropriate amount of salt, sugar, very fresh, cornstarch, pepper, edible oil and marinate for 5 minutes
• Scallion, ginger, garlic and knife, cut green and red peppers
• In a frying pan, saute the onion, ginger, garlic
• Put the shacha sauce and stir up the fragrance
• Put beef
• Dip the rice wine along the side of the pot
• When the beef changes color, add green and red peppers
• Stir-fry evenly, that's it