Cilantro Chili Chicken Stir Fry Food

CHICKEN CILANTRO STIR FRY

Steps:

• Cut chicken breast into thin slices and mix with soy sauce, honey, oil and Gourmet Garden Cilantro Stir-In Paste.
• Heat a large nonstick skillet on medium-high heat. Stir-fry chicken, red and green pepper, baby corn and snowpeas for 10-15 minutes or until chicken is cooked through and vegetables have softened.
• Mix together Gourmet Garden Chili Pepper Stir-In Paste, rice wine, and sesame oil. Add to Stir-fry mixture and cook until well blended.
• Serve with cooked rice, if desired.

CILANTRO CHILI CHICKEN STIR FRY

Steps:

• Bring a pan of water to the boil. Par boil the Broccoli, when just tender, remove to a bowl of COLD water. Repeat this with the Beans and Carrot until just Tender and again, cool immediately in COLD water and drain. Set these aside.
• Mix together the Seasoning Sauce in a bowl and set aside.
• In a bowl, add the Chicken, Ginger and Garlic and mix together.
• In a Wok or large skillet, add the Oil to a high heat. When hot, add the Onions and Peppers. Fry for about 2 minutes.
• Add the Chicken and Fry for 2 to 3 minutes, stirring often.
• Add the drained Vegetables to the Pan and fry for another 2 minutes.
• Pour in the Seasoning Sauce, chilies and Cilantro and cook for another minute or so.
• Make sure the chicken is cooked through.
• Serve on it's own or with Rice or Noodles if you prefer.

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Steps:

• Prepare the vegetables and chicken.
• Brown sauce: Combine the ingredients and set aside.
• In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
• Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
• Add the cilantro and coconut milk and cook until heated through and chicken is cooked.

CHILLI CHICKEN STIR-FRY

Steps:

• Slice the chicken into thin bite-size strips.
• In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
• Leave to marinate for atleast 30 minutes.
• Heat a wok over high heat, and when hot, add the oil.
• Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
• Add the vegetables and chillies to the wok, and fry briskly for a minute.
• Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
• Mix cornflour in hot water till dissolved and pour into the wok.
• Stir until the sauce is thickened, season to taste, and serve straight away.

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Steps:

• To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
• To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
• To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
• Return to a boil and cook briefly until thickened.
• To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY

Steps:

• Combine the first eight ingredients in a glass bowl, add the chicken, mix.
• Cover and refrigerate for several hours or overnight.
• Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
• Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
• Now drain the chicken from the marinade, reserve the marinade.
• Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
• Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
• Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
• Transfer to a serving dish and sprinkle on the green onions….

CHILI CHICKEN STIR FRY

Steps:

• Prepare all vegetables as described prior to cooking.
• Heat wok with 1 tablespoon of the vegetable oil on medium high heat. The wok is ready for use when the oil ripples and slightly smokes when tilted. Add chicken, ½ teaspoon salt and stir fry until completely cooked. Remove chicken from wok and set aside.
• Discard liquid from wok and wipe edge with a towel to prevent a flair up. Bring wok back up to same temperature with reserved tablespoon of vegetable oil. Once heated and oil ripples as stated previously, add onion, green bell pepper, celery, broccoli and reserved ½ teaspoon salt. Stir fry vegetables until al dente (slightly uncooked).
• Add sesame seeds and stir fry for one additional minute.
• Mix in garlic.
• Add chicken back to wok with vegetables.
• Add chili sauce and mix well.
• Heat an additional five minutes.
• Serve with rice.