Emerils Chicken Tempura With Plum Sauce And Stir Fried Veggies Food

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EMERIL'S CHICKEN TEMPURA WITH PLUM SAUCE AND STIR-FRIED VEGGIES



Emeril's Chicken Tempura With Plum Sauce and Stir-Fried Veggies image

Found this recipe and thought it looked great; can't wait to taste the plum dipping sauce! :-) It is Emeril's recipe, but I modified a seasoning, to suit my tastes. This recipe was taken from foodnetwork.com and posted for ZWT.

Provided by alligirl

Categories     Chicken

Time 40m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 25

2 whole boneless skinless chicken breasts, cut into strips
1/2 cup cornstarch
1 large egg, beaten
1 cup very cold water (Ice cold is best)
1 cup all-purpose flour
1 tablespoon five-spice powder
peanut oil, for frying
1 cup plum preserves
4 teaspoons rice wine vinegar
1 tablespoon minced shallot
1 tablespoon light brown sugar
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 pinch five-spice powder
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
3 tablespoons vegetable oil
3 tablespoons ginger, minced
1/2 cup sliced carrot, cut on the bias 1/4
1 1/2 cups snow pea pods, stringed
1/2 cup fresh porcini mushroom (thinly sliced, stemmed)
1/2 cup fresh shiitake mushroom (thinly sliced, stemmed)
1/4 cup sliced green onion, cut on the bias 1/4-inch thick

Steps:

  • Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
  • In a large pot or wok, preheat the oil to 360 degrees F.
  • In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
  • Dip the chicken into the batter, shaking to remove any excess.
  • In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
  • Remove and drain on paper towels.
  • Plum Sauce:.
  • In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
  • Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
  • Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
  • Gingered Stir-Fried Vegetables:.
  • In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
  • In a large skillet or wok, heat the vegetable oil over high heat.
  • Add the ginger and cook, stirring, until aromatic, about 30 seconds.
  • Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
  • Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
  • Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
  • Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.

EMERIL'S CHICKEN STIR FRY WITH GREEN BEANS



Emeril's Chicken Stir Fry With Green Beans image

Make and share this Emeril's Chicken Stir Fry With Green Beans recipe from Food.com.

Provided by Dudemickgal

Categories     < 60 Mins

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces chicken breasts, boneless, skinless and sliced 1/8 in. thick
3 tablespoons soy sauce
3/4 teaspoon Asian seasoning, blend
1/4 cup vegetable oil
1/2 lb green beans, stem ends trimmed, cut into 3 in. lengths
1 tablespoon garlic, minced
1/4 cup cashews, roughly chopped
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon white sesame seeds, lightly toasted
1/4 teaspoon roasted garlic red pepper sauce (recommended ( sriracha)
1 1/2 teaspoons red pepper flakes

Steps:

  • In a bowl, combine chicken, 4 1/2 t. soy sauce, and asian spice blend. Toss to coat and let sit for 10 minutes.
  • In a large saute pan, heat oil over high heat. Add chicken and stirring constantly, cook until brown, 1-2 minutes. Add beans and stir fry until wrinkled, stirring, about 2-3 minutes. Add garlic and cook, stirring, for 10 seconds. Add cashews, hoisin, remaining 3 t. soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat and cook for 1 minute. Remove from heat and serve over rice.

GINGER PLUM CHICKEN STIR FRY



Ginger Plum Chicken Stir Fry image

This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.

Provided by The Flying Chef

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

olive oil
700 g chicken breasts, sliced thinly
1 onion, sliced thinly
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 red chilies, chopped finely (add as many or few seeds as you want.)
1 tablespoon soy sauce
200 g green cabbage, shredded (I used and asian cabbage.)
2 small carrots, cut into matchsticks
5 broccoli florets, chopped
50 g snow peas, trimmed
120 g bean sprouts
8 dried whole shiitake mushrooms, soaked, sliced thinly
3 tablespoons sweet chili sauce
3 tablespoons plum sauce
2 green onions, sliced thinly

Steps:

  • Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
  • Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
  • Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
  • Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
  • To Serve: Place in bowls or on plates and garnish with green onions.

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