Firecracker Chicken Stir Fry Food

FIRECRACKER CHICKEN

Steps:

• Place all of the marinade ingredients into a large bowl and mix together.
• Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
• Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
• Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
• Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
• Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
• Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
• Check one of the larger pieces of chicken to ensure it's cooked in the middle. Then turn off the heat.
• Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
• Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
• Top the rice with a wedge of lime and serve!

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

SAVORY FIRECRACKER CHICKEN STIR-FRY RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 min. or until chicken is evenly browned.
• Add pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.
• Serve over rice.

FIRECRACKER CHICKEN

Steps:

• First add all the sauce ingredients in the mixing bowl, mix well and set aside.
• Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of stir fry sauce mixture in the chicken. Mix well and let it sit for 10-15 minutes.
• Prepare all the vegetables before you start frying and set aside.
• Heat a large wok or pan over medium-high heat, drizzle 2 tablespoon of vegetable oil.
• Fry the chicken slices for 2-3 minutes until almost cooked, then push to one side of pan and add the dry red chillies and stir for few seconds. Follow with the chilli flakes and continue stir for few seconds.
• Add the onion slices, bell pepper slices and snow peas in. Stir fry for another 1 minute.
• Turn the heat over high heat and pour the sauce mixture in. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes.Add the spring onions and remove from heat.
• To serve, add the hot cooked rice in a small bowl, press down gently with a spatula and fill the rice bowl. Place the serving plate over the rice bowl, flip the bowl over the plate and tap the rice gently out. Add the firecracker chicken around the rice. Garnish with Japanese Shichimi chilli powder and lime wedge over the rice. Serve immediately!

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

FIRECRACKER CHICKEN STIR FRY

Steps:

• Heat large skillet or wok until very hot.
• Add oil.
• When oil is hot add chicken and stir fry until done, just a few minutes.
• Remove chicken.
• Add remaining ingredients except for peanuts and stir fry until tender crisp.
• Add chicken back into pan.
• Toss thru to reheat.
• Stir in peanuts.

FIRECRACKER CHICKEN STIR-FRY

Steps:

• Whisk together honey, soy sauce, vinegar, cornstarch, and red pepper flakes until cornstarch is dissolved. Set aside.
• Heat olive oil over medium high heat. Stir in garlic and ginger and stir fry until fragrant about 1 minute. Add bell pepper and snow peas and stir fry an extra minute until colors brighten. Add chicken and onions, stir fry until chicken is cooked through about 4 minutes or so. Stir in reserved sauce mixture. Cook and stir until sauce boils and thickens.
• Serve over cooked brown rice with a big green salad.