Garlic Chicken Stir Fry With Quinoa Peppers Basil Food

GARLIC CHICKEN STIR FRY

Steps:

• Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
• In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

CHICKEN PEPPER STIR-FRY

Steps:

• In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

CHICKEN AND BASIL STIR-FRY

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

CHICKEN STIR-FRY WITH MIXED PEPPERS

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

STIR-FRIED BASIL CHICKEN

Steps:

• In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes., In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm. , Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear. , Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy.

QUINOA STIR FRY WITH SPINACH & WALNUTS

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

CHICKEN STIR-FRY OVER QUINOA

Steps:

• HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry until chicken browned.
• ADD blanched fresh vegetables (I used snow peas, broccoli, and red pepper strips); stir-fry 5 to 7 min. or until peppers and broccoli are crisp-tender and chicken is done. Add water chestnuts, dressing and soy sauce; stir-fry 3-5 min. or until heated through.
• SERVE over prepared, warm quinoa.

GARLIC CHICKEN WITH QUINOA

Steps:

• Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
• Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
• Add vegetables; stir fry 2 minutes.
• Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
• Top the quinoa with the stir fry mixture and serve hot.

GARLIC CHICKEN STIR FRY WITH QUINOA, PEPPERS & BASIL

Steps:

• 1. Prepare quinoa: over stovetop, 1 cup quinoa into 2 cups chicken broth until all water is absorbed 2. Cut chicken into 1-inch pieces 3. heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes (or until golden brown) 4. Add onions, bell peppers; saute for 1 or 2 more minutes 5. add garlic and saute until peppers become slightly limp, but still bright, about 1 to 2 minutes 6. season with salt and pepper 7. remove pan from heat and add basil & quinoa. Toss until basil wilts. 8. season with Parmesan cheese.