Maple Chicken Stir Fry Food

MAPLE GINGER CASHEW CHICKEN STIR FRY (30 MINUTES)

Steps:

• Shake together the stir fry sauce and set aside.
• Heat 1 tablespoon olive oil over medium heat in a frying pan.
• Add the onion to the pan. Cook for 5 minutes, until onion is soft.
• Add the bell peppers and broccoli, and cook for 5 more minutes or until softened. Transfer veggies to a clean plate.
• Add the reserved 1 tablespoon olive oil to the pan. Add chicken and cook for 7-10 minutes, until cooked through and no longer pink in the middle.
• Make a space in the pan and add the garlic and ginger. Cook, stirring occasionally for 1-2 minutes.
• Add the stir fry sauce to the pan. Cook, stirring, for 1-2 minutes or until thickened. Remove the pan from the heat and stir in the vegetables and cashews.
• Serve over rice.

MAPLE CHICKEN STIR FRY

Steps:

• Mix the first 5 sauce ingredients, set aside.
• Combine the flour, cornstarch, and black pepper in a bag.
• Add the chicken, shake to coat.
• Heat the wok over high heat.
• Add 2 TBS oil, swirl to coat.
• Add the chicken, 8-10 pieces at a time.
• Stir fry'til done, 2-3 minutes.
• Drain on a paper towel. Add oil as needed.
• Continue until all of the chicken is done.
• Reheat the wok.
• Add 2 TBS oil.
• Add ginger, garlic, and chilies.
• Cook 1 minute. Remove and discard the chilies.
• Add vegetables, stir fry 3-4 minutes.
• Push vegetables up the sides of the wok.
• Add water to the center of the wok.
• Cover.
• Steam for 2 minutes.
• Return the chicken.
• Re-stir the sauce, add to the wok.
• Stir'til the sauce has thickened well.
• Serve with rice, Basmati is my favorite.

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.