Oriental Chicken Stir Fry Food

CHICKEN STIR FRY

Steps:

• In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
• Remove chicken and keep warm.
• Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
• In small bowl, mix broth, cornstarch, soy sauce, and ginger.
• Add to skillet; cook and stir till thickened and bubbly.
• Return chicken to skillet with peapods; stir until heated through.
• Serve over rice and top with cashews.

CHICKEN ORIENTAL STIR FRY

Steps:

• Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.
• Cut chicken breasts into thin strips and place in plastic bag; in a small bowl mix together coriander, cumin, ginger, salt and pepper, add to plastic bag, shake to coat chicken.
• Refrigerate until ready to use at least 15 minutes.
• Add olive oil to a wok or large nonstick fry pan.
• Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.
• Add carrots, mushrooms, fennel, and onion rings ; stir fry for 5 to 8 minutes; until chicken is cooked through, reduce heat and add garlic, cook stirring 1 minute.
• Add apricots, snap peas, stir fry 2 minutes, add baby bok choy, spinach and parsley, stir fry just until wilted, about 2 minutes; add roasted red pepper strips, stir fry just until heated through, about 1 minute.
• In a small bowl, whisk together, white wine, oyster sauce, fish sauce if using, soy sauce , and cornstarch; add to wok , cook and stir until sauce thickens , about 2 minutes.
• Add fried egg strips and mix.
• Remove to serving platter; sprinkle with chopped green onions and cashews.
• Serve hot alone or over plain white rice.
• Alone serves 4, over rice serves 6.

ORIENTAL CHICKEN STIR FRY

Steps:

• In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
• In a wok or large frying pan, heat oil over medium-high heat.
• Add chicken and stir-fry 2 minutes until meat turns white.
• Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
• Stir sauce and add to wok; stir over heat until sauce thickens.
• Serve over rice.
• **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

CHICKEN STIR-FRY

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
• Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

CHINESE CHICKEN STIR-FRY

Steps:

• In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
• Shake well.
• Refrigerate for 25 minutes (or up to 24 hours).
• Coat a wok with cooking spray and set to med hi heat.
• Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
• When wok is hot, add the chicken and pineapple.
• Cook and stir for 2 minutes.
• Add the peppers; cook and stir for 3 minutes.
• Add the marinade; bring to a boil.
• Cook and stir for 5 minutes.
• Serve over rice.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

ASIAN CHICKEN STIR-FRY

Steps:

• In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

ASIAN CHICKEN AND ORZO STIR FRY

Steps:

• Cook the garlic and ginger in the oil for 1-2 minutes.
• Add the red peppers and asparagus, and sautee for 2-3 minutes.
• Add the soy sauce, hoisin sauce, and sri racha; simmer for 5 minutes.
• Stir in the orzo, chicken, and toasted almonds until well combined. Serve warm or chilled.

ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
• Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.