Stir Fried Chicken With Ketchup Food

STIR-FRY

Stir-Fry image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/4 cup ketchup
2 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon minced green onion
3/4 pound boneless, skinless chicken cut into strips
1 teaspoon sesame oil, plus 1 teaspoon
1/2 sweet onion, sliced
1/2 red pepper, sliced
3/4 pound broccoli, cut into small pieces
2 carrots, peeled and thinly sliced
3 1/2 ounces shiitake mushrooms, thinly sliced
Salt

Steps:

In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.

Nutrition Facts : Calories 204 calorie, Fat 4 grams, SaturatedFat 0.7 grams, Carbohydrate 18 grams, Fiber 4.8 grams

STIR-FRIED CHICKEN WITH KETCHUP

Stir-Fried Chicken With Ketchup image

I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator. It's stir-fried chicken with ketchup, and before you turn your nose up, think how good ketchup can taste. In the version he cooked for me, Mr. Saran tossed cauliflower in a slurry of cornstarch and egg, then deep-fried it. The crust was exquisite, and the cauliflower perfectly cooked. But it was what happened next that really got my attention: He finished the cauliflower in a sauce, made in about three minutes, containing nothing more than ketchup, garlic and cayenne pepper.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
1/2 cup flour, more as needed
4 tablespoons neutral oil, like corn or canola
Salt and pepper
2 tablespoons slivered garlic
1/4 teaspoon cayenne pepper, or to taste
1 cup ketchup

Steps:

Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 13 grams, TransFat 0 grams

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