Stir Fry Chicken Tacos Food

STIR-FRY CHICKEN TACOS

Steps:

• Stem and seed the bell peppers, green chilies, and jalapenos (be sure to use rubber gloves). Mince jalapenos. Cut bell and green chilies into thin slivers (I used a food processor).
• Cut the chicken crosswise into thin slices about 3 inches long.
• Place a skillet over med high heat until fairly hot, add the oil. Add the chicken,black pepper and stir-fry until the chicken is opaque throughout, 4 or 5 minutes. Remove chicken to a serving dish. Return the pan to the heat, add the garlic and cumin, stir-fry for a minute, being careful not to let the garlic burn. Add the bell peppers and chilies. Stir-fry until they begin to wilt 2-10 minutes, I prefer the longer cooking time. Return chicken to the pan; add cilantro and salt to taste. Stir to mix evenly and transfer to a serving dish.
• Serve with warm tortillas. To assemble a taco, fill a tortilla with chicken mixture, squeeze a lime wedge over the filling, and add a bit of sour cream. Enjoy.
• Note: To warm tortillas, stack them on top of each other and wrap tightly in aluminum foil. Heat for 10 to 12 minutes in a 350 degree oven. Or wrap loosely in waxed paper and microwave; a stack of 6 tortillas will take 45 to 60 seconds at full power.

15-MINUTE STIR-FRIED STEAK TACOS

Steps:

• Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
• Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
• When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
• Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

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!

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

CHICKEN STIR-FRY IN 4 EASY STEPS

Steps:

• Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
• Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
• Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
• Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

TACO STIR-FRY

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in cheese. , Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa.