CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
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Homemade Chinese Spicy And Numbing Sausage [四川麻辣香肠]
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I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage.
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Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 2 kg of pork (25-50% fat ratio)
- a handful of hot dried chilies [Amazon Link:
- 2 tbsp of Sichuan peppercorn [Amazon Link:
- 1 tsp of cumin seed [Amazon Link:
- 1 tsp of black peppercorn
- 12 pieces of cloves
- 1/2 of black cardamon
- 1 piece of star anise
- a small piece of cinnamon
- 1 piece of aged tangerine peel (can be switched with finely diced fresh orange peel) (Product Link -
- 60 grams (4 tbsp) of salt
- 40 grams (2 tbsp +2.5 tsp) of sugar
- 40 grams (3 tbsp) of high-level alcohol
- Lamp or pork sausage casing[Amazon Link:
- Some rope to tie the sausage
- Sausage stuffer [Product link:
INSTRUCTION
- In a blender, add the following ingredients and blend into fine powder: a handful of dried red chilies, 2 tbsp of Sichuan peppercorn, 1 tsp of cumin seed, 1 tsp of black peppercorn, 12 pieces of cloves, 1/2 of black cardamon, 1 piece of star anise, a small piece of cinnamon, 1 piece of dried orange peel.
- Add 60 grams (3 tbsp) of salt and 40 grams (2 tbsp +2.5 tsp) of sugar to the spice powder. Mix and set it aside.
- You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together.
- Cut all the pork into smaller strips. Then slice it into bite-size.
- Add the seasoning to the meat along with 3 tbsp of high-level alcohol. The alcohol content needs to be at least 30%. The higher, the better. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by. Mix this until well combined. Cover it with a plastic film and let it sit in the fridge overnight.
- The next day, you can start preparing the casing and the sausage stuffer. Soak the casing in clean water. Take the end and put it on the tube. Make sure you don’t have sharp nails or else you might break the casing by accident.
- Stuff the meat in and push it into the casing. Once it reaches the length that you want. Give it a little squeeze and tie it with the rope. This process takes a little patient and time. You just keep doing it until you finish all the meat.
- Check all the surfaces. Use a toothpick to poke all the air bubbles
- Put all the sausage on a drying rack. Sit in the fridge uncovered for 10 - 15 days. If you see the surface is completely dry, that means your sausage is done.
- When I film this video, it was summertime so I have to put it in the fridge. Here is how you can make the sausage in the winter.
* Temperature: under 10°C or 50°F
* Relative humidity: under 55%
* Weather: Sunny, cloudy, windy;
* Hang the sausage outdoor and let it air dry for 8-15 days
* Important Note: Do not let the sausage get rain on
How to Store Sausage regularly:
* Put the sausage in a sealable bag. It will last 6 months in the freezer;
* If you put the sausage in the fridge, take it out every 10 days. Let it air dry outdoor for a day and put it back into the fridge. In this way, it will last for 3 months.
* When air drying the sausage, follow the rules that I showed before.
RELATED VIDEO
Homemade Chinese Sausage Cantonese Lap Cheong Recipe:
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken - BETTER THAN TAKEOUT
I would like to share sesame chicken recipe which is better than takeout. This sesame chicken recipe is best when the chicken is deep fried. My family love to indulge in deep fried crispy sesame chicken once in a while. If you are looking for crispy honey sesame chicken, try this chicken recipe.
Ingredients for Sesame Chicken:
300 gm Chicken Thigh
Grated Garlic - 1 Clove
Light Soy Sauce - 1 Tablespoon
A pinch of salt
Black pepper powder - 1/2 Teaspoon
1 egg white
Cornstarch - 2 Tablespoon
Honey - 2 Tablespoon
Sugar - 1 Tablespoon
Light Soy Sauce - 2.5 Tablespoon
Water - 3 Tablespoon
Ketchup / Tomato Sauce - 2.5 Tablespoon
White Vinegar - 1 Tablespoon
Sesame Oil - 1 Tablespoon
Cornstarch
Toasted Sesame Seeds
Green Onions
Oil for deep frying
Tips:
1. It is best to fry the chicken in 2 batches without overcrowding the wok so that the temperature of the oil would not drop.
2. If you prefer a stronger sesame flavor, add few drizzles of sesame oil after adding the fried chicken into the sauce and stir quickly.
3. This crispy sesame chicken is best to serve immediately after cooking.
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The Best Lemon Chicken And Chilli Chicken Recipe EVER • Taste Show
Master chef John Zhang shows you how to make the best lemon chicken and chilli chicken with step by step instruction.
Get the recipes:
The lemon chicken is crispy battered chicken pieces smothered in a sweet and tangy lemon sauce.
The chilli chicken is made with lightly battered crispy chicken chunks lightly tossed with spicy red chili pepper.
#chillichicken #lemonchicken #chickenrecipe
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More satisfying chicken recipes:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
Authentic Cantonese Sausage, at home
Lap Cheong! This sweet Cantonese sausage barely needs an introduction - it's awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly.
0:00 - What Is Lap Cheong?
0:52 - How to tell a Quality Lap Cheong
1:44 - Lap Cheong Recipe
7:03 - Chinese Sausage?
Written recipe is also over here at /r/CasualChina if you prefer your recipes in Reddit form:
INGREDIENTS
Makes 8 sausages. Feel free to scale up for a bigger batch.
* Pork; 350g lean and 150g fat. We used the ham cut (后腿), you can also use a combination of loin (外脊) and fatback (猪油) if that ham cut is hard to find.
* Casings: ~30mm dried hog casings (肠衣). Feel free to play around with this too. I believe this is the type we used:
* Marinade for the Lean: 7.5g salt, 30g sugar, 3g Prague Powder #1, 20g light soy sauce (生抽), 15g Fenjiu (汾酒) -or- Rose Wine (玫瑰露酒). As of the time of writing, Rose Wine is out of stock on Amazon, but you should be able to buy this bottle in most Chinese supermarkets abroad:
* Water, 75g.
Plus sugar for making the candied pork fat.
PROCESS
1. Separate the lean and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you're still at 350g/150g after trimming.
2. Make the candied pork fat: blanch the pork fat for ~2 min, rinse and let it drain for a minute or two. Lay in a bowl with alternating layers of pork fat and sugar. Cover, leave in the fridge overnight.
3. Mix the lean with the 'marinade for the lean'. Cover, fridge overnight.
4. Next day, cut out ~6ft of your casing and soak in warm water for 20 minutes. If you're not using dried casings (e.g. if you're using the standard Western salted casings), prepare them according to how said casings should be prepped.
5. Rinse the sugar off the pork fat, drain for a minute or two. Combine the lean with the fat, together with the 75g of water. Mix very well, ~3-5 minutes.
6. Scrunch your casing up the bottom of a funnel, leaving ~2 inches of casing remaining at the end. Tie an overhand knot at the end of the casing.
7. Stuff the filling through the funnel with the wide end of a (Chinese-style) chopstick. Be patient, this will take some time. Once you stuff it with ~2 inches remaining at the end of it, tie another overhand knot to close it up.
8. Using two toothpicks or needles, puncture the sausage every half inch or so down the whole casing. Turn 90 degrees, and repeat. Turn another 90 degrees, repeat. Turn a final 90 degrees, and finish puncturing the sausage.
9. Cut out four ~8 inch sections of baker's twine, tie it in a loop. Separate the sausage into individual Lap Cheongs by laying the loop of twine under the sausage, looping it through the loop, and tightening.
10. Dry the sausage. Give the sausages a quick rinse, pat the, dry and put in the oven at 50C for 24 hours. Then hang in a cool, dry, sunny place for ~3 days.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Easy Char Siew Chicken Roast | Chinese style red honey bbq chicken
OPEN for ingredients! Today we’re making Char Siu chicken. This is a Chinese style, oven roasted bbq chicken marinated to savoury, sweet, sticky perfection. Also super quick and easy to prepare, it's one of my all time favourite chicken recipes.
This is ultra versatile, personally I love eating this with chicken rice (my one pan chicken rice recipe here: but you can also top noodles with this.
I mentioned chicken leg in the video, this is the entire chicken thigh and drumstick portion, bone removed. I realise this is not that easy to find for most, so use chicken thighs as per ingredients list below. For bone-in chicken thighs, double the time in the oven to 30 to 40 minutes. Check that the internal temperature at the thickest part of the chicken has hit 74 deg celcius or 165 deg fahrenheit to ensure it’s cooked through. Or just poke a fork through thick part and juices run clear and blood-less :)
More info:
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Ingredients:
- 300 grams Boneless Chicken Thigh (fatty ones are best)
- Marinade
- 1 tbsp Honey
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce or Kicap Manis
- 2 tbsps Brown Sugar
- 1 tbsp Ginger-Garlic Paste (2 garlic cloves + 1 inch Ginger, pureed or grated)
- 1 tsp Chinese Five Spice Powder
- Pinch of white pepper
- 1 tsp red food colouring (optional)
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EDIT: Yes, I am aware traditionally Char Siu is made with pork. This recipe is for some of us who do not eat pork (me)/prefer chicken. You can use these same ingredients for pork, though be aware that roasting time in the oven might differ.