My Best Meal Prep Recipe So Far | Chicken Stir Fry
This chicken stir fry meal prep recipe has the best flavour. It's so easy to make and takes very little time. Best of all, it's relatively cheap, nutritious, and tastes fantastic. Please enjoy.
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Recipe
Serves - 5
Ingredients -
Stir Fry -
1 1/2 Tbsp (20ml) - Peanut Oil
900g (1.9lbs) - Chicken Thigh, Boneless & Skinless
1 - Brown Onion, Sliced
2 - Bell Peppers, Thinly Sliced (Any Colour)
2 - Carrots, Halved & Sliced
1 - Broccolini Bunch, Chopped
5 - Garlic Cloves, Minced
20g (0.7oz) - Ginger, Peeled & Minced
Seasoning To Taste
Sauce -
1/2 Cup (125ml) - Chicken Stock
1/2 Cup (125ml) - Light Soy Sauce
1 1/2 Tbsp (30ml) - Rice Wine Vinegar
1 1/2 Tbsp (30ml) - Shaoxing Wine
1 1/2 Tbsp (35g) - Honey
1 1/2 tsp (12.5ml) - Sesame Oil
1 1/2 Tbsp (17g) - Corn Flour
Basmati Rice -
320g (11.2oz) - Basmati Rice, Washed
640g (640ml) - Cold Water
Salt To Taste
Optional Garnish -
Sesame Seeds
Spring Onion (Scallion)
Chilli
Notes -
Nut Allergies may be of concern. Sesame oil and peanut oil can be substituted. The sesame oil can be left out, and the peanut oil can be replaced with vegetable oil.
Rice -
You can use basmati, jasmine, long grain, and brown rice. I used basmati as I had leftover ingredients that needed to be used.
Nutrition (Macros) Per Portion -
Rice -
Calories - 234
Fat - 0.4g
Carbs - 51g
Protein - 4g
Chicken Stir Fry -
Calories - 380
Fat - 14g
Carbs - 21g
Protein - 40g
Complete Dish -
Calories - 614
Fat - 14.4g
Carbs - 72g
Protein - 45g
#stirfry #mealprep #mealpreprecipes
Chicken Stir Fry
This chicken stir fry features tender cuts of boneless chicken, fried with bell peppers, minced garlic, minced onion, ginger with variety of sauces like soy sauce, oyster sauce. All coated with the sweet, salty, sour and umami sauce. With the interplay of complex flavors, topping this dish on hot steaming rice will surely be a satisfying experience. Try some today!
#chickenstirfry #chickenfry
Written recipe by
INGREDIENTS
½ kilo chicken
1 sliced onion
2 bell peppers (chopped)
4 cloves of garlic (minced)
1 thumb ginger (sliced)
4 chili peppers (sliced)
2 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon white pepper
⅓ cup sweet style banana ketchup
Hot sauce (to taste)
2 tablespoons soy sauce
1 sachet oyster sauce
1 tablespoon apple cider vinegar
Brown sugar to taste
1 tablespoon cornstarch
1 teaspoon sesame oil
Salt and pepper to taste
DIRECTIONS
Wash and prepare the chicken and place them in a bowl. Add the paprika powder, white pepper, garlic powder, salt, and cornstarch. Mix until well combined. Set aside.
In a small bowl, combine the soy sauce, ketchup, oyster sauce, hot sauce, apple cider vinegar, brown sugar, cornstarch, and sesame oil. Gently stir until well combined and no lumps. Set aside.
Heat enough oil in a pan. Add the chicken pieces and then cook using medium fire for a few minutes until slightly browned. Remove the cooked chicken from the pan and transfer them to another container.
In the same pan, add the onions, ginger, and garlic then saute them for a few minutes until light brown and aromatic. Add some chili peppers based on how spicy you like them. Add the bell peppers and saute for a few minutes (do not overcook).
Add the cooked chicken back to the pan and toss gently until well mixed.
Pour the sauce made earlier. Stir well until the sauce coats all the ingredients. Season with salt and pepper. Add a bunch of spring onions and toss again.
Transfer the chicken stir fry to a serving plate. Serve with newly steamed rice. Enjoy!
YES, I’m using CHICKEN BREAST in a STIR-FRY! | Marion’s Kitchen
OK, so I know I’ve always been a legs and thighs girl, but this time it’s ALL about the chicken breast. And yep, it’s TOTALLY possible to get it tender and silky and delicious when you follow these tips. This quick and easy Asian hoisin chicken stir-fry goes against everything you thought you knew about me… but armed with my techniques for tender, juicy meat, it’s a total game changer of a dinner.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
TERIYAKI CHICKEN STIR FRY | CHICKEN TERIYAKI RECIPE | TERIYAKI CHICKEN
Teriyaki Chicken Stir Fry | Chicken Teriyaki Recipe | Teriyaki Chicken | How To Make Chicken Teriyaki | Teriyaki Chicken Recipe | Chicken Stir Fry | Stir Fry Chicken Recipe | Teriyaki Chicken Sauce | Teriyaki Chicken Recipe
Ingredients for Teriyaki Chicken Stir Fry:
Boneless Chicken Thigh - 450 gms (1 lb)
(Tsp-Teaspoon; Tbsp-Tablespoon) US Measures
For the Teriyaki Sauce:
- Light Soy Sauce- 3 tbsp (Preferably Kikkoman)
- Brown Sugar- 3 tbsp
- Apple Cider Vinegar- 1 tsp
- Sesame oil- 1 tbsp
- Ginger grated- 1 tsp
- Garlic grated- 1 tsp
Other Ingredients:
- Salt for seasoning- 1/4 tsp
- Pepper powder for seasoning- 1/4 tsp
- Oil for pan frying the chicken- 1.5 tbsp
- Sesame seeds- 1 tsp (as garnish)
- Spring onion greens, chopped- 2 tbsp (as garnish)
Preparation:
- Cut the boneless thighs into bite sized chunks.
- Grate the ginger & garlic and prepare the Teriyaki Sauce.
Process:
- Heat oil in a pan and then add the chicken pieces. Season with salt and pepper powder.
- Fry on high heat for 5-6 mins till the water dries up and the meat is browned.
- Now add the Teriyaki Sauce (prepared earlier), give a mix and cook on medium heat for 3-4 mins till the sauce is absorbed and coats the chicken pieces.
- Garnish with the sesame seeds and chopped spring onion greens.
#teriyakichickenstirfry #chickenteriyaki #chickenstirfry #teriyakichicken #teriyakirecipe #stirfryrecipe #chickenrecipe #spiceeats #spiceeeatsrescipes #spiceeatschicken
One Pan Chicken and Broccoli Stir Fry | Dinner in 30 Minutes
This homemade Chicken and Broccoli Stir Fry recipe is an easy 30-minute meal and it has the best stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN AND BROCCOLI STIR FRY INGREDIENTS:
►1 lb chicken breast (boneless skinless), cut into 3/4 pieces
►2 Tbsp cooking oil (I used extra light olive oil), divided
►1 lb broccoli cut into florets (about 5 cups)
►1 small yellow onion sliced into strips
►1/2 lb white button mushrooms thickly sliced
STIR FRY SAUCE INGREDIENTS:
►2/3 cup low sodium chicken broth
►3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
►2 Tbsp light brown sugar packed (or honey to taste)
►1 Tbsp corn starch
►1 Tbsp sesame oil
►1 tsp fresh ginger peeled and grated (lightly packed)
►1 tsp garlic (2 small cloves) grated
►1/4 tsp black pepper plus more to season chicken
???? PRINT RECIPE HERE:
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