How To make Chicken and Sweet Pepper Stir Fry
18 oz Boned Chicken Breast halves
3 tb Soy Sauce
1 tb Dry Sherry
Med Onion, cut into wedges 2 x Med green/sweet red peppers*
1 1/2 c Sliced fresh Mushrooms
1 tb Cooking Oil
1 ts Grated Ginger root
8 oz Can Bamboo Shoots, drained
1/4 c Chicken Broth
1 ts Cornstarch
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. ********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.
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♥♥♥ Ingredient List Below ♥♥♥
1 pound chicken
6 ounces red onion
4 ounces sweet peppers
2 ounces green bell peppers
3 garlic cloves
1 and 1/2 tablespoon oyster sauce
1 and 1/2 tablespoon thin soy sauce
1 tablespoon seasoning sauce
2 tablespoons cooking oil
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The Best Chicken Stir Fry|THE RAINA’S KITCHEN
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5 Times Per Week
3lbs- Chicken Breast or Thigh
1-TSP Chicken Season
1/4- TSP Salt
1/4- TSP Pepper
1- TSP GARLIC POWDER
1-TSP ONION POWDER
Sauce
1/2- Cup Sweet Chili Sauce
3-TBSP Oyster Sauce
1-TBSP Mushroom Sauce
1-TBSP Soy Sauce
1/4- Cup Ginger Wine or Any White Wine
1-TSP Garlic Paste
1-TSP Ginger Paste
2-TBSP Cornstarch
Mix Vegetables & Sautéed Vegetable
1 -TBSP Coconut Oil
1-TSP Garlic Paste
1-TSP Ginger Paste
1/4- Tri-Color(Red, Green, Yellow)
2-Medium Carrots
1- Medium Sweet Onion
1/4- Scotch Bonnet Pepper
2- Stalks of Green Onion
1-TSP Crushed Red Peppers
Cut the vegetables into your desired size and shape.
CHICKEN WITH BELL PEPPER AND ONION SIMPLE BUT SPECIAL RECIPE
#chickenstirfry #chickenwithbellpepper #easychickenrecipe
This video shows the quick and easy step
on how to make chicken stir fry with bell pepper and onion. This cooking makes a simple recipe Special!
Ingredients:
250gms chicken breast fillet, strips
1Tbsp soy sauce
1Tbsp +1tsp oyster sauce
2 tsp cornstarch
Salt and pepper to taste
1tsp sesame oil
1pc onion
1pc red bell pepper
1pc green bell pepper
3 cloves garlic, crushed
1thimbsize ginger, minced
Cooking oil for sauteing
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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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