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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Wok recipe - Crispy stir-fry chicken
Kitchen chef Patrick Gebhardt will show you how easy it is to conjure up a delicious wok meal and explain the benefits of the wok to you.
Crispy Chicken and Broccoli Noodles | Jamie Oliver
Quick and easy with crunchy veg, this stir fry is a real winner!
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CRISPY TAKEOUT ORANGE CHICKEN (No Wok Required)
Crispy takeout style orange chicken at home can be yours. No wok required! Use my code BRIANLAGERSTROM to get $5 off your Magic Spoon cereal by clicking this link: and grab a box of Birthday Cake to try today!
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????MY GEAR:
12 NONSTICK:
SPIDER STRAINER:
8QT POT:
MICROPLANE:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
- RECIPE -
MARINADE
▪1lb boneless skinless chicken breasts, large diced
▪30g or 2Tbsp soy sauce
▪30g or 2Tbsp mirin
▪3g or 1tsp corn starch
▪4g or 1tsp baking soda
Cut chicken breasts into a large bite-sized dice.
In a bowl, whisk together soy, mirin, corn starch, and baking soda. Add chicken chunks and stir to coat. Marinate for 20 minutes.
BREADING AND FRYING
▪400g or 3 1/3c ap flour
▪15g or 2 1/4tsp salt
▪6g or 1 1/4tsp baking soda
▪400g or 3 1/4c corn starch
▪Water
▪Additional ap flour (about 3/350g cups)
▪Neutral oil. I’m using a bout 2qt. Oil should be around 2”/5cm deep
Into a 2nd bowl, whisk together 400g ap flour, salt, baking soda and corn starch. In a 3rd bowl, add about ¼ of the dry breading mixture. To that small portion of dry breader, whisk in water, a little at a time, until you’re left with a loose pancake batter texture.
Back in bowl 2 (with dry breading only), add about 1/4c of the wet breading slurry you just made. Mix and crumble the wet into the dry, creating a dry crumbly texture.
Grab a 4th bowl and fill it with about 3 cups of AP flour. Add marinated chicken pieces. Mix to coat well on all sides.
Shake off as much of the ap flour mixture from the chicken as possible, then add chicken into the wet batter in bowl 3. Toss to coat well.
Now move pieces of wet battered chicken into the craggy dry breader mix (bowl 2). Mix to coat well. Transfer chicken pieces to a tray.
Preheat large heavy bottomed pot over medium-high heat with about 2qt of neutral oil (or about 2-3”/5-8cm of oil, leaving plenty of room at the top of your pot so oil doesn’t boil over when you add chicken) for 10 min or until oil reaches a temp of 300F/150C. Gently lower breaded chicken into the oil (use a spider to avoid splashing oil). Fry 4-5 min at 300F/150C.
After 4-5 min or when nuggets are a light blonde golden color, remove from oil and transfer to a wire rack to drain.
Increase heat under oil pot to medium high to increase oil temp to 350F/175C. Carefully lower once-cooked nuggets back into the oil to cook for about another 90 seconds or until they’ve taken on a nice golden brown color. Transfer onto a wire rack and keep warm in a low oven while you make your orange chicken sauce.
ORANGE CHICKEN SAUCE
▪30g or 2Tbsp neutral, high smoke point oil
▪10g or 2 cloves garlic, grated
▪10g or about a 1.5” piece ginger, grated
▪20g or 4Tbsp scallions, thinly sliced (only about bottom half/2/3 of scallions)
▪125g or 1/2c chicken stock
▪75g or 1/4c mirin
▪50g or 3Tbsp soy sauce
▪10g or 2tsp sesame oil
▪50g or 1/4c sugar
▪25g or 1.5Tbsp rice vinegar
▪Juice of 1 large orange
▪1tsp orange zest (about 8-10 healthy zests)
▪5g or 2tsp corn starch
▪Pinch Chile flake
▪Corn starch slurry if needed (2g or 3/4tsp corn starch mixed into 4g water)
To make the sauce, heat a generous squeeze of neutral oil in a large nonstick pan over medium high heat. Add ginger, garlic, and scallions and cook, stirring often, for about a minute until fragrant.
Whisk together chicken stock, mirin, soy sauce, sesame oil, sugar, rice vin, orange zest and juice and corn starch. Add sauce to pan with ginger/garlic/scallion mixture along with a pinch of chile flakes. Bring to a simmer and reduce sauce by about half - about 2 minutes. Check consistency of sauce at this point. If it’s not thick enough to leave a trail when you run a spoon through it, stir in a splash of corn starch slurry. Bring back to a boil and check consistency again.
Add cooked nuggets into pan with sauce. Gently toss to coat, careful not to over work to loosen the breading.
Serve over rice and top with a pinch of sesame seeds and chile flakes.
CHAPTERS:
0:00 Intro
0:10 Prepping the chicken
1:10 Mixing the breading/dredge
2:27 Breading the chicken
4:03 I really love cereal (ad)
5:01 Frying chicken nuggets
6:47 Making orange chicken sauce
8:37 Finishing the dish and plate up
9:30 Let’s eat this thing
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Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
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Secret to Korean Fried chicken batter that stays crispy for hours
recipe:
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!!