How To make Italian Chicken Stir Fry
1 lb Boneless, skinless chicken
-breasts 1 tb Olive or vegetable oil
1/4 c 1/4-inch strips sliced
-pepperoni (about 1 ounce) 2 Clove garlic, finely
-chopped 2 lg Bell peppers, cut into
-l-inch squares 1 md Onion, thinly sliced
2 c L/4 inch slices zucchini
-(about 2 medium) 1/4 c Dry red wine
1 1/2 ts Chopped fresh or
1/2 ts Dried thyme leaves
1 1/2 ts Chopped fresh or
-l/2 teaspoon dried -rosemary leaves 1/4 ts Salt
1/8 ts Pepper
1 tb Grated Parmesan cheese
Cut chicken into 2-inch cubes. Heat oil in 10-inch skillet over medium-high heat. Add chicken, pepperoni and the garlic; stir-fry 3 to 4 minutes or until chicken is almost done. Remove from skillet; keep warm. Heat remaining ingredients except cheese to boiling in skillet. Stir-fry 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken mixture; heat through. Sprinkle with cheese. 4 servings. Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 240 Protein 46% Protein, 9 30 Vitamin A 12% Carbohydrate, g 9 Vitamin C 53% Fat, g 9 Thiamin 12% Cholesterol, mg 65
Riboflavin 10% Sodium, mg 330 Niacin 64% Potassium, mg 610 Calcium 6% Iron 12% From the files of Al Rice, North Pole Alaska. Feb 1994
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EASY Chicken Stir-Fry Recipe | Chicken Breast Recipe
Here is a quick and easy recipe for chicken stir fry. The brown stir-fry sauce is so flavorful and delicious. You can double the recipe and make it a dinner for four. This is gonna be good!
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INGREDIENTS
1 boneless skinless chicken breast
1 Tbsp Shaoxing cooking wine
1 1/2 soy sauce
1/4 salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp white pepper
1 Tbsp cornstarch
1/4 tsp baking soda
1 small bell pepper
1 small onion
3 scallions
1 tsp minced ginger
2 cloves garlic
SAUCE
1/2 cup chicken broth
1 Tbsp hoisin sauce
1 Tbsp Shaoxing cooking wine
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
cornstarch slurry
How To Make Chinese Take-Out stir-fry
Chicken Stir-Fry Recipe
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
STIR FRY CHICKEN RICE | STIR FRY CHICKEN RICE WITH VEGETABLES | FRIED RICE
Stir Fry Chicken Rice | Stir Fry Chicken Rice With Vegetables | Chicken Stir Fry Rice | Stir Fry Rice With Chicken | Chicken Stir Fry | Chicken Fried Rice | Stir Fried Chicken Rice | Chicken Fried Rice Restaurant Style
Ingredients for Stir Fry Chicken Rice:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken , sliced into thin strips- 350-400 gms
- Cooked rice- 4 US cup measures
Chicken pieces to be marinated with:
- Salt-1/2 tsp
- Pepper powder- 1/2 tsp
- Soy sauce- 1 tsp
- Garlic, grated- 2-3 cloves (1 tsp)
Veggies:
- Broccoli florets- 1 US cup (75 gms)
- Carrots, small strips- 1 US cup (85 gms)
- Red Pepper, small strips - 1 US cup 100 gms
- Spring Onion/Scallions whites, chopped -2-3 tbsp (around 3 spring onions)
- Spring Onion greens, thick chopped for garnish- 3-4 tbsp
Other Ingredients:
- Garlic, chopped- 2 tsp ( 4-5 cloves)
- Ginger, chopped- 1 tsp
- Refined Oil-2 tbsp
- Salt for seasoning- 1/4 tsp or to taste
- Pepper Powder- 1/4 tsp or to taste
Sauces:
- Dark Soy Sauce- 2.5 tsp
- Oyster Sauce- 3-4 tsp
- Red Chilli Sauce- 4-5 tsp
- White Vinegar- 1 tsp
Preparation-
- Slice the boneless chicken fillets into 2” strips.
- Grate 2-3 garlic cloves to give a teaspoon of garlic to be used in the marinade.
- Fine chop the peeled garlic cloves and the ginger for use later.
- Take out the broccoli florets and cut the carrots & red pepper into small strips.
- Chop the white and green portion of spring onions/scallions.
- Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins.
- For the rice, boil 1 US cup (raw rice). And take out 4 US cups cooked rice. Preferably use a day old cooked rice kept in the fridge.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.
- Add 1 tbsp oil to the same wok and heat it.
- Now add the chopped garlic and ginger & stir fry on medium high heat for 15 secs.
- Add the chopped spring onion whites and stir fry on medium high heat for another 15 secs.
- Now add the carrot strips and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.
- Add the red pepper strips, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.
- Now add the fried chicken and give a mix on medium high heat for 1-2 mins.
- Now add the cooked rice and mix it well with the chicken and vegetables.
- Add all the sauces and a pinch of salt & pepper for seasoning and mix it well on medium high heat.
- Stir-fry and toss on high heat for 2 mins till the rice is well coated with the sauces.
- Garnish with spring onion greens and serve hot.
#stirfrychickenrice #chickenfriedrice #chickenricerecipe #chickenstirfry #stirfriedchickenrice #friedricerecipe #stirfrychicken #spiceeats #spiceeatsrecipes