Best Stir Fry Recipes

BEST STIR FRY RECIPES: COCONUT CHICKEN (+MORE GREAT STIR FRY IDEAS!)

Steps:

• Mix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes.
• Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).
• Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside.
• In a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.
• In a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.

WORLDS BEST CHICKEN STIR-FRY FOR TWO

Steps:

• Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
• Cook until onions are very soft.
• Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
• Stir in Cilantro, garlic powder, ginger, salt and pepper.
• (If you use a very salty soy sauce you might not want to add salt)
• Continue cooking until red and green peppers are soft.
• Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
• Pour over a bed of rice and serve.
• NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
• If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
• Adding a little extra olive oil will always help to thicken the sauce.
• Enjoy.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!