Chicken Stir Fry With A Twist Recipes

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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 STIR-FRY WITH A TWIST

Steps:

• In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

FRIED CHICKEN WITH A TWIST

Steps:

• Cook bacon. Leave in strips or crumble as you prefer.
• Mix flour and spices.
• In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string.
• Dredge each stuffed breast in flour mixture.
• In a large pan, heat about an inch of oil with garlic and onion.
• When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.