Chinese Ginger Chicken Stir Fry Recipes

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

GINGER CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

GINGER CHICKEN STIR-FRY

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

CHINESE CHICKEN STIR-FRY

Steps:

• In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
• Shake well.
• Refrigerate for 25 minutes (or up to 24 hours).
• Coat a wok with cooking spray and set to med hi heat.
• Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
• When wok is hot, add the chicken and pineapple.
• Cook and stir for 2 minutes.
• Add the peppers; cook and stir for 3 minutes.
• Add the marinade; bring to a boil.
• Cook and stir for 5 minutes.
• Serve over rice.

GINGER CHICKEN STIR FRY

Steps:

• Cut the chicken into small chunks,
• Grate the ginger,
• Crush the garlic,
• Finely chop the spring onions,
• Cut the onion into large chunks
• Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
• add in rest of veg and stirfry for 4-5 minutes
• add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
• Serve over some batsami rice for a perfect finish.

GARLIC CHICKEN STIR FRY

Steps:

• Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
• In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

GINGER CHICKEN AND SHRIMP STIR FRY

Steps:

• Combine the sauce ingredients. Set aside.
• Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
• Add shrimp and stir fry 2 minutes.
• Remove and set aside.
• Add 1 TBS oil, swirl.
• Add chicken, stir fry 3 minutes.
• Add garlic and ginger; stir fry 1/2 minute more.
• Empty and scrape the good stuff from the wok. Set aside.
• Reheat wok and add 2 Tbs oil. Swirl to coat.
• Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
• Add 1 TBS water; cover, steam 1 minute.
• Push vegetables up the sides of the wok.
• Stir the sauce well to mix all of the cornstarch.
• Add to the center of the wok.
• Stir until thick and bubbly.
• Add the shrimp and chicken. Combine with the vegetables.
• Heat through.
• Serve.