BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
CHINESE PLUM CHICKEN STIR FRY
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 24
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
- Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
- Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
- Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
- Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
- Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.
Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 24 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 1290 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
MARMALADE CHICKEN STIR FRY RECIPE
Steps:
- Whisk together the marmalade, soy sauce, vinegar, ginger & corn starch. Set aside.
- Heat oil in skillet or wok over med-high heat. Add onion and garlic. Stir fry for approximately two minutes until garlic is soft and onions are nearly cooked.
- Add the chicken, and just stir fry until cooked.
- Add the sauce mix, stir for a couple minutes until sauce thickens a bit and cornstarch is cooked.
- Serve over rice or noodles (It is showed served over an heirloom grain mixture).
Nutrition Facts : Calories 263 kcal, Carbohydrate 30 g, Protein 25 g, Fat 4 g, Cholesterol 72 mg, Sodium 687 mg, Sugar 25 g, ServingSize 1 serving
CHICKEN CHOP SUEY RECIPE
Easy chicken chop suey cooked in a delicate savory sauce. This simple recipe is great if you are busy but still want homemade Chinese! Ready in less than 20 minutes.
Provided by Caroline Phelps
Categories Main
Time 17m
Number Of Ingredients 12
Steps:
- Fill a medium pot with water and bring the water to a boil. Turn the heat off, add the chicken and cover the pot with a lid. Let sit for 10 minutes.
- Drain the water, place the chicken on a cutting board and slice it into bite size pieces. Set aside.
- In a large frying pan or large nonstick skillet over medium-high heat, add the oil and when the oil is hot, add the celery and bell pepper. Stir fry for about 5 minutes, until the vegetables are soft but still yielding a slight crunch.
- Add the garlic and stir fry for 30 seconds.
- Return the chicken to the pan and cook for 1 minute, until the chicken is warm.
- Add oyster sauce, soy sauce, chicken stock and sesame oil and stir well.
- Give the cornstarch and water mixture a stir and add it to the pan. Stir until the sauce thickens.
- Add the bean sprouts, toss, and turn the heat off.
- Season with a good amount of white ground pepper, transfer the dish to serving plate and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 330 calories, Sugar 5.3g, Sodium 646.1mg, Fat 10.8g, SaturatedFat 2.6g, UnsaturatedFat 2.6g, TransFat 0g, Carbohydrate 14.4g, Fiber 2.5g, Protein 42.2g, Cholesterol 128.5mg
GINGER PLUM CHICKEN STIR FRY
This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
- Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
- Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
- Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
- To Serve: Place in bowls or on plates and garnish with green onions.
CHILI PLUM STIR FRY CHICKEN
This is a combination of two recipes from taste.com.au that the DH and I combined to come up with something we both really like. The night we made it we had several dishes on the go and I was prepping for them as well so times are estimated to if you were only cooking this dish UPDATE - o'kay making this once again I have added other vegies tonight which were some julienned carrot, broccoli and cauliflower flowerettes and snow peas and served on top of some hokien noodles - just a variation. ANOTHER UPDATE - we tried this tonight Have now tried with beef, rump strips (possibly could be better to beat out and cut into strips though we think. depending on the quality of your rump) and added 3/4 teaspoons chinese five spice to step 2 but would suggest 1/2 teaspoon) but still thoroughly enjoyed and we are smacking our lips still 2 hours later.
Provided by ImPat
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
- Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
- Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
- Repeat till all chicken is cooked, adding more oil as needed.
- Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
- Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
- Stir through cashews and basil.
- Serve with steamed rice or fried rice.
HONEY PLUM SOY STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
- Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
- Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
- Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.
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Cuisine AsianCategory Main, Midweek Dinner, Workday LunchesServings 4Total Time 30 mins
- Stir-fry chicken in 3 batches, 2-3 minutes each, until golden. Add reserved marinade, noodles and choy sum. Stir-fry 2-3 minutes, until greens are just wilted and sauce has thickened. Serve topped with green onion.
CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER
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Servings 2Total Time 20 minsCategory Vegetables RecipesCalories 506 per serving
- Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
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- Add a handful of baby corn and the pak choi. Stir-fry for 2 minutes with a dash of water, then add the egg noodles, plum sauce and water.
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STIR-FRIED EGGPLANT WITH PLUM SAUCE (苏梅酱茄子) - RED HOUSE SPICE
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- Option A: Steaming. Boil the water first then place the eggplant chunks into the steamer. Cook for 3-4 mins. Discard any water.
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Cuisine Chinese-InspiredTotal Time 45 minsCategory DinnerCalories 635 per serving
- Cut the plums into quarters, remove the stone, put into a medium pot, add the remaining ingredients for the sauce.
- I cook green beans, noodles, and broccoli in one pot - noodles and green beans in water and I steam the broccoli in a sieve, hung over the pot (you can also add the broccoli to the water, cook it as long as the beans and noodles). Split the broccoli into florets, peel the thick stalk and cut into thick slices, wash, arrange the broccoli, florets-side-up on a sieve, which fits the selected pot, cover with a lid (it doesn‘t have to be a perfect fit). Broccoli, depending on the size of the florets, need to be steamed for about 8 minutes.
- Cut the chicken breasts into 1-inch (2-3 cm) cubes, mix with a little oil, finely chopped ginger and garlic, season with salt and pepper to taste (if you have time, you can leave the chicken to marinate for about half an hour or longer). Toss the chicken with cornstarch (optional).
- Add the chicken, noodles, green beans, broccoli, and plum sauce to the pan, toss everything together, warm up.
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
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- Kung Pao Chicken. Kung pao chicken is a favorite order for Chinese takeout and it's surprisingly easy to make at home. This recipe is healthier because the chicken is stir-fried rather than deep-fried, reducing the fat content.
- Moo Goo Gai Pan. Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
- Ultimate Chicken Stir-Fry. Chicken and cashews are a perfect pairing and this ultimate chicken stir-fry recipe is a fantastic introduction. If you don't have chicken on hand, it also works very well with beef.
- Garlic Chicken Stir-Fry. It takes just a few minutes to actually cook this delicious garlic chicken stir-fry. It requires far fewer ingredients than many other Chinese recipes, so even the prep is a breeze.
- Cashew Chicken. Toasted cashews add the final touch to this chicken and vegetable stir-fry. It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger, garlic, and green onion.
- Fusion Chicken and Asparagus. Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
- Chengdu Chicken. This spicy Chengdu chicken dish is named after the capital of Sichuan province in western China. It features chili bean paste, which is made with fermented soybeans and crushed chilies and it quickly gives any dish a little zing.
- Leftover Chicken Stir-Fry. Are you looking for a quick way to use up leftover chicken or turkey? This is the recipe for you and it's actually a great Chinese stir-fry recipe for beginners.
- Mongolian Chicken. For another unique recipe that is sure to please the family, try this Mongolian chicken. To complete the meal, serve it with a steamed green vegetable and thick noodles pan-fried in soy sauce and sugar.
- Chicken Mango Stir-Fry. When you're in the mood for something lively and truly unique, the chicken mango stir-fry is a fantastic choice. It's a great way to bring fresh fruit into a Chinese dish.
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