Stir Fried Chicken With Cucumbers 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.

CHICKEN WITH CUCUMBERS

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

CUCUMBER STIR FRY

Steps:

• Place a wok or heavy pan over high heat.
• When wok is hot, add 1 tablespoon of the oil.
• When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
• Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
• Pour onto a platter and keep warm.
• Pour remaining 2 tablespoons oil into wok.
• When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
• Add a couple of slashes of soy sauce during the last minute of cooking.
• Serve over hot rice.

STIR-FRIED CUCUMBERS

Steps:

• Peel the cucumbers, cut them in half lengthways and remove the seeds using a teaspoon.
• Cut the cucumber in 1 inch cubes, put them in a colander, sprinkle with the salt, mix and let them stand for about 20 minutes to drain excess liquid.
• Then rinse them in water and dry them with kitchen paper.
• Heat a wok, then add the oil, when the oil is hot adding the bean sauce, garlic and black beans, stir-fry for 30 seconds.
• Now add the cucumbers, fry them until coated with the spices, add the water and go on stir-frying for several minutes on a high heat until most of the water has evaporated.
• Add the sesame oil, mix and serve.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

STIR-FRIED CHICKEN WITH CUCUMBERS

Steps:

• Remove bones and skin from chicken thighs cut chicken into 1 x 1/2-inch pieces. Toss chicken, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch slices. Pare cucumber cut lengthwise into halves. Remove seeds cut cucumber diagonally into 1/4-inch-thick slices. Cut green onions diagonally into 1-inch pieces. MIx wine, soy sauce, sugar and 1 teaspoon cornstarch.Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add chicken, mushrooms, gingerroot and garlic stir-fry 2 minutes, separating chicken pieces. Add cucumber stir-fry 1 minute. Add green onions and soy sauce mixture cook and stir 1 minute.4 servings**Chicken breasts can be used instead of the thighs. You will need 2 whole chicken breasts (about 2 pounds). To remove bones from chicken thighs, cut down the center of the thigh to the bone separate the meat from the bone. Cucumbers are generally eaten raw in United States, but they are luscious cooked with chicken.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.