Wok Chicken Recipes

EASY WOK CHICKEN AND BROCCOLI WITH RICE

Steps:

• In a small bowl, whisk all ingredients for the sauce together. Set aside until ready to use.
• Heat wok on high heat. 550-600 degrees.
• Once temperature has been reached, add peanut/coconut oil. Using a wok spatula, coat wok with oil.
• Add chicken. Stir frequently. Cook until no longer pink. (1.5 to 2 minutes). Push chicken out of the bottom and onto the side of the wok.
• Add broccoli pieces. Stir frequently. Cook until broccoli begins to sweat or look wet. (1 to 2 minutes). Push broccoli out of the bottom near the chicken.
• Add sesame oil, garlic, ginger and red chili flakes to the bottom of the wok. Stir for a few seconds to allow the aromas to be released.
• Stir broccoli and chicken back in. Heat for another 30 seconds to 1 minute.
• Add sauce. Stir until sauce thickens. (15-45 seconds).
• Immediately remove food from wok.
• Serve over rice.

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.

STIR-FRIED CHICKEN AND VEGETABLES

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
• Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.