Aromatic Chicken Stir Fry Recipes

AROMATIC CHICKEN STIR-FRY

Steps:

• Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes.
• Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder.
• Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok.
• Cut the chicken into bite sizes pieces.
• Reheat the rice and plate. Keep it warm.
• Add the oil to the wok and bring to high heat.
• Add the chicken and stir-fry until the meat is cooked through.
• Plate the mixture beside the rice and sprinkle with the seed powder.

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.