Bill And Maddys Chicken Or Beef Stir Fry Recipes

CHICKEN OR BEEF STIR-FRY SAUCE

Chicken or Beef Stir-Fry Sauce image

A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.

Provided by TKinSA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup water
3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon garlic powder
¼ teaspoon ground ginger

Steps:

Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 11.1 g, Fiber 0.2 g, Protein 0.8 g, Sodium 677.8 mg, Sugar 6.5 g

BILL AND MADDY'S CHICKEN OR BEEF STIR-FRY

Bill and Maddy's Chicken or Beef Stir-Fry image

We love stir fry and we tweak recipes to end up with a finished product like this.

Provided by Bill Heleine @Bigolebill

Categories Chicken

Number Of Ingredients 14

Ingredients

1 pound(s) boneless skinless chicken breast cut into bite sized cubes. you can use beef strips instead if you choose! see tip below.*
3 tablespoon(s) sesame oil
1 medium onion sliced thin
1 bell pepper seeded and sliced
1/3 cup(s) hoisin sauce
2 tablespoon(s) water
2 teaspoon(s) minced fresh ginger
1 tablespoon(s) minced garlic
crushed red chili flakes to taste
1 teaspoon(s) chinese five spice
salt and pepper to taste
1 bag(s) 12 oz. frozen stir fry veggies
1/2 cup(s) dry roasted peanuts or cashews
1 teaspoon(s) sugar or artificial sweetener to taste

Steps:

Put 2 Tbls. of the oil in a large skillet (I like to use a wok) and heat over medium high heat.
Add the sliced onion, stir and cook for 2 to 3 minutes. Stir in the bell pepper, garlic and ginger and cook until both the pepper and onion until tender about 4 to 6 minutes. Remove the veggies from the skillet; set aside.
Pour in the remaining 1 Tbs. oil in the skillet. Season the chicken or beef with salt and pepper and Chinese Five Spice and add it to the oil, and cook, stirring frequently, 2 to 3 min.
Stir in the frozen veggies and sprinkle in some red chili flakes to taste.
Reduce the heat to low and stir in the hoisin sauce and water. Simmer for about 1 min. Stir in the peanuts or cashews.
Add sugar or artificial sweetener to taste and serve over a mound of hot rice or Asian noodles. We like jasmine rice for these types of dishes, it adds a nice nutty flavor.
*To make this dish with beef instead of chicken, partially freeze a piece of round steak. When it is half-way frozen, it will slice paper thin.

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