CHINESE STIR-FRY SAUCE
Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.
Provided by Bill
Categories Main Course
Time 5m
Number Of Ingredients 9
Steps:
- In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
- This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.
Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHOP SUEY - CHICKEN STIR FRY
Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!
Provided by Nagi
Time 14m
Number Of Ingredients 16
Steps:
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g
CHICKEN AND BROCCOLI WITH BROWN SAUCE
Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.
Provided by Bill
Categories Chicken
Time 30m
Number Of Ingredients 18
Steps:
- Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
- Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
- Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
- Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
- Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
- Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
- Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
- At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.
Nutrition Facts : Calories 287 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 829 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHINESE "BROWN SAUCE" CHICKEN
I love this recipe and could eat it at least once a week! I think it tastes very close to the brown sauce that is served in Chinese restaurants. I have made it with and without the veggies with great success.
Provided by AudreyBG
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly brown chicken breasts in a small amount of oil.
- Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
- Stir to mix and return chicken to pan and cover.
- Simmer for a few minutes until the chicken is done (15-20 minutes).
- Remove chicken again and add remaining broth, which has been mixed with cornstarch.
- Bring to a boil to thicken and return chicken to the pan, coating it well.
CHINESE BROWN SAUCE CHICKEN
I had been on the search for the perfect chicken with broccoli recipe (just like they serve at chinese restaurants) for ever. Finally found this one, and it tastes just like what you get from a chinese restaurant. I usually double the recipe and reheat leftovers for lunch the next day!)
Provided by Terrie Keen
Time 35m
Number Of Ingredients 8
Steps:
- 1. Cut chicken into 1 inch chunks and lightly brown in a small amount of oil (I like to use peanut oil).
- 2. Remove chicken from pan and add garlic, soy sauce, brown sugar and 1 cup of chicken broth. Stir to mix, add desired vegetables (I use broccoli and carrot slices). Put chicken back in pan. Cover pan and simmer for about 15-20 minutes.
- 3. Mix cornstarch with remaining chicken broth and add to mixture. Bring to a boil to thicken, then remove from heat.
- 4. Serve over hot cooked rice.
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