Easy And Yummy Chicken Stir Fry Recipes

CHICKEN STIR FRY RECIPE

Steps:

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
• Add chicken back into the skillet and stir to combine.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice and/or chow mein if desired.

EASY AND YUMMY CHICKEN STIR - FRY

Steps:

• Bring a wok of water to the boil. Blanch the broccoli and corn in the water for 2 minutes.Drain well.
• Cut the chicken into strips, peel and slice the ginger into thin matchsticks. Trim and diagonally slice the spring onions. Peel and cut the carrots into matchsticks.
• Wipe the wok with paper towel and heat oil until almost smoking. Add the chicken and stir-fry until golden and cooked through. Transfer to a plate and keep warm.
• Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and baby corn, cooking for 1 minute.
• Whisk together the sauce ingredients until smooth and well blended. Add to the pan, along with the chicken. Bring to the boil and simmer for a further 2 minutes, or until heated through.
• Serve over rice.
• Enjoy.

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.