Skillet Chicken And Scallion Stir Fry Recipes

EASY CHICKEN STIR-FRY SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
• Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
• Serve over the rice.

CHICKEN AND SCALLOP STIR FRY

Steps:

• Clean and chop all your vegetables, place in bowl and set aside.
• Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
• Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
• Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
• Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
• Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
• Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
• Serve over your rice or rice noodles!

CHICKEN AND SCALLION STIR-FRY

Steps:

• Using a sifter, dust the Boneless, Skinless Chicken Thigh (4) with Corn Starch (to taste). Add to a bowl.
• Combine the Caster Sugar (2 tablespoon) and Low-Sodium Soy Sauce (1/4 cup), and add to the chicken. Marinate in the fridge for 1 hour.
• Heat a wok or saute pan to medium-high heat. Add Canola Oil (1 splash), and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
• Add the chicken and stir quickly. Cook until all pieces of chicken are browned. In a saute pan, this will take about 5-6 minutes.
• Add in the Garlic (1 tablespoon) and Fresh Ginger (2 tablespoon) and cook until fragrant, about 45 seconds.
• Add the Scallion (5) and cook another 1-2 minutes until wilted and tender.
• Add the Mirin (2 tablespoon) and Chicken Stock (1/4 cup) to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
• Serve over brown rice or wrap it up in a lettuce wrap.

STIR FRIED SCALLION CHICKEN

Steps:

• In a small bowl, mix together the soy sauce, sherry, sugar, and cornstarch.
• In a large skillet or a wok heat two tablespoons of the oil over high heat, add half the ginger stir for 1 minute until you can smell the ginger, then add the half the scallions and the chicken and sauté for about 3 minutes until the chicken is mostly white on the outside but still slightly raw inside and the scallions have started to soften. Remove the chicken and scallions from the skillet to a serving bowl and set aside.
• Repeat with the remaining oil, ginger, scallions and chicken and when the chicken is mostly cooked out the outside, return the first batch of cooked chicken and scallions to the pan, along with any juices that have accumulated, and add the soy sauce mixture. Stir to coat the chicken with the mixture. Add the chicken broth and sesame oil, bring to a simmer, and allow the sauce to thicken while the chicken finishes cooking, about 3 minutes more.
• Serve hot, sprinkled with the sesame seeds if desired.

CHICKEN AND BROCCOLI SKILLET STIR-FRY

Steps:

• In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
• Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
• Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
• Add in 1 tablespoon more sesame oil to the skillet.
• Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
• Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
• Transfer to a platter or large bowl and sprinkle with sesame seeds.
• Serve with cooked rice.
• Delicious!

SKILLET CHICKEN AND SCALLION STIR FRY

Steps:

• In lg bowl place 1-1/2 bunches scallions and chicken strips. Sprinkle w/ 2 tbsp cornstarch and soy sauce. Toss to coat.
• In lg wok or skillet, heat oils over med-high heat. Add chicken, scallions and red pepper. In 2 batches, saute each batch for 3 mins.
• In bowl, whisk together broth, vinegar, crushed red pepper flakes and remaining cornstarch. Add to chicken mix, bring to a boil. Cook, stirring until thickened. Top w/ extra scallion.

SCALLION AND GINGER CHICKEN (STIR-FRY)

Steps:

• Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
• Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.