ISO: ISO: Stir Fried Chicken ?

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sally-in-ct

Enthusiast Member
I'm looking for a killer stir fried chicken (and some kind of veggie) recipe...I have mushrooms, snow peas, broccoli...water chestnuts...scallions....and the other normal pantry items...including dried mushrooms, rice wine, sake, etc. I'm tired of the same old...does anyone have a stand out recipe? No pressure...this is for tomorrow night! LOL! Thanks!

 
Maybe you could add toasted sesame seeds at the end.

Also, I hope this does not stray away from this forum's ideaology, but Williams Sonoma has great spice mixes...

 
Cathy, this is way better than my idea, as

you can adjust the flavors better! When dh and I were married about 11 years ago we had stir fry at least once a week. I must revisit that time! Now I will use brown rice, though.

 
Rec: Spicy Chicken and Broccoli Stir-Fry

This is in my files, but don't remember if I've made it. My recipe is a newspaper clipping, but I was lucky enough to find it on line. It has several of the ingredients you mention, perhaps you could rework it to your tastes.

Spicy Chicken and Broccoli Stir-Fry
Ingredients:

1 cup basmati rice
1 tsp. salt plus additional for seasoning
1 lb. broccoli, stems separated and cut crosswise into 1/4" thick slices or 1 lb. broccoli florets
3 cloves garlic, peeled and halved
One 2" piece fresh ginger
2 Tbs. dry sherry or rice wine
2 Tbs. hoisin sauce
1 Tbs. soy sauce
1 tsp. red pepper flakes or cayenne pepper
1 Tbs. peanut or canola oil
1-1/4 lbs. boneless and skinless chicken breasts or chicken tenders
1/2 cup fat-free, reduced-sodium chicken stock
2 tsp. cornstarch
One 8-oz. can sliced water chestnuts

Preparation:

Prepare the rice according to package directions. With the motor of a food processor running, drop the garlic and ginger down the chute and finely chop. Add the sherry, hoisin, soy, and red pepper flakes. Leave the ingredients in the food processor.

Put the oil in a wok or a 12-inch, nonstick saute pan over medium-low heat. Cut the chicken into 1-inch cubes. Raise the heat under the pan to high. Add the chicken, season with salt, and stir. Add the broccoli and cook for 3 minutes. Stir periodically. Meanwhile, mix the chicken stock and cornstarch in a cup. Add to the food processor and mix.

Add the sauce and drained water chestnuts to the pan. Stir well and cook for 2 minutes, or until the chicken and broccoli are cooked through and the sauce is lightly thickened. (Add a bit more chicken stock or water if the broccoli and chicken aren't done when the sauce has thickened.) Serve over the rice.

 
Rec: Szechwan Chicken with Cashews...I love this, it's from an old Betty Crocker International cook

book. You can tell it's an older recipe because it calls for canned mushrooms and boning the chicken breasts. Over the years I've changed it a bit. I use 3 boneless skinless chicken breast halves (I think they're larger than they used to be), and fresh mushrooms. When they weren't on hand I've used the dried shiitake, soaked. I used extra chicken broth to make up for the mushroom liquid, two large green peppers and an extra teaspoon of the hoisin and chili pepper sauce..the one in the jar with the rooster on it that also has garlic in it. I've made it with broccoli, but prefer the peppers.

Szechwan Chicken with Cashews
6 servings

2 whole chicken breasts
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 tablespoons vegetable oil
6 green onions(with tops), chopped (reserve 2 tablespoons tops)
1 large green bell pepper, cut into 1/2-inch squares
1 (4 ounce) can button mushrooms, drained (reserve liquid)
1 tablespoon hoisin sauce
2 teaspoons chili pepper paste
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce

Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces. This is easier to do if the chicken is partially frozen.

Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot, 1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes.

Heat 1 tablespoon oil in wok or 10-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt. Heat 2 tablespoons of the oil until hot.

Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot.

Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir-fry about 1 minute. add chicken, chicken broth and reserved mushroom liquid; heat to boiling.

Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute.

Stir in cashews; garnish with reserved scallion tops.

 
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