does anyone have any good chicken stir-fry recipes? the simpler the better.?

Question

I need some ideas for the sauce in it. Easy recipes would be appreciated. thanks-

Answer 1

You want simple? Then simply add some Teriyaki Sauce or Chinese Oyster Sauce while you are stir frying.......

If it gets too moist, a little corn starch.....

Answer 2

Start by chopping 1 lb of boneless-skinless chicken breast. Sprinkle with salt and pepper

Chop 1 medium onion
Chop 1 cup of green beans into 1" lengths

Mix 1 tablespoon hoisin sauce with 1 tablespoon oyster sauce and 1 tablespoon fish sauce and 1/2 cup coconut milk. Add 1 teaspoon chili sauce if desired.

Heat wok and 1 tablespoon peanut oil to smoking (use an iron skillet if you don't have a wok).

Add chicken and cook for about 90 seconds stirring frequently.
Remove chicken and set aside on a plate

Reheat wok and 1 tablespoon oil to smoking
Add vegetables and cook for about 90 seconds stirring frequently

Add chicken back to the wok and keep stirring for about 30 seconds

Add the sauce mixture to wok and toss the meat and vegetables for about 1 minute.

Serve over rice and enjoy!

Answer 3

Nothing is much easier to make than a stir fry. The only thing that you have to remember is to put the ingrediants into the wok (or frypan) in the order that they will take to cook. When everything is just about cooked as you like it add some chicken stock and seasonings. I like soy sauce in mine as well as salt pepper and garlic. Then thicken it will a lilttle cornstarch or flour rue (either mixed with water to the consistancy of school glue).

Answer 4

Pound garlic with pepper balls (the trickiest bit - you'll need a mortar and pestle for this).

Heat a little oil in a wok. Throw in the garlic with pepper ball pounded mixture. Cut the chicken. Throw in the chicken.

Stir around. Add a little soy sauce. Both the light and the dark to taste. One is salty and the other is sweet. The mixture with the garlic and pepper balls forms the sauce.

Stir some more till chicken is cooked. Serve with cooked white rice.

Answer 5

I use some soy sauce with some sweet and sour sauce, a little flour or corn starch to thicken with lots of veggies, frozen or fresh and canned stir fry Chinese veggies with bean sprouts and add a can of sliced mushrooms then I add some chicken broth and simmer. You can also add sliced cooked chicken or just do total vegan. I serve over brown rice. Yum and easy

Answer 6

I just throw chicken, chopped or strips, into a large pan with any veggies I have, fresh, frozen or canned. Stir fry in salad oil with a little sesame oil, til just crisp tender. Then add some bottled teriyaki sauce or soy sauce. Can sprinkle on a little ginger, too.

Answer 7

Stir fry's are easy. I just use whatever meat and vegetables I happen to have on hand that day. For the sauce, you need a couple key ingredients: oyster sauce, soy sauce, sesame oil.

Here's a common concotion I use. Notice I didn't use the word recipe, because I just eyeball the amount of ingredients. But, I'll try to estimate them for you.

1 tbsp Extra Virigin Olive Oil
1 Chicken Breast
1/4 cup onion
1- 2 cloves garlic, minced
1 Bag of broccoli slaw
1 Can of baby corn
1-2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil
1-2 pinches of red pepper flakes
1 handful of peanuts

Put the olive oil in the pan and heat on med-high heat, then add the chicken and brown. Add the onion and garlic, cooking until the onion becomes translucent. Add the oyster sauce and stir in. Add the broccoli slaw and corn and allow to cook until the broccoli slaw is wilted. Add the soy sauce as necessary during the cooking of the vegetables. You want to keep the vegetables coated with sauce to add flavor and help with cooking. Add the red pepper flakes, sesame oil, and peanuts and stir them in. Voila!

If you don't have broccoli slaw on hand, you can substitute them for any vegetable you like. I use frozen string beans, broccoli florrets, asparagus, etc. Note that the oyster sauce does not taste fishy. It's a thickening sauce and adds lots of great flavor to the dish. If you don't like oyster sauce, you can just use the soy sauce. But, I'd add some corn starch to thicken it up a bit. The amount of onion and garlic can also be altered to how much you enjoy each. I tend to put more garlic as I love it! If you don't like hot sauces, don't add the pepper flakes. If you love hot sauces, I'd add more red pepper flakes. Lastly, the amount of chicken or meat can vary. I tend to use one large chicken breasts and have a lot of vegetables. It makes up a nice portion for 2-3. If you like a lot of meat in your dishes, you might want to use two chicken breasts. As I said before, everything in this dish is tailorable to your likes.

Serve over steaming rice and enjoy!

Answer 8

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 9

After I stir fry the chicken, I cut up broccoli, carrots, snow peas and cabbage.and onions..I put in a bottle (use as much as you want) of Kikkoman stir fry sauce and stir fry to the desired tenderness of my veggies. I serve over chinese noodles or rice..Very easy

Answer 10

I’m the queen of meals in a box or bag…. Try Stouffer’s stir fry, you can get it in the frozen section and it tastes good. You need to add some flavoring to it like soy sauce and salt and pepper, etc… Works for me!!!