What is the best way to cook "Chicken Stir Fry"?

Answer 1

CHICKEN STIR FRY

2 lb. boneless, skinless chicken
1/2 cup soy sauce divided
2 cloves garlic, minced
2 carrots, julienned
2 large onions, sliced into wedges
6 Tbsp. cornstarch, divided
2 tsp. sugar
1/2 cup oil (part sesame oil), divided
2 bell peppers, cut into strips
8 oz. mushrooms, sliced
Sesame seeds (optional)
Hot, cooked rice
Cut chicken into 1" squares. Combine it in mixture of 1/4 cup each of cornstarch and soy sauce. Add sugar and garlic. Let stand for 30 minutes. Mix remaining cornstarch, soy sauce and 1 1/3 cup water and set aside.

Heat 1/4 cup oil in wok until hot. Add chicken and stir-fry for 4 minutes. Remove chicken.

Heat remaining oil in same pan. Add carrots, bell peppers and onions. Stir-fry for 4 minutes. Add mushrooms; stir-fry for 30 seconds. Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seeds. Serve over hot, cooked rice. Yield: 8 servings.

Answer 2

Very simple,

in a wide pan put, little oil, 2 mashd garlic cloves, 1 inch grated fresh ginger, stir for 10 seconds on high heat. add the chicken pieces stir for 4 minutes, season and add little soy-sauce, stir again for 1 minute. DONE!

For a European flavor, replace the ginger with a bunch of mushrooms and replace the soya sauce with Balsamic vinegar

Tips:
- use skinless-boneless chicken cubes.
- non stick pan or a WOK is good for this recipe
- Best with, vegetables, noodles or rice on the side.

Answer 3

Weeelll - the first thing I would do is throw out the chicken and get some pork. This is why they call pork the other white meat. Because ::: to me ::: there is nothing worse than chicken in stir fry. Ends up wet and slimy because of the water injected into chicken when processing.

Answer 4

Chicken Stir-Fry

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat.
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
Add water and bouillon.
Return chicken to pan.
Cook and stir until thickened and bubbly.

Answer 5

I make my delicious but very simply.

I take the best recipes I find (look over the cookbooks), with ingredients I like, tweak it and enjoy.

Stir fry is so easy, the time is in the preparation.

good luck

Answer 6

stir fry it in a pan