This may sound stupid but how do you make stir fry chicken exactly?

Question

i just bought a wok and would like to use it :)

hey elf, i can say whatever i want and YOU can't stop me, truth hurts i guess

Answer 1

1 1/4 lb chicken breast
1 tb vegetable oil
1/4 c sugar
1/4 c red wine or white vinegar
1/4 c ketchup
1/4 c soy sauce
1/4 ts asian hot sauce
1 1/4 ts corn starch

Instructions

cut chicken into 1" cubes. heat oil in saute pan or wok add chicken and
saute over medium heat stirring 1 minute. cover and saute 3 minutes
stirring 1- 2 times. meanwhile thoroghly mix sugar, vinegar, ketchup,soy
sauce and hot sauce. add to chicken and mix well. bring to a simmer. cover
and cook over low heat until chicken is tender about 5 minutes.in small cup
blend cornstarch and 1 tablespoon water. add to centerof pan and quickly
stir heat till bubbling. serves 4

Answer 2

haha, I don't know how to really make a stir fry either, but here's what I often do.

Get whatever veggies you like (my faves are broccoli and carrots, but I also use whatever is laying around... leftover veggies are great for this, too). I usually steam them a bit in the microwave so they soften up slightly, but not to the point of being mushy. Heat some oil (I usually use veggie and sesame) up in your wok. You don't need a lot of oil. Fry up some minced garlic (if you like garlic) and fresh minced ginger to your liking. You can also use some freshly chopped hot peppers if you like hot food. Often times, I'll fry my veggies before putting the chicken in the pan to get them a bit crispy and flavourful, but that is personal choice. Add your sliced chicken... shouldn't take that long if it's relatively small slices. When your chicken is cooked, turn your stove down a bit, and add soy sauce or teriyaki sauce. Kikkoman also mades a good stir fry sauce... just be careful because whatever you use, it's probably going to be salty. Add your veggies (because they are already cooked), some water chestnuts if you'd like, and heat everything up to a nice temp, and serve with rice. You can also serve with noodles, if you'd like. With noodles, you can add the cooked noodles with your veggies, and make it a big mix if you'd like.

If you have leftovers the next day, I like to make fried rice... Bring out your wok (if you washed the dishes ;-) ), scramble and fry an egg or two, add your rice, your stir fry, and some soy sauce to wet it up a bit (but be careful that it doesn't get too salty... sometimes the low sodium soy sauce works well in stir fries and such because of the large amount you are using).

You can also marinade whatever meat you are using a little before you cook. If you slice the meat into whatever size you want before marinading, it cuts down on marinade time. I once did a sake (rice wine), soy sauce, garlic, and serrano pepper marinade with beef... not a big beef fan, but it was fabulous!

Answer 3

This is good -------Chicken 'n' Pepper Stir-fryPopular

2 tablespoons soy sauce
2 tablespoons ketchup
1/2 teaspoon ground ginger
2 cloves garlic -- finely chopped
3 skinless boneless chicken breast halves -- thinly sliced (about 3/4 pound)
2 tablespoons vegetable oil
6 green onions -- cut into 1-inch pieces
1 medium green bell pepper -- thinly sliced
1 medium red bell pepper -- thinly sliced
4 cups hot cooked Chinese noodles
OR
4 cups hot cooked rice
|Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic
bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15
minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over
medium-high heat. Add green onions and bell peppers; stir-fry until
crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in
skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in
center. Stir in bell pepper mixture. Serve with noodles.

Answer 4

Since you are asking specifically about stir-frying chicken, I feel compelled to point out that many Chinese restaurants use a technique called "velveting" which coats the chicken in egg whites and cornstarch. You are not obligated to use this method when cooking at home, but if you find that your homemade stir-fried chicken doesn't quite have the "right" texture, that's probably the technique you're missing. I've linked to a decent how-to article as my source.

Answer 5

you actually need to pre-cook the chicken. boiling is the fastest and simplest. boil the chicken until it is fork tender...it falls off the fork when you stick it and try to lift.. in the wok use canola or any other oil that can take the heat and doesn't break down into carthigens(sic)...when oil is hot throw in you veggies and stir...add chicken until hot and you got it...it is a fast cook dish...enjoy

Answer 6

best to use chicken breast. cut into samll pieces.
buy a baog of stir fry vegetables from grocery store.
I us olive oil and soy sauce (sweet and sour sauce if you desire.).
I start chicken frying in wok and then add vegetable.

numerous different vegetables aval for use.

Also pork-shrimp-beef- many different meats.
don't burn!

I also use side dishes white or brown rice.
rice noodles. whatever your tatste.

Answer 7

When I first started to cook chinese food, I bought a cook book and I picked out all the recipes that only had a few ingrediants, the simplest dishes to prepare. I just started to get better and better at cooking. I did that with Greek and Indian food too, My confidence soared and so did my cooking skills. Good luck!

Answer 8

A veg is a plant or part of a flower used as food

Answer 9

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 10

A Healthy Stir-Fry Chicken
servings [Reset]
Keys : Poultry
Ingredients :

1 1/2lbChicken breast, skinless, boneless
1cupRed bell pepper, sliced
1cupCarrots, sliced
1cupCelery, sliced
1cupBroccoli florets
1cupMushrooms, sliced
1/2cupWater chestnuts, sliced
6xCloves garlic
2tblFresh ginger, chopped
4xScallions, cut into 1-inch pieces
1/2tspCayenne pepper
1tblDark sesame oil
2tblLow-sodium soy sauce
2tblCornstarch
1tblApricot all-fruit, sugarless
1/2cupChicken stock
CHICKEN STOCK
5lbChicken backs, necks, wings
2medCarrots, cut into chunks
4xCelery stalks, cut into large pieces
1lrgOnion, quartered
3xCloves garlic
5sprgfresh parsley
1sprgfresh thyme
2xBay leaves
5whlblack peppercorns, cracked
Water

Method :

* How To Prepare:
1. Rinse chicken and place in large stock pot. Add all stock ingredients and fill with cold water. Keep 2 inches of water covering ingredients. Simmer over low heat, uncovered for 3 hours.
* 2. Skim foam from surface, but do not stir. Strain through 2 layers of rinsed cheesecloth. Discard bones and vegetables.
* 3. Chill stock and remove small layer of fat. Refrigerate for up to 4 days or freeze.
* Stir Fry
* 1. Cut chicken breasts into strips. Set aside.
* 2. Put sesame oil in skillet on high heat.
* 3. Saute garlic and ginger. Use a wooden spoon, making sure not to let the garlic get too brown.
* 4. Lower heat to medium and add chicken strips, cooking until all sides are white but still raw inside. Remove chicken and place in a bowl.
* 5. Return skillet to high heat and add red peppers, carrots, celery, scallions, mushrooms, broccoli, water chestnuts and soy sauce.
* Stir-fry until vegetables are hot but not limp.
* 6. Combine cold chicken stock, all-fruit and cornstarch. Place chicken back into skillet and pour in stock mix. Cook until sauce thickens and chicken is cooked.
* 7. Serves 6 on a bed of rice or mixed greens.
* Notes: Toukie Smith is a well-known New York City social activist, model and actress. As if that weren't enough, she also owns her own restaurant-Toukie's, in the West Village. "I came from a family that when they said butter, they meant butter," says Toukie. "This stir-fry recipe used to have a stick of butter in it. I called it Sassy Treadmill Chicken. What I do now is lighten everything up, because there is only so much you can do on the treadmill." For this stir-fry, she does not use a wok, because it collects grease; she prefers a flat pan. Sassy, Sweet Stir-Fry Chicken

















Asian Chicken Stir-Fry * RATING * 5 out of 5 1 reviews
Servings [Reset]
Keys : Chicken Poultry Chinese China Asian Oriental
Ingredients :

3tblLite soy sauce
1 1/2tblCornstarch
1/2tspSugar
2xSkinned boned chicken breasts 1 1/4 lb cut into thin strips
4ozSnow peas trimmed
1tspMinced ginger root
2tblPeanut/vegetable oil divided
1medRed bell pepper seeded and cut into thin strips
1medYellow squash slice thin

Method :

* In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar.
* In large skillet, over high heat, cook chicken and ginger in 1 tablespoon oil, stirring until chicken is lightly browned and cooked through. Remove to serving platter. Add the remaining 1 tablespoon oil to skillet. Add vegetables and cook, stirring, until crisp-tender, about 3 minutes. Return chicken to skillet with soy sauce mixture. Cook until sauce thickens and chicken is heated through.

















Basic Stir-Fried Chicken
Servings [Reset]
Keys : Poultry Chinese China Asian Oriental
Ingredients :

1xChicken breast
1lbVegetables
1xClove garlic
2slcFresh ginger root
2tblSherry
1tblSoy sauce
1/2tspSalt
1/2tspSugar
1 1/2tblOil
1 1/2tblOil
1/2cupStock
2tspCornstarch
2tblWater

Method :

* 1. Skin and bone chicken; then slice thin. Slice vegetables. Crush garlic.
* Mince ginger root.
* 2. Combine sherry, soy sauce, salt and sugar.
* 3. Heat oil. Add garlic and ginger root; stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).
* 4. Add sherry mixture; stir in 1 minute more to blend. Remove chicken from pan.
* 5. Heat remaining oil. Add vegetables; stir-fry to coat with oil (1-2 minutes).
* 6. Stir in stock and heat quickly. Then return chicken and cook, covered, over medium heat, until done (2-3 minutes).
* 7. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve at once.
* NOTE: See Note in "Basic Stir-Fried Chicken #1". VARIATION: Omit steps 2 and 4, and remove the chicken from the pan at the end of step 3. Then, in step 6, before returning the chicken, add to the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar, a dash of pepper and 1 scallion stalk, minced.
* SEE "STIR-FRIED CHICKEN
* VEGETABLE COMBOS" FOR SUGGESTED
* VEGETABLE COMBINATIONS