can you find me a good easy recepies for stir fry chicken..?

Question

non

Answer 1

this is what i found...
Chinese Walnut Chicken
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.
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Chicken and Apple Stir-Fry
Ingredients
6 dried mushrooms (1 cup), such as shiitake or wood ear mushrooms
12-ounces skinless, boneless chicken breast halves or turkey breast tenderloin steaks
3/4 cup cold water
3 tablespoons frozen orange, apple, or pineapple juice concentrate, thawed
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/4 cup sliced or slivered almonds
1 tablespoon cooking oil
2 medium green, red, orange, and/or yellow sweet peppers, cut into thin 2-inch strips (2 cups)
2 medium apples, thinly sliced (2 cups)
2 cups hot cooked brown rice

Directions
1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze mushrooms to drain thoroughly. Discard stems. Thinly slice mushrooms. Set aside.

2. Meanwhile, cut chicken or turkey into 1-inch pieces. Set aside.

3. For sauce, in a small bowl stir together cold water, juice concentrate, soy sauce, cornstarch, ginger, cinnamon, and red pepper. Set aside.

4. Preheat a wok or large skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from the wok. Let wok cool.

5. Pour cooking oil into the cooled wok. (Add more oil as necessary during cooking.) Add mushrooms, sweet peppers, and apples; stir-fry for 1 to 2 minutes or until peppers and apples are crisp-tender. Remove apple mixture from the wok.

6. Add chicken or turkey to the hot wok; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken or turkey from the center of the wok.

7. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return apple mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Stir in toasted almonds. Serve immediately over hot cooked brown rice
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Tropical Chicken Stir-fryStir-fry chicken in a fruity sauce, served over jasmine rice.Ingredients:
• 1 1/2 lbs chicken breast, cubed
• 2 Tbsp sesame oil
• 2 cloves garlic, minced
• 1 scallion, minced
• 1 can (15.25 oz) tropical fruit cocktail
• 1 Tbsp soy sauce
• 1 tsp ginger
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp allspice
• 1/2 cup orange juice
• 1 Tbsp cornstarch
• Salt and pepper
• 3 cups cooked jasmine rice
Method:
Drain tropical fruit, reserving juice; set aside. Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside. Mix orange juice and cornstarch in a small bowl; set aside. Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute. Add chicken and stir fry until no longer pink (approximately 1 minute). Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds. Add fruit salad, cover and cook 2 minutes. Add orange juice with cornstarch to the wok and stir until thickened. Serve on a platter over hot jasmine
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Chicken Puttanesca
Ingredients
12 ounces skinless, boneless chicken thighs or breast halves
1 14-1/2-ounce can tomatoes, cut up
1/4 cup dry red wine or chicken broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
2 cloves garlic, minced
8 ounces fresh medium mushrooms, quartered (about 3 cups)
1 small onion, chopped (1/3 cup)
12 pitted ripe olives, halved
3 anchovy fillets, cut into 1/2-inch pieces (optional)
3 tablespoons snipped parsley
8 ounces spaghetti or other pasta, cooked and drained
Parsley sprigs (optional)

Directions
1. Cut chicken into thin bite-size strips. Set aside.

2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.

4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.

5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired.
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Chicken with Long Beans and Walnuts
Ingredients
1 12-ounce skinless, boneless chicken breast halves
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
1/2 teaspoon sugar
8 ounces fresh Chinese long beans*, cut into 4-inch lengths, or 8 ounces fresh whole green beans
1 tablespoon cooking oil
3 cloves garlic, minced
1 medium onion, cut into thin wedges
1/2 cup coarsely broken walnuts
2 cups hot cooked rice

Directions
1. Cut chicken into 1-inch pieces. Set aside.

2. For sauce, in a small bowl stir together hoisin sauce, soy sauce, water, and sugar. Set aside.

3. In a medium saucepan pre-cook long beans, covered, in small amount of boiling water for 3 to 5 minutes (cook whole green beans about 10 minutes) or until crisp-tender. Drain. Set aside.

4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onion; stir-fry about 3 minutes or until crisp-tender. Remove onion mixture from the wok.

5. Add walnuts to the hot wok; stir-fry for 2 to 3 minutes or until golden. Remove walnuts from the wok.

6. Add chicken to the hot wok; stir-fry for 3 to 4 minutes or until no pink remains. Return onion mixture and walnuts to the wok. Add beans.

7. Stir sauce. Add sauce to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.

*Note: Yard-long beans, more commonly called Chinese long beans, can grow to a length of 18 inches, but they cook in much less time than regular green beans. Look for them in Asian markets and some supermarkets.

Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.

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Speedy Sweet and Sour ChickenPieces of chicken breasts, onion and red bell pepper strips are stir-fried, with a sauce that has pineapple, brown sugar, vinegar and tomato sauce.Ingredients:
• 2 teaspoons vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 medium onion cut into 1/2-inch strips
• 1 red sweet pepper cut into 1/2-inch strips
• 1 Tablespoon cornstarch
• 1 (8 ounce) can pineapple chunks, drained, reserving juice
• 1/2 cup brown sugar
• 1 Tablespoon reduced-sodium soy sauce
• 1/2 cup rice wine vinegar
• 1/2 cup tomato sauce
• Rice or soba (buckwheat) noodles
Method:
Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodl
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Flax Seed Chicken Verde StirfryStir fried chicken and vegetables served over noodles in a creamy sauce-a complete healthy meal.Ingredients:
• 3 medium chicken breasts (cut in cubes)
• 3/4 cup 100% grated Parmesan cheese
• 3/4 cup all-purpose flour
• 1/2 cup organic flax seeds
• 1 teaspoon oregano leaves
• 1 teaspoon thyme leaves
• 1/2 teaspoon Season All seasoned salt
• 1 teaspoon onion salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Badia complete seasoning
• 1/2 cup extra virgin olive oil
• 3 teaspoons minced garlic, divided
• 1 (12-oz) package vegetable stir-fry mix (broccoli, snow peas, carrots, red cabbage)
• 2 cups precooked tri-color rotini
• 1 (10-3/4 oz) can Campbell's condensed Creamy Chicken Verde soup
• 1 soup can full 2% milk
Method:
Rinse chicken breasts with warm water in a colander. Pat dry with paper towels. With a sharp knife, cut chicken into medium-size cubes. In a large zip-lock bag, combine grated parmesan cheese, flour, flax seeds and all seasonings. Add chicken to the seasoning mixture in the bag and shake well. Remove coated chicken pieces from the bag, shaking off any loose coating, and place on a large plate. In a large frying pan or wok, heat olive oil with 2 teaspoons minced garlic. Add chicken pieces, and fry on medium heat 10-15 minutes or until golden brown and crisp. (Leave chicken in the Wok, do not drain off any excess oil). Add stir-fry vegetables, the remaining 1 teaspoon minced garlic and slowly cook until vegetables are crisp tender (12-15 minutes). Meanwhile cook Tri-color pasta, drain and set aside 2 cups cooked noodles. In a medium bowl, blend the soup with the milk. Add the soup mixture to the chicken vegetable mixture, and completely blend, while stirring on medium heat. Add the noodles and heat thoroughly on low heat, stirring until thickened and heated through. Serve immediately in medium bowls. If desired, sprinkle with freshly grated Parmesan cheese or with freshly grated cheddar cheese.
GOOD LUCK!

Answer 2

Stir fry chicken is no different to make then any other stir fry. First cook your chicken, make extra, refrigerate. The next day, cut the cooked chicken into strips. Put aside. Now go and make the stir fry - sweet pea pods,celery,grated carrot,been sprouts,and you do know to use a WOK - medium heat - a little oil, some crushed garlic and start the veg. that take the longest, the bean sprouts last - the cut-up chicken 2nd last. Add the flavours you like, or you can buy the premade package that you just add. Make some steamed rice on the side. Good Eating.

Answer 3

EASY CHICKEN STIR-FRY

Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings

Ingredients:
1 lb. boneless skinless chicken breast
1 tablespoon cutter
1 cup broccoli
1 cup sliced shredded carrots
1 cup water chestnuts
2 tablespoons soy sauce
1/4 teaspoon pepper
2 tablespoons diced pimentos
1 tablespoon cornstarch
1 cup chicken broth

Directions:
1. Cut the chicken breasts into 3/4 inch strips. Set aside.

2. In a mixing bowl, combine cornstarch and chicken broth; stir well. Set aside.

3. In a non-stick skillet, melt the butter over medium heat.

4. Add the chicken strips to the skillet and stir-fry until it loses its pink color.

5. Add the broccoli, shredded carrots water chestnuts, soy sauce, pepper and pimento to the skillet.

6. Add broth mixture to chicken and vegetables, stirring until thickened.

7. Reduce heat to low; cover the skillet and simmer 5 minutes.

Answer 4

I on no account fairly concept british nutrition tasted pants, it relies upon the place you circulate fairly. i'm vegetarian and cook dinner incredibly some nutrition at domicile and loves it :) Soups are sturdy and extremely easy to make, pink lentil soup is scrumptious with brown bread mmm. basically use onions and garlic and a carrot and a few pink lentils and inventory, its magic! Pasta bakes are scrumptious, make a roux cheese sauce or a tomato sauce in pasta and fry veggis and combine them in, placed cheese on suitable (lots of black pepper!) and bake for 0.5 an hour. Its scrumptious with Dijon mustard yumyum! Chick peas flavor scrumptious in a bake additionally. Veggi sausage and mash with onion gravy is mm scrumptious, veggi toad interior the hollow. Curry is likewise a sturdy one with chick peas or tofu or maybe quorn, with veggis tinned tomatos and curry paste, and cheese while its completed (in spite of the undeniable fact that i placed cheese on each and every thing!). I placed brown grainy rice in with the curry to make a sort of biryani and you get each and every of the B supplementations from the rice this is scrumptious. a hand-crafted veggi pizza can the two yet basically as scrumptious, and does not take too long, in case you're making the backside from scone combination it does not could upward thrust, make a tomato sauce with garlic and onions and tinned tomatos/passata, and placed cheese and scrumptious veggis on suitable :)

Answer 5

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 6

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26977,00.html?rsrc=search

*drools*