Chicken Stir Fry With A Twist Recipes

CHICKEN STIR FRY

Steps:

• Chop up the celery, red pepper, garlic and scallion.
• Chop the chicken into bite sized pieces, keeping in mind they will shrink during cooking.
• Mix up the stir fry sauce using chicken broth, soy sauce and ginger.
• In a warmed 12 inch heavy bottomed skillet, pour enough sesame oil to cover the bottom. Add the celery and red pepper to the skillet and saute on medium high heat, stirring frequently until they start getting tender.
• Once those ingredients have started getting tender, add the scallions and garlic to the skillet and mix them in well until they soften a bit. This will only take a minute or two.
• Still on medium high heat, add the water chestnuts and bean sprouts and incorporate them into your vegetable mix.
• Add any remaining sesame oil to the skillet and then add the chicken pieces. Keep everything sizzling,. Cook until the chicken is no longer pink in the middle. Check for doneness often. Do not overcook your chicken.
• As soon as chicken is done, add the sauce mix to the skillet, letting it come to a boil. Once at the boiling point, remove from the heat. Serve over rice, pasta or noodles, or eat it just as it is without using a starch.

CHICKEN STIR-FRY WITH A TWIST

Steps:

• In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

SPICY CHICKEN STIR FRY WITH A THAI TWIST

Steps:

• Place 1 lb of chicken, 1 tbsp of minced garlic and 1 tbsp 1 tbsp House of Tsang Szechuan Spicy Stir Fry Sauce (or equivalent) in a ziploc bag overnight/8 hours in the refrigerator to marinate.
• When ready to cook, put 1 tbsp of olive oil in a frying pan or wok.
• Cut chicken breasts into bite-sized pieces and place them in the pan with any remaining marinade from the ziploc bag.
• Add 3 tbsp of House of Tsang Bangkok Padang Peanut Sauce and cook the chicken.
• When the chicken is almost done, add frozen vegetables, 3 more tablespoons of the Peanut Sauce and 1 more tablespoons of the Szechuan sauce.
• Continue to stir fry until vegetables are heated through and chicken is cooked through.
• My husband likes it when I stir in whole wheat noodles, or if I serve it over brown rice.