Stir Fry Princess Chicken Over Rice Recipes

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

PRINCESS CHICKEN

Steps:

• Chop chicken into 1 inch pieces.
• Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in medium bowl; add chicken, stir and let sit for 30 minutes.
• Combine sake, soy sauce, sugar, salt, cornstarch and sesame oil; set aside.
• Heat oil in wok.
• Stir fry chicken 2 minutes until lightly browned.
• Remove all but 2 teaspoons oil from wok.
• Stir fry dried pepper and peppercorns briefly.
• Add minced ginger and cooked chicken stir fry 1 minute.
• Add seasoning sauce; stir until sauce thickens.
• Stir in peanuts.
• Serve over hot rice.

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

CHINESE CHICKEN FRIED RICE I

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE

Steps:

• Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
• Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

CHICKEN, LEEK & BROWN RICE STIR-FRY

Steps:

• Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
• Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
• Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.