Ten Minute Stir Fried Chicken With Nuts Recipes

TEN-MINUTE STIR-FRIED CHICKEN WITH NUTS

Steps:

• Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute. Stir and cook for 1 minute more.
• Add the chicken and stir once or twice. Again, cook until the bottom begins to blacken a bit, about a minute. Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check). Lower the heat to medium.
• Stir in the nuts and the hoisin sauce. Cook for about 15 seconds, then add 2 tablespoons water. Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables. Serve immediately, with white rice.
• Substitute any vegetable, or combination, for the peppers and onions. Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes.
• Use any boneless meat in place of the chicken, or shrimp. or scallops. Cooking time will remain the same.
• Sprinkle the meat with about 1 tablespoon curry powder as it cooks.
• Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking.
• Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts
• A flat-bottomed skillet-the larger the better and preferably nonstick-is better than a wok for stir-fries made at home. Keep the heat high and don't stir too much to ensure nicely browned, even slightly charred meat and vegetables.
• Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible.