The Everything Stir-Fry Cookbook Part 3
Chicken Cacciatore
Simple Sweet and Sour Chicken
Asparagus Chicken
Plum Chicken Thighs
Thai-Spiced Hot and Sour Wings
Hot Chicken Salad
Coq au Vin
Italian-Inspired Garlic Chicken
Marengo-Style Chicken
Chicken with Artichokes
Chicken with Ground Peanuts for Guests
Easy Chicken and Pasta Lunch
Speedy Sesame Chicken
Asian Garlic Chicken
Chicken with Marsala Wine
Five-Spiced Chicken
Thai-Style Chicken with Basil
Walnut Chicken
Serves 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry 2 teaspoons cornstarch 3 tablespoons vegetable or peanut oil, divided 1 clove garlic, minced 1 slice ginger, minced 3 cups packaged fresh stir-fry vegetable mix Salt to taste Sugar to taste 12 tablespoons additional rice wine, chicken broth, or water, optional cup store-bought stir-fry sauce (such as Kikkoman) Quick and Easy Chicken Stir-Fry Stir-fry sauce and a prepackaged stir-fry vegetable mix make this recipe a great choice for busy weeknights. Cooking wine can be used in place of the rice wine or dry sherry.
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1. Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan. Drain in a colander or on paper towels.
3. Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry until aromatic, then add the vegetables. Stir-fry for 1 to 2 minutes, until the vegetables are tender but still crisp. Stir in salt and sugar while stir-frying the vegetables, if desired. Add 1 to 2 tablespoons of rice wine, water, or chicken broth if the vegetables are drying out during stir-frying.
4. Add the stir-fry sauce and bring to a boil. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the chicken. Serve hot.
Stir-Fry Sauce Stir-fry sauce is a great choice for those nights when you don't have ingredients on hand to prepare a sauce. Stir-fry sauce can be found in the international or ethnic cuisine section of most supermarkets. Kikkoman stir-fry sauce, flavored with wine, oyster sauce extract, sugar, and other seasonings, is a good brand. Stir-fry sauce is a great choice for those nights when you don't have ingredients on hand to prepare a sauce. Stir-fry sauce can be found in the international or ethnic cuisine section of most supermarkets. Kikkoman stir-fry sauce, flavored with wine, oyster sauce extract, sugar, and other seasonings, is a good brand.
Easy Chicken with Almonds To make this stir-fry even easier, you can replace the vegetables with 3 cups of a packaged stir-fry vegetable mix.
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1. Cut the chicken b.r.e.a.s.t.s into 1-inch cubes (it's easiest to do this if the chicken is partially frozen). Place the chicken in a bowl and add the Easy Chicken Marinade (page 16). Marinate the chicken for 20 minutes.
2. Heat a wok or skillet over medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the chicken cubes. Stir-fry the chicken until it turns white and is nearly cooked. Remove the chicken and drain in a colander or on paper towels.
3. Heat 1 tablespoon oil in the wok or skillet. Add the ginger and stir-fry for 10 seconds. Add the zucchini and stir-fry for 1 minute, stirring in the soy sauce. Add the mushrooms. Stir-fry for 1 minute, then add the red bell pepper. Add 1 to 2 tablespoons of water if the vegetables begin to dry out during stir-frying.
4. Add the stir-fry sauce and bring to a boil. Stir in the almonds. Stir-fry for 2 more minutes to mix the ingredients together and make sure the chicken is cooked through. Taste and adjust seasonings if desired.
Serves 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s Easy Chicken Marinade (page 16) 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, chopped 2 slices ginger, chopped zucchini, cut on the diagonal into -inch slices 1 tablespoon soy sauce pound fresh mushrooms, thinly sliced 1 red bell pepper, seeded and cut into chunks 12 tablespoons water, if needed cup homemade Simple Stir-Fry Sauce (page 16) cup almonds
Serves 3 to 4 pound boneless, skinless chicken b.r.e.a.s.t.s 1 tablespoons oyster sauce 2 teaspoons Chinese rice wine or dry white sherry 1 teaspoons Asian sesame oil teaspoon salt Pepper to taste 1 teaspoons cornstarch cup raw, unsalted cashews 3 tablespoons vegetable or peanut oil, divided 1 thin slice fresh ginger 1 tablespoon chopped garlic 2 tablespoons hoisin sauce Hoisin Glazed Chicken with Cashews Cashews are a good source of healthy, monounsaturated fats. This dish would go nicely with Stir-Fried Baby Corn (page 266).
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1. Cut the chicken b.r.e.a.s.t.s into 1-inch cubes and place in a bowl. Add the oyster sauce, Chinese rice wine or dry sherry, Asian sesame oil, salt, pepper, and cornstarch to the chicken cubes, adding the cornstarch last. Cover and marinate in the refrigerator for 30 minutes.
2. While the chicken is marinating, roast the cashews in a wok or skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.
3. Turn the heat up to medium-high and add 2 tablespoons oil to the wok or skillet. When the oil is almost smoking, add the slice of ginger. Let it cook for 2 to 3 minutes, until browned, then remove it with a spatula. (This is to flavor the oil.) 4. Add the marinated chicken cubes to the wok or skillet. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan. Drain in a colander or on paper towels.
5. Heat 1 tablespoon oil in the pan. When the oil is hot, add the chopped garlic. Stir in the hoisin sauce. Add the chicken. Stir-fry for 1 minute or until the chicken is nicely glazed with the hoisin sauce. Stir in the cashews. Remove and serve immediately.
Handling Raw Poultry Raw poultry can carry salmonella bacteria. To prevent cross-contamination between raw meat and food that isn't going to be cooked, always thoroughly wash the cutting board, knife, and other utensils in hot, soapy water after handling raw poultry. If possible, use a separate cutting board and knife for raw poultry. Raw poultry can carry salmonella bacteria. To prevent cross-contamination between raw meat and food that isn't going to be cooked, always thoroughly wash the cutting board, knife, and other utensils in hot, soapy water after handling raw poultry. If possible, use a separate cutting board and knife for raw poultry.
Easy Kung Pao Chicken While white rice vinegar works best in the marinade for this recipe, feel free to experiment with using other types of rice vinegar when preparing the sauce.
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1. Cut the chicken into 1-inch cubes. Place the chicken cubes in a bowl and add 3 teaspoons rice vinegar, soy sauce, and cornstarch. Marinate the chicken for 20 minutes.
2. Combine the dark soy sauce, water, sugar, 2 teaspoons rice vinegar, and chile paste in a bowl. Set aside.
3. Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove. Add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken until it turns white and is nearly cooked. Remove the chicken from the pan.
4. Add the garlic to the wok or skillet. Stir-fry until aromatic, then add the sauce. Bring to a boil, then add the chicken back into the pan. Stir-fry, stirring to mix the chicken with the sauce. Stir in the peanuts. Serve hot.
Serves 4 pound boneless, skinless chicken b.r.e.a.s.t.s 5 teaspoons rice vinegar, divided 2 teaspoons soy sauce 1 teaspoons cornstarch 1 tablespoons dark soy sauce 1 tablespoon water 1 teaspoon granulated sugar teaspoon chile paste, or to taste 2 tablespoons vegetable or peanut oil 2 slices ginger 1 tablespoon chopped garlic cup unsalted peanuts
Serves 3 to 4 1 pound boneless, skinless chicken breast 1 tablespoon cornstarch 1 egg white 1 teaspoon salt, divided 1 tablespoon Chinese rice wine or dry sherry 1 pound broccoli 2 tablespoons oyster sauce 3 tablespoons water 1 teaspoon brown sugar 2 cups vegetable or peanut oil 1 tablespoon minced ginger Broccoli Chicken In this recipe the chicken is "velveted" in egg white and cornstarch, giving it a velvety texture that contrasts nicely with the broccoli.
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1. Cut the chicken into bite-sized cubes. In a bowl, stir together the cornstarch, egg white, teaspoon salt, and rice wine or sherry. Add the chicken and marinate in the refrigerator for 30 minutes.
2. Chop the broccoli into bite-sized pieces. Blanch in boiling water for 2 to 3 minutes, until the broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.
3. In a small bowl, combine the oyster sauce, water, and brown sugar. Set aside.
4. Heat a wok or skillet over medium-high heat. Add 2 cups oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.
5. Remove all but 1 tablespoons oil from the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the broccoli and teaspoon salt. Stir-fry for 1 minute, then add the chicken. Stir-fry the chicken for 1 minute, then add the sauce. Cook for another minute, mixing everything together. Taste and adjust seasonings if desired. Serve hot.
Chicken b.r.e.a.s.t.s Chicken b.r.e.a.s.t.s play a prominent role in Chinese stir-fry dishes. The firm flesh of breast meat holds up well under the tossing and stirring needed for stir-frying. Breast meat can be dry though, so Chinese cooks frequently "velvet" the chicken by coating it in an unbeaten egg white and cornstarch mixture before cooking. The egg white coats the chicken, protecting it from the heat of the stir-fry pan. Chicken b.r.e.a.s.t.s play a prominent role in Chinese stir-fry dishes. The firm flesh of breast meat holds up well under the tossing and stirring needed for stir-frying. Breast meat can be dry though, so Chinese cooks frequently "velvet" the chicken by coating it in an unbeaten egg white and cornstarch mixture before cooking. The egg white coats the chicken, protecting it from the heat of the stir-fry pan.
Mongolian Chicken While the breast is the most popular part of the chicken for stir-frying, thighs can be used as well. This is a good recipe for people who enjoy the dark meat of the chicken.
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1. Cut the chicken into thin strips, about 1 to 2 inches long. Place the chicken in a bowl and add the soy sauce, dry sherry, and 2 teaspoons cornstarch. Marinate the chicken for 20 minutes.
2. Combine 2 tablespoons water, hoisin sauce, and red wine vinegar in a small bowl.
3. In a separate small bowl, dissolve 1 teaspoon cornstarch in 2 teaspoons water.
4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the chicken. Let sit briefly, then stir-fry, stirring and moving the chicken around the pan until it turns white and is nearly cooked through. Remove from the pan and drain in a colander or on paper towels.
5. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the ginger, green onions, and chile paste. Stir-fry for 30 seconds, then add the mushrooms. Stir-fry the mushrooms for 1 minute, then add the bamboo shoots. Stir-fry for another minute, or until the mushrooms have darkened.
6. Push the vegetables to the side and add the sauce in the middle. Stir the cornstarch and water mixture and then add to the sauce, stirring quickly to thicken. When the sauce has thickened, add the chicken back into the pan. Stir-fry for 2 more minutes to mix everything together, and make sure the chicken is cooked through. Serve hot.
Serves 3 to 4 1 pound boneless, skinless chicken thighs 1 tablespoon soy sauce 1 tablespoon dry sherry 3 teaspoons cornstarch, divided 2 tablespoons plus 2 teaspoons water, divided 1 tablespoons hoisin sauce 1 tablespoon red wine vinegar 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic 1 teaspoon minced ginger 2 green onions, cut on the diagonal into quarters teaspoon chile paste, or to taste pound fresh mushrooms, thinly sliced 1 cup canned bamboo shoots, drained
Serves 3 to 4 1 pound boneless, skinless chicken breast 1 tablespoon soy sauce 1 tablespoon oyster sauce 2 teaspoons cornstarch 3 tablespoons vegetable oil, divided 2 slices ginger 78 ounces snow peas, edges trimmed teaspoon salt, or to taste 1 tablespoon additional water, if needed Black pepper to taste Easy Chicken with Snow Peas Snow peas turn a beautiful dark green when stir-fried. Their crunchy texture pairs nicely with the chicken in this dish.
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1. Cut the chicken b.r.e.a.s.t.s into thin strips 1 to 2 inches long. (It's easier to do this if the chicken b.r.e.a.s.t.s are partially frozen.) Place the chicken strips in a bowl and add the soy sauce, oyster sauce, and cornstarch. Marinate the chicken for 20 minutes.
2. Heat a wok or frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove. (This is to flavor the oil.) Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken until it turns white and is nearly cooked. Remove the chicken from the pan.
3. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the snow peas and the salt. Stir-fry the snow peas for 2 minutes or until they turn bright green.
4. Add the chicken back into the pan. Add a bit of water if the stir-fry is too dry. Taste and add black pepper if desired. Stir to mix everything together and serve hot.
Nutritional Benefits of Chicken Chicken is a dieter's dream. Besides being high in protein and low in fat, it is a good source of the B vitamin niacin and important minerals such as selenium. Stir-frying is one of the most nutritious ways to prepare chicken, especially when it is paired with a healthy food such as mushrooms. Chicken is a dieter's dream. Besides being high in protein and low in fat, it is a good source of the B vitamin niacin and important minerals such as selenium. Stir-frying is one of the most nutritious ways to prepare chicken, especially when it is paired with a healthy food such as mushrooms.
Chicken Fajitas Shredded Monterey jack cheese makes a nice topping for these chicken fajitas. The lime juice in the Feisty Fajita Marinade provides additional depth to the flavor of this dish.
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1. Heat the flour tortillas according to the package directions. Keep warm in a preheated 250F oven while preparing the chicken.
2. Cut the chicken b.r.e.a.s.t.s into thin strips 1 to 2 inches long. Place the chicken strips in a bowl and add the Feisty Fajita Marinade. Marinate the chicken in the refrigerator for 30 minutes. In a small bowl, combine the water, oyster sauce, and soy sauce. Set aside.