The Everything Stir-Fry Cookbook Part 5
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1. Place the chicken wings in a bowl. Rub the salt and pepper over the wings and let stand for 10 minutes.
2. Combine the fish sauce, soy sauce, tamarind liquid, and 4 tablespoons water 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 and the chilies. Stir-fry for 30 seconds, then add the chicken wings. Let sit for a minute, then stir-fry, moving the wings around the pan. Continue stir-frying for 5 minutes, or until the wings are browned.
4. Pour the sauce over the chicken wings. Reduce the heat, cover, and simmer for 10 minutes or until the wings are cooked.
5. Remove the wings from the pan. In a small bowl, stir the arrowroot powder into 2 tablespoons water. Add the arrowroot powder/water mixture to the sauce, turning up the heat so that the sauce comes to a boil, and stirring quickly to thicken. When the sauce has thickened, pour it over the chicken wings. Serve hot.
Tangy Tamarind Tamarind is the sticky pulp contained in the pods of the tamarind tree. Juice from the pulp is used to give a distinctive sweet-and-sour flavor to Thai sauces. "Son-in-law eggs," made by coating hard-boiled eggs with a spicy tamarind-flavored sauce, is a signature Thai dish. Tamarind is the sticky pulp contained in the pods of the tamarind tree. Juice from the pulp is used to give a distinctive sweet-and-sour flavor to Thai sauces. "Son-in-law eggs," made by coating hard-boiled eggs with a spicy tamarind-flavored sauce, is a signature Thai dish.
Yields 10 chicken wings 10 chicken wings 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons fish sauce 1 tablespoon soy sauce 3 tablespoons tamarind liquid 6 tablespoons water, divided 2 tablespoons vegetable or peanut oil 2 tablespoons minced ginger 6 Thai red chilies, cut in half, seeded, and finely chopped 1 tablespoon arrowroot powder
Serves 4 pound boneless, skinless chicken breast 1 head lettuce leaves, shredded 1 red bell pepper, seeded and cut into thin strips 1 orange bell pepper, seeded and cut into thin strips 3 ribs celery, strung and cut on the diagonal into -inch slices 3 green onions, cut on the diagonal into thin slices 1 cup pineapple slices, drained 2 tablespoons pineapple juice 1 tablespoon soy sauce teaspoon sugar 1 tablespoon Asian sesame oil 3 tablespoons olive oil, divided 1 tablespoon minced garlic 1 tablespoon minced ginger Salt and pepper to taste Hot Chicken Salad On nights when you don't feel like stir-frying, another option is to bake the chicken for this dish. Bake the whole breast at 350F for 45 minutes, cool, and cut into thin strips. Whisk together the dressing ingredients and pour over the chicken and vegetables.
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1. Cut the chicken into thin strips about 2 inches long. Arrange the lettuce leaves in a salad bowl, placing the other vegetables and the pineapple slices on top.
2. Whisk together the pineapple juice, soy sauce, sugar, Asian sesame oil, and 1 tablespoon olive oil in a small bowl. Set aside.
3. 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 and ginger. Stir-fry for 10 seconds, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked.
4. Pour the dressing over the chicken. Stir-fry for 1 to 2 more minutes, until heated through. Stir in salt and/or pepper if desired. Pour the chicken and dressing into the salad and toss.
Coq au Vin For best results, use a good, dry French red wine such as a Burgundy, Merlot, or Cotes du Rhone in this recipe.
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1. Cut the chicken thigh meat into thin strips approximately 1 to 2 inches long. Place the chicken in a bowl and add 2 tablespoons red wine, dried thyme, dried parsley, salt, pepper, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
2. Heat a wok or frying pan on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it changes color and is nearly cooked through. Remove the chicken from the pan.
3. Heat a wok or frying pan on medium heat. Add the chopped bacon and cook until it is crisp. Push the bacon up the sides of the pan. Turn up the heat to medium-high. Add the onion. Stir-fry for about 2 minutes, until it begins to soften. Add the mushrooms. Stir-fry for 1 minute.
4. Add 1 cup red wine and the chicken broth. Stir in the tomato paste and the brown sugar. Bring to a boil. Stir in the cooked chicken. Stir in the green onions. Turn down the heat, cover, and simmer for 5 minutes or until heated through. Taste and adjust seasoning if desired. Serve hot.
Origins of Coq au Vin The French version of chicken stew, coq au vin is reputed to have been created by Julius Caesar's chef in honor of the Roman emperor's conquest of Gaul. In reality, the recipe for chicken and vegetables stewed in red wine was probably invented by a local French cook whose name is lost to history. The French version of chicken stew, coq au vin is reputed to have been created by Julius Caesar's chef in honor of the Roman emperor's conquest of Gaul. In reality, the recipe for chicken and vegetables stewed in red wine was probably invented by a local French cook whose name is lost to history.
Serves 4 1 pound chicken thigh meat 1 cup plus 2 tablespoons red wine, divided teaspoon dried thyme teaspoon dried parsley Salt and black pepper to taste 2 teaspoons cornstarch 2 tablespoons peanut or vegetable oil 2 cloves garlic, chopped 2 slices bacon, chopped 1 medium onion, chopped pound fresh mushrooms, thinly sliced 1 cup chicken broth 2 tablespoons tomato paste 1 teaspoon brown sugar 2 green onions, finely chopped
Serves 3 to 4 1 pound chicken thigh meat 2 tablespoons dry white wine 1 teaspoon dried rosemary Salt and pepper to taste 2 teaspoons cornstarch 2 tablespoons olive oil 4 garlic cloves, finely chopped teaspoon crushed red pepper flakes 1 tablespoons chicken broth 1 tablespoons red wine vinegar teaspoon granulated sugar Italian-Inspired Garlic Chicken Though Italian dishes aren't known for their spiciness, hot pepper is used in this dish to give the final product a little heat.
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1. Cut the chicken into thin strips 1 to 2 inches long. Place the chicken in a bowl and add the white wine, dried rosemary, salt, pepper, and cornstarch. Marinate the chicken for 15 minutes.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chicken. Stir-fry for a minute, then add the garlic and the crushed red pepper. Stir-fry the chicken until it turns white and is nearly cooked.
3. Stir in the chicken broth, red wine vinegar, and sugar. Continue stir-frying until the chicken is cooked through. Serve hot.
Marengo-Style Chicken Traditionally, this dish is served with fried eggs, which pair nicely with tomatoes. For an extra touch of authenticity, use oblong Italian-style tomatoes called plum tomatoes in this recipe.
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1. Cut the chicken into bite-sized pieces. Place the chicken in a bowl and add the salt, thyme, parsley, black pepper, 2 tablespoons dry white wine, and cornstarch. Marinate the chicken for 20 minutes.
2. Combine 4 tablespoons white wine with the chicken broth. Set aside.
3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the chicken. Let it brown briefly, then stir-fry for 3 to 4 minutes, until the chicken has changed color and is nearly cooked. Push the chicken to the sides of the wok.
4. Add 1 tablespoon oil to the middle of the wok or skillet. Add the garlic, onion, and celery. Stir-fry for about 1 minute, then add the tomatoes. Add the white wine and chicken broth mixture. Stir to mix everything together, then reduce the heat, cover, and simmer for 10 minutes. Taste and adjust seasoning if desired. Serve hot.
Chicken Fit for an Emperor Chicken Marengo was created in honor of Napoleon's victory over the Austrians at Marengo, in Italy. While some versions of the story claim the emperor created the dish himself, most agree the real credit should go to his chef. The dish originally included crayfish, but modern cooks rarely include it. Chicken Marengo was created in honor of Napoleon's victory over the Austrians at Marengo, in Italy. While some versions of the story claim the emperor created the dish himself, most agree the real credit should go to his chef. The dish originally included crayfish, but modern cooks rarely include it.
Serves 4 pound boneless, skinless chicken b.r.e.a.s.t.s 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried parsley Black pepper to taste 6 tablespoons dry white wine, divided 1 teaspoons cornstarch cup chicken broth 3 tablespoons olive oil, divided 2 cloves garlic, peeled and chopped 1 white onion, thinly sliced 2 ribs celery, cut on the diagonal into -inch pieces 2 tomatoes, halved and thinly sliced
Serves 4 1 pound chicken thigh meat 1 teaspoon salt 1 egg white 1 tablespoon cornstarch 1 cup plus 1 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 1 cup canned artichoke hearts, drained, halved 1 cup mung bean sprouts 1 tablespoon water or soy sauce 2 tablespoons tomato sauce 1 tablespoon dry white wine Black pepper to taste Chicken with Artichokes The pleasant flavor of artichoke hearts goes nicely with chicken and bean sprouts in this dish. Serve over cooked white rice for a complete meal.
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1. Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add 1 teaspoon salt, the egg white, and the 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 1 cup 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.
3. Remove all but 1 tablespoons oil from the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 15 seconds, then add the artichoke hearts. Stir-fry for a minute, then add the bean sprouts. Stir-fry for 30 seconds, seasoning the bean sprouts with salt if desired, and adding 1 tablespoon water or soy sauce if they are drying out.
4. Add the chicken back into the pan. Stir in the tomato sauce and white wine. Add black pepper to taste. Stir-fry for another minute to mix all the ingredients together and serve hot.
Chicken with Ground Peanuts for Guests Like Kung Pao Chicken, this stir-fry dish comes from Szechuan Province in western China. Feel free to replace the chile paste with dried red chili peppers.
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1. Cut the chicken into 1-inch cubes. Combine the cornstarch, salt, white pepper, and egg white in a bowl. Stir in the chicken cubes. Cover and marinate the chicken in the refrigerator for 30 minutes.
2. Combine the chicken broth, dark soy sauce, red wine vinegar, and sugar in a bowl. Set aside.
3. Roast the peanuts in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the peanuts are browned (about 5 minutes). Remove the peanuts from the pan to cool. Grind in a food processor or using a mortar and pestle.
4. Heat a wok or a heavy, deep-sided skillet over medium-high heat. Add the oil. When the oil is hot, add half 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. Repeat with the remainder of the chicken.
5. Remove all but 2 tablespoons oil from the wok or skillet. Add the garlic, green onions, and chile paste. Stir-fry for 10 seconds, then add the ground peanuts. Stir-fry briefly, then add the chicken. Stir-fry, mixing the chicken in with the ground peanuts.
6. Add the sauce and bring to a boil. Stir-fry for 1 to 2 minutes to mix everything together. Serve hot.
Heart-Healthy Peanuts Researchers believe that including peanuts in your diet can result in long-term cardiovascular benefits. Peanuts are a rich source of monounsaturated fats, the "healthy" fat that is believed to help reduce the risk factors a.s.sociated with heart disease. Peanuts are also a good source of magnesium, folic acid, copper, and vitamin E. Researchers believe that including peanuts in your diet can result in long-term cardiovascular benefits. Peanuts are a rich source of monounsaturated fats, the "healthy" fat that is believed to help reduce the risk factors a.s.sociated with heart disease. Peanuts are also a good source of magnesium, folic acid, copper, and vitamin E.
Serves 2 to 4 1 pound boneless, skinless chicken breast 1 tablespoon cornstarch teaspoon salt teaspoon freshly ground white pepper, or to taste 1 large egg white 2 tablespoons chicken broth 2 tablespoons dark soy sauce 1 tablespoon red wine vinegar 1 teaspoon granulated sugar cup unsalted peanuts 2 cups oil 2 cloves garlic, chopped 2 green onions, quartered 1 tablespoon chile paste, or to taste
Serves 2 1 whole boneless, skinless chicken breast 2 tablespoons oyster sauce Black pepper to taste 1 teaspoon cornstarch pound linguini 2 tablespoons olive oil 2 cloves garlic, peeled and chopped 1 red bell pepper, seeded and cut into thin strips 34 ounces snow peas, trimmed 1 cup mung bean sprouts teaspoon salt, optional 2 tablespoons red wine vinegar 2 tablespoons water 1 teaspoon granulated sugar Easy Chicken and Pasta Lunch If you're planning to entertain and want time to spend with your guests, prepare the vegetables in the morning and refrigerate until needed.
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1. Cut the chicken into thin strips. Place the chicken in a bowl and add the oyster sauce, black pepper, and cornstarch. Marinate the chicken for 15 minutes.
2. Prepare the linguine according to the package directions. Drain thoroughly.
3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the olive oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken. Let the chicken brown briefly, then stir-fry for 3 to 4 minutes, until it turns white and is nearly cooked.
4. Push the chicken to the sides of the pan and add the bell pepper and snow peas in the middle. Stir-fry for 1 minute, then add the mung bean sprouts. Stir-fry for 30 seconds, stirring in salt if desired. Stir in the noodles. Stir in the red wine vinegar, water, and sugar. Stir-fry to heat everything through, and serve hot.
Speedy Sesame Chicken Feel free to use Chinese rice vinegar, cider vinegar, or regular white vinegar in this recipe as desired.
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1. Cut the chicken into bite-sized cubes and place in a bowl. Combine with the soy sauce, egg white, and 1 teaspoon cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
2. In a bowl, combine[image] cup water, vinegar, sugar, and the chile paste. In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside. cup water, vinegar, sugar, and the chile paste. In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the ginger. Let brown for 2 to 3 minutes, then remove from the pan. Add the chicken. Cook the chicken cubes until they turn white and are nearly cooked through. Remove the chicken from the pan and drain in a colander or on paper towels.
4. Heat tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic and green onion. Stir-fry for 10 seconds, then add the sauce. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken.
5. When the sauce has thickened, add the chicken back into the pan. Stir-fry until it is browned and cooked through. Garnish with the toasted sesame seeds.
How Much Is Half a Tablespoon? Don't have a measuring spoon set that includes tablespoon? It helps to know that 1 tablespoon is equivalent to 3 teaspoons. So when a recipe calls for tablespoon, just measure out 1 teaspoons. Don't have a measuring spoon set that includes tablespoon? It helps to know that 1 tablespoon is equivalent to 3 teaspoons. So when a recipe calls for tablespoon, just measure out 1 teaspoons.
Serves 3 to 4 pound boneless, skinless chicken breast 1 tablespoon soy sauce 1 egg white 3 teaspoons cornstarch, divided [image]cup plus 4 teaspoons water, divided 1 tablespoon vinegar 1 tablespoon granulated sugar teaspoon chile paste 2 tablespoons vegetable or peanut oil, divided 1 thin slice ginger 2 cloves garlic, chopped 1 green onion, finely chopped 1 tablespoon toasted sesame seeds
Serves 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s 1 egg white 1 teaspoon Asian sesame oil teaspoon salt 1 tablespoon cornstarch cup chicken broth 1 tablespoon dark soy sauce 2 teaspoons brown sugar 1 teaspoon cornstarch 4 teaspoons water 2 cups vegetable or peanut oil 4 garlic cloves, crushed 1 green onion, chopped teaspoon chile paste Asian Garlic Chicken A bit of chile paste gives this dish extra bite. If you enjoy spicy food, you can increase the heat by adding more if desired.
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1. Cut the chicken b.r.e.a.s.t.s into bite-sized cubes. Combine the egg white, sesame oil, salt, and cornstarch in a bowl. Add the chicken cubes and marinate the chicken in the refrigerator for 30 minutes.
2. Combine the chicken broth, dark soy sauce, and brown sugar. Set aside. In a small bowl, dissolve the cornstarch into the water and set aside.
3. Heat a wok or skillet over medium-high heat and add the 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.
4. Remove all but 1 tablespoon oil from the wok or skillet. Heat the oil over medium-high heat. When the oil is hot, add the garlic, green onion, and the chile paste. Add the sauce and bring to a boil. Stir in the cornstarch and water mixture. Add the chicken. Stir-fry until the chicken is cooked through. Serve hot.
Chicken with Marsala Wine You can experiment with different combinations of fresh mushrooms in this recipe - oyster, porcini, and fresh shiitake mushrooms all add subtle variations in flavor and texture.
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1. Cut the chicken b.r.e.a.s.t.s into thin strips approximately 1 to 2 inches long. Place the chicken strips in a bowl, and add 2 tablespoons dry Marsala wine, salt, black pepper, and cornstarch. Marinate the chicken for 20 minutes.
2. Combine the chicken broth and 4 tablespoons Marsala wine in a bowl. Set aside.
3. Heat a wok or skillet on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the chicken strips. Let them sit briefly, then stir-fry, stirring and tossing the strips for 4 to 5 minutes, until they turn white and are nearly cooked. Remove the chicken from the pan.
4. Heat 1 tablespoons oil in the pan. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the shallots. Stir-fry until they begin to soften, then add the sliced mushrooms. Stir-fry for about 2 minutes, then add the broth and wine mixture. Bring to a boil, then add the chicken back into the pan. Stir in the chopped basil. Stir-fry for 2 more minutes to blend all the ingredients and make sure the chicken is cooked through. Garnish with the fresh parsley.
Marvelous Marsala Wine Originating in Sicily, Marsala wine is fortified with ethyl alcohol, giving it an alcohol level of over 15 percent. One of Italy's best kept secrets, Marsala wine was introduced to the rest of the world in the eighteenth century by Englishman John Woodhouse, who realized that the fortification process meant that the wine would survive the voyage to England without going bad. Originating in Sicily, Marsala wine is fortified with ethyl alcohol, giving it an alcohol level of over 15 percent. One of Italy's best kept secrets, Marsala wine was introduced to the rest of the world in the eighteenth century by Englishman John Woodhouse, who realized that the fortification process meant that the wine would survive the voyage to England without going bad.
Serves 3 to 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s 6 tablespoons dry Marsala wine, divided teaspoon salt Freshly ground black pepper to taste 2 teaspoons cornstarch cup chicken broth 3 tablespoons olive oil, divided 2 thin slices ginger, chopped 2 cloves garlic, chopped 2 shallots, chopped pound fresh mushrooms, thinly sliced 1 tablespoon chopped fresh basil leaves Fresh parsley, to garnish
Serves 3 to 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s 1 large egg white teaspoon salt 1 teaspoon five-spice powder 4 teaspoons cornstarch, divided cup chicken broth 1 tablespoons dark soy sauce 2 teaspoons brown sugar teaspoon chile paste, or to taste 4 teaspoons water 2 cups vegetable or peanut oil 2 cloves garlic, chopped 1 zucchini, sliced into -inch pieces teaspoon salt teaspoon black pepper, or to taste Five-Spiced Chicken Be careful to gently slide the chicken cubes into the hot oil to prevent the hot oil from splashing back up at you. Use a slotted spoon to remove the chicken pieces from the oil.
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1. Cut the chicken into bite-sized cubes. In a bowl, stir together the egg white, salt, five-spice powder, and 3 teaspoons cornstarch. Add the chicken cubes, cover, and marinate in the refrigerator for 30 minutes.
2. Combine the chicken broth, dark soy sauce, brown sugar, and chile paste in a bowl. Set aside. In a separate small bowl, dissolve 1 teaspoon cornstarch into the water.
3. Heat 2 cups oil on medium-high heat in a wok or heavy, deep-sided skillet. When the oil is hot, add the chicken. Cook the chicken for 30 seconds or until the cubes turn white, stirring gently to separate the pieces. Remove the chicken with a slotted spoon and drain in a colander or on paper towels.
4. Drain all but 2 tablespoons oil from the wok or skillet. Add the garlic. Stir-fry the garlic for 10 seconds, then add the zucchini. Stir-fry the zucchini, sprinkling the salt over it, until the zucchini turns a darker green and is tender but still crisp. Remove from the pan and drain.
5. Add the chicken cubes back into the pan. Stir-fry for a minute, then add the sauce and bring to a boil. Add the cornstarch and water mixture to the sauce, stirring quickly to thicken.
6. When the sauce has thickened, add the zucchini back into the pan. Stir in the black pepper. Stir-fry for 1 to 2 more minutes to heat everything through. Serve hot.