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Friday, January 15, 2010

Chicken Stir Fry

My last post was on Kirkland Stir Fry Vegetables, so it's no surprise that this post is an actual stir fry recipe.

This recipe grew out of our desire to both eat healthier food and eat more Chinese food. We found this recipe somewhere on line and have (of course) modified it a bit. We usually use the Kirkland mix for most of the veggies, although we have made it from scratch, which gives you a lot more control over which vegetables are actually included.We've tried it with both chicken and beef; both are good, although we still need to perfect the beef version. We also like to add a handful of cashews just before we serve it. As with most Chinese dishes, we prefer this one over steamed white rice or a lovely brown rice pilaf.

Chicken Stir Fry
1 bunch broccoli
1 sweet red bell pepper
2 large green onions or 1 medium yellow onion, julienned
3 chicken breast halves
1/2 cup chicken stock (divided)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon oyster sauce (available in the Asian section of most grocery stores)
1 teaspoon sesame oil
Dash of dried red pepper flakes
2 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger root, or 1 1/2 teaspoons dried ginger
1/4 cup cashew nuts (optional)

  1. Chop vegetables into thin strips. Cut chicken into thin strips. Set aside.

  2. Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and red pepper flakes; set aside.

  3. Heat wok or deep skillet over high heat. Add 1 tablespoon vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken for 3-4 minutes or until no longer pink inside; remove and set aside. Repeat with remaining chicken, adding some of the remaining oil if necessary. Add to reserved chicken.

  4. Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant; avoid overcooking because the garlic will burn and become bitter. Add vegetables and stir fry for two minutes. Pour in remaining chicken stock; cover and steam. Stir once; cook for two minutes or until broccoli is tender crisp.

  5. Stir chicken back into wok; push to side of pan. Pour soy mixture into the center of the wok; cook, stirring, for 1-2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts. Serve over rice.

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