i am after a really easy chicken stir fry for five people does anyone have any tasty recipes for this , thanksRecipe for chicken stir fry for five people?
Take the recipe for 2 and multiply by 2.5. This should solve the problem for you!Recipe for chicken stir fry for five people?
lots of chicken, lots of veges, big wok... mix and enjoy
Try the following
Eastern chicken stir-fry
3 tbsp olive oil
3 large chicken breast, boneless and skinless, cut into pencil thin strips and seasoned
4 tsp clear honey
6 spring onions, finely sliced
1 red pepper, finely sliced
200g/8oz mangetout, trimmed and sliced diagonally
200g/8oz button chestnut mushrooms, left whole
200g/8oz pak choi, thickly sliced keeping the white and green parts separate
salt and freshly ground black pepper
For the sauce:
3 tbsp soy sauce
1 陆tsp cornflour
3 tbsp hoi sin sauce
75g/3oz salted cashew nuts
Method
1. Heat the oil in a wok or deep frying pan over a high heat and add the chicken. Pour over 1 tsp of the honey and brown the chicken quickly. Remove from the pan with a slotted spoon, and set aside.
2. Add the spring onion to the frying pan and add a little more oil if needed. Pour over the remaining teaspoon of honey and allow to cook for couple of minutes. Add red peppers, mangetout, mushrooms and the white parts of pak choi and toss over high heat.
3. Slate together the cornflour, soy sauce, and hoi sin sauce in and mix well. Return the chicken to the pan, add the green parts of pak choi, soy mixture and cashew nuts and cook until sauce is bubbling and thick. Serve immediately.
Stir-fry all'Italiana
3 large carrots, sliced in half then cut 陆cm/录in thick
3 celery sticks sliced in half then cut 陆cm/录in thick
2 bulbs fennels, finely sliced
400g/14oz Italian tinned cherry tomato, drained
500g/1lb 2oz tiger prawns, peeled and uncooked
handful parsley, chopped
录 glass white wine
4 tbsp Italian olive oil
3 tbsp chilli olive oil
400g/14oz rocket salad
150g/5oz homemade crostini (croutons)
Method
1. In a large wok heat the olive oil.
2. Immediately put all the vegetables in and allow to gently fry for approximately 2 minutes.
3. Add the chilli olive oil and then the prawns with a pinch of salt.
4. Flavour with the white wine and allow to simmer.
5. Add the cherry tomatoes, season with salt, sprinkle with parsley and take off the heat.
6. Stir in the croutons and immediately serve on a bed of cold rocket salad.
Chicken stir-fry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
55-85g/2-3oz rice
water, for cooking
1 tsp vegetable oil
陆 onion, sliced
1 clove garlic, crushed
1 chicken breast, sliced
陆 lemon, zest and juice only
1 tomato, diced
1 tbsp honey
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Method
1. Cook the rice as per packet instructions, until al dente. Drain and leave to one side until needed.
2. Heat the vegetable oil in a wok.
3. Add the sliced onion and the garlic and saut茅 for 2-3 minutes, or until softened.
4. Add the chicken slices and saut茅 until the chicken begins to colour.
5. Add the lemon zest and juice, and stir-fry for 3-4 minutes.
6. Add the diced tomato and the honey. Toss to combine.
7. Add the drained cooked rice and stir-fry until all is combined and cooked through (approximately two minutes).
8. Stir in the chopped herbs to serve.
hi i am giving u very special recipie for chik stir fry ,, u ll love and ur friends too budy ....
/4 pound skinless, boneless chicken breast
3 tablespoons favorite spices (garlic, ginger, onion powder, etc.)
1/2 cup olive oil, plus 1/4 cup
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 orange, zested, plus extra for garnish
1/4 cup broccoli flowerets
1/4 cup sliced onion
1/4 cup 1/4-inch cut carrots
1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks
1/4 cup 1/4-inch cut yellow squash
1/4 cup 1/4-inch cut zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup 1/4-inch cut bok choy
2 cups cooked rice
Salt and freshly ground black pepper
Freshly chopped herbs
Orange slices, for garnish
Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices
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*QUICK %26amp; EASY STIR FRY CHICKEN
1 1/2 lb. boneless, skinless chicken breast
2 pkg. McCormicks stir-fry chicken seasoning blend
4 tbsp. cooking sherry
Olive oil
1 lb. fresh or frozen stir fry vegetables
Choose From: Red or green pepper, cut celery, pea pods, water chestnuts, broccoli, mushrooms and cut carrots.
Cut chicken into strips. Heat several tablespoons oil in wok or stir-fry pan. Add chicken, then sherry, salt and pepper as desired. Cook until thicken heated thoroughly, chicken no longer pink inside.
In separate pan heat oil and add vegetables until crispy-tender. Set chicken and vegetables aside.
Combine both McCormicks seasoning blend packages with 2/3 cup water (1/3 cup for each package). Mix well.
Combine chicken and vegetables into 1 pan. Pour seasoning blend over and bring to slow boil, simmer for 5-10 minutes. Serve over rice or chow mein noodles.
*Easy Orange Chicken Stir-fry
INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
*Ultimate Chicken Stir-fry
INGREDIENTS:
3/4 cup unsalted cashews
Oil for stir-frying, as needed
1.5 pounds chicken breast, cut into 1 - 2 inch pieces
1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
1 cup carrots (sliced into 2 - 3 inch strips)
1 can whole water chestnuts
Stir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
1 teaspoon chili oil (you can substitute sesame oil)
2 cloves garlic, minced
1 tablespoon minced ginger
3 spring onions, washed, white parts sliced very thin (reserve green sections)
3 tablespoons soy sauce
3/4 cup water
Other:
1 tablespoon cornstarch mixed with 2 tablespoons water
4 cups cooked white rice (cook per package directions)
PREPARATION:
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.
Heat 2 tablespoons peanut oil in the wok
Add the chicken; stir-fry until lightly browned, with no pink (about 5 - 6 minutes). Remove the chicken and put on plate.
Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.
*Stir fry Ginger Chicken
ThisGinger Chicken stir fry is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry that's extra good-for-you. Plus, with all of the ';greens'; in this dish, you needn't cook vegetables on the side - simply serve it with rice. Ginger Chicken Stir Fry also makes for great leftovers, including hot lunches.
INGREDIENTS:
SERVES 2-4
2-3 boneless chicken breasts, or 4-6 chicken thighs, chopped into bite-size pieces
handful of fresh shiitake mushrooms, or dried (if dried, be sure to soak in hot water for 2 or more hours until soft)
1 package snow peas, OR approximately 2 cups bok choy, su choy, or other Asian cabbage
1 red bell pepper, de-seeded and sliced
1 small cooking onion, sliced
3 cloves garlic, minced
4 thumb-size roots of ginger, 2 sliced into matchstick-like pieces, and 2 grated
1-2 red chillies, minced (leave out for kids or those with stomach complaints)
1 tsp. cornstarch dissolved in 4 Tbsp. soy sauce or tamari
SAUCE:
1 Tbsp. soy sauce or tamari
1 Tbsp. fish sauce
1 Tbsp. brandy
1 tsp. brown sugar
1 Tbsp. rice vinegar (or other type of vinegar)
1 tsp. cornstarch dissolved in 2 Tbsp. water
OTHER:
2-3 Tbsp. oil for stir-frying
about 1 cup fresh basil for topping
PREPARATION:
Place chopped chicken in a mixing bowl together with the cornstarch dissolved in soy sauce. Stir well, so that chicken is covered in this quick marinade. Set aside while you prepare the other ingredients.
Make the sauce by mixing all the sauce ingredients together in a cup.
Set aside.
Have all other ingredients ready to stir-fry. Begin by warming 2-3 Tbsp. oil in a wok or large frying pan over medium-high heat.
When oil is hot, add the onion, garlic, chillies, mushrooms, chicken (together with the soy sauce/cornstarch), and the ginger matchsticks. Stir-fry for 5-10 minutes, or until chicken is cooked. Add a little water when wok or pan becomes dry (1 Tbsp. at a time).
Add the snow peas, bell pepper, and the grated ginger. Stir-fry for another 3 minutes, or until snow peas have softened. Again, add a little water as needed to keep ingredients frying nicely.
Add the sauce, stirring well to incorporate.
Finally, add the cornstarch dissolved in water, stirring quickly to dissolve in the sauce. When the sauce in the wok becomes thick, remove from the heat.
Do a taste test for salt, adding more fish sauce if not salty enough. (If too salty, add a squeeze of lime juice.)
Slide onto a serving platter, top with the fresh basil sprinkled over, and serve with plenty of Thai jasmine rice. This dish goes especially well with a cold lager.
ENJOY :-)
Remove skin of chicken.
Seperate chicken meat from bones.
CuT chicken meat in to cubes or strips.
In a frying pan with hot oil, just enough to cover the base, add some frozen stir fry veg mix.
I like the French Style one.....
When halfway done, add the chicken meat.
Stir well....
Add some instant soup stock if you like.
Serve on rice
Get some chicken.
Fry it in oil.
Add onion, beansprouts and red peppers.
Add Reggae Reggae Sauce.
Don Joses鈥檚 Beef, Shrimp, or Chicken Fajitas
Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 陆 lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.
Kung Pao Chicken
陆 cup light corn syrup
陆 cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in 陆 in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
录 cup green onions, chopped
In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.
In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn鈥檛 thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don鈥檛 cook. Serve with fried or white rice.
Stir fry mix, chicken and stir in sauce, try a mild fruity one. Its stir fry it isnt hard
add a little oil to the wok and add 1 chopped onion a red and green peppe chopped then add some mushrooms then add 3 chicken breasts cut up in to strips until chicken is cooked then add a 2 jars of sweet and soure saurce stir and simmer for 15 mins then add 3 cups of rice to a pan and bring to the boil and enjoy it
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