Yummy chicken recipe?

In a wok, and chicken breast.


The breast can be cut, or diced, ect, its not no importance.


Thankyou :)Yummy chicken recipe?
This seems tasty, and I like spicy food, so if you do too...try this one.





Szechuan Wok-fried Chicken Recipe





Ingredients:





1 boneless and skinless chicken breast (cut into cubes)


12 dried red chilies


1 tablespoon of Szechuan peppercorn


5 slices of peeled ginger


5 slices of garlic


1 stalk of scallion (julienned for garnishing)


1 sprig of coriander (for garnishing)


1 fresh red chili (julienned for garnishing)


3 tablespoons of soy sauce


1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)


Salt to taste





Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside. In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.Yummy chicken recipe?
Spicy Chicken Lettuce Wraps





INGREDIENTS


1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch dice


3 tablespoons cornstarch


2 tablespoons toasted sesame oil


2 tablespoons peanut oil


3/4 cup finely sliced scallions, including white and 3 inches of green (about 1 bunch)


3 tablespoons grated peeled fresh ginger


2 tablespoons very finely diced jalapeno pepper


2 tablespoons minced fresh lemongrass (optional)


1 tablespoons minced garlic


1 can (8 ounces) water chestnuts, rinsed, drained, and cut into 1/4-inch dice


3 baby bok choy (about 8 ounces) including white ribs, very thinly sliced


2 tablespoons soy sauce


1/4 cup teriyaki sauce, homemade or store-bought


1/4 cup mirin (sweet rice wine)


1 tablespoon Thai or Vietnamese fish sauce (optional)


3 tablespoons thinly sliced fresh cilantro or mint leaves


2 heads of Boston lettuce or 1 head iceberg lettuce, leaves individually separated, rinsed, and dried


Asian Dipping Sauce (optional)





DIRECTIONS:





Spread the chicken on a plate. Place 2 tablespoons of the cornstarch in a sieve and sprinkle it evenly over the chicken.


Heat 1 tablespoon each of sesame oil and peanut oil in a large skillet, preferably nonstick, over medium heat. Add the chicken and cook, stirring frequently, until it is cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a medium-size bowl, leaving the pan juices in the skillet. Set the chicken aside.





Add the remaining 1 tablespoon each of sesame oil and peanut oil to the skillet. Add the scallions, ginger, jalapeno, lemongrass, if using, and garlic and cook over medium heat, stirring constantly, until fragrant, 1 to 2 minutes.


Add the water chestnuts, bok choy, soy sauce, teriyaki sauce, mirin, and fish sauce, if using. Cook, stirring frequently, until the bok choy wilts and the sauce is hot, 3 to 5 minutes.





Return the chicken and any accumulated juices to the skillet and cook until heated through, about 5 minutes.


Using a slotted spoon, transfer the chicken mixture to the center of a large platter and cover it loosely with aluminum foil to keep warm. Whisk the remaining 1 tablespoon of cornstarch into the liquid remaining in the skillet and cook, stirring constantly, until it thickens. Pour the sauce over the chicken.





Sprinkle the cilantro over the chicken mixture and arrange the lettuce leaves around the edge of the platter. Divide the Asian Dipping Sauce, if using, among individual small sauce bowls. To assemble the wraps, spoon a few tablespoons of the chicken mixture into a lettuce leaf. Loosely roll the lettuce around the chicken and dip the lettuce into the dipping sauce, if desired, before eating.
Make a chicken stir fry and serve with rice.





For stir fry vegetables I like to use bok choy, celery, zucchini, red peppers, mushrooms and bean sprouts. Slice your veggies first, then cook your chicken(bite size chunks or slices) then remove it from the wok. Put some more oil in the bottom, add your veggies and seasoning (salt, ginger,soy). Cook your veggies until tender crisp , add the chicken to reheat, check your seasoning and you can thicken the sauce with a cornstarch slurry. Serve with rice.
I don't have a wok recipe for you, but I thought you might like to look through these recipes to be used at a later date:





Chicken:





http://www.thatsmyhome.com/chickencoop/p鈥?/a>
Wok....not sorry.





Want to share...favorites of mine....stove top -oven - crock pot...simple - E-Z:





COLA CHICKEN


(And more variations of recipe)


(My favorite: Wings or Ribs)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from


sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot


sauce....presto ';Hot


Wings';!


I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small


jar of Salsa (any variety).





I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be


messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed


Salsa %26amp; Catsup (before I realized I was supposed to leave out


the catsup) %26amp; Cola........still turned out really tasty (to me)...might


be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





How about using the little cocktail weiners/sausages?











CRUNCHY ONION CHICKEN





1 1/3 cups French鈥檚 Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.








Mushroom Chicken





4 boneless/skinless chicken breast (or any pieces you like)


1 can cream of mushroom soup.


1 can water





Place chicken in crock pot (or sauce pan for stove top cooking)


mix soup %26amp; 1 can of water together


pour over chicken


cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.