CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN AND MULTI-GRAIN STIR FRY
Multi-grain delicious-ness simmered in chicken broth - lightly scrambled eggs with just the right touch of fresh garlic and onion and lots of fresh veggies.
Provided by Minute Rice
Categories Minute® Rice
Yield 4
Number Of Ingredients 12
Steps:
- Prepare Multi-Grain Medley according to package directions, substituting broth for water. In a small bowl, whisk together eggs and sesame oil.
- In a large skillet, heat ½ tablespoon olive oil over medium-low heat.
- Quickly soft scramble eggs. Remove from skillet and keep warm. Heat remaining olive oil over medium heat. Add garlic, onions, peas, broccoli, bell peppers and five spice powder and sauté for 3 minutes.
- Add chicken, Multi-Grain Medley and eggs; sauté 2 more minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 16.7 g, Cholesterol 129.4 mg, Fat 14.6 g, Fiber 3 g, Protein 19.1 g, SaturatedFat 2.9 g, Sodium 367.1 mg, Sugar 2 g
CHICKEN AND MULTI-GRAIN STIR FRY
Multi-grain delicious-ness simmered in chicken broth - lightly scrambled eggs with just the right touch of fresh garlic and onion and lots of fresh veggies.
Provided by Minute Rice
Categories Minute® Rice
Yield 4
Number Of Ingredients 12
Steps:
- Prepare Multi-Grain Medley according to package directions, substituting broth for water. In a small bowl, whisk together eggs and sesame oil.
- In a large skillet, heat ½ tablespoon olive oil over medium-low heat.
- Quickly soft scramble eggs. Remove from skillet and keep warm. Heat remaining olive oil over medium heat. Add garlic, onions, peas, broccoli, bell peppers and five spice powder and sauté for 3 minutes.
- Add chicken, Multi-Grain Medley and eggs; sauté 2 more minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 16.7 g, Cholesterol 129.4 mg, Fat 14.6 g, Fiber 3 g, Protein 19.1 g, SaturatedFat 2.9 g, Sodium 367.1 mg, Sugar 2 g
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