Chicken Patty Stir Fry Recipes

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

Steps:

• In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
• Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
• Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

Steps:

• Chop your jalapeno up in small pieces, use as much as you want of it. I use about half of a medium sized pepper.
• Microwave chicken patties. 2 minutes if frozen, 1 if refrigerated. Chop into small squares, set aside.
• Add water, 1 tbsp butter and bouillon together and bring to boil.
• While water is coming to a boil add remaining teaspoon of butter to skillet along with the jalapeno and fry for about 2 minutes.
• At this point your water is probably boiling. Add rice, stir cover and set aside.
• Add chicken to the skillet mixing it up with the jalapeno and fry about 5 minutes.
• Add rice into skillet and fry about 2 more minutes mixing well.
• Crack egg over the pan and stir the egg around the mixture until fully cooked.
• Add soy sauce, evenly mix.
• Serve with or without chow mien noodles.

Steps:

• Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
• Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
• Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.