Chicken Stir Fry With Roasted Corn And Beans Recipes

Steps:

• Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
• Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
• Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

Steps:

• Corn -- Bring the oven to 450 degrees. I shuck the corn and then just drizzle with olive oil and wrap with foil so no clean up. Set in the oven for 20-25 minutes. I rotate the corn every 5 minutes or so to get evenly roasted. Remove and take off the foil and then just let cool before you cut the corn off.
• Now if you are using frozen corn, skip this step. I just happen to like the flavor but it can easily be made without it.
• Chicken -- Sprinkle a little of the seasoning over the chicken (just a little, 1 teaspoon). Just let set a few minutes as you prepare the corn.
• Cutting the Corn -- Now, some chefs use a bunt pan and set the corn on the top center so as the corn cuts it doesn't go all over. Whatever works best for you. Cut the corn off the cob and set to the side.
• Saute -- Next heat up a saute pan and add the olive oil and bring to medium high heat. Add the chicken and onion and saute until the chicken is golden brown, about 5 minutes. Then add in the remaining taco seasoning, water, corn, red peppers, black beans, and green chilies. Cook on medium until the sauce thicken and everything is well combined.
• Tortillas -- I just use my grill pan, but you can also just bake them in the oven or you can just serve them without baking them. However you enjoy them. I like to brush mine with olive oil and then lightly grill to warm them up.
• Serve with a tortilla or two on the side, some sour cream as a garnish and a nice side salad.

Steps:

• Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
• Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside.
• Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes.
• Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens.
• Serve over rice.

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

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.