Colourful Chicken 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:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine 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 oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry 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:

• In a frying pan, add the vegetable oil and put the heat on low.
• Slice chicken breasts into strips.
• Add to pan.
• Chop up all of your peppers, broccoli and onion and add to pan.
• Take all of your spices and add to the mix.
• Boil rice.
• Simmer the vegetables and chicken on low heat for 45 minutes or until rice is cooked, stirring occasionally, making sure it's not burning.
• Pour the vegetables and chicken over rice and enjoy!

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
• Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

Steps:

• Cut chicken into 1/2 inch strips.
• Stir together cornstarch, soy sauce and garlic.
• Add chicken strips.
• Toss to coat.
• Marinate at least 30 minutes.
• Heat 2 tablespoons oil in a large skillet.
• Stir fry chicken until no longer pink.
• Remove and keep warm.
• Do not overcook.
• Add remaining 1 tablespoons oil to skillet.
• Stir fry broccoli, celery, carrots, and onions until done as you like.
• Add chicken stock.
• Add reserved cooked chicken.
• Cook and stir until thickened and bubbly.

Steps:

• Stir cornstarch into slightly beaten egg until well combined
• Add chicken pieces, stir to coat
• Heat oil in a wok over medium-high heat until just below smoking
• Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
• Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
• Add onion slices, continue to saute another 1-2mins, until onions are soft
• Add garlic and stir fry for another minute
• Add the carrot matchsticks, continue to cook until they're semi-tender
• Stir in chicken pieces and saute for 1 minute
• Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
• Finally, add the green pepper and shitake mushrooms and cook for another minute
• If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
• Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

Steps:

• Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
• In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
• Remove from skillet and set aside.
• Add remaining oil to skillet and cook onion and garlic until softened.
• Add sweet & hot peppers and rosemary.
• Cook for 10 minutes, stirring occasionally.
• Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
• Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
• Stir in basil.