Ginger Apple Chicken Stir Fry Recipes

Steps:

• Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds.
• Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink.
• Remove chicken from skillet. Add pea pods, red pepper, and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes. Sprinkle with pepper.
• Combine applesauce, vinegar, soy sauce, cornstarch, and chicken broth.
• Add chicken to vegetables, add sauce mixture and sliced apples, and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed rice.

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

Steps:

• Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth. Set aside.
• Heat 1 tablespoon oil in medium skillet over medium-high heat. Add chicken and stir-fry until browned and done. Remove chicken.
• Heat remaining oil over medium heat. Add broccoli, carrots and onion and stir-fry until tender-crisp.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet and heat through. Sprinkle with cilantro. Serve over rice, if desired.

Steps:

• In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
• Remove chicken, keep warm.
• In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
• Add snow peas and saute 3 minutes.
• Add onion and garlic.
• Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
• Add to vegetables;cook and stir until mixture thickens.
• Return chicken and heat through.

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Steps:

• In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

Steps:

• Cut the chicken into small chunks,
• Grate the ginger,
• Crush the garlic,
• Finely chop the spring onions,
• Cut the onion into large chunks
• Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
• add in rest of veg and stirfry for 4-5 minutes
• add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
• Serve over some batsami rice for a perfect finish.