Kahlua Stir Fry Chicken Recipes

Steps:

• In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
• Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
• Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
• Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

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:

• Preheat oven to 350 degrees. Oil a 9x13-inch baking dish with cooking spray.
• Arrange chicken pieces in a single layer in baking dish.
• Stir together coffee, Kahlua, honey, and soy sauce in a saucepan. Bring to a boil; lower heat and simmer until reduced by 1/3, about 8 minutes. Let cool slightly.
• Pour coffee mixture over chicken pieces; turn several times to coat evenly. Bake, basting occasionally with pan juices, until no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from oven and serve over rice.

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:

• In 2 quart saucepan, melt butter.
• Add onions and garlic and saute over medium heat for three minutes.
• Add chili powder and cumin.
• Cook, stirring constantly, for 2 minutes.
• Blend in Kahlua and cook to reduce liquid by one-half.
• Stir in hot sauce, worcestershire sauce, BBQ sauce and salt.
• Simmer for 5 minutes.
• Remove from heat and stir in clover honey.
• Cool.
• Remove and discard the tips from the chicken wings.
• Divide the wings in half at the remaining joint.
• Marinate the wings in the cooked, cooled sauce for 1 hour at room temperature or overnight in the refrigerator.
• Arrange marinated wings on a broiler pan.
• Sprinkle with salt and pepper to taste.
• Broil for 5 minutes, turn and brush with remaining sauce.
• Remove the wings from the broiler and reduce oven temp to 350º.
• Bake for 15 minutes.

Steps:

• Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
• Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
• Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.