Maple Chicken Stir Fry Recipes

Steps:

• Mix the first 5 sauce ingredients, set aside.
• Combine the flour, cornstarch, and black pepper in a bag.
• Add the chicken, shake to coat.
• Heat the wok over high heat.
• Add 2 TBS oil, swirl to coat.
• Add the chicken, 8-10 pieces at a time.
• Stir fry'til done, 2-3 minutes.
• Drain on a paper towel. Add oil as needed.
• Continue until all of the chicken is done.
• Reheat the wok.
• Add 2 TBS oil.
• Add ginger, garlic, and chilies.
• Cook 1 minute. Remove and discard the chilies.
• Add vegetables, stir fry 3-4 minutes.
• Push vegetables up the sides of the wok.
• Add water to the center of the wok.
• Cover.
• Steam for 2 minutes.
• Return the chicken.
• Re-stir the sauce, add to the wok.
• Stir'til the sauce has thickened well.
• Serve with rice, Basmati is my favorite.

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.