Sesame Chicken Stir Fry With Mushrooms Recipes

Steps:

• In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.

Steps:

• Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.
• Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
• Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.
• Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.

Steps:

• Heat oil in wok or large skillet on medium-high heat. Add chicken, peas, peppers and garlic; stir-fry 4 to 5 min. or until chicken is done.
• Add pineapple; stir-fry 2 min. or until heated through. Stir in combined dressing and soy sauce. Remove from heat; stir in onions.

Steps:

• To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
• In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
• To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
• Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

Steps:

• Place the chicken cubes in a large bowl.
• Sprinkle cornstarch over the chicken; using clean hand toss together to coat the chicken with the cornstarch until well coated.
• Heat 2 tablespoons in a wok over high heat.
• Add in HALF of the chicken, then sprinkle with about 1/2 teaspoon seasoned salt and black pepper; stir-fry for about 5 minutes or until JUST cooked (do not overcook the chicken, it will cook in very little time, I use 2 smaller heat-proof spatulas for stir-frying).
• Add in 1 tablespoon (or more) of soy sauce and continue cooking and tossing until coated with the sauce.
• Remove the wok from heat then drizzle about 1 teaspoon seasme oil over the cooked chicken; toss until very well to combined.
• Place the chicken in a bowl.
• Heat the remaining 2 tablespoons vegetable oil in the wok.
• Repeat the process with remaining chicken, seasoned salt, soy sauce and sesame oil.
• Sprinkle lightly with sesame seeds, then chopped green onion.

Steps:

• Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined.
• Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan).
• Add the vegetables and stir fry for 4-5 minutes.
• Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.).
• Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.

Steps:

• Place first 4 ingredients in bowl and stir. Let marinate 15 minutes.
• Heat oil in wok or heavy large skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice, passing soy sauce separately.

Steps:

• Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
• While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.