STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS
Steps:
- Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
CHICKEN WITH CHESTNUTS
Provided by Wang Haibo
Categories Wine Wok Chicken Ginger Stir-Fry Dinner Lunar New Year Chestnut Sesame Soy Sauce Gourmet Dairy Free Peanut Free
Yield Makes 4 servings (as part of a Chinese meal)
Number Of Ingredients 12
Steps:
- Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
- Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.
- Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
CASHEW CHICKEN WITH WATER CHESTNUTS
Yummy and easy! What more could you want in a recipe?
Provided by FoodFan
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
- Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g
STIR-FRIED CHICKEN WITH ALMONDS AND WATER CHESTNUTS
Number Of Ingredients 9
Steps:
- 1. Soak dried mushrooms. 2. Skin and bone chicken then slice thin. Slice water chestnuts and soaked mushrooms. 3. Blanch and mince almonds then combine with salt and pepper. Dip chicken slices in mixture to coat. 4. Heat oil. Quickly brown chicken slices. 5. Stir in mushrooms, water chestnuts, soy sauce and stock and heat quickly. Then cook, covered, over medium heat, until done (2 to 3 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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