Juicy Boneless Chicken Breast & Chicken Thigh Stir Fry Recipes
These are a couple of delicious chicken stir fry recipes that are regular around our house. Full recipes below. Enjoy.
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Chinese Sweet and Sour Chicken Stir Fry Recipe
• Chinese Sweet and Sour Chicken Stir F...
INGREDIENTS:
1 pound cubed boneless chicken breasts or thighs
1 Tbsp. light soy sauce
1/8th tsp. white pepper
1 Tbsp. cornstarch
*Mix above thoroughly
Add 3-4 Tbsp. flour to coat thoroughly
Heat pan with oil to 350 degrees. Fry for 4-5 minutes flipping occasionally
or until golden crust is formed. Fry in 2-3 batches and be careful not
to over crowd the pan. Remove chicken from pan and drain on paper towel or
wire rack.
SAUCE:
1/2 cup water
1/3 cup pineapple juice (can with chunk pineapple)
2 Tbsp. light soy sauce
3 Tbsp. ketchup
1/4 cup brown sugar - you can make sweeter if you wish
3 Tbsp. white vinegar
2 tsp. cornstarch
1/4 tsp. five spice powder - optional but I like it.
*Mix above ingredients thoroughly.
Remember to give one last stir before pouring into pan.
Additional ingredients:
1 cup diced onions
1 cup diced bell peppers
1 pound quartered button mushrooms
4 large cloves minced garlic
1/2 to 1 cup chunk pineapple (same can with pineapple juice)
oil
In skillet or wok on medium heat add oil, minced garlic and diced onions.
Cook and stir for one minute.
Turn heat up to med high and add diced bell peppers.
Cook and stir for 2 minutes.
Add mushrooms, cook and stir for 4-5 minutes.
Add pineapple chunks and pour sauce over top.
Turn heat up to high to bring to simmer.
Cook and stir for 1-2 minutes or until sauce thickens.
Add chicken back into pan.
Cook and stir until all is coated with sauce.
Serve immediately.
Enjoy.
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CHINESE CHICKEN AND SNOW PEA STIR FRY
• Chinese Chicken and Snow Pea Stir Fry...
INGREDIENTS:
1 to 1 1/2 pounds sliced boneless chicken breast
pinch of salt
1 tbsp. cooking wine
1 tbsp. cornstarch
*Mix and marinate for 15-20 minutes
In wok or pan on high heat add oil and chicken and spread out.
Cook 15-20 seconds before stirring.
Cook and stir for 5 minutes or until chicken is done.
Remove from pan.
2 cups of snow peas
1 diced red bell pepper
1/4 diced green bell pepper
1 small can rinsed and drained sliced water chestnuts
1 cup diced yellow squash
4-6 red chilies
3-4 chopped garden onions - greens and whites separated
4 cloves minced garlic
1 tbsp. minced ginger
oil
Sauce:
1 cup chicken broth plus 1/2 tsp. better than chicken bouillon
2 tbsp. oyster sauce
1 tsp. dark soy sauce
1 tbsp. chinese cooking wine
1 tbsp. sugar
1 tbsp. cornstarch
1/2 tsp. sesame oil
*Mix above ingredients well.
In wok or pan on medium to med high heat add oil, minced garlic and ginger,
whites of garden onions and water chestnuts.
Cook and stir for one minute.
Add bell peppers, cook and stir for one minute.
Add snow peas, yellow squash and whole red chilies(optional).
Cook and stir for 3-4 minutes or until veggies start to get tender.
Don't overcook.
Add cooked chicken and juices. Stir to combine.
Add chopped green onions and sauce.
Turn heat up to med high to high.
Cook and stir for one minute and the sauce will thicken.
Serve with steamed jasmine rice and enjoy.
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