I made this last night for dinner. It is a good recipe to make when you have leftover meat (either fresh or frozen -- just unthaw first if frozen).
Chicken Stir Fry
4 servings of cooked rice
2 Tablespoons vegetable oil, divided
1 cup chicken, cut in strips
1 small onion, sliced
1/2 cup carrots, peeled and sliced thin
1/2 cup green pepper, sliced
1/2 cup yellow or red pepper, sliced
1/2 cup green beans
2 garlic cloves, minced
Sauce:
1 1/2 cups hot water
2 Tablespoons cornstarch
1/8 cup honey or corn syrup
3 Tablespoons soy sauce
Heat 1 tablespoon of vegetable oil. Add chicken and stir fry until meat is cooked through, about 5- 7 minutes. Remove from heat. Add rest of oil, vegetables and garlic. On medium heat stir fry until tender-crisp, about 4-6 minutes.
In small bowl, mix cornstarch into hot water. Add honey and soy sauce and stir until blended. Add to vegetable mixture and bring to a boil. Turn heat down to low and return chicken to pan. Simmer for 2 minutes or until sauce is thickened. Spoon mixture over hot rice.
Servings: 4
Note: Pork, beef or turkey can be substituted for the chicken. Feel free to use your favorite vegetables. I have used mushrooms, broccoli, sugar peas and even water chestnuts. Also keep in mind that some vegetables cook faster than others so you will want to add them last (i.e. sugar peas, broccoli. . .)
If using meat that is already cooked, just add to pan after vegetables have been stir-fried.
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| Chicken Stir Fry |
2 Tablespoons vegetable oil, divided
1 cup chicken, cut in strips
1 small onion, sliced
1/2 cup carrots, peeled and sliced thin
1/2 cup green pepper, sliced
1/2 cup yellow or red pepper, sliced
1/2 cup green beans
2 garlic cloves, minced
Sauce:
1 1/2 cups hot water
2 Tablespoons cornstarch
1/8 cup honey or corn syrup
3 Tablespoons soy sauce
Heat 1 tablespoon of vegetable oil. Add chicken and stir fry until meat is cooked through, about 5- 7 minutes. Remove from heat. Add rest of oil, vegetables and garlic. On medium heat stir fry until tender-crisp, about 4-6 minutes.
In small bowl, mix cornstarch into hot water. Add honey and soy sauce and stir until blended. Add to vegetable mixture and bring to a boil. Turn heat down to low and return chicken to pan. Simmer for 2 minutes or until sauce is thickened. Spoon mixture over hot rice.
Servings: 4
Note: Pork, beef or turkey can be substituted for the chicken. Feel free to use your favorite vegetables. I have used mushrooms, broccoli, sugar peas and even water chestnuts. Also keep in mind that some vegetables cook faster than others so you will want to add them last (i.e. sugar peas, broccoli. . .)
If using meat that is already cooked, just add to pan after vegetables have been stir-fried.
I think your chicken stir fry will going to like my son. Can I used cabbage instead of broccoli? By the way, are you looking for more information about recipes for stir fry? Look More Here.
ReplyDeleteAll you can do is try it. . . but I think it would be fine. You may want to add it last though because you don't want to overcook it.
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