New Wok Now What Stir Fry Chicken
From divaliscious 16 years agoIngredients
- 1 boneless thigh or 1/2 boneless chicken breast cut up into 1/2 thin slices. shopping list
- All vegetables mentioned are fresh, not frozen shopping list
- 1 cup fresh broccoli shopping list
- 1 onion sliced into large pieces shopping list
- 3 cloves garlic minced shopping list
- 1 green pepper sliced shopping list
- 1 red pepper sliced shopping list
- 1 cup alphafa sprouts shopping list
- 1-1/2 cup shredded savoy or Chinese cabbage shopping list
- 1 can of water chestnuts (select sliced) shopping list
- 1/2 cup cashews or peanuts (optional) shopping list
- 1/2 cup freshly sliced scallions shopping list
- 1/2 cup Chinese fried noodles (the kind you can buy at the grocery store and use over your egg drop soup when ordering take out) shopping list
- 1 cup bamboo shoots (optional) shopping list
- 2 tablespoons peanut oil (or vegetable oil) shopping list
- cooked rice to serve with dish (your choice here peeps) - We used basmati rice shopping list
- ******For Sauce shopping list
- 1-1/2 cups orange juice shopping list
- 2 tablespoons corn starch shopping list
- 1 tablespoon sesame oil shopping list
- 2 tablespoons soy sauce shopping list
- 1/3 cup apple cider vinegar or rice vinegar shopping list
- 1 tablespoon minced fresh ginger shopping list
- ******For marinade shopping list
- 1/2 cup orange juice shopping list
- juice of one lemon shopping list
- Couple of dashes of red chili flakes shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon freshly minced/grated ginger shopping list
- ******Equipment Needed shopping list
- Wok, or deep skillet, several bowls, one working stove top, trivet for table and placing wok on and hungry people shopping list
How to make it
- As with any and all stir fry recipes, it's always very smart to have all the ingredients handy and diced/minced prior to starting up and heating the wok, since once you start that process, it's going to be hard to stop.
- Cut up your chicken, set aside and prepare marinade in bowl and place chicken inside marinade and set aside on counter - you want the chicken to be at room temperature - let marinate for at least 15 minutes.
- Cut up all your vegetables and other ingredients where noted.
- Make sauce in separate bowl using ingredients listed above. Stir till well combined.
- Start up that wok of yours and let heat thoroughly with added peanut oil.
- Check for hotness, by dropping one piece of onion - does it really sizzle? you are ready then - and so is your wok!
- Put onions in first, stirring always, let cook three minutes.
- Add garlic and let cook only one minute - you don't want burnt garlic - yuck!
- Next add chicken, keep up that stirring.
- Once chicken has lost it's pink color, you can either remove chicken and onion mixture for a moment while doing your vegetables or not- but I recommend removing chicken for a moment - which we didn't do and it shows in the photos allowing for the vegetables to take longer than anticipated.
- Let wok get hot again if it needs it, add 1 teaspoon of additional oil only if necessary and add all the cut up vegetables except for bean sprouts and cabbage.
- You can also steam all veggies separately and add when adding sauce - but heck who needs more pans to clean (I don't!)
- Cook vegetables stirring frequently for 3-4 minutes, add chicken back to wok.
- Add cabbage and bean sprouts, let cook for 2 minutes.
- Add Sauce from bowl, and let come to a bubbling boil until sauce is thickened - maybe two minutes more.
- Call your troops to the table and set wok on trivet on table to serve.
- Sprinkle with cashews/peanuts and fried noodles and enjoy!
Onions in first
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We had sliced vs, mincing ginger for marinade
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Chicken goes in next - keep stirring folks!
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Do veggies next
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Add cabbage
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Add sauce and let thicken
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