Aromatic Chicken Stir Fry Recipes

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Steps:

• Cut chicken into 1/2 inch cubes
• Prepare marinating sauce and add to chicken cubes.
• Sit in refrigerator for at least 2 hours
• Heat the vegetable oil in a large skillet or wok.
• Drain chicken keeping the juice.
• Stir fry the chicken for 4 minutes over high heat.
• Push the chicken to the side and add onion, celery, bell pepper and ginger.
• Add reserved marinating juice
• Cook, stirring constantly for 5 minutes.
• Add Bok choy; cook another 2 minutes,
• Add the sprouts and stir-fry another 2 minutes.
• Serve while sprouts are still crisp.
• Cooking time does not include marinating time.

Steps:

• Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
• Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
• Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
• Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.

Steps:

• Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes.
• Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder.
• Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok.
• Cut the chicken into bite sizes pieces.
• Reheat the rice and plate. Keep it warm.
• Add the oil to the wok and bring to high heat.
• Add the chicken and stir-fry until the meat is cooked through.
• Plate the mixture beside the rice and sprinkle with the seed powder.