Maple Chicken Stir Fry Recipes

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

Chicken Stir-Fry image

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

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

MAPLE CHICKEN STIR FRY

On 23 April 2004 Jan in Lanark posted #89837 Maple Chicken. It looked wonderful as I read it. The problem was I'd been locked into a stir fry mode for the last couple of weeks and I liked being there. I had a pint and mulled it all over. Somewhere along the way the thought came to me. Why not Sweet and sour Chicken using maple syrup instead of sugar or honey? Not authentic but then if the Chinese had sugar maples they are too practical not to use them. This could be what one of them might have come up with. The times are a guess.

Provided by Pierre Dance

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

Maple Chicken Stir Fry image

Steps:

Mix the first 5 sauce ingredients, set aside.
Combine the flour, cornstarch, and black pepper in a bag.
Add the chicken, shake to coat.
Heat the wok over high heat.
Add 2 TBS oil, swirl to coat.
Add the chicken, 8-10 pieces at a time.
Stir fry'til done, 2-3 minutes.
Drain on a paper towel. Add oil as needed.
Continue until all of the chicken is done.
Reheat the wok.
Add 2 TBS oil.
Add ginger, garlic, and chilies.
Cook 1 minute. Remove and discard the chilies.
Add vegetables, stir fry 3-4 minutes.
Push vegetables up the sides of the wok.
Add water to the center of the wok.
Cover.
Steam for 2 minutes.
Return the chicken.
Re-stir the sauce, add to the wok.
Stir'til the sauce has thickened well.
Serve with rice, Basmati is my favorite.

Nutrition Facts : Calories 388.6, Fat 15, SaturatedFat 2.6, Cholesterol 51.3, Sodium 575.5, Carbohydrate 37.4, Fiber 3, Sugar 17.4, Protein 24.9

Ingredients

1/4 cup real maple syrup
2 tablespoons rice vinegar
2 tablespoons rice wine (Dry Sherry will do)
2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)
2 tablespoons cornstarch
3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
4 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons peanut oil, again
2 -3 teaspoons ginger, grated
4 cloves garlic, minced
5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do)
4 green onions, cut an inch long,all of the white,most of the green
1/3 red bell pepper, julienne
1 1/2 inches daikon radishes, peeled,julienne
1/4 lb snow peas
1/4 cup water, room temperature
cooked jasmine rice or basmati rice

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN

Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC

Provided by Capn Ron

Categories Chicken

Time 55m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 14

Better Than Granny's, Maple Fried Chicken image

Steps:

Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
Serve while hot.

Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1

Ingredients

1 cup water
1/4 cup maple syrup
1/4 cup cider vinegar
2 tablespoons cajun seasoning, Butt Kickin' Blacken
2 tablespoons kosher salt
1 tablespoon TABASCO® brand Chipotle Pepper Sauce
6 chicken thighs
6 chicken legs
2 cups all-purpose flour
1 tablespoon cajun seasoning, Butt Kickin' Blacken, to taste
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon black pepper
2 cups vegetable oil, for frying

MAPLE CHICKEN & VEGETABLE STIR-FRY WITH NOODLES

This is a very tasty and healthy meal which I often make, I prefer to make it with the chilli sauce, normal soy sauce can be substituted for thick soy sauce. It's a real winner amongst family & friends.

Provided by Carolyn Jay

Categories Chicken Thigh & Leg

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

Maple Chicken & Vegetable Stir-Fry With Noodles image

Steps:

Heat oil in wok or frying pan, stir-fry chicken pieces, onion & carrot over moderate heat for 5 minutes.
Add the rest of the vegetables and noodles, cook for a further 3 minutes.
Combine first five ingredients, pour combined sauce over the stir-fry. Toss gently until heated through and thick.
Serve.

Nutrition Facts : Calories 655.9, Fat 13.4, SaturatedFat 3, Cholesterol 189.1, Sodium 728.7, Carbohydrate 91.5, Fiber 4.3, Sugar 16.2, Protein 41

Ingredients

1/4 cup pure maple syrup
2 tablespoons thick soy sauce
3/4 cup chicken stock
1 tablespoon cornflour (cornstarch)
1 teaspoon chili sauce (optional)
1 tablespoon oil
500 g chicken thigh fillets, thinly sliced
1 onion, sliced
2 cups snow peas or 2 cups sliced carrots, etc
400 g hokkien noodles

MAPLE ROASTED CHICKEN

This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

Provided by Millie Peartree

Categories dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Maple Roasted Chicken image

Steps:

Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika

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MAPLE CHICKEN STIR FRY - NORTHWOODS MAPLE FARM

Web Mar 18, 2017 Heat the wok over high heat. Add 2 TBS oil, swirl to coat. Add the chicken, 8-10 pieces at a time. Stir fry'til done, 2-3 minutes. …
From northwoodsmaplefarm.com
Servings 4-6
Estimated Reading Time 2 mins

Maple Chicken Stir Fry Recipes

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.

MAPLE CHICKEN STIR FRY

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN

MAPLE CHICKEN & VEGETABLE STIR-FRY WITH NOODLES

This is a very tasty and healthy meal which I often make, I prefer to make it with the chilli sauce, normal soy sauce can be substituted for thick soy sauce. It's a real winner amongst family & friends.

MAPLE ROASTED CHICKEN

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