Stir Fried Chicken And Peppers Ii Recipes

Steps:

• Preheat wok to med. high and add chicken.
• Cook until no pink shows.
• Remove and set aside.
• Add peppers and carrot.
• Cook until tender crisp.
• Add chicken back in with the garlic.
• Cook about 30 sec.
• Add chicken broth, honey and soya sauce.
• Bring to a boil, cooking just until some of sauce is reduced.
• Serve over rice.

Steps:

• In bowl, whisk together soup, ketchup, soy sauce, cornstarch, and ginger; set aside.
• Cook noodles according to package directions and drain.
• Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic; cook, stirring 1 minute. Add chicken and cook, stirring, until browned, about 5 minutes. Stir in reserved soup mixture and peppers; bring to a boil.
• Reduce heat to medium-low. Cover and cook until chicken is no longer pink and the peppers are tender, about 5-10 minutes.
• Remove from heat and stir in scallions. Serve over noodles.

Steps:

• 1. Skin and bone chicken then dice. Combine cornstarch, soy sauce, oil and ground pepper add to chicken and toss to coat. Let stand 10 minutes, turning occasionally. 2. Dice green peppers. Cut scallion stalks in 1/2-inch sections. Mince garlic. 3. Blend remaining cornstarch and soy sauce to a paste with water and sugar. 3. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1 minute). 5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove vegetables from pan. 6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken stir-fry until it loses its pinkness (about 2 minutes). 7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For one of the green peppers, substitute either 3 celery stalks or 1/2 cup water chestnuts, diced. * For the mixture in step 1, substitute 2 tablespoons soy sauce 1 tablespoon sherry and 2 or 3 slices fresh ginger root, minced. * In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1 tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6, sprinkle chicken with a mixture of 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in. Pick up step 7, but omit step 8. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Steps:

• Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
• Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
• Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

Steps:

• 1. Skin and bone chicken cut in thin slices, then in strips. Cut chili peppers in strips. 2. Mince garlic then combine with soy sauce, salt and sugar. 3. Heat oil. Add peppers and stir-fry until they change color (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes). 5. Return peppers stir-fry a few times. Stir in garlic-soy mixture to blend (about 1 minute). 6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once. NOTE: For color variety, use both green and red chili peppers. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
• Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

Steps:

• Cook and drain pasta as directed on package.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
• Add chicken; stir-fry about 5 minutes to heat through.
• Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Steps:

• In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.