Chicken Stir Fry Recipe - In Ten Minutes

Chicken Stir Fry is quick and easy to make and you can use whatever veggies you happen to have in the fridge or pantry.

It's probably best to use a wok or large frying pan to make this stir fry recipe, but you could get away with using a large pan if that's what you have.

This recipe will serve around 4 people and will take less than ten minutes to prepare.

Chicken Stir Fry Recipe - Ingredients

Oil for frying (I use olive oil)
1 Onion - peeled and sliced
2 or 3 Carrots - peeled and finely sliced
1 large chicken breast - cut into small pieces
1 Clove of Garlic - crushed
1 Capsicum - any colour - thinly sliced
1 fresh corn cob - kernels removed (or use frozen)
Heaped teaspoon ready crushed ginger (or use fresh)
2 or 3 tablespoons sweet chilli sauce (or use hot chilli if you prefer)
Quarter cup (approx 80 ml) soy sauce
Packet of ready to use noodles (or use dried) - enough for 4 people

Chicken Stir Fry Recipe - Method

Heat the oil in the wok/pan
Gently fry the onion and carrot for a minute or two
Add the chicken pieces and gently fry for a few more minutes
Add the garlic, capsicum and corn and stir for another minute or two, making sure the chicken is cooked all the way through
Add the ginger, sweet chilli sauce and soy sauce and stir through
Finally, add the noodles and stir until heated through (see Handy Hints below if using dried noodles)
Serve immediately

Serving Suggestions

I like to serve at the table using large Chinese style bowls and chop sticks
The wok/pan keeps the stir fry nice and hot and people can help themselves
Have extra soy sauce and sweet chilli at the table, so people can add extra if they wish

Handy Hints

As mentioned earlier, you can use a whole range of veggies
String beans, broccoli (stems and florets), peas, snow peas and broad beans are all good additions
If you are using dried noodles, you will need to put them in boiling water to separate them, then drain them before adding to the wok/pan
I like to put the ready to use noodles in boiling water too. Drain them just before adding to the wok/pan
This separates the noodles and makes them nice and hot when you add them to the chicken and veggies

So, there you have it, Chicken Stir Fry Recipe in Ten Minutes.

Thanks for dropping by and reading Chicken Stir Fry Recipe in Ten Minutes.

You will find more tasty food recipes that are quick and easy to prepare at my Dinner in Ten Minutes blog.

http://www.dinnerintenminutes.com

Jan Littlehales
http://www.dinnerintenminutes.com

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With Frozen Stir Fry Vegetables You Can Make a Meal in Minutes

Many varieties of frozen stir fry vegetables are available: Japanese, Teriyaki, Lo Mein (with noodles), Singapore, Oriental, and Szechuan. Last night I fixed chicken stir fry with broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onions and red peppers. When you use frozen stir fry vegetables you have to be careful not to overcook them.

The pan should be heated until it is almost smoking and you cook the vegetables for five to seven minutes. No more, or you will have a gloppy mess. The vegetables will taste boiled, rather than stir fried.

Pan Fried Chicken

Stir frying is a quick and healthy technique, detailed in the article, "What is Stir Fry?" Posted on the Wise Geek website, the article says you need to think smaller when you think stir fry. The ingredients should be cut into small, uniform pieces to ensure uniform cooking. "Thumb-size for the chunks is a good way to remember the ideal size," the article notes.

The Family Wok website has posted "Basic Stir-Fry Instruction" and photos on its website. The wok or frying pan (I use a cast iron skillet) needs to be heated until it is smoking hot. Ingredients that take the most time to cook are added first. If liquid forms on the bottom of the pan, it is not hot enough or you have too much in the pan. Vegetables should be cooked until they are "crisp tender."

As with all stir fry, you need to complete your prep work before you start cooking. Though I used Top Ramen noodles, I did not use the seasoning packet to cut down on salt. Thickening with corn starch can be a bit tricky, so watch the pan carefully. Your goal is a slightly thickened stir fry, not vegetable pudding. Short on time? Try Stir Fried Chicken and Vegetables tonight.

Ingredients

1 scallion, white and green parts, diced
2 tablespoons peanut or canola oil
2 tablespoons minced ginger (fresh or from a jar)
2 cloves garlic, minced (fresh or from a jar)
1 1/2 cups cubed chicken breast
1-pound bag frozen stir fry vegetables
2 cups lower salt chicken stock
2 tablespoons lower sodium soy sauce
3 tablespoons sugar-free apricot jam
1/8 teaspoon red pepper flakes
3-ounce package Top Ramen noodles, chicken flavor
2-3 tablespoons corn starch

Method

Dice scallion and set aside. Cut chicken into 3/4" cubes. Rinse Ramen noodles under running water and set aside. Pour oil into wok or skillet and heat until almost smoking. Add ginger and garlic. Fry for a few seconds and add chicken. Cook chicken until it starts to brown, remove and set aside. Pour a little more oil into the pan. Add frozen vegetables and stir fry for about two minutes. Return chicken to pan and add chicken stock, soy sauce, jam, and red pepper flakes. Add Ramen noodles and break them up. Cover pan and cook for another minute. Thin corn starch with cold water, add to pan and cook, stirring constantly, until mixture thickens. Plate stir fry, garnish with scallions, and serve with white or brown rice.

Copyright 2010 by Harriet Hodgson

With Frozen Stir Fry Vegetables You Can Make a Meal in Minutes

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for decades. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. Hodgson is a columnist for the new "Caregiving in America" magazine. Please visit her website and learn more about this busy author and grandmother.

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How to Make Chicken Stir Fry in Ten Minutes

Chicken is a great ingredient when you want to make dinner in a hurry because it cooks quickly. Like most ingredients, the smaller you cut it up the faster the pieces cook. For example, if you chop a chicken breast into twenty little cubes, you can cook them in three or four minutes. If you cook the chicken breast whole, it might take twenty minutes because it is much thicker.

Stir fries are popular because there are so many variations. You can use any kind of meat, poultry, or fish. Also, this is a good cooking method for various vegetables. If you are going to combine vegetables with longer cooking times (such as carrots or cauliflower) with those needing much less (mushrooms or bean sprouts, for example), you should parboil the denser ones or start cooking those first.

Pan Fried Chicken

The easiest way to make a ten minute stir fry is to add a little oil, butter, or cooking spray to a wok and add the ingredients, which take the longest first, and then add the remaining ingredients and chicken. Finally add a sauce or some seasoning and your stir fry is complete.

Is a Wok Better Than a Skillet?

A wok is similar to a skillet but it has high, sloping slides. This makes it ideal for moving the meat and vegetables around without spilling them over the sides. A skillet is better for frying bacon or cooking steaks, because it has a larger base and you do not need high sides for this. Woks come in different sizes but a big one is easiest to use. Obviously, you do not have to fill it completely.

Another reason why you should use a wok for making a chicken stir fry recipe is that you will be adding a sauce and using a cooking pan with high sides means that you can toss everything together thoroughly in the wok.

Step by Step Guide to Chicken Stir Fry

After adding some fat to your wok and letting it warm up, you can add your prepared dense vegetables. Cut carrots into matchstick shapes, broccoli into very thin slivers and onions into thin rings or finely chopped pieces. The reason for cutting everything thinly is because it cooks much faster. While these vegetables are cooking, chop your chicken into small cubes or small diagonal slices, stirring the contents of the wok occasionally.

After three or four minutes, add the chicken to the pan and keep stirring it. Prepare any softer, fast-cooking ingredients like mushrooms or green beans and add those. Add a handful of cashew nuts if you like too. They are great with chicken stir fry recipes. Bring a pot of water to a boil and add some egg noodles.

Finally, add any ingredients to the wok, which just have to heat up, rather than cook. Examples of these ingredients would be canned bamboo shoots or bean sprouts, pineapple chunks or slices of fresh banana. Pour in either a cooking sauce or some soy sauce. Teriyaki sauce is also nice to add to a stir fry. You can also add curry powder, salt, black pepper, or chili powder.

When everything is hot, check the chicken is done by slicing a piece in half. If it is white all the way through it is done. Serve the chicken stir fry with the egg noodles and you have a delicious meal, which the family will enjoy.

How to Make Chicken Stir Fry in Ten Minutes

Chicken is incredibly versatile. If you are a fan of this tasty ingredient, what about browsing some of the best grilled chicken recipes or making an easy recipe for chicken parmesan for the family's dinner this evening?

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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