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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Two Tasty Vietnamese Chicken Recipes

A lot of people assume that all Vietnamese food is very spicy or, worse still, identical to Chinese food. Poultry plays a large part in Vietnamese cuisine and fresh vegetables and fruits are popular in these recipes.

Fish sauce is used to flavor poultry, beef and pork dishes, just as it is used to season fish, seafood, and vegetarian meals. In fact, fish sauce is used more for its saltiness (rather like soy sauce) than for its fish flavor. The following two recipes will show you how tasty Vietnamese recipes can be and how easy they are to prepare.

Fruity Baked Chicken with Lemongrass

This appetizing recipe makes enough to serve four people and it is good with boiled rice. You can either cut up a whole bird to make this or just use your favorite parts of the bird. Let it marinate overnight for a more intense flavor.

What you will need:

1 whole skinless chicken, cut up
2 minced cloves garlic
2 tablespoons canola oil
1 teaspoon white sugar
1 tablespoon fish sauce
1/2 cup low-salt soy sauce
2 unripe bananas, in quarter slices
2 diagonally sliced stalks lemongrass, just the bottom 6 inches
4 halved slices fresh pineapple

How to make it:

Mix the soy sauce with the lemongrass, fish sauce, sugar, garlic, and oil in one bowl and put the bird in a second bowl. Pour the mixture over the bird, then cover it and leave it to marinate for at least three hours in the refrigerator.

Arrange the bird in a baking dish in one layer. Add the pineapple and banana and pour the rest of the marinade over it. Cover and bake for half an hour at 350 degrees F. Turn the meat over and bake it for another half an hour or until the chicken is cooked through and the juices run clear.

Chicken with Bamboo Shoots in a Tomato Sauce

This serves six people and it is nice with Chinese noodles or rice. Spanish-style tomato sauce is good for this recipe. The fish sauce, bamboo shoots and sesame seeds gives this easy dish a typically Asian flavor. Without those ingredients, it could pass as a Spanish or Italian dish.

What you will need:

2 green onions, in 1 inch pieces
1/8 teaspoon black pepper
1 1/4 lbs boneless, skinless chicken breast, in strips
1/2 cup water
1/2 cup tomato sauce
1/2 teaspoon garlic salt
2 tablespoons crushed, toasted sesame seeds
1 1/2 tablespoons fish sauce
2 tablespoons vegetable oil
8 oz can bamboo shoots, drained

How to make it:

Combine the chicken with the bamboo shoots, green onion, pepper, and garlic salt in a covered container and chill it for fifteen minutes. Heat the oil in a skillet and add the chilled mixture. Cook it for ten minutes or until the chicken is no longer pink.

Combine the water, tomato sauce, and fish sauce and pour this over the poultry. Turn the heat up to moderately high and bring the mixture to a boil. Cover the pan and turn the heat down to low. Cook for ten minutes. Sprinkle the crushed sesame seeds over the top and serve.

If you enjoy chicken recipes, you might like to try some international dishes. Sometimes however, nothing but a plate of classic fried chicken will do, especially when you crave comfort food in the form of an easy southern fried chicken recipe.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Buffalo Chicken Wings

Hot, Spicy Buffalo Chicken Wings

Hot! Hot! Hot! So beware.

If you like a bit of spice, real sinus clearing spice, then try these.

These chicken wings not only sound great - they are great. If your stomach and your family's stomach can handle hot food - these are finger licking good. Easy to make not a great deal of futzing around in the kitchen, and a great BBQ treat as well!

Ingredients:

1. 30 Wings

2. Canola Oil for Frying

Sauce Ingredients: (makes enough for about 30 wings)

1. 6 tablespoons Hot Sauce (use more or less, according to level of spice you like)

2. 1/4 cup (1/2 stick) margarine

3. 1 tablespoon white vinegar

4. 1/8 teaspoon celery seed

5. 1/4 teaspoon cayenne pepper

6. 1/8 teaspoon garlic powder

7. Dash of black pepper

8. 1/2 teaspoon Worcestershire Sauce

9. 1 to 2 teaspoons Tabasco sauce

Utensils You will need:

1. Deep Fryer or pan deep enough to fry in

2. Medium Sauce Pan

3. Large Bowl

4. Baking Sheet

Directions:

1. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

2. The Wings: Fry the wings in a deep fryer set at 375º degrees Fahrenheit using Canola oil.

3. Fry 15 wings at a time for 12 to 15 minutes.

4. Drain the wings for a few minutes then put them in a bowl.

5. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

6. They can be eaten now, or you can put them on a baking sheet and bake at 350 degrees for 10 minutes to get an extra-crispy coating.

Copyright © 2007 Ted W. Gross. All rights reserved. (You may publish this article in its entirety with the following author's information with live links only.) Ted Gross's award winning cooking blog, (voted best Food Weblog 2007 & a Google Blog of Note), Help! I Have A Fire In My Kitchen contains recipes and humor including recipe submissions from all around the world. The recipe above, belongs to and was originally published (with images and possibly additional content) at Help! I Have A Fire In My Kitchen - a humorous look into the adventures of a single parent who learned the hard way and with a great deal of trepidation how to cook, feed his children, friends and the rare date with a measure of dignity and (hopefully) good food - Recipes Included! And it is all KOSHER to boot!

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How To Make Rice With Chicken: Try This Delicious Colombian Recipe!

If you have ever heard anything about Colombia (it's NOT called Columbia!), aside from reports on the news that talk about drug dealing and guerrilla attacks, is that this country is home of beautiful landscapes and cities, jovial and friendly people, and also varied and delicious food. Here, I'd like to share with you a very common recipe from my country that you can share with your family, friends or even bring at potlucks. Surprise your guests by saying: "Hey look, I made a Colombian dish: rice with chicken!"

Ingredients:

- 2 chicken breasts (unfrozen)

- 2 mugs of white rice

- 1 mug of green peas

- 1 mug of chopped carrots

- 2 tomatoes

- 1 1/2 yellow or red onions (of the bulb kind)

- 2 spoonfuls of cooking oil

- Salt to taste

- Water

Utensils:

- 1 frying pan

- 2 saucepans

- 1 large plate

- 1 large spoon (preferably wooden)

- 1 fork

Optional: Rice cooker

Your very first step is to chop the carrots, tomatoes and one of the onions into little squares. The other half onion can just be sliced. Then you have to put the two chicken breasts in one of the saucepans and fill it with water until they are totally covered. Sprinkle a bit of salt and add the sliced half onion to the water. Proceed to cook the breasts with the stove on high for 45 minutes or so. The chicken will be ready once its flesh has turned white and tender (you can check it out using the fork).

Meanwhile, while the breasts are cooking, put two mugs of rice in the other saucepan, along with the green peas and chopped carrots. Add four mugs of water into the saucepan, a bit of salt to taste, and one spoonful of cooking oil. Now put the stove on high; once the water starts boiling, turn the stove to medium fire. After 40 minutes or so in total, the mix will be ready once most of the water has dried up, and the rice gets a soft texture. Turn the stove to very low heat to keep the rice warm and stir it a bit with the spoon. On a side note, if you can use a rice cooker instead of a regular saucepan, you just put the previously mentioned ingredients in the cooker, turn it on, and leave it to do its job. Using a rice cooker, your rice mix will be ready on 35 minutes approximately.

Once the breasts are ready, put them on the plate using your fork and let them cool down for 10 minutes. Once the breasts can be touched (no pun intended), shred them with your hands, putting the bones apart.

Now, you are going to make a stew (guiso) on your frying pan. Put the other spoonful of oil on the pan, add the chopped tomatoes and onions, the shredded breasts and a bit of salt. Put the stove on medium and let the stew cook, stirring with the spoon every now and then. Do this for 10 minutes or so. Once its ready, add the whole stew to the saucepan with the rice, and mix everything thoughtfully. Y listo! A saucepan full of delicious rice with chicken will be ready for you to serve to your guests. You can accompany it with fried potatoes or fried plantain slices, salad and ketchup.

As a variation, you can try cooking the chicken breasts first (with the salt and sliced onion) and using 4 mugs of the resulting chicken broth instead of water for cooking the rice mix. This will intensify the chicken flavor of the rice. Also, if you wish to make this recipe healthier, you can replace the white rice with brown rice, provided you use 6-7 mugs of water/broth instead of 4; also, it would be better to replace the commercial cooking oil with extra virgin olive oil or coconut oil.

Buen provecho!

Written by Santiago Madrigal

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