Content

• Ingredients
• To step
• Method 1 of 2: Easy chicken stir fry
• Method 2 of 2: General stir-fry directions
• Tips
• Warnings
• Necessities

Chicken stir fry is healthy, delicious and quick to prepare. Ideal for both a single person and a whole family, the chicken stir-fry can be adjusted to suit a variety of preferences for particular tastes. Here's a recipe for an easy chicken stir-fry, along with some general stir-fry directions.

Ingredients

• 1 pound boneless chicken, such as chicken breast, cut into thin strips
• 1 tbsp. peanut oil
• 2 to 3 cloves of finely chopped garlic
• 1 tbsp. finely chopped fresh ginger
• 1 finely chopped medium onion
• 2 cups of carrot, sliced
• 1 red pepper, de-seeded and cut into thin strips
• 2 cups of sugar snap peas
• 1 can of baby corn, drained
• 2 cups of broccoli florets
• 2 tsp. cornstarch
• 1 cup of chicken stock
• 1/4 cup of soy sauce

To step

Method 1 of 2: Easy chicken stir fry

1. Heat the oil. Heat the peanut oil in a wok or large skillet over medium heat. The oil is hot enough as soon as it simmers.
2. Add the garlic and ginger. Add the chopped garlic and finely chopped ginger to the wok and fry for a minute.
3. Bake the chicken. Add the chicken in the wok and layer the chicken, so don't leave the pieces on top of each other. Fry them until they are golden brown. Try not to stir the chicken while you are cooking it, but simply turn it over once, halfway through the cooking time, so that both sides brown evenly.
   • The chicken is cooked when it is golden brown on the outside and white on the inside.
   • Once the chicken is cooked, place it on a paper towel lined plate.
4. Fry the vegetables. Add ½ tbsp. peanut oil as needed. Add the chopped onions, sliced ​​carrot and bell pepper to the wok and fry for 2 minutes. Then add the peas from the sugar snaps, the corn and the broccoli florets.
   • Keep stirring constantly, stirring with a wooden spatula, until all the vegetables are soft.
5. Make the sauce. In a small bowl, combine the cornstarch, soy sauce, and chicken stock. Mix this well together so that there are no lumps of cornstarch in it.
   • Optionally, you can also add an extra tablespoon of seasoning such as sake (rice wine) or an Asian sauce.
6. Return the chicken to the wok. Return the chicken to the wok and add the sauce. Stir to mix the vegetables and chicken together well and so that everything is evenly covered by the sauce. Reduce heat to medium-low and continue stir-frying until the sauce thickens slightly.
7. Cook the rice or noodles, or whatever you want to serve with the chicken stir-fry. Once the rice or noodles are cooked, you can mix them with the chicken stir-fry, or serve the chicken stir-fry with vegetables on top.
8. Garnish the stir-fry. Garnish the stir-fry with a topping of your choice - chopped nuts (such as cashews), chopped spring onion, raw bean sprouts, or finely chopped fresh herbs are all good.

Method 2 of 2: General stir-fry directions

1. Prepare the chicken. For four people, you will need about a pound of skinless and boneless chicken, so chicken thigh or chicken breast. Traditionally, stir-fries contain little meat in relation to the vegetables, but you can of course know for yourself.
   • Make sure to wash the chicken thoroughly in cold water first, dry it with some kitchen paper and place it on a clean cutting board.
   • Remove any fat from the chicken with a sharp knife, then cut it into short edible strips about half a centimeter thick.
   • You can marinate the chicken to create extra flavor. Add 1 tbsp. finely chopped garlic, 1 ½ tsp. cornstarch, 2 tsp. soy sauce, 2 tbsp. rice wine or dry sherry and ¾ tsp. salt together. Pour the marinade over the chicken and stir well so that it mixes together. Let it rest in the fridge for a minimum of 5 minutes and up to an hour before cooking.
2. Decide what you want to stir-fry in. A flat-bottomed stainless steel or cast iron wok is the best type of pan for stir-frying. You can also use a flat-bottomed fryer, but then you can't use the sides of the wok, like a wok. And it can also be tricky if you make a large amount of stir-fry because it makes it easier for the ingredients to fall out.
   • Don't buy a wok with a non-stick coating in it. A wok with a non-stick coating in it is not only useless for stir-frying; it is downright dangerous. This is because the non-stick coating should not be heated at a high temperature, and all wok dishes are prepared on a high heat.
   • Use a fish spatula or other thin, flexible spatula to stir.
3. Choose your vegetables. Almost any combination of vegetables is suitable for a stir-fry dish, and can therefore easily be adapted to your personal preferences and wishes. Some chefs recommend choosing only 2-3 vegetables for a stir-fry dish, as they believe that by keeping the dish simple, you can avoid too many flavors and save time in preparation. Others believe in one more everything but the sink approach. Do what appeals to you, or do it with what you have at home.
   • If you are preparing the vegetables, try cutting everything into pieces of the same size. This prevents one piece of vegetable from still being raw while the other one is already way overcooked.
   • Regardless of the size you cut the vegetables in, some vegetables cook faster than others. Place all chopped vegetables in separate bowls, separated from each other according to the time it takes them to cook. Then it is easier for you to throw all vegetables that have a longer cooking time in the wok together, while you keep the vegetables that are cooked quickly separately. If you're not sure how long each vegetable takes to cook, here's a quick rundown:
     • Mushrooms take five to ten minutes, depending on the size and type of mushroom.
     • Cabbage, spinach, and other green vegetables take about four to six minutes.
     • Vegetables such as asparagus, broccoli, carrot and green beans such as snow peas take between three and five minutes.
     • Bell pepper, zucchini, and squash only need two to three minutes.
     • Bean sprouts have the fastest baking time of all, one minute.
4. Choose a sauce. You can add even more variety to your chicken stir-fries by trying out different sauces. Stir-fry sauces can taste spicy, sweet, salty, or nutty, and can turn a stir-fry dish that's just healthy but boring into a tasty and exotic meal. You can buy stir-fry sauces at the supermarket or make your own. Here are some ideas:
   • Lemon Sauce:
     • 1/4 cup of lemon juice
     • 1 tsp. lemon zest
     • 1/4 cup of chicken stock
     • 1 tbsp. soy sauce
     • 2 tbsp. sugar
   • Sweet and sour sauce:
     • 1/4 cup of chicken stock
     • 2 tbsp. soy sauce
     • 2 tbsp. apple cider vinegar
     • 1 tbsp. Brown sugar
     • 1/2 tsp. dried chili flakes
   • Satay sauce:
     • 4 heaped tbsp. peanut butter with chunks in it
     • 3 tbsp. dark soy sauce, Tamari
     • 3 tbsp. honey
     • 1 piece of fresh ginger, about an inch. long, peeled and finely chopped
     • 1 clove of garlic, finely chopped
     • 1 tsp. crushed red chili pepper flakes
     • juice of half an orange
5. Decide what to serve with it. Chicken stir-fries with vegetables are often served with a type of carbohydrate, so that the dish is more filling. The carbohydrates can be stirred into the stir-fry or served alongside. You have several options when deciding what to eat with your stir-fry dish:
   • Brown rice, this is probably the healthiest option.
   • White rice, such as basmati or jasmine.
   • Noodles, such as Chinese ramen noodles or rice noodles.
   • Pasta, such as angel hair.
   • Nothing! A stir-fry dish can be just as tasty as it stands on its own. This is a great option if you want to limit the amount of carbohydrates in your diet.
6. Choose a garnish. Add a finishing touch to your stir-fry dish by adding a garnish. A garnish can add color, flavor or texture to your dish, and it also contributes to the presentation of your dish.
   • Roasted cashews or sesame seeds, chopped spring onions or chilies, raw bean sprouts or freshly chopped herbs like cilantro, parsley or basil are all great toppings.
7. Ready.

Tips

• You can add tofu instead of chicken if you are looking for a vegetarian alternative.
• Also try other poultry or meat, such as thin strips of turkey or lamb.

Warnings

• Be careful when serving this dish for allergy sufferers, because soy and teriyaki sauce contain wheat / gluten, and chopped nuts or satay sauce can be detrimental for people with a nut allergy.
• Be careful with hot water.

Necessities

• Measuring cup
• Wok or large baking pan
• Cutting board
• Knife
• Colander
• Potato peeler
• Spoon
• Plate