BEST FRIED CHICKEN STRIPS RECIPE RECIPES

Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 3 large eggs; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 4 boneless, skinless chicken breast halves, cut into thin strips; 1 teaspoon sesame oil; 1 large onion, finely chopped; 2 garlic cloves, finely minced; 4 cups cold, cooked rice; 6 green (spring) onions, thinly sliced, plus more for garnish, optional; 2 tablespoons soy sauce

CHICKEN FRIED RICE RECIPE | ROBERT IRVINE | FOOD NETWORK

Chicken Fried Rice Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

Steps:

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

STIR-FRIED CHICKEN AND VEGETABLES RECIPE | ROBIN MILL…

Stir-Fried Chicken and Vegetables Recipe | Robin Mill… image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

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