SHREDDED CHICKEN STIR FRY RECIPES

Steps:

• In a medium bowl, toss the chicken with half of the garlic and ginger and the baking soda; season with salt and pepper. In a small bowl, stir the vinegar with the sugar and 1/4 cup of water.
• In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the chicken and stir-fry over moderately high heat until the chicken is almost cooked through, 2 minutes; transfer the chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet along with the whole and crumbled dried chiles, cucumbers, vinegar mixture and the remaining garlic and ginger; season with salt and pepper. Stir-fry over moderate heat until the cucumbers are softened and most of the liquid has evaporated, 3 minutes. Add the chicken and serrano and stir-fry until the chicken is cooked through, 1 minute. Stir in the cilantro and season with salt and pepper. Serve with lemon wedges and rice.

Steps:

• 1. In a large nonstick skillet or wok, heat ? teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, ? tablespoon of the soy sauce and the pepper flakes and brown the chicken, using a wooden spoon to break it into small pieces as it cooks, about 4 minutes. Add the onion, garlic and ginger and cook, stirring, until softened, about 3 minutes. Transfer to a medium bowl. 2. To the pan, add the remaining ? teaspoon grapeseed oil, the Brussels sprouts and carrots. Cook, stirring, until browned, about 5 minutes. Add the bell pepper and mushrooms. Pour in the remaining 2? tablespoons soy sauce, mirin and sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes. 3. Return the chicken to the skillet, stir, and reheat for about 30 seconds. Remove the pan from the heat, garnish with the scallion and divide between 2 bowls.