STIR FRY RECIPE CHICKEN EASY RECIPES

Name: Chicken stir-fry in 4 easy steps
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 skinless boneless chicken breast fillets; 1 egg white; 1 tbsp cornflour , plus 1 tsp extra; 350g fragrant Thai rice; thumb sized knob of root ginger; 1 red pepper; 1 shallot; 1 garlic clove; 1 red chilli (optional); 1 tbsp vegetable oil; 1 tbsp fish sauce; juice 1 lime; handful basil leaves

CHICKEN STIR-FRY IN 4 EASY STEPS RECIPE - BBC GOOD FOOD

Chicken stir-fry in 4 easy steps recipe - BBC Good Food image

Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!

Provided by Emma Lewis

Categories Dinner, Main course, Supper

Total Time 35 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

4 skinless boneless chicken breast fillets
1 egg white
1 tbsp cornflour , plus 1 tsp extra
350g fragrant Thai rice
thumb sized knob of root ginger
1 red pepper
1 shallot
1 garlic clove
1 red chilli (optional)
1 tbsp vegetable oil
1 tbsp fish sauce
juice 1 lime
handful basil leaves

Steps:

Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

Nutrition Facts : Calories 501 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 76 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.02 milligram of sodium

CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM

Chicken and Broccoli Stir-Fry Recipe - BettyCrocker.com image

Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by Betty Crocker Kitchens

Total Time 28 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430 , CarbohydrateContent 57 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g

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