Anyone have a good chicken stir fry recipe?

I'm new to stir-fry cooking so please be as specific as possible in the directions. I'm looking for a recipe that contains a lot of vegetables, but avoids strange additions such as chili powder or lemon zest =P





If you have more than one, please post them all ^.^Anyone have a good chicken stir fry recipe?
chicken-veggie stir fry





1 tablespoon extra virgin olive oil


4 skinless, boneless chicken breast halves - cut into strips


1 cup julienned carrots


1 small onion, chopped


1 cup fresh sliced mushrooms


1 zucchini squash, peeled and cut into 1 inch rounds


2 yellow summer squash, peeled and sliced into 1 inch pieces


1/2 cup pecan halves


1 teaspoon coarse ground black pepper





Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.


Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.








traditional stir fry





4 (4 ounce) boneless skinless chicken breast halves


3 tablespoons cornstarch


2 tablespoons soy sauce


1/2 teaspoon ground ginger


1/4 teaspoon garlic powder


3 tablespoons cooking oil, divided


2 cups broccoli florets


1 cup sliced celery (1/2 inch pieces)


1 cup thinly sliced carrots


1 small onion, cut into wedges


1 cup water


1 teaspoon chicken bouillon granules





Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.


In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.








Spicy Honey Mustard Chicken Stir Fry (THE BEST!!!)





2 teaspoons cornstarch


1/2 cup reduced-sodium chicken broth


2 tablespoons reduced fat peanut butter


4 teaspoons lime juice


1 tablespoon Dijon mustard


1 tablespoon honey


2 teaspoons reduced-sodium soy sauce


2 teaspoons sesame oil


1/4 teaspoon hot pepper sauce


1/8 teaspoon cayenne pepper


1 pound boneless, skinless chicken breasts cut into thin strips


2 teaspoons canola oil, divided


2 small zucchini, sliced


1 medium sweet red pepper, julienned


Hot cooked rice





In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.Anyone have a good chicken stir fry recipe?
I buy a frozen veg stir fry that makes it a bit easier especially when you are just starting off.


Simply warm about 5 ml cooking oil in a frying pan. Add sliced onion and fry until onion goes glassy. Then add strips of chicken breast. I usually, with chicken cut the breasts in to longish strips, and the stir fry veg is also usually in the ';frensh style'; which means that the vegitables are cut in the length, so cutting the chicken in strips fits in well with the dish.


Stir this mixture of food every now and then to prevent it from sticking or burning in the pan.


Add only salt to taste and if you have a favourite herb, add a little of that.


Personally, I do not like to add much in the line of spices as it often dwarfs the natural taste of the vegitables.


If you want to be advanturous, add a fes tablesoppns of buttermilk right at the end of the cooking process.


The meal is ready when the chicken is no longer bloody and the veg is still al dente.



This is an excellent recipe for shrimp or chicken. I only make it with chicken for myself because I'm allergic to shrimp. The rest of the family likes it either way! And we have used plums, nectarines, peaches or apricots for the fruit.





SHRIMP %26amp; PLUM STIR-FRY (Cuisine at Home 8/2002)


1 lb peeled %26amp; deveined shrimp 1 bunch scallions cut into 1” pieces


1 T garlic – minced 1 T ginger root - minced


2 plumbs or nectarines – sliced ¼ t red pepper flakes


Sauce:


2 T dry sherry 2 T brown sugar


2 T ketchup 2 t dark sesame oil


2 T low-sodium soy sauce 1 t corn starch


2 T lime juice





stir-fry garlic, ginger, pepper flakes %26amp; white part of scallions, add shrimp %26amp; fry for 3 minutes (if raw), add scallion greens, fruit %26amp; sauce. Boil for 2-3 minutes. Serve over rice.








Another chicken stir fry recipe would be to just cut up the veggies that you like and stir fry them, then add some diced chicken or chicken strips, then teriyaki sauce. Hopefully, you know which veggies take longer to cook than others. I often just check the fridge and decide from there what's going into that night's stir fry.
Try this one, courtesy of http://frigidaire.stores.yahoo.net/assts…





Asian Style Stir-Fry


3 tablespoons soy sauce


1 tablespoon unseasoned rice vinegar


1 tablespoon honey


1 teaspoon toasted sesame oil


1 12 oz. package extra-firm tofu, drained, cut into 1/2-inch cubes, patted dry


1/4 cup water


1 teaspoon cornstarch


2 tablespoons vegetable oil, divided


1 small red pepper, seeds %26amp; ribs removed, sliced


1 bunch broccolini, cut into thirds


1 15 oz. can baby corn, drained, rinsed %26amp; patted dry


3 garlic cloves, minced


1 tablespoon minced peeled fresh ginger


2 tablespoons, dry-roasted, coarsely chopped peanuts


1/4 cup chopped fresh basil or cilantro








Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.





Heat 1 tablespoon vegetable oil in wok over medium-high heat. Add tofu and sauté until golden, about 3 minutes. Using slotted spoon, transfer tofu to wok rack. Add remaining 1 tablespoon vegetable oil to skillet. Add red pepper and broccolini and stir-fry until tender, about 3- 4 minutes. Add baby corn; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.





Garnish with the peanuts and fresh basil or cilantro.





It's so tasty, I've made it many times and I love it!