Can anyone offer a recipe for a good chicken stir - fry dish (chinese)?

A chicken dish with a number of vegetablesCan anyone offer a recipe for a good chicken stir - fry dish (chinese)?
Try the following





Stir-fried Chicken with Lime and Coconut





2 Traditional Free Range boneless, skinless chicken breasts


grated zest and juice 1 large lime


5 fl oz (150 ml) tinned coconut milk


1 dessertspoon olive oil


1 green chilli, deseeded and finely chopped


1 dessertspoon Thai fish sauce


4 heaped tablespoons fresh coriander leaves


4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts





First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.





When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.





or Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli





2 Traditional Free Range chicken breasts, weighing approximately 6 oz (175 g) each


4 oz (110 g) shiitake mushrooms, cut into thick slices through the stalks


4 oz (110 g) purple sprouting broccoli


1 level tablespoon cornflour


1 tablespoon Japanese soy sauce


2 tablespoons groundnut oil


1 fat garlic clove, peeled and chopped


1 level dessertspoon grated fresh root ginger


陆 level teaspoon salt


4 tablespoons rice wine


2 spring onions, finely chopped, including the green parts





First of all remove the skin and any bone from the chicken breasts, and cut them into small pieces (about 1 x 陆 inch/2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes.





Next, prepare the broccoli. Slice the stalks thinly on the diagonal about 录 inch (1 cm) thick and 1 inch (2.5 cm) in length and separate the florets.





After that, heat 1 tablespoon of the groundnut oil in the pan or wok over a high heat. When it's really hot, add the chicken pieces and stir-fry for 2-3 minutes, keeping them on the move and tossing them about all the time so that all the sides get in contact with the heat and begin to turn golden. Then remove them to a plate and keep warm.





Next add the remaining oil to the pan and add the garlic and ginger. Let it cook for 30 seconds, then add the broccoli, mushrooms and salt 鈥?and stir-fry these, again tossing them all around over a high heat for about 1 minute.





Now return the chicken to the pan, turn the heat down to medium, pour in the rice wine and 2 tablespoons of water and sprinkle half the spring onion in. Then put a lid on the pan and cook for a further minute. Serve absolutely straight away with the rest of the spring onion sprinkled over. Serve either with plain boiled rice or Stir-fried Rice with Egg and Spring Onions





or Singapore Stir-fried Noodles


4 oz (110 g) rice noodles


6 Chinese dried mushrooms


1 heaped tablespoon Chinese dried shrimps


2 tablespoons groundnut or other flavourless oil


1 medium onion, chopped small


2 rashers streaky bacon, chopped small


1 large garlic clove, chopped


1 heaped teaspoon freshly grated ginger


1 level dessertspoon Madras curry powder


陆 level teaspoon salt


2 oz (50 g) cooked chicken or pork, finely shredded


2 oz (50 g) peeled prawns, chopped into thirds


4 spring onions, finely chopped, including green parts


1陆 tablespoons soy sauce (Japanese is best)


2 tablespoons dry sherry





You also need a wok or very large frying pan.


First of all, you need to soak the dried mushrooms and shrimps 鈥?to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes. Meanwhile, you can get on with all the chopping of the other ingredients.





After the mushrooms and shrimps have soaked, drain off the water, reserving 2 tablespoons of it for later. Give the mushrooms a squeeze and chop them into fine shreds. Now place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes.





Next, heat the oil in the wok and when it's very hot add the chopped onion and mushrooms, soaked shrimps, the chopped bacon, garlic and ginger. Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 15 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil.





After 15 minutes, add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander 鈥?give them a really good shake to get rid of any excess water. Then turn the heat under the pan up to medium, add the chicken, then the fresh prawns, followed by the chopped spring onions. Next add the drained noodles to the pan, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is incorporated amongst the noodles. Finally, sprinkle in the combined mushroom water, soy sauce, and sherry, give everything a good stir and serve immediately on hot plates.Can anyone offer a recipe for a good chicken stir - fry dish (chinese)?
no way nobody can top the Chinese Chicken stir-fry
This is my favorite:





Stir-Fried Chicken with Broccoli or Cauliflower





Makes 4 servings, with rice


Time: 20 to 30 minutes








Here is a model recipe for making stir-fry with ';hard'; vegetables, those that must be parboiled before stir-frying. The extra step actually saves time-it's much faster to soften broccoli and similar vegetables with a quick poaching than by stir-frying.





2 cups broccoli or cauliflower florets and stems, cut into bite-sized pieces


2 tablespoons peanut or other oil


2 tablespoons minced garlic


1 tablespoon peeled and grated fresh ginger


1 cup sliced onion


[1/2] cup trimmed and chopped scallions, plus minced scallion greens for garnish


12 ounces boneless, skinless chicken breast, rinsed and patted dry with paper towels, cut into [1/2]- to [3/4]-inch chunks


1 teaspoon sugar (optional)


2 tablespoons soy sauce


Salt and freshly ground black pepper to taste


1 tablespoon hoisin sauce (optional; available at Asian markets)


[1/2] cup toasted cashews (optional)


1 tablespoon cornstarch (optional)


[1/4] cup store-bought chicken or vegetable stock or broth, or water














Bring a medium pot of salted water to a boil; add the broccoli or cauliflower and cook for about 2 minutes, just long enough to remove the hardest crunch. Drain and plunge into cold water to stop the cooking; drain again.





Place a wok or large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes. Add the broccoli or cauliflower and [1/2] cup chopped scallions and cook over high heat until the broccoli or cauliflower browns and becomes tender but not at all mushy, about 5 minutes.





Turn the heat to medium and remove the vegetables. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pinkness, 3 to 5 minutes.





Return the vegetables to the pan and toss once or twice. Add the sugar, if desired, and the soy sauce, and toss again. Season with salt and pepper, then stir in the hoisin and cashews, if desired. If using, combine the cornstarch with the stock or water and add to the pan. Otherwise, just add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken. If you've used cornstarch, the sauce will have thickened.





Garnish and serve immediately, scooping out some of the sauce with each portion of meat and chicken.
Try this





EASY STIR FRY CHICKEN





1 tbsp. oil


1 lb. chicken breast


1 onion, cut in squares


1 green pepper, cut in squares


1 can cream of broccoli soup


3 tbsp. water


1 can mushrooms


1 tbsp. soy sauce


3 boxes chicken flavored oriental noodle soup





In skillet cook chicken, remove; saute seasoning. Place chicken, soup, mushrooms, water, soy sauce in skillet. Heat to boiling, simmer 5 minutes. Prepare soup as directed. Drain soup. Serve chicken and vegetables on top of noodles.
Try this:


Ingredients:





* 110g rice Noodles


* 2 tsp Corn Flour


* 1 tsp Chinese five-spice


* 1/2 tsp mild Chilli powder


* 440g Chicken breast, diced or in strips


* 2 tbsp Groundnut oil


* 1 stem Lemongrass, leaves/tops removed and finely sliced


* 1 large Garlic clove, crushed


* 4cm piece fresh Ginger, peeled and cut into matchsticks


* 6 spring Onions, finely sliced into strips


* 1 medium Leek, finely sliced into strips


* 1 medium Carrot, cut into matchsticks


* 3 tbsp dry Sherry


* Soy sauce


* 2 tbsp Water


* Salt and Pepper





Method:





* Soak the noodles in a large bowl with warm water for 15 minutes.


* Mix chicken strips with Chinese five spice and corn flour in a bowl.


* Place a wok on high heat and when very hoe, add 1 tbsp of oil and fry the chicken for 2 minutes. Remove the chicken from the wok.


* Add the remianing oil, garlic, ginger, lemongrass and chilli to the wok, fry for 30 seconds, then add spring onions, carrots and leeks. Toss for another 30 seconds.


* Add sherry, soy sauce and water to the wok and stir for 1 minutes.


* Drain the noodles and add to the wok, mixing well with the vegetables.


* Return the chicken to the wok and toss well for a minute.


Enjoy
I have a great chicken lo-mien recipe





4-5 boneless skinless chicken breast cut into bite size pieces(you can use the frozen kind just let them thaw out)





1 bag of frozen vegetables (you can use the stir-fry it has everything including chestnuts, or just the broccoli, carrots, and cauliflower. Your choice)





1lb box of regular spaghetti noodles (if you don't want to use pasta you can use rice or you could not use either)





soy sauce





Start by cooking the chicken in a large deep skillet in about 2-3 tablespoons of oil until cooked thoroughly.


Then drain to get rid of any left over oil. Put the chicken back in the pan add the bag of frozen vegetables and the recommend amount of water on the package and cook until done.


Fill a large pot with water and cover to get it to start boiling once you have got the chicken started. Once it starts boiling add salt (to give the pasta flavor), and pasta.


Once the pasta is done drain DO NOT RINSE PASTA. Put the pasta back in pot


Add the chicken and vegetables to the pasta in the bigger pot. Add soy sauce about 1/3 of a cup to the mixture and mix.


If you used rice or decided not to use anything mix about 1/4 of a cup of soy sauce to the chicken and vegetables and mix top rice and enjoy. This recipe is wonderful and it only takes about 30 mins to make. It is a variation on a lo-mien done by Rachael Ray
If you are looking for a quick and easy stiry-fry, you can buy a ready-to-make pack in your grocer's freezer in the veggie section. The one I buy comes with a terryaki sauce pack, a load of vegies and all I do is add chicken or steak and serve it over minute rice.
Hello! Go to www.allrecipes.com, there you can find any recipe that you like! They have a lot of great Chinese Stir-Fry dishes! You can take your pick!





This is a web site to put in your favourites!





I hope this helps!
You might like to look at this video for chinese chicken stir fry at :


http://www.bookstobrowse.com/bbc_cookery鈥?/a>





It lasts about 4 minutes. Kay