THE EVERYTHING® STIR-FRY COOKBOOK
Page 5
Serves 3 to 4
1 pound boneless, skinless chicken breast
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons cornstarch
3½ tablespoons vegetable oil, divided
2 slices ginger
7–8 ounces snow peas, edges trimmed
¼ teaspoon salt, or to taste
1 tablespoon additional water, if needed
Black pepper to taste
Easy Chicken with Snow Peas
Snow peas turn a beautiful dark green when stir-fried. Their crunchy texture pairs nicely with the chicken in this dish.
Cut the chicken breasts into thin strips 1½ to 2 inches long. (It's easier to do this if the chicken breasts are partially frozen.) Place the chicken strips in a bowl and add the soy sauce, oyster sauce, and cornstarch. Marinate the chicken for 20 minutes.
Heat a wok or frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove. (This is to flavor the oil.) Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the snow peas and the salt. Stir-fry the snow peas for 2 minutes or until they turn bright green.
Add the chicken back into the pan. Add a bit of water if the stir-fry is too dry. Taste and add black pepper if desired. Stir to mix everything together and serve hot.
Nutritional Benefits of Chicken Chicken is a dieter's dream. Besides being high in protein and low in fat, it is a good source of the B vitamin niacin and important minerals such as selenium. Stir-frying is one of the most nutritious ways to prepare chicken, especially when it is paired with a healthy food such as mushrooms.
Chicken Fajitas
Shredded Monterey jack cheese makes a nice topping for these chicken fajitas. The lime juice in the Feisty Fajita Marinade provides additional depth to the flavor of this dish.
Heat the flour tortillas according to the package directions. Keep warm in a preheated 250°F oven while preparing the chicken.
Cut the chicken breasts into thin strips 1½ to 2 inches long. Place the chicken strips in a bowl and add the Feisty Fajita Marinade. Marinate the chicken in the refrigerator for 30 minutes. In a small bowl, combine the water, oyster sauce, and soy sauce. Set aside.
Heat a wok or frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove. (This is to flavor the oil.) Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken until it is nearly cooked. Remove the chicken from the pan.
Add 1 tablespoon oil. When the oil is hot, add the onion and the green onions. Stir-fry until the onion begins to soften (about 2 minutes), then add the green and red bell peppers. Add the mushrooms. Stir-fry for another minute, then add the sauce. Heat to boiling, then add the chicken back into the pan. Stir to mix everything together.
Lay a tortilla out flat on a plate. Spoon a portion of the stir-fried chicken and vegetable mixture onto the tortilla, making sure the filling isn't too close to the edges. Fold in the left and right sides of the tortilla and tuck in the edges. Repeat with the remainder of the tortillas until the filling is used up.
Faux Fajitas Technically speaking, a chicken fajita is not really a fajita at all, since the word fajita refers to a specific cut of beef called skirt steak. However, the spicy lime-based marinade used to season traditional beef fajitas works equally well with chicken.
Yields 8 to 10
8–10 flour tortillas, as needed
1 pound boneless, skinless chicken breast halves
Feisty Fajita Marinade (page 24)
¼ cup water
1 tablespoon oyster sauce
1 tablespoon soy sauce
3 tablespoons vegetable oil, divided
2 slices ginger
1 medium white onion, chopped
2 green onions, white parts only, finely chopped
1 green bell pepper, seeded and cut into bite-sized chunks
1 red bell pepper, seeded and cut into bite-sized chunks
6 ounces fresh mushrooms, thinly sliced
Serves 3 to 4
1 pound boneless, skinless chicken breast
1 tablespoon white rice vinegar
1 tablespoon soy sauce
2 teaspoons cornstarch
2 tablespoons dark soy sauce
2 tablespoons water
1 teaspoon sugar
3 tablespoons vegetable oil, divided
2 slices ginger ¼ teaspoon salt
2½ cups mung bean sprouts
Chicken with Bean Sprouts
To give this dish a neater, more elegant appearance, trim the tops and bottoms of the mung bean sprouts before stir-frying.
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Place the chicken strips in a bowl and add the white rice vinegar, soy sauce, and cornstarch. Marinate the chicken for 20 minutes.
Combine the dark soy sauce, water, and sugar in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove. (This is to flavor the oil.) Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the salt and the mung bean sprouts. Stir-fry for 1 minute, then add the sauce. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat everything through. Serve hot.
Chicken with Peaches
This is another stir-fry dish that is meant to have lots of sauce to mix in with cooked rice. In addition to the rice, it would go very nicely with a stir-fried green vegetable. Be sure to use firm peaches that are not too ripe so they do not fall apart during stir-frying.
Cut the chicken into thin strips 1½ to 2 inches long. Place the chicken in a bowl and add the lemon juice, soy sauce, and 3 teaspoons cornstarch. Marinate the chicken for 20 minutes.
In a small bowl, combine the orange juice with the brown sugar.
In a separate small bowl, dissolve 1 teaspoon cornstarch with either 2 or 4 teaspoons water, depending on whether you want a thick or thinner sauce. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until the chicken turns white and is nearly cooked through. Remove the chicken from the pan. Drain in a colander or on paper towels.
Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the peaches. Stir-fry for 1 minute, then add the orange juice, stirring to dissolve the sugar.
Stir the cornstarch and water mixture and add it to the juice, stirring continually to thicken. When the sauce has thickened, add the chicken back into the pan. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.
Stir-Frying Fruit Stir-frying fruit allows you to cook the fruit quickly, which causes the fruit to retain most of its nutrients. When choosing fruit for stir-fries, make sure the fruit is fairly firm so that it doesn't become mushy during stir-frying. Keep the stir-frying time short, cooking it just until the fruit releases its juices.
Serves 4 to 6
1 pound boneless, skinless chicken breasts
1 tablespoon lemon juice
1½ tablespoons soy sauce
4 teaspoons cornstarch, divided
½ cup orange juice
1½ tablespoons brown sugar
&nbs
p; 2 or 4 teaspoons water, as desired
3 tablespoons vegetable or peanut oil, divided
1 teaspoon minced garlic
1 tablespoon minced ginger
2 large peaches, cut into thin slices
Serves 4
1 pound boneless, skinless chicken breasts
¾ cup unsalted cashews
2 tablespoons vegetable or peanut oil
6–10 small hot red chili peppers
1½ tablespoons oyster sauce
1 medium white onion, chopped
2 green onions, finely chopped
¼ cup chicken broth
1½ tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
Thai pepper powder to taste
Thai-Style Cashew Chicken
Thai pepper powder is a fragrant mixture that includes white pepper. Feel free to substitute freshly ground white pepper if Thai pepper powder is unavailable.
Cut the chicken into bite-sized cubes.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.
Turn up the heat to medium-high and add the oil. When the oil is hot, add the red chili peppers. Cook until they begin to darken. Use a slotted spoon to remove the chilies.
Add the chicken and stir-fry until it is nearly cooked through. Stir in the oyster sauce while the chicken is stir-frying. Add the onion and the green onions. Stir-fry for 2 minutes, until the onion begins to soften. Add the chicken broth. Stir in the fish sauce.
Add the chilies back into the pan. Stir in the roasted cashews. Sprinkle the palm sugar and Thai pepper powder over the mixture. Stir to mix everything together and serve hot.
Chicken with Leeks
Leeks are a popular vegetable in northern China, where a short growing season forces cooks to rely extensively on root vegetables such as leeks, onion, and garlic.
Cut the chicken into thin strips 1½ to 2 inches in length. Place the chicken in a bowl and add the dark soy sauce, rice wine or sherry, white pepper, and cornstarch. Marinate the chicken for 20 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the chicken. Let brown briefly, then stir-fry for 3 to 4 minutes, until the chicken turns white and is nearly cooked through. Remove the chicken from the pan and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the chile paste. Stir-fry for 20 seconds, then add the salt and the leeks. Stir-fry for 1 minute, then add the Peking Sauce. Bring to a boil, then add the chicken back into the pan. Stir-fry for 1 to 2 more minutes to combine all the flavors and make sure the chicken is cooked through. Serve hot.
Coconut Milk Coconut milk is not really milk at all, but a mixture of shredded coconut and water. Coconut milk can be made with fresh or desiccated (dried) shredded coconut. Its nondairy status makes coconut milk the perfect alternative to cow's milk for people on a lactose-free diet.
Serves 2 to 4
¾ pound boneless, skinless chicken breasts
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
Freshly ground white pepper to taste
2 teaspoons cornstarch
3 tablespoons vegetable or peanut oil, divided
1 teaspoon minced ginger
½ teaspoon chile paste with garlic, or to taste
½ teaspoon salt
½ pound leeks, cut diagonally into ½-inch pieces
Peking Sauce (page 22)
Serves 4
1 pound cooked chicken
1 cucumber
½ cup Strange Flavor Sauce (page 26)
2 tablespoons toasted sesame seeds
Serves 4
1 pound chicken breasts
2 tablespoons olive oil
2 shallots, chopped
2 tablespoons premade Indian curry paste
2 medium tomatoes, cut into thin slices and halved
½ cup canned coconut milk
2 potatoes, cut into very thin “matchsticks” about inch wide and 2 inches long
Salt to taste
Freshly ground black pepper to taste
Strange Flavor Chicken Salad
This popular Chinese version of chicken salad originated in Szechuan Province. The secret lies in the dressing, which is an intriguing mix of salty, sweet, sour, and spicy flavors.
Cut the chicken into thin strips about 1½ to 2 inches long. Peel the cucumber and cut into thin strips the same width and length as the chicken.
Arrange the cucumber on a plate. Add the chicken strips. Pour the dressing over the cucumber and chicken. Garnish with the toasted sesame seeds.
Indian Curried Chicken
Feel free to alter the spiciness of this dish by using hotter or milder curry paste as desired.
Cut the chicken breasts into 1-inch cubes
Heat a wok or skillet on medium high heat until it is almost smoking. Add the oil. When the oil is hot, add the shallots. Stir-fry until the shallots begin to soften, then stir in the curry paste. Stir-fry for about 30 seconds, then add the tomatoes. Stir-fry for 1 minute, then add the chicken. Toss the chicken to mix it with the other ingredients, until it turns white and is nearly cooked.
Add the coconut milk and bring to a boil. Add the potatoes. Turn down the heat to medium, cover, and simmer for 10 minutes. Taste and adjust seasoning, adding salt, black pepper, and more curry paste if desired. Cook for another minute and serve hot.
Sweet and Sour Chicken Wings
To tell if these chicken wings are cooked, pierce one with a knife — the juice from the wings should run clear when the meat is cooked through.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry for 15 seconds, then add the chicken wings. Let sit for a minute, then stir-fry, moving the wings around the pan. Continue stir-frying for 5 minutes or until the wings are browned.
Pour the sweet and sour sauce over the chicken wings. Reduce the heat, cover, and simmer for 10 minutes or until the wings are cooked.
In a small bowl, stir the cornstarch into the water to make a slurry. Add the slurry to the sauce, turn up the heat to medium-high, and stir quickly to thicken. Serve hot.
Thick Sauce Versus Thin Sauce When preparing a cornstarch slurry, the ratio of cornstarch to water will depend on whether you prefer a thicker or thinner sauce. Chinese cooks normally use a 1:2 ratio of cornstarch to water to make a thick sauce, and a 1:4 ratio of cornstarch to water for a thinner sauce.
Yields 12 wings
2 tablespoons vegetable or peanut oil
1 clove garlic, minced
2 slices ginger, minced
2 green onions, finely chopped
12 chicken wings
Simple Sweet and Sour Sauce (page 28)
1 tablespoon cornstarch
2 tablespoons water
Serves 4
1 pound boneless, skinless chicken breasts
cup teriyaki sauce
4 green onions, finely chopped
2 teaspoons granulated sugar
¼ cup minced ginger
2 tablespoons vegetable or peanut oil
2 cloves garlic, crushed
¼ teaspoon red pepper flakes
Teriyaki “Wings”
For an interesting contrast in flavors, serve these boneless wings with Stir-Fried Cauliflower (page 260) and plain cooked rice.
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Combine the teriyaki sauce, green onions, sugar, and ginger in a bowl. Store half the teriyaki-sauce mixture in a sealed container in the refrigerator. Combine the chicken in the bowl with the remainder of the teriyaki sauce mixture, and marinate in the refrigerator for 30 minutes.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the crushed garlic and the red pepper flakes. Stir-fry for 30 seconds, then add the chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked.
Add the reserved marinade into the pan. Reduce the heat and cook, stirring occasionally, until the chicken is fully cooked and nicely glazed with the sauce. Serve hot.
Chicken Cacciatore
In this dish, use fresh herbs if possible. Dried herbs work best in marinades or dishes with longer cooking times.
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Place the chicken in a bowl and add 2 tablespoons dry white wine, salt, black pepper, and cornstarch. Marinate the chicken for 20 minutes.
Combine the chicken broth and 3 tablespoons white wine in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 4 to 5 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1½ tablespoons oil in the pan. When the oil is hot, add the shallots. Stir-fry until they begin to soften, then add the sliced mushrooms. Stir-fry for about 10 seconds, then add the chicken broth and white wine mixture. Stir in the tomato sauce. Bring to a boil, then add the chicken back into the pan. Stir in the chopped basil and thyme. Stir-fry for 2 more minutes to blend all the ingredients and make sure the chicken is cooked. Serve hot.
Hunter's Chicken Commonly called chicken cacciatore, the full name of this popular Italian dish is pollo alla cacciatore, or “hunter's chicken.” It is reputed to have been created in Italy in the seventeenth century by hunters looking for the perfect recipe to bring out the flavor of freshly caught game.