Chicken Stir Fry

Tags

30 minutes or less, Chicken Recipes, Chinese

Chicken Stir Fry is as the name says stir fried chicken with peppers, stir fry sauce and Sriracha sauce. It’s a simple to make dish that goes well with plain rice or fried rice.

I used thicken thigh meat for the tenderness but chicken breast can be used. Also, store bought stir fry sauce works well.

Preparation Time : 10 minutes

Cook Time : 15 minutes

Serves : 4

Ingredients:

Chicken Thighs : 450 grams cut into 2 inch strips

Green Bell pepper : 2 large diced

Carrot : 2 medium sliced

Scallions : 2

Salt to taste

Pepper : 1 teaspoon

Sriracha sauce : 2 teaspoons

Stir Fry Sauce :

Soy Sauce : 1/4 cup

Oyster Sauce : 1/4 cup

Chinese Wine or grape juice : 1/8 cup

Cornstarch : 1/8 cup

Sugar : 1 1/2 teaspoons

Sesame oil : 1 tablespoon

Ground white pepper : 1 teaspoon

Instructions:

In a small bowl, add all the ingredients listed under stir fry sauce, mix well and keep aside.

Heat oil in a pan, add chicken strips, salt, pepper and saute for 5-7 minutes until the chicken is no longer pink.

Add peppers, carrots, white part of the scallions, stir and cook for 2 minutes.

Add salt, stir fry sauce, sriracha sauce, mix well to coat and cook for another 3-4 minutes until the sauce thickens a little and coated to the chicken.

Turn off the stove, garnish with scallion greens, sesame seeds and serve hot with rice or fried rice.

 

Buddha’s Delight

Tags

Chinese, Veg Curries

Buddha’s delight is a vegetarian dish that is well known in  Chinese and Buddhist cuisine. The dish is traditionally enjoyed by Buddhist monks. The dish consists of vegetables and tofu cooked in soy sauce based sauce.

Preparation Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

Tofu : 400 grams cut into 1 inch cubes

Bell peppers : 2 cups diced

Broccoli florets : 1 cup

Carrots : 1/2 cup Julien

Mushrooms : 1/2 cup sliced

Bok Choy : 1/2 cup chopped

Baby corn : 1/2 cup

Green onions/scallions : 1/4 cup

For Sauce:

Soy sauce : 3 tablespoons

Sesame oil : 1 tablespoon

Honey : 2 teaspoons

Ginger : 1 tablespoon grated

Garlic cloves : 2 minced

Cornstarch : 2 teaspoons

Salt to taste

Method:

In a small bowl, add all the ingredients listed under for sauce and mix well.

Heat 1 tablespoon of oil in a pan and fry the tofu pieces until lightly browned and keep aside.

Heat oil in another pan, add peppers, carrots, broccoli,  season with salt and pepper and saute for 4 minutes stirring constantly.

Add baby corn, mushrooms, bok choy, stir and cook for 1 minute. Add 2 tablespoons of water and cook for 4 minutes.

Add tofu cubes, sauce, stir and bring it to a boil. Once the sauce thickened, turn off the stove, garnish with scallions and serve hot with some rice.

 

G – Green Chilli chicken

Tags

Chicken Recipes, Chinese, indo-Chinese

Green Chilli Chicken is a Indo-Chinese dish that’s really flavourful. The restaurants use MSG which isn’t good for health. We can make the dish at home and enjoy the restaurant flavour. This spicy chicken goes well with fried rice or noodles.

Made this as part of our Blogging Marathon #110, week 1 day 1 under A to Z “30 minutes or under recipes”. This month we are doing G,H,I letters.

Preparation Time : 5 minutes

Cook Time : 25 minutes

Serves : 2-3

Ingredients:

To marinate Chicken :

Boneless skinless chicken : 500 grams

Green chilli : 8 (make paste)

Cornflour : 1/4 cup

Baking powder : 1 teaspoon

Fresh ground black pepper : 1/4 teaspoon

Salt to taste

For Gravy:

Sesame oil : 1 tablespoon

Ginger garlic paste : 2 tablespoons

Onion : 1 large chopped

Green chillies : 4 slit

Soya sauce : 2 teaspoons

Green Chilli sauce : 2 teaspoons

White vinegar : 1/2 teaspoon

Sugar : 1/2 teaspoon

Salt to taste

Slurry : 2 teaspoons cornflour + 1/4 cup water

Water : 1 cup

Cilantro : To garnish

Method :

In a medium sized bowl, add all the ingredients listed under for chicken marinade, mix well and keep aside for 5 minutes.

In the meanwhile, heat oil for deep frying and fry the chicken till golden brown. Drain and keep aside.

Heat oil in a pan on high heat, add onions, ginger garlic paste, green chillies and saute for 2 minutes.

Add all the sauces, salt, sugar and stir well. Add slurry, water and cook for 1 minute.

Add fried chicken stir well to coat and cook for 2 minutes.

Garnish with cilantro and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

E- Egg Fu Yung

Tags

30 minutes or less, Blogging Marathon, Chinese

Egg Fu Yung is an omelette dish from British Chinese, American Chinese and Indonesian Chinese. The name comes from the Cantonese language. The dish is made with various vegetables such as bean sprouts, bring onions, mushrooms, peas.  The dish is served with gravy.

Made this dish as part of our A to Z series where I’m doing 30 minutes or less meals. Today is letter E. BM# 109, week 2 day 2.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 2

Ingredients:

Groundnut oil : 3 tablespoons

Scallions/spring onions: 8 finely sliced

Mushrooms(shiitake/oyster) : 1/2 cup sliced

Green peppers : 1 chopped finely

Peas : 1/2 cup

Eggs : 4

Ground Black pepper : 1/2 teaspoon

Salt to taste

For Gravy:

Chicken stock : 1 cup

Soy sauce : 2 tablespoons

Cornstarch : 1 tablespoon

Method:

In a small bowl, add ingredients listed under for gravy and mix well.

In a medium bowl, add eggs, salt, black pepper, beat well and keep aside.

Heat oil in a pan, add  vegetables, mushrooms, salt and saute for 3 minutes.

Add egg mixture, stir well and cook for 3 minutes.

Mix all the ingredients listed for gravy in a sauce pan and bring it to a boil. Turn of the stove.

Serve hot with gravy.

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109