Tag Archives: Stir Fry

Kicken Chicken Quick Stir Fry

Kicken Chicken Quick Stir Fry

  • Servings: 1
  • Difficulty: easy
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Kicken Chicken Quick Stir Fry
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The next three posts are about satisfying meals fast and easy. It has been one of those busy weeks where time seems to be scarce. Jill was also out of town for a couple of days. Normally I hit my Thai, Indian, or Sushi places when she is gone but we actually already did that last week.

I ran by my grocery store and picked up one of those salad containers and loaded it up with veggies. Spinach, Broccoli, mushrooms, onions, green onions, and spinach. Then I picked up a nice fresh chicken breast and diced it up. I snowed them with corn starch and a pinch of salt. Also I picked up a sweet and heat chili sauce and mixed it in with some soy and sweet chili sauce.

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In my wok I fired up the chicken and browned the pieces. I added the hearty vegtables and then the sauce followed by spinach and cilantro. Turned off the fire and let the spinach wilt.

Atomic Pineapple Express Chicken Stir Fry

Atomic Pineapple Express Chicken Stir Fry

  • Servings: 2
  • Difficulty: easy
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Atomic Pineapple Express Chicken Stir Fry
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I am more of a Korean and Thai food guy than Chinese but I do like General Tso Chicken, Mongolian Beef, Cashew Chicken, and various noodle dishes. I spun by Whole Foods to pick up some salmon the other day and spotted a stir fry veggie package that contained celery, mushrooms, carrots, snow peas and broccoli. So I decided to take the base of the General Tso sauce and kick it up a couple of levels.

The typical General Tso is fried with cornstarch as the coating. I departed from that to save a few calories at the sacrifice of texture. That said, I did dry my chicken and cooked it in a medium heated non-stick pan to get some char or color on the chicken to make up for the lack of crunchiness. I might have over did the sauce because it was a heater. After one bite we both had a little sweat going so if you don’t like spicy stuff don’t use the Sambal and dried arbol chilies.

Ingredients:
3 air chilled organic chicken breasts or thighs
1 package of stir fry packaged veggies (Whole Foods)
1 package of Jasmine Rice cooked

Marinade
1 cup of water
1/4 cup of GF Soy Sauce
2 tbs of Sriracha
1 small can of pineapple juice
2 tbs of Kosher salt

Sauce
1/2 cup of Chicken Stock
1/4 of Soy sauce
3 tbs of tomato paste
1 small can of pineapple juice
3 tbs of Pineapple “topping”
2 tbs of Sambal or Sriracha
1 tsp of Sesame oil
2 tsp of Fish sauce
2 garlic cloves minced
1 tbs of grated ginger
3 dried arbol chilies
3 tbs of brown sugar
1 tbs of cornstarch (diluted in 3 tbs of water)

Directions
1. Marinate your chicken by dicing it up to the size you prefer in your dish. Dice and put in a Zip-lock bag and add all your ingredients and let it marinate in your fridge for 3hrs-24 hrs.

2. When ready to cook I started with the sauce in a medium high heated sauce pot I added all my ingredients and let it reduce. From a timing perspective if you like your sauce thick you will want to simmer and stir for about 15 minutes before working on the chicken and veggies. You will continue to cook your sauce while you cook the chicken and veggies.

3. Get your wok or non-stick pan to about medium high heat with a tablespoon of high heat oil. Remove your chicken from the marinade and pat it dry with a paper towel. The reason for this is that if wet it will cook but steam your chicken so you wont have any texture or color on it. I cooked my chicken for about 10 minutes and drained the pain dry about three times to keep the pan as dry as possible. Remove your chicken and set it aside. Your plan will be be black from the soy sauce at that high of a heat in a dry pan. Give it a wipe clean.

4. If your sauce is to your liking then you are about 5 minutes from plating. Back to the wok or large non stick pan, I added my hard veggies and keeping broccoli out until the very end. I cooked these for about 5 minutes and then added my chicken back to warm it through (see below) IMG_0266

5. Right before serving, add your sauce to the pan and turn off the heat. Microwave your rice for 90 seconds and plate it. Stir and cover everything with your sauce until coated. Serve and enjoy the sweat.

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Orange Chicken and Broccoli Stir Fry

Orange Chicken and Broccoli Stir Fry

  • Servings: 3
  • Difficulty: easy
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Orange Chicken and Broccoli Stir Fry
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Jill saw an episode of Pioneer Woman where Ree talked about how she and her daughters like Orange Chicken from Panda Express. She also posted a recipe where she tried to replicate it. I do like a stir fry but lean towards Thai over Chinese. So I bumped up the spice level and also the Soy and Rice Wine Vinegar.

I really need to lose some weight so decided I wouldn’t fry the chicken. Also I wanted to add some broccoli and the crunch of water chestnuts. Although I forgot the water chestnuts as luck would have it but will keep them on the ingredients.

The flavors turned out great. Spice and heat masked underneath a sweet “orangey” sauce. I wish I would have been more patient in the reduction of the sauce to let it thicken up a bit. No impact on the flavor but just the texture and consistency. Hope you enjoy a healthier and “spicer” version of Panda Express.
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Ingredients
2 Chicken breasts or thighs cut into bite sized pieces
1 Head of broccoli
1 jalapeno (seeded and diced)
Handful of shredded carrots
Water Chestnuts (optional)
Brown Rice (optional)
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Orange-Soy Sauce:
¾ cup of fresh Orange Juice
2 tbs of GF Soy Sauce
2 tbs of Rice Wine Vinegar
2 dashes of Sesame oil (little goes a long way)
2 tbs of Chili Oil
1 tbs of Honey
2 cloves of garlic (pressed or zested)
2 tsp of fresh grated Ginger
2 tsp of Red Chili Flakes
1 tbs of Sriracha
Pinch of Salt

1 tsp of Cornstarch
¼ cup of water

Garnish:
Green onions
Orange zest
Rice

Directions:

1. Cut your chicken into bite sized pieces. Put them in a bowl and shake some soy sauce on the raw chicken and some vinegar. Just a light coating. In a Wok or large pot on medium heat add your chili oil and your sesame oil. Cook your chicken until browned and then remove from the pot and set aside.
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2. Start your sauce by adding all the ingredients (except the cornstarch and water) into the same pan and whisk until it starts to thicken (7-10mins). Then to thicken it even more, mix the ¼ of water and cornstarch together and then pour it directly into the mixture and continue to stir.

3.Chop up all your veggies and divide into 2 bowls. One with orange zest and garlic and then the other with your sturdy veggies (broccoli, carrots, jalapenos) est of them.

I then added my sturdy veggies and mixed them for about 3 mins and then added the garlic and orange zest. One note is if you like more crunch or raw broccoli you can cut it larger and soften it in less time. Mix until the sauce until everything is coated evenly. IMG_9063

4. Serve over rice and garnish with a little orange zest, green onions and Sriracha.
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