Chicken Stir Fry
Pineapple Ginger Chicken Stir-Fry
1 1/2 pounds boneless, skinless chicken breasts, cubed
2 teaspoons peanut oil
2 cups fresh pineapple chunks
3 tablespoons molasses
2 tablespoons fresh lime juice
1/4 teaspoon red pepper flakes
8 scallions, cut lengthwise into 2-inch pieces
1/4 cup minced crystallized ginger
In a nonstick wok or large frypan over high heat, warm oil. Add chicken and saute until firm and well-browned, about 6 minutes. Remove chicken and set aside.
Add pineapple and molasses to wok and stir-fry until the pineapple is brown and tender.
Stir in the lime juice, red pepper flakes, scallions and chicken. Saute until scallions are bright green and the chicken is fully cooked, about 5 minutes. Toss in ginger and serve over rice.
Kung Po Chicken Stir-Fry
2 boneless, skinless chicken breast halves, cut into thin strips
2 tablespoons cornstarch, divided use
3 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided use
1/4 teaspoon ground red pepper (cayenne)
4 teaspoons distilled white vinegar
3/4 pound romaine lettuce, separated, washed and drained
2 tablespoons vegetable oil, divided use
1/3 cup roasted, salted peanuts
Combine chicken, 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, and pepper; let stand 15 minutes.
Meanwhile, combine remaining cornstarch and teriyaki sauce, vinegar and 3/4 cup water.
Cut lettuce crosswise into 2-inch strips.
Heat 1 tablespoon oil in wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and sauce mixture. Cook, stirring, until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately.
Orange Pineapple Chicken Stir-Fry
1 1/2 pounds boneless, skinless chicken breasts cut in thin slices (about 2 whole breasts)
1 clove garlic, minced
1 medium orange, sliced in rings
1 package (6 ounces) frozen snow pea pods
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ginger
1 can (14 ounces) pineapple tidbits in own juice, drained
2 tablespoons cornstarch
1/2 cup chicken broth, divided
1 can (11 ounces) mandarin orange slices, drained
Preheat heavy frypan about 3 minutes on medium high temperature; spray with nonstick corn oil cooking spray. Add chicken breast strips and minced garlic and stir fry about 3 minutes.
Increase temperature to high and add onion and snow pea pods, stir frying about 3 minutes.
Add salt, pepper, ginger and pineapple, continuing to stir fry about 3 minutes more.
In small bowl, mix cornstarch with 2 tablespoons of the chicken broth, stirring until smooth. Slowly stir in remaining broth and then add to mixture in frypan, stirring gently to mix evenly.
Add mandarin oranges and heat only until hot through, about 2 minutes, stirring gently to keep orange sections from breaking.
Serve over rice or with wide Oriental noodles.
1 1/2 pounds boneless, skinless chicken breasts, cubed
2 teaspoons peanut oil
2 cups fresh pineapple chunks
3 tablespoons molasses
2 tablespoons fresh lime juice
1/4 teaspoon red pepper flakes
8 scallions, cut lengthwise into 2-inch pieces
1/4 cup minced crystallized ginger
In a nonstick wok or large frypan over high heat, warm oil. Add chicken and saute until firm and well-browned, about 6 minutes. Remove chicken and set aside.
Add pineapple and molasses to wok and stir-fry until the pineapple is brown and tender.
Stir in the lime juice, red pepper flakes, scallions and chicken. Saute until scallions are bright green and the chicken is fully cooked, about 5 minutes. Toss in ginger and serve over rice.
Kung Po Chicken Stir-Fry
2 boneless, skinless chicken breast halves, cut into thin strips
2 tablespoons cornstarch, divided use
3 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided use
1/4 teaspoon ground red pepper (cayenne)
4 teaspoons distilled white vinegar
3/4 pound romaine lettuce, separated, washed and drained
2 tablespoons vegetable oil, divided use
1/3 cup roasted, salted peanuts
Combine chicken, 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, and pepper; let stand 15 minutes.
Meanwhile, combine remaining cornstarch and teriyaki sauce, vinegar and 3/4 cup water.
Cut lettuce crosswise into 2-inch strips.
Heat 1 tablespoon oil in wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and sauce mixture. Cook, stirring, until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately.
Orange Pineapple Chicken Stir-Fry
1 1/2 pounds boneless, skinless chicken breasts cut in thin slices (about 2 whole breasts)
1 clove garlic, minced
1 medium orange, sliced in rings
1 package (6 ounces) frozen snow pea pods
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ginger
1 can (14 ounces) pineapple tidbits in own juice, drained
2 tablespoons cornstarch
1/2 cup chicken broth, divided
1 can (11 ounces) mandarin orange slices, drained
Preheat heavy frypan about 3 minutes on medium high temperature; spray with nonstick corn oil cooking spray. Add chicken breast strips and minced garlic and stir fry about 3 minutes.
Increase temperature to high and add onion and snow pea pods, stir frying about 3 minutes.
Add salt, pepper, ginger and pineapple, continuing to stir fry about 3 minutes more.
In small bowl, mix cornstarch with 2 tablespoons of the chicken broth, stirring until smooth. Slowly stir in remaining broth and then add to mixture in frypan, stirring gently to mix evenly.
Add mandarin oranges and heat only until hot through, about 2 minutes, stirring gently to keep orange sections from breaking.
Serve over rice or with wide Oriental noodles.