Spicy Chicken Stir Fry with Black and White Rice
This recipe is really yummy and rather easy to use. We used a red-chili pepper and garlic infused olive oil that I bought at Renn Faire but you could easily create your own by mixing together some crushed red pepper flakes, chopped garlic, and olive oil.
Ingredients
1. 1.5 pounds skinless, thin-cut chicken breasts
2. 1 medium brown onion chopped into ½ to 1 inch pieces
3. 5 or 6 median stalks of celery, sliced into 1/4" thick pieces
4. 2 full-size carrots sliced at an angle and 1/8 to 1/4" thick
5. 4 small mild peppers (red & yellow) sliced into 1/4" strips
6. ¼ to ½ pound Snow peas (2 hands full)
7. 10 or 15 broccoli florettes (1 medium head)
8. 2 cups black Forbidden Rice, steamed
9. 2 cups white long grain rice, steamed
10. Hoisin sauce
11. Soy Sauce
12. Kikkoman stir fry sauce (or similar)
13. House of Tsang Saigon sizzle stir fry sauce
14. Garlic and hot pepper olive oil (you can create your own by adding chopped garlic & pepper flakes to olive oil)
Preparation
1. Steam the black and white rice separately and either keep warm or plan to re-warm when serving
2. Prepare a stir fry sauce using a combination of Kikkoman stir fry sauce, Saigon sizzle stir fry sauce, soy sauce, with proportions to taste. I use equal parts of the two stir fry sauces and ½ part of soy sauce. I use 2 or 3 tablespoons of each sauce, and 1 or 2 tablespoons soy (SET ASIDE)
3. Slice the chicken into 1/4" strips, approximately 1-2 inches long.
4. In a medium size bowl Prepare a mixture of 2 tablespoons Hoisin sauce, 1-2 tablespoons soy sauce, one tablespoon oil mixture
5. after mixing sauce place strips of chicken in bowl, turned several times to coat, allow to sit for 30 minutes to one hour.
6. Heat wok to medium-high with one or two tablespoons of oil mixture and stir fry chicken strips for approximately 4 or five minutes, or until cooked (covering wok between stirrings will speed the cooking)
7. Pour chicken strips into colander to drain, then transferred to temporary bowl
8. Heat wok again to medium with one or two tablespoons oil mixture and stir fry onions, celery, carrots until just beginning to soften (Note: when stirfrying the vegetables you may need to add a few tablespoons of water or a water and soy sauce mixture to assist in cooking the vegetables. I cover the wok between stirrings, which helps to steam the vegetables)
9. Pour onions, celery, carrots into colander to drain, then place in temporary bowl, if colander needed
10. Heat wok again to medium with one or two tablespoons oil mixture and stir fry snow peas, pepper strips, broccoli, until almost soft
11. Add the onions, celery, and carrots to the wok and mix all the vegetables
12. When the vegetables are all mixed, create a small well in the center of the wok and add the stir fry sauce mix and allow too warm for about one minute
13. Add the chicken strips to the wok and mix thoroughly and allowed to cook for one or two minutes, with occasional stirring
14. Placed stir fry mix in large bowl and serve with white and black rice on the sides and chicken stir fry in the center
This mixture as described above is only mildly spicy. Altering the stir fry sauce mixture can achieve either milder or spicier combinations. And just a note on the taste of black Forbidden rice - it really does taste almost exactly like white rice. The texture is very slightly different, but if I'd had my eyes closed I probably wouldn't have noticed.
Ingredients
1. 1.5 pounds skinless, thin-cut chicken breasts
2. 1 medium brown onion chopped into ½ to 1 inch pieces
3. 5 or 6 median stalks of celery, sliced into 1/4" thick pieces
4. 2 full-size carrots sliced at an angle and 1/8 to 1/4" thick
5. 4 small mild peppers (red & yellow) sliced into 1/4" strips
6. ¼ to ½ pound Snow peas (2 hands full)
7. 10 or 15 broccoli florettes (1 medium head)
8. 2 cups black Forbidden Rice, steamed
9. 2 cups white long grain rice, steamed
10. Hoisin sauce
11. Soy Sauce
12. Kikkoman stir fry sauce (or similar)
13. House of Tsang Saigon sizzle stir fry sauce
14. Garlic and hot pepper olive oil (you can create your own by adding chopped garlic & pepper flakes to olive oil)
Preparation
1. Steam the black and white rice separately and either keep warm or plan to re-warm when serving
2. Prepare a stir fry sauce using a combination of Kikkoman stir fry sauce, Saigon sizzle stir fry sauce, soy sauce, with proportions to taste. I use equal parts of the two stir fry sauces and ½ part of soy sauce. I use 2 or 3 tablespoons of each sauce, and 1 or 2 tablespoons soy (SET ASIDE)
3. Slice the chicken into 1/4" strips, approximately 1-2 inches long.
4. In a medium size bowl Prepare a mixture of 2 tablespoons Hoisin sauce, 1-2 tablespoons soy sauce, one tablespoon oil mixture
5. after mixing sauce place strips of chicken in bowl, turned several times to coat, allow to sit for 30 minutes to one hour.
6. Heat wok to medium-high with one or two tablespoons of oil mixture and stir fry chicken strips for approximately 4 or five minutes, or until cooked (covering wok between stirrings will speed the cooking)
7. Pour chicken strips into colander to drain, then transferred to temporary bowl
8. Heat wok again to medium with one or two tablespoons oil mixture and stir fry onions, celery, carrots until just beginning to soften (Note: when stirfrying the vegetables you may need to add a few tablespoons of water or a water and soy sauce mixture to assist in cooking the vegetables. I cover the wok between stirrings, which helps to steam the vegetables)
9. Pour onions, celery, carrots into colander to drain, then place in temporary bowl, if colander needed
10. Heat wok again to medium with one or two tablespoons oil mixture and stir fry snow peas, pepper strips, broccoli, until almost soft
11. Add the onions, celery, and carrots to the wok and mix all the vegetables
12. When the vegetables are all mixed, create a small well in the center of the wok and add the stir fry sauce mix and allow too warm for about one minute
13. Add the chicken strips to the wok and mix thoroughly and allowed to cook for one or two minutes, with occasional stirring
14. Placed stir fry mix in large bowl and serve with white and black rice on the sides and chicken stir fry in the center
This mixture as described above is only mildly spicy. Altering the stir fry sauce mixture can achieve either milder or spicier combinations. And just a note on the taste of black Forbidden rice - it really does taste almost exactly like white rice. The texture is very slightly different, but if I'd had my eyes closed I probably wouldn't have noticed.