Chicken Stir Fry Recipe - Spicy Chicken Broccoli Stir Fry

This is a wholesome Chinese style stir fry that has a small bit of heat to it from chili oil. Chili oil is produced from red chile peppers. Be confident to only use a small bit at a time, then do a taste test to guarantee that you don't make it too hot for some people's delicate taste buds.

You'll also be utilizing bok choy, which is a prevalent green used in Chinese style cooking. Bok choy is a wonderful source of calcium and vitamins C and A. It really is also fairly tasty too. Most supermarkets will carry bok choy leaves in the fresh vegetable section.

To make this dish you will require: 1 pound of bok choy or 7 stalks, vegetable oil, chili oil, 4 boneless skinless chicken breast halves - cut into 1-inch pieces, 1 package of frozen broccoli stir fry meal starter and chow mein noodles.

Prepare the bok choy by separating the leaves from the stems. Cut the leaves into two-inch pieces and cut the stems into 1/4-inch slices. Set aside.

In a big skillet, heat up each two teaspoons of vegetable oil and 1 teaspoon (or much less) or chili oil over medium high heat until hot. Add in the cubed chicken and cook, stirring continuously, for 5 to 7 minutes, or until chicken loses its pinkness.

Stir in the frozen vegetables, sliced bok choy stems and sauce packet from frozen vegetables. Cover pan and cook, stirring occasionally, for 6 to 8 minutes, or until vegetables are tender crisp.

Add in the bok choy leaves and cook, stirring continuously, for three to 4 minutes, or until leaves are slightly wilted. Sprinkle on chow mein noodles. Serve instantly.

Makes 4 servings.

Bonus Recipe: Turkey Cutlets and Zuccchini Stir Fry

To make this dish you will require: tarragon vinegar, dried basil leaves, two garlic cloves - minced, 1 pound of turkey cutlets or fresh turkey breast slices, vegetable oil, 4 cups zucchini - sliced and fresh mushrooms - sliced.

In a small bowl, mix two tablespoons of tarragon vinegar, 1 teaspoon dried basil and two cloves of minced garlic mix nicely. Brush this mixture all over each sides of turkey.

In a big skillet, heat up two tablespoons of vegetable oil over medium high heat until hot. Add in the turkey cutlets and cook for two minutes on every side, until turkey loses its pinkness. Take away from skillet and place on a serving platter. Cover to keep warm.

Utilizing the very same skillet, heat up 1 tablespoon of vegetable oil until hot. Add in 4 cups of sliced zucchini and 1 1/two cups sliced fresh mushrooms. Cook, stirring continuously, until the zuchinni is crisp and tender. Salt and pepper to taste. Location vegetables on platter with turkey.

Makes 4 servings.

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