Friday, 13 January 2012

Chicken Stir Fry Recipe - Spicy Chicken Broccoli Stir Fry

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

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

To make this dish you'll want: 1 pound of bok choy or 7 stalks, vegetable oil, chili oil, four 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/four-inch slices. Set aside.

In a sizeable skillet, heat up each two teaspoons of vegetable oil and 1 teaspoon (or 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 four minutes, or until leaves are slightly wilted. Sprinkle on chow mein noodles. Serve immediately.

Makes four servings.

Bonus Recipe: Turkey Cutlets and Zuccchini Stir Fry

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

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

In a sizeable 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 location on a serving platter. Cover to keep warm.

Making use of the similar skillet, heat up 1 tablespoon of vegetable oil until hot. Add in four 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 four servings.

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