Try This Delicious Chinese Stir Fry Chicken Dish
This recipe is one healthy Chinese-style stir-fry technique with some heat because of the ‘chili oil’ ingredient, which comes from red chili peppers. Make sure that you’ll put in just a bit, and perform a test of taste making sure that you’re not making the recipe too spicy or hot especially for the others, since some people have sensitive tasting buds.
You would need ‘bok choy’ for this recipe, it’s a green leafy vegetable commonly used in Chinese cuisine. It’s also commonly referred to as Chinese cabbage. ‘Bok choy’ has high levels of vitamins C, vitamins A and calcium. It tastes pretty good too. You may find these green leafy Chinese vegetables in supermarkets’ veggie section.
In order to create this recipe you will need the following: 1 lb of Chinese cabbage (bok choy) or about seven stalks, some veggie oil, some ‘chili oil’, about 4 chicken breasts filets sliced into halves then cut each to about 1 inch per piece, 1 pack of broccoli (frozen broccoli found in veggie section) stir-fry the meal first then put in some noodles (chow mein).
Arrange the chinese cabbage (bok choy) by sorting them out by their leaves generating from its stems. Then cut leaves approximately about 2 inches per piece then cut stems to about 1/4 inch per slice. Then set them aside.
Using a skillet (large in size) heat it up with approximately 2 tsps of veggie oil & about 1 tsps or less of ‘chili oil’ while the food is being cooked at medium heat until it starts to get hot. Throw in your cubed pieces of chicken then cook, stirring, for about 5 or seven minutes, and then you’ll see that the chicken slowly starts to lose its pink color.
Blend in your Chinese cabbage (bok choy) leaves then cook, while regularly stirring, for approximately 3 or four minutes, just when you see that each leaves slowly starts to wilt. Sprinkle some noodles (chow mein) and immediately serve the dish. Serve 4 persons.
An extra free recipe: ‘ Turkey ‘ Cutlets & Zucchini Stir-Fry
In order to create this kind of dish you will be needing: vinegar (tarragon), dried leaves of basil, 2 pieces of cloved garlic (minced), 1 lbs cutlets of turkey or perhaps fresh breast turkey slices, veggie oil, four cups zucchini that are sliced then some fresh pieces of mushroom – also sliced.
Use a bowl (small), mix 2 tbsps of vinegar (tarragon), 1 tsp of dried leaves of basil, with 2 minced cloves of garlic combined well. Then brush in this combination to all the sides of your turkey. Use a skillet (large) start to heat some 2 tbsps of veggie oil into medium heat.
Then add the cutlets of turkey into it then cook them for about two minutes per side or when turkey starts to lose its color. Remove meat from your skillet then place them on some serving plate. Cover it so to keep its warmth intact.
Heat your skillet using about 1 tbsp of veggie oil when it’s hot. Then mix in some four cups of zucchini that were sliced & about 1.5 cups of freshly sliced mushrooms. Then cook them while stirring regularly, till your zucchinis are done with some tender and crisp look. Then add some pepper and some salt to suit your taste.
Arrange the vegetables onto the plate together with your turkey. Serves 4 persons
Celery Stuffing Recipe
Ingredients:
1-1/2 lbs of stale bread (white); broken to crumbs
6 Tbsps of butter (unsalted)
3 c of diced celery
2 Tbsps of chopped onion
2 tsps of salt
1/4 tsp of pepper (black)
1 c of milk (or cooking giblets broth)
1 tsp of seasoning
Instructions:
Melt the butter inside a saucepan then add onion with celery; cook till tender while stirring occasionally.
Add in the breadcrumbs and the seasonings; toss them well till mixed thoroughly. Let it cool then add milk; mix gently then stuff onto (dressed) chicken.
>> Celery Stuffing Recipe
Chinese Noodles in Peanut-Sesame Sauce Recipe
Ingredients:
2 tbsps of sesame oil (dark)
1 lb of Noodles (can be any pasta but preferably Chinese-style)
For the Dressing:
1/2 c of water (hot)
2-3 tbsps of pepper oil (hot)
2 tsps of ginger (fresh); chopped finely
1/4 c of honey
1/2 c of sesame oil (dark)
4 tsps of vinegar (rice wine variety)
2 tbsps of dry wine
6 tbsps of tahini paste
6 tbsps of soya sauce (dark)
6 tbsps of soya sauce (light)
1/4 c of water
6 tbsps of peanut butter
To make pepper oil (hot):
1 c of oil
1/4 c of flakes of red pepper
For the Garnish:
2 scallions; minced
1/2 c of peanuts; roasted, chopped
1/2 of a cucumber; seeded, peeled and sliced
1 carrot; peeled
Instructions:
Bring water to boil in a big pot. Put in the noodles. Allow to cook for a few minutes but make sure that noodles do not turn up limp or pasty. Use a sieve to drain noodles then rinse using water.
Toss with sesame oil (dark) to keep pasta strips from sticking to each other. To prepare the dressing, put all the ingredients together except for the heated water. Blend the mixture until you get a smooth consistency. Add heated water if dressing is too pasty.
Make shavings from the carrot for the garnish. Put these in cool water so the shavings will curl. Pour sauce over noodles then toss. Best served cold.
>> Chinese Noodles in Peanut-Sesame Sauce Recipe
Lo Mein Recipe
Ingredients:
2 Tbsps dry wine
1/4 tsp of sesame oil
3/4 c of vegetable oil
1 tsp of sugar
2 c of bean sprouts (fresh)
1/4 c of soya sauce
1 tsp of monosodium glutamate
1 garlic clove; chopped finely
3 green onions; sliced
1 pack of French style beans (green); thawed
12 ozs of meat (can be chicken, beef, pork); diced
4 c of noodles (Chinese, thin); cooked & drained
Instructions:
Combine the monosodium glutamate, sugar plus the soy sauce. Prepare a wok and heat. Pour in 3 Tbsp of vegetable oil, then add sesame oil.
Next, stir fry the garlic and ginger. Then add all other veggies. Stir for about 1min in high temperature.
Pour in the dry wine. Cover the wok for about a minute more. Then turn your heat off. Drain the vegetables then remove the liquids.
Reheat the wok. Pour in the rest of your oil and turn the heat up to around medium temperature. Put noodles in. Stir continuously for around 2min. Add meat that you prepared (and the veggies of your choice). Stir well to mix. Pour the remaining soy sauce. Mix evenly.
>> Lo Mein Recipe
Chinese Noodles Recipe
Ingredients:
1 green onion; chopped into thin sections
2 c of bean or mung sprouts
1/2 can of bamboo sprigs (8 ounces); chopped in 1/2in. squares
1 tbsp of cornstarch
1 tsp of chili (paste)
1/2 c of reserved mushroom soaking liquid
3 Chinese mushrooms; dried
1 tsp of honey or sugar
3 tbsp of lite soya sauce
1/4 c of peanut oil
1/2 bell pepper (red); chopped into 1/2in. cubes
1 tbsp of Hoisin sauce
2 tbsp of dry sherry/ rice wine
1 tbsp of bean sauce
1/2 lb of noodles (fresh)
Instructions:
Heat 1 1/4 c water and soak mushrooms for half an hour. While soaking, cook noodles by boiling 4qts water. Let stand. Be sure not to overcook noodles or they would become pasty.
Remove water from your mushroom solution. Keep half a c of the liquid, though. This will be reserved for sauce making. Remove stems of mushrooms and chop caps coarsely.
Put together ingredients of your sauce. Stir very well. In a separate container, mix cornstarch plus water. Get a good consistency.
Heat a wok. Pour in 3 tbsp peanut oil. Throw in mushrooms, then add bell pepper pieces, toss in the bamboo sprigs and finally the bean sprouts. Stir fry for a couple of min.
Pour in sauce then stir fry until boiling. Stir for around half a min more.
Pour cornstarch plus water mixture then add noodles. Toss ’til all ingredients are cooked. This should take around 2min.
Use the green onions for topping before serving.
>> Chinese Noodles Recipe
Chicken Chow Mein Recipe
Ingredients:
Pepper and salt for seasoning
4 spring onions; chopped fine
2 ozs of ham; shredded fine
4 ozs of bean sprouts
1 tbsp of sesame oil (dark)
2 ozs of snow peas; take off ends
2 cloves of garlic; minced
4 tbsps of vegetable oil
1 tbsp of dry wine (rice or sherry)
3 tbsps of soy sauce
8 ozs of chicken breast; skinned & deboned
12 ozs of noodles
Instructions:
Start by cooking noodles until they are tender. Remove noodles from water. Chop chicken in 2 inch shredded pieces.
Add soy sauce, sesame oil and sherry (2 tsps each). Pour veg. oil into a pan then heat. Add in chicken mix when oil is very hot. Keep frying for a couple of minutes. Make sure to wipe pan clean but keep oil hot.
Add in garlic, sprouts, ham and peas. Keep frying for around a minute. Add noodles after a minute. Fry while continuously stirring. Put in soy sauce according to your liking. Add pepper and salt. Put chicken mix in and garnish with spring onions. Serve.
>>Chicken Chow Mein Recipe
Vegetable Fried Rice Recipe
Ingredients:
4 c of rice; cooked and cooled
1/2 c of peas
1 bell pepper (red); cubed
1 small carrot
2 beaten eggs
6 tbsps of peanut oil
1/2 tsp of salt
3 tbsps of wine (rice)
1/4 c of light soya sauce
Instructions:
Put together the salt, soy sauce plus rice wine. Mix then set this aside. Prepare wok in medium temperature.
Next, pour 2 Tbsps peanut oil when skillet is hot. Cook eggs ’til firm. Make sure these are still moist. Place eggs in bowl. Break cooked egg to small pcs. Set this aside.
Boil a qt of tap water. Put carrots in. This should be done in about a minute. Then drain.
Prepare a skillet in medium high heat. Add in remaining peanut oil. Stir fry garlic. Toss in celery, carrots, peas plus the bell peppers.
Then, put rice in after stir frying these for a minute. Then, stir fry again when rice is in. Put sauce then cook for 5min. Be sure to stir continuously.
>> Vegetable Fried Rice Recipe
Sesame Noodles Recipe
Ingredients:
1 Tbsp of chives; sliced
1/4 c of cucumber; chopped finely
1/2 c of mung sprouts (fresh)
2 tsps of vinegar (rice wine)
1/2 tsp of garlic; chopped finely
1 tsp of shredded ginger
1/2 tsp of pepper; ground
1/2 tsp of salt
2 Tbsps of sugar
1/2 c of broth (chicken)
1/2 c tehini
2 tsps of sesame oil
1/2 lb of noodles (Chinese)
Instructions:
Prepare the noodles. This should be cooked until they are firm but not hard or overly soggy. Wash noodles w/ water then drain. Pour sesame oil and mix.
In a medium sized bowl, whisk the paste, broth, salt, sugar, ginger, pepper, vinegar and garlic. Put in the noodles then mix well. Add the mung sprouts then mix again.
Season to taste. Place the mix in a bowl and cover w/ a clear wrap. Refrigerate this for a couple of hours. You may use chives and cucumber for toppings.
>> Sesame Noodles Recipe