Kitchen

[ECBG]

Chicken Stir Fry

Olive oil to coat the wok

1/3 C soy sauce with 1/4 C water added plus 2Tbsp. cornstarch.

1 1/2 Tbsp. apricot preserves (optional) added to the soy mixture.

1/2 cup pineapple chunks, (optional)  (if using, use the juice in place of water in the soy mixture).

4 Chicken breasts cut in 1 x 1 inch squares

1/2 onion, cubed

1/2 bunch Boc Choy leaves and stems , sliced

1 pkg fresh stir fry vegies (broccoli, snow peas, carrots, chopped brocolli stems)

Coat frying pan or woc with olive oil.

Add chicken and stir fry until brown. Drain on paper towels.

(will recieve more cooking).

Wipe out woc.

Add more olive oil and all of the vegetables to coat with oil.

Add chicken and pineapple chunks back 

Add about 1/4 C water and move vegetables to the side.

Cover and steam 7-10 minutes.

Add soy mixture and fold through vegetables and meat.

Serve over rice.

Rice to serve over.

I also marinate sirloin strips in burgandy wine and replace the water in the soy mixture with the wine.  That is my fav!

[I am still oxox]

Personally I would use a vegetable, or corn or any other oil other than olive, the olive oil might add a taste not right for an Asian dish.  

[Sooner]

Don't  you just LOVE this stuff???  Oh my goodness.  You have a good recipe!

I make it like you do for the most part!  Hubby would love yours for the pineapple.  I'm not much a fan of that and he likes sweet and sour and I don't!  

I add a splash of cream sherry to the soy mix, but no other sweet.

Shrimp is my protein of choice.I use celery, bok choy, carrot pieces, red bell pepper slices, and onion and a hint of freshly grated ginger.  Sometimes broccoli and snow peas as well.  I like lots of veggies.

The method is the same, the sesame oil is the key!  I usually saute in vegetable oil

Now I'm hungry. . . for THIS!

[ECBG]

---

@Sooner wrote:

Don't  you just LOVE this stuff???  Oh my goodness.  You have a good recipe!

I make it like you do for the most part!  Hubby would love yours for the pineapple.  I'm not much a fan of that and he likes sweet and sour and I don't!  

I add a splash of cream sherry to the soy mix, but no other sweet.

Shrimp is my protein of choice.I use celery, bok choy, carrot pieces, red bell pepper slices, and onion and a hint of freshly grated ginger.  Sometimes broccoli and snow peas as well.  I like lots of veggies.

The method is the same, the sesame oil is the key!  I usually saute in vegetable oil

Now I'm hungry. . . for THIS!

---

@Sooner,  Sometimes I lightly sprinkle the chicken with garlic.

You can easily split it for both your tastes.  Do all one to the point of the steaming and half it to two frying pans.  Halve the soy mixture soy mixture.  No problem!

OH my!  You just reminded me about my Adv. Foods class!  They couldn't believe this!  Before we just cooked long graine, jasmine, wild, and minute rice to look, feel, and taste.  They were outraiged with minute rice!  The extra cooking time can easily take place while doing the other part. The easy way out can have bad consequences!  LOL!!! Lesson learned!  LOL!!!

[Sooner]

@ECBG  LOL!!!  I solved that problem many years ago because I bought a Zojirushi rice cooker and we use the heck out of that thing!  We love rice.  I especially like Jasmine and Basmati rices!

A long time ago in an Asian food market I was buying a bag of sticky rice/sweet rice.  The clerk kept yanking it off the counter and putting it on a shelf and saying "STICKY RICE  STICKY RICE!"  

I would say yes and nod vigorously.  I'd grab it and put it back and she'd do the same thing.  This went on several times and my husband was laughing.  Finally she let me buy it and as we left the store he said "I think she finally decided her you were going to clock her if she took that bag away again!"  He thought it was really funny.

Don't get between a woman and her rice!!!!!  LOL!!

[ECBG]

@Sooner,He likes rice, ok, but we're both mashed or twice baked potato people, although stir fry and pepper steak both need rice!  That's OK.!!!

[ECBG]

This one from Betty Crocker!  Yum!!!

Sesame Chicken Stir-Fry with Mushrooms

3/4

cup Progresso™ chicken broth (from 32-ounce carton)

1

tablespoon cornstarch

3

tablespoons hoisin sauce

2

tablespoons soy sauce

1

tablespoon lemon juice

1

teaspoon sesame oil

1

tablespoon vegetable oil

1

pound boneless skinless chicken thighs, cut into bite-size pieces SAVE $

2

garlic cloves, finely chopped

2

teaspoons vegetable oil

1

medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)

6

ounces fresh mushrooms, cut in half (2 cups)

6

ounces snow (Chinese) pea pods (1 1/2 cups)

1

small onion, cut into thin wedges SAVE $

Hot cooked Oriental noodles or hot cooked rice, if desired

2

tablespoons sesame seed, toasted

Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.

Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.

Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.

Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.

[Brooklynny]

---

@I am still oxox wrote:

Personally I would use a vegetable, or corn or any other oil other than olive, the olive oil might add a taste not right for an Asian dish.  

---

I would also suggest peanut oil as a good option.  Olive oil isn't really the right type to use for Asian dishes and shouldn't be used for high-heat cooking.