Chicken Stir-fry

bwhitty67
bwhitty67 Posts: 162 Member
edited December 3 in Recipes
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Chicken breast
Eat Smart 2lb bag of veggie stir fry mix
Onion
Mushrooms
Sauce (brown sugar, cornstarch, amino acids and siracha )
Garlic, sesame oil and olive oil
Cashews

Replies

  • kiittenforever
    kiittenforever Posts: 478 Member
    This looks so good I have been craving for a stir fry I can't wait to try this.
  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
    can you provide the measurements for the sauce as well as sesame and olive oil? thanks
  • bwhitty67
    bwhitty67 Posts: 162 Member
    5ukyr1cto5vw.png

    The item at the top didn't show but it was 2T siracha... I don't mind spice so add as much or as little.
  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
    Thanks !! looks good
  • grandmaaron
    grandmaaron Posts: 1 Member
    sounds good I will have to try this
  • Francl27
    Francl27 Posts: 26,371 Member
    I need to learn to cut chicken so thin for stir fries.. lol.
  • DisneyDude85
    DisneyDude85 Posts: 428 Member
    Francl27 wrote: »
    I need to learn to cut chicken so thin for stir fries.. lol.

    I do it on a diagonal, like sushi chefs cut sashimi.
  • bwhitty67
    bwhitty67 Posts: 162 Member
    Francl27 wrote: »
    I need to learn to cut chicken so thin for stir fries.. lol.

    Well I have some great knives :smiley:
  • JeffreyOC
    JeffreyOC Posts: 810 Member
    That looks delicious definitely trying it!
  • Francl27
    Francl27 Posts: 26,371 Member
    bwhitty67 wrote: »
    Francl27 wrote: »
    I need to learn to cut chicken so thin for stir fries.. lol.

    Well I have some great knives :smiley:

    My knives suck!
    crazyravr wrote: »
    Francl27 wrote: »
    I need to learn to cut chicken so thin for stir fries.. lol.

    Put it in a freezer for a bit them slice as it gets firm. Do this will all the meat you want thinly sliced.

    Great tip!
  • xvolution
    xvolution Posts: 721 Member
    That's an interesting sauce. I'll have to try it myself [when I do chicken stir-fry, I tend to use a blend of lite soy sauce, hoisin sauce and chili paste].

    A good tip for chicken is to marinade the strips in a beaten egg for 15 minutes. This makes the chicken very tender. Though I assume that's what the liquid amino acids are for?
  • bwhitty67
    bwhitty67 Posts: 162 Member
    xvolution wrote: »
    That's an interesting sauce. I'll have to try it myself [when I do chicken stir-fry, I tend to use a blend of lite soy sauce, hoisin sauce and chili paste].

    A good tip for chicken is to marinade the strips in a beaten egg for 15 minutes. This makes the chicken very tender. Though I assume that's what the liquid amino acids are for?

    I use the aminos in place of soy sauce.. No particular reason I just like the taste :smile:
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