Chicken Stir-Fry recipes??

Hey! I was just going to post about yummy and easy chicken recipes, but since I know one myself, I will share in hopes you guys will share with me!

1 chicken breast 100 g, diced
1 cup of white rice
I cup of chopped peppers
1/3 cup diced onions
1 cup of salsa (it cooks down a lot)
20g of sour cream
And add some mexican spices which you can normally find in a shaker at the grocery store

it's really easy - just cook the chicken first with the spices, while boiling the rice on the side. Once it's halfway done, add the peppers and onions and half the salsa, then towards the end add the rest of the salsa and the sour cream. Mix and serve over rice. Simple, flavorful, and delicious! I normally keep the onions and peppers frozen, so all I really have to buy fresh is the chicken breast. This is really great for someone like me with a busy schedule!

Happy cooking

Marinade For Chicken Stirfry:
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons (or 3/4 cup lemon juice)
½ Cup of 7UP (or sprite)
1 Tsp. Ground black pepper
5 Tbs. Dark brown sugar (light is fine)
1 Cup of ketchup
2 Tbsp honey

Recipe:
4 large chicken breast
Marinade (see above)
whaver veggies you want

Cut chicken into 1inch chunks
Marinate for 3-4 hours
remove chicken with slotted spoon and stir fry with any other vegatables.
use 1/4 cup of remaining marinade to make a sauce.

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My favorite stir-fry sauce recipe is a garlic sauce from Cook's Illustrated:

3 tablespoons light soy sauce
4 teaspoons dry sherry
1 tablespoon chicken stock
2 teaspoons soy sauce
1/2 teaspoon Asian sesame oil
1 tablespoon minced garlic
1/2 teaspoon sugar
* 1/4 teaspoon crushed red pepper flakes

For the sauce: mix all of the above together.

For the stir-fry: I typically add some garlic, ginger, scallions to the pan with a little oil and then start stir-frying. I add the sauce to the stir-fry when all ingredients (meat, veggies) are in the pan. However, if I'm lazy, I skip the garlic, ginger, scallions and just stir-fry with oil and add in the sauce. Either way, very yummy.

You can use the sauce as a marinade but I never have. I typically just brine chicken or shrimp in salt water and go from there.

* You can add the red pepper flakes to the pan directly with oil, garlic, ginger, etc., or in the sauce (and you can scale the amount of red pepper flakes up or down depending how hot you like it).

If I'm being super lazy, I just buy a bottle Trader Joe's Soyaki sauce (normal or Island-style) and doctor it up with garlic, red pepper flakes, etc.

1-2 Chicken Breast (season with Sazon)
Spray Oil (or 1tsp EVOO)
Bell Peppers (Red, Yellow, Orange, Green) sliced
Onions, sliced
Mushrooms, sliced or chunks
Light Soy Sauce 2 tsp
Sesame Oil 1/2tsp
Sesame seeds (or chia seeds)
Seasoning to taste (garlic, pepper flakes etc)

Cook chicken in skillet, with oil and seasoning to taste, add veg, cook till veg is tender.
I like to dry fry Shirataki noodles instead of rice.
Or just enjoy chicken and veg minus rice or noodle.

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Tried and true recipe!!!!

For the Marinade:

2 Sliced Chicken breasts
1 tbsp Olive oil
1 tbsp heaped of Onion Soup Mix

Mix it up really well in a ziploc baggie and let it sit in the fridge for at least 4 hours.


Slice up your favorite veggies ( i use diagonally cut Carrots, Broccoli, Celery, Mushrooms, Onions, Cauliflower, Bell Peppers)

Put the Chicken with the marinade into a Med High heated pan and stir fry it really well until cooked. Remove from pan.

Add to the still heated pan the Celery, Onion and Carrots....when the Onions are translucent then the other veggies are partially done.....add the rest of the veggies to the pan and keep stirring.

When the Broccoli is still crunchy but cooked, add back the chicken

Add Black pepper, Garlic powder, and a pinch of chili pepper flakes if you want.. and stir everything really well.

Check for salt content..

DONE!!!