Stir Fry

Making Chicken Stir Fry

Chicken is a great ingredient when you want to make a stir fry dinner in a hurry because it cooks quickly. Like most ingredients, the smaller you cut it up the faster the pieces cook. For example, if you chop a chicken breast into twenty little cubes, you can cook them in three or four minutes. If you cook the chicken breast whole, it might take twenty minutes because it is much thicker.

Stir fries are popular because there are so many variations. You can use any kind of meat, poultry, or fish. Also, this is a good cooking method for various vegetables. If you are going to combine vegetables with longer cooking times (such as carrots or cauliflower) with those needing much less (mushrooms or bean sprouts, for example), you should parboil the denser ones or start cooking those first.

The easiest way to make a ten minute stir fry is to add a little oil, butter, or cooking spray to a wok and add the ingredients, which take the longest first, and then add the remaining ingredients and chicken. Finally add a sauce or some seasoning and your stir fry is complete.

Is a Wok Better Than a Skillet?
A wok is similar to a skillet but it has high, sloping slides. This makes it ideal for moving the meat and vegetables around without spilling them over the sides. A skillet is better for frying bacon or cooking steaks, because it has a larger base and you do not need high sides for this. Woks come in different sizes but a big one is easiest to use. Obviously, you do not have to fill it completely.

Another reason why you should use a wok for making a chicken stir fry recipe is that you will be adding a sauce and using a cooking pan with high sides means that you can toss everything together thoroughly in the wok.

How to Make Chicken Stir Fry
After adding some fat to your wok and letting it warm up, you can add your prepared dense vegetables. Cut carrots into matchstick shapes, broccoli into very thin slivers and onions into thin rings or finely chopped pieces. The reason for cutting everything thinly is because it cooks much faster. While these vegetables are cooking, chop your chicken into small cubes or small diagonal slices, stirring the contents of the wok occasionally.

After three or four minutes, add the chicken to the pan and keep stirring it. Prepare any softer, fast-cooking ingredients like mushrooms or green beans and add those. Add a handful of cashew nuts if you like too. They are great with chicken stir fry recipes. Bring a pot of water to a boil and add some egg noodles.

Finally, add any ingredients to the wok, which just have to heat up, rather than cook. Examples of these ingredients would be canned bamboo shoots or bean sprouts, pineapple chunks or slices of fresh banana. Pour in either a cooking sauce or some soy sauce. Teriyaki sauce is also nice to add to a stir fry. You can also add curry powder, salt, black pepper, or chili powder.

When everything is hot, check the chicken is done by slicing a piece in half. If it is white all the way through it is done. Serve the chicken stir fry with the egg noodles and you have a delicious meal, which the family will enjoy.

Making Stir Fry Vegetables

Are you interested in learning how to make Stir Fry Vegetables quickly and easily at home? These kinds of vegetables are a quick and yummy way to enjoy vegetables on a regular basis.

One of the great bonuses of making stir fry at home is that you can use up almost any veggie in your stir fry. My favorites are onions, carrots, zucchini green beans, mushrooms, bok choy, mushrooms, snow peas and bean sprouts. Of course I don’t usually have all these veggies in the same stir fry; these are just the vegetables that I really like.

When using fresh vegetables, I like to have my veggies ready to go before I start to cook. The way I do this is to have two bowls on my counter. I chop all the hard/ firm vegetables into one bowl (onions, carrots, zucchini) and the softer/ quick cooking veggies (bean sprouts, snow peas, mushrooms) into a second bowl.

I also prepare the grated garlic and ginger root before I start to cook (usually 2 cloves of garlic and the same sized mound of grated ginger root).

To cook, I add a small amount of oil to a hot wok or skillet (I don’t own a wok I just use a non-stick saute pan) and add the first bowl of hard veggies first. Cook on medium-high heat (and stir frequently) until the veggies are crisp- tender, 5 or so minutes. Then I add the grated garlic, ginger root, sesame oil and soy sauce to the pan, and the second bowl with the soft, quick cooking veggies. Continue to stir- fry for another minute or two, until all the veggies are hot and sizzling.

I like to serve these hot veggies with brown rice and sometimes even a sprinkle of peanuts. Now you could also serve these easy Stir Fry Veggies with some meat items that are a little “plain” such as baked fish or chicken.

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