Your favourite chicken stirfry

[Fleur]

Please share

I haven't had chicken stirfry in ages, and I'm craving it

I need some inspiration...what's your favourite ?

[allycat06]

My hubby makes an awesome with lots of lemongrass, chili, ginger and coriander. He marinades the chicken in fish sauce, pepper and sugar for a few hours first. Soooo good!

[RhiChiChi]

This one is a little bit different but I still consider it a stir-fry:

Salt & Pepper Chicken Stir-fry

1/3 cup gravox supreme chicken gravy mix
1/4 tsp salt
1 tsp ground pepper
1/4 tsp chinese five spice
750g chicken breast cut into thin strips
1/3 cup oil (seems like alot but you'll need it)
150g green beans
1 bunch choy sum, chopped
1/4 cup honey
1/3 cup water

Method:

Combine gravy mix, salt, pepper and Chinese five spice in a large bowl.
Add chicken and toss to coat well. Heat oil over a medium-high heat in a wok or deep frying pan. Cook chicken in batches for 3 mins turning regularly. Drain on absorbent paper.

Remove all but 1 tbsp oil ass green beans & cook for 2 mins, ass the choy sum and cook for a further minute. Return the chicken to the pan.

Combine water & honey and pour over chikcen and vegies. Stir continuously for 1-2 minutes until heated through and sauce has thickened. Serve with noodles or rice.

[~me~]

I love stir fries with Hokkien Noodles.
The sauce I make up using, garlic, ginger, honey, sesame oil and good quality Soy Sauce.
For the vegies we love Bok Choy, spring onions, carrotts and red pepper.
Stir fry up the chicken and veg, add the noodles and then the sauce until all mixed.
Yum! I would add the Bok Choy the same time as noodles so it doesn't go too limp.

[Fleur]

Thanks ladies

Tonight we had stirfry with garlic, ginger, honey & soy, hokkein noodles, so easy cause everything was in the pantry already.

I like the sound of the others, will be giving them a go too - it's good to have options DH will be all chickened out ;p

[nic]

I make a Sweet & Sour Chicken from the Symply to good to be True books (#2) It is a Pork recipe, but says to substitute with Chicken breast. It is gorgeous...

600g pork/chicken
1 onion, sliced
1 cup each of carrot, green capsicum, celery
1 level tablespoon soy sauce
1/2 teaspoon chopped ginger
2 tablespoons cornflour
1 level tablespoon sugar
1/2cup pineapple pieces (no sugar added)
1 1/2 cups pineapple juice (no added sugar)
1/4 teaspoon chinese 5 spice
2 teaspoons chicken stock powder
1 tablespoon tomato sauce
2 tablespoons tomato paste.

* Prepare all vegetables, leave to one side.
* Brown pork in non stick fry pan that has been coated with cooking spray.
* add onion, carrot, capsicum, celery, cook for 5 minutes
*Add, ginger, soy sauce, sugar, 5 spice, stock powder, tomato sauce, tomato paste, & pineapple pieces
* Blend cornflour with pineapple juice, add to pan.
* Cook for a further 5-7 minutes or until vegetables are just cooked. Serve with rice or pasta.

- I get all the dry ingredients measured out together ready to go before i turn the wok on, and measure all the other ingredients as well. I just use the ginger in a jar as well, and don't add the sugar until the end when i taste it to see if it needs any or not.
It may not be a proper stir fry, but it delish..

The nutritional info on the recipe says it serves 6, and is 4.0g of fat per serve for Chicken and 2.9g per serve for pork. Fish is 2.0g per serve

all measurements say level tea/table spoons..I just got a little lazy at this time of the night