I Like To Share Recipes
Chinese Chicken "Stir Fry" for People Who Don't Usually Cook by 4meAndyou
If you like to chop your own fresh veggies, you can do so, but it's a little more work.
1 package of boneless skinless chicken tenders, partially frozen, and sliced thin while still a little bit frozen
1 package frozen red and green and yellow sliced peppers with pea pods, water chestnuts, julienned carrots and broccoli (Stir Fry Vegetables)
1 large onion, cut into 1/2" wedges
2-3 tablespoons of either peanut oil, avocado oil, or extra virgin olive oil. If you happen to have sesame oil available, use 1 tablespoon of the sesame oil, and the rest of the oil should be peanut or whatever you have on hand. (Peanut oil can get hot without smoking, and sesame oil is a heavy flavor that has to be used sparingly).
2 Tablespoons garlic powder
1 Tsp Mrs Dash extra spicy seasoning
Place the sliced boneless chicken in a good sized bowl, and pour oil over chicken, then add garlic powder and Mrs. Dash, and wearing plastic gloves, smoosh the oil and the seasonings into the chicken really well. Let rest in the fridge until chicken is thawed.
Spray a large non-stick frying pan with olive oil cooking spray very thoroughly.
If you decided to use all fresh veggies, you should add them along with the chicken and the onion. If you decided to use frozen veggies, wait.
Heat to medium high, and then add chicken and fresh onion. Toss and cook constantly, breaking onion up, until the chicken is cooked. To the pan, add the sauce ingredients on top of the chicken and onion once the chicken is cooked. Chicken will stick to the bottom of the pan a little bit...that's okay, because you are adding liquids in a minute.
Sauce:
2/3 to 1 cup of double black soy sauce, (available on Amazon.com)
1/4 cup minced ginger (available already minced on Amazon.com or in some grocery stores)
1 Tablespoon sugar OR 1 Tablespoon Skinny Mixes zero calorie zero carb Coconut syrup
1 more heavy sprinkle of garlic powder, about 1 tablespoon total
1/3 cup sherry cooking wine, or regular dry sherry
Pour all ingredients EXCEPT the sherry on top of the chicken and onion and give it all a good stir. Bring the soy sauce to the boiling point and then dump the entire package of still frozen stir fry veggies on top. Cover the fry pan, keep heat on medium, and continue to cook for 10 minutes. About 1 minute before the 10 minutes is up, add the sherry and cover again.
Give it all a good stir. This is served with the cooking liquid normally, but you can, if you wish, mix 1 tablespoon of cornstarch with a little bit of water and add that to the pan after the mixture has cooked for 7 of the 10 minutes at the very end, and it will thicken the sauce.
Salted peanut halves are optional, but some people like those served on top of their stir fry. If using peanut halves, no more than 1 heaping tablespoon on top of each serving.
Makes 2 very large servings.
If you like to chop your own fresh veggies, you can do so, but it's a little more work.
1 package of boneless skinless chicken tenders, partially frozen, and sliced thin while still a little bit frozen
1 package frozen red and green and yellow sliced peppers with pea pods, water chestnuts, julienned carrots and broccoli (Stir Fry Vegetables)
1 large onion, cut into 1/2" wedges
2-3 tablespoons of either peanut oil, avocado oil, or extra virgin olive oil. If you happen to have sesame oil available, use 1 tablespoon of the sesame oil, and the rest of the oil should be peanut or whatever you have on hand. (Peanut oil can get hot without smoking, and sesame oil is a heavy flavor that has to be used sparingly).
2 Tablespoons garlic powder
1 Tsp Mrs Dash extra spicy seasoning
Place the sliced boneless chicken in a good sized bowl, and pour oil over chicken, then add garlic powder and Mrs. Dash, and wearing plastic gloves, smoosh the oil and the seasonings into the chicken really well. Let rest in the fridge until chicken is thawed.
Spray a large non-stick frying pan with olive oil cooking spray very thoroughly.
If you decided to use all fresh veggies, you should add them along with the chicken and the onion. If you decided to use frozen veggies, wait.
Heat to medium high, and then add chicken and fresh onion. Toss and cook constantly, breaking onion up, until the chicken is cooked. To the pan, add the sauce ingredients on top of the chicken and onion once the chicken is cooked. Chicken will stick to the bottom of the pan a little bit...that's okay, because you are adding liquids in a minute.
Sauce:
2/3 to 1 cup of double black soy sauce, (available on Amazon.com)
1/4 cup minced ginger (available already minced on Amazon.com or in some grocery stores)
1 Tablespoon sugar OR 1 Tablespoon Skinny Mixes zero calorie zero carb Coconut syrup
1 more heavy sprinkle of garlic powder, about 1 tablespoon total
1/3 cup sherry cooking wine, or regular dry sherry
Pour all ingredients EXCEPT the sherry on top of the chicken and onion and give it all a good stir. Bring the soy sauce to the boiling point and then dump the entire package of still frozen stir fry veggies on top. Cover the fry pan, keep heat on medium, and continue to cook for 10 minutes. About 1 minute before the 10 minutes is up, add the sherry and cover again.
Give it all a good stir. This is served with the cooking liquid normally, but you can, if you wish, mix 1 tablespoon of cornstarch with a little bit of water and add that to the pan after the mixture has cooked for 7 of the 10 minutes at the very end, and it will thicken the sauce.
Salted peanut halves are optional, but some people like those served on top of their stir fry. If using peanut halves, no more than 1 heaping tablespoon on top of each serving.
Makes 2 very large servings.
