Beijing Chicken Stir-Fry

Beijing Chicken Stir-Fry

Ingredients

  • 1  pound  boneless, skinless chicken breasts
  • 6  tablespoons  jarred Asian black bean sauce
  • 1  tablespoon  canola oil
  • 3    cloves garlic, sliced
  • 1/2  pound  green beans, stems trimmed
  • 1    head bok choy (3/4 pound), trimmed and chopped
  • 2    small carrots, peeled and cut into coins
  • 8  ounces  lo mein noodles
  • 1/8  teaspoon  cayenne pepper
Directions1. Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tablespoons of the black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate; keep warm.

2. Reduce heat to medium and add green beans, bok choy and carrots to skillet. Sauté 3 minutes, then add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are crisp-tender.

3. Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 tablespoons black bean sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.

Original Link:  http://www.parents.com/recipe/chicken/beijing-chicken-stir-fry/

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Sesame Ginger Chicken and Vegetable Stir-Fry

Sesame Ginger Chicken and Vegetable Stir-Fry

Ingredients

  • 1  Lbs.  chicken cutlets
  • 4  tsp.  dark sesame oil
  • 3  Tbs.  minced fresh ginger
  • 1/3  cup  reduced-sodium soy sauce
  • 3  Tbs.  rice vinegar
  • 1/2  cup  chicken broth
  • 1  Tbs.  cornstarch
  • 8  ounces  green beens, trimmed
  • 2  cloves  garlic, minced
  • 3/4  pound  yellow squash, halved lengthwise, cut into 1/2-inch slices
  • 1  large  sweet red pepper, cut into thin strips
  • 2  cups  hot cooked rice
Directions1. Cut chicken into thin strips. Combine chicken with 2 teaspoons of the sesame oil and 1 tablespoon of the ginger in a large resealable plastic bag; refrigerate 2 hours. Combine soy sauce, vinegar, broth and cornstarch in a bowl; stir until cornstarch dissolves. Set aside.

2. Cook beans in boiling salted water for 3 minutes or until crisp-tender. Drain and rinse under cold running water.

3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Remove. Add remaining ginger and the garlic; stir-fry 1 minute. Add squash and pepper; stir-fry on high heat for 3 minutes. Stir in soy sauce mixture, beans and chicken. Stir-fry 2 minutes to thicken sauce. Serve with cooked rice.

Original Link:  http://www.parents.com/recipe/chicken/sesame-ginger-chicken-and-vegetable-stir-fry/

Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry

Ingredients

  • 1  cup  low-sodium fat-free beef broth
  • 1/4  cup  light teriyaki sauce
  • 1/4  cup  rice vinegar
  • 2  tablespoons  sugar
  • 1  teaspoon  Asian dark sesame oil
  • 1  teaspoon  Chinese five-spice powder or
  • 1/2  teaspoon  cinnamon
  • 4  teaspoons  cornstarch
  • 2  teaspoons  vegetable oil
  • 1  pound  flank steak, cut against the grain into 1/4-inch strips
  • 4  cups  broccoli flowerets (1/2 of a 1-pound bag)
  • 1    sweet red pepper, thinly sliced (about 1-1/2 cups)
  • 1  small  red onion, thinly sliced (about 1-1/2 cups)
  • 1  bag  (8 ounces) carrot matchsticks
  •   Cooked brown rice
Directions1. In a bowl, whisk broth, teriyaki sauce, rice vinegar, sugar, sesame oil, Chinese five-spice powder and cornstarch.

2. In a large skillet, heat 1 teaspoon of the vegetable oil over medium-high heat. Add flank steak and cook for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any fat from pan.

3. Return skillet to medium-high heat; add broccoli and1/2 cup of water. Cover and cook for 5 minutes, or until tender. Remove cover; cook until water has evaporated. Add remaining teaspoon of vegetable oil to pan; add peppers and red onion. Cook, stirring occasionally, for 4 minutes or until crisp-tender. Add carrots; cook 1 minute.

4. Return beef to skillet. Add sauce; cook 2 minutes or until thickened. Serve with brown rice.

Original Link: http://www.parents.com/recipe/beef/beef-and-vegetable-stir-fry/