How to Cook Appetizing Slutty Chicken Stir-Fry

Slutty Chicken Stir-Fry. Chicken stir-fry is a perfect home-cooked meal for busy families. Explore fantastic Chinese recipes that are full of flavor and very easy to prepare. A chicken stir-fry is perfect for busy weeknights.

Coat the chicken in a dusting of cornflour, salt and pepper, then fry in a wok with oil over a high heat until lightly browned and cooked through. Crispy Chicken Stir Fry - like Chinese take-out but a little healthier, definitely less sugar and probably less salt and as much broccoli as you can stand! The kind that comes with fried rice speckled with greasy peas and carrot nubs. You can cook Slutty Chicken Stir-Fry using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Slutty Chicken Stir-Fry

1. Prepare 2 of boneless skinless chicken breasts.
2. Prepare 1/2 of green pepper, diced large.
3. You need 3/4 cup of onion, diced large.
4. You need 3 cloves of garlic, minced.
5. Prepare 3/4 cup of olive oil.
6. It's 4 Tbsp of Soy sauce.
7. You need 3 Tbsp of Worcestershire sauce.
8. Prepare 3 shakes of Balsamic vinegar.
9. It's of Ground ginger.
10. It's of Ground mustard.
11. You need of Garlic powder.
12. You need of Red pepper flakes.
13. Prepare of Black pepper.
14. You need of White rice.

This yummy chicken stir-fry was created for busy cooks like you! For this chicken stir fry with vegetables, I used mushrooms, carrots, broccoli and red peppers. This recipe is really forgiving and the vegetables make be substituted. Cauliflower, snap peas, zucchini and even green beans may all be substituted or combined to the liking of your choice.

Slutty Chicken Stir-Fry step by step

1. Slice raw chicken, against the grain, in about 1/4 inch strips. Then cut the strips into about 2 inch pieces. In a preheated skillet with about 1/2 cup olive oil, add the chicken pieces, a few sprinkles of black pepper and some garlic powder. Cook until just about white..
2. Now add the green pepper, onion and garlic. Stir constantly till the onion pieces just begin to start turning translucent around the edges. Now add approximately 4 tbsp soy sauce, 3 tbsp Worcestershire sauce, about 3 shakes of balsamic vinegar and a little more olive oil. (The liquid should appear like it's slightly too much and thin. It will reduce and thicken as you cook it. If you don't have enough the dish will be gummy and dry.) Add the rest of the spices using the ground ginger as the main spice. I use red pepper flakes for some kick. Also, ideally, sesame oil would be used instead of olive oil. But that shiz is expensive and pretty much only good for Asian food haha.
3. "Stir-fry" the whole mixture together for about 5 minutes or so more. Serve over a bowl of cooked white rice and enjoy! The only thing missing is the white cardboard containers and a fortune cookie..

This chilli chicken stir-fry is perfect for a speedy midweek meal and ideal for using up leftovers. Find more Chinese stir-fry recipes at Tesco Real Food. For me, a good string bean chicken stir-fry has plenty of dark brown sauce to soak into a plate of steamed rice. The signature dark color of the sauce here can be achieved using dark soy sauce, a thicker, darker. The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce.