Friday, August 2, 2013

Easy Stir Fry

Easy Stir Fry
Easy Stir Fry
This article will share with you an easy stir fry method of combining chicken and green beans.  This is a jump off from an ancient Chinese recipe for modern Americans, describe as a light, simple and delicious stir fry that is made simple to prepare.  It can be loved by adults and kids alike providing everyone with a yummy balanced meal in a single bowl.
In real Chinese cooking, you don’t really combine a lot of vegetables with meat in a single dish like this one.  But in this one, we make cooking fun and simple as possible.  Traditional Chinese dishes actually require time for preparation like chopping up the veggies and slicing the meat according to their desired presentation.  In this recipe, the chicken is diced but the green beans are cooked whole, so it is a snap preparation method.  Stir frying these ingredients in a single skillet also makes the clean up easy and fast.

  • 1 ½ pounds boneless and skinless chicken breasts
  • 1 ¼ pounds green beans
  • Cooking oil (vegetable oil)
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sherry
  • 1 clove of garlic, minced  
  • 2 tablespoons of brown sugar
  • 1 tablespoons of cornstarch
  • 1 tablespoons of apple cider vinegar (white vinegar or rice vinegar will also do fine)
  • 3 tablespoons of soy sauce (Kikkoman is always best)
  • 1 tablespoon sherry
  • 1 clove of garlic, minced
  • dash of sesame oil
  • ½ teaspoon of fresh ginger, grated
  • Crushed red pepper flakes, to taste

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at
  • If you are using frozen chicken breasts, set them in a bowl of cold water to defrost them. 
  • Take the end off of the green beans and wash them thoroughly. Do not cut or sliced them.  
  • Meanwhile, prepare your rice by r4insing the rice in several changes of water until the water is mostly clear enough.  Add fresh water for the cooking and set the bowl to your rice cooker and push on to cook the rice automatically.  The rice cooker will shut down the heat once it boils and lowers heat to keep warm till the liquid evaporates. 
  • Then you can slice and dice the chicken breasts into bite-size pieces (this is approximately ½ inch cubes).  Place diced chicken in a bowl, and add the marinade ingredients to the bowl, the soy sauce, the sherry the garlic, (chopped or pressed through garlic press).  Stir well to coat and combine with the chicken.  Refrigerate the chicken.
  • You can now prepare the sauce; (You can actually double the stir fry sauce if you desire for a saucier dish).  Add the brown sugar, the vinegar, the soy sauce, the sherry and the garlic (chopped) in a small bowl.  You may add fresh gingerroot if you desire (thumb size peeled and sliced into matchsticks).   Add the cornstarch and stir well, until cornstarch is totally dissolved without lumps.  Result is a milky brown color. 
  • In a large skillet or wok, heat oil over high heat.  Add the green beans and use tongs to turn them over while cooking so that they do not burn.  
  • If the beans are too thick, add two tablespoons of water to the pan and cover the skillet for a couple of minutes to steam cook the beans to desired tenderness.  Do not overcook the beans. Remove the beans from the pan and set aside. 
  • Reheat the pan and add 2 tablespoons of oil.  Add the chicken and stir to separate the pieces. 
  • When chicken is cooked, (turning pink in color), add the prepared stir fry sauce and stir to combine.  The sauce will change its color from milky light brown to glossy dark brown when cooked. 
  • Then finally add the string beans back and toss and stir to combine.  Add a dash of sesame oil if desired.
  • Remove the chicken and string beans to a serving plate, serve over cooked rice. 
  • Enjoy this easy stir fry at home and please continue cooking.
  You can also visit here to learn on how to cook Easy Stir Fry

No comments:

Post a Comment