Where can I find a recipe for southern style chicken stir fry?”
Enjoy! Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable. 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice) Ingredients * Marinade: * 2 tablespoons low-sodium soy sauce * 2 tablespoons rice wine or sake * 1 teaspoon cornstarch * 1 teaspoon dark sesame oil * 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces * Stir-Frying Oil: * 2 tablespoons vegetable oil, divided * Sauce: * 1/2 cup fat-free, less-sodium chicken broth * 2 tablespoons sugar * 2 1/2 tablespoons low-sodium soy sauce * 2 tablespoons rice wine or sake * 1 tablespoon Chinese black vinegar or Worcestershire sauce * 1 1/4 teaspoons cornstarch * 1 teaspoon dark sesame oil * 2 tablespoons minced green onions * 1 1/2 tablespoons minced peeled fresh ginger * 1 1/2 tablespoons minced garlic (about 7 cloves) * 1 teaspoon chile paste with garlic * Remaining Ingredients:
Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable. Yield 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice) Ingredients * Marinade: * 2 tablespoons low-sodium soy sauce * 2 tablespoons rice wine or sake * 1 teaspoon cornstarch * 1 teaspoon dark sesame oil * 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces * Stir-Frying Oil: * 2 tablespoons vegetable oil, divided * Sauce: * 1/2 cup fat-free, less-sodium chicken broth * 2 tablespoons sugar * 2 1/2 tablespoons low-sodium soy sauce * 2 tablespoons rice wine or sake * 1 tablespoon Chinese black vinegar or Worcestershire sauce * 1 1/4 teaspoons cornstarch * 1 teaspoon dark sesame oil * 2 tablespoons minced green onions * 1 1/2 tablespoons minced peeled fresh ginger * 1 1/2 tablespoons minced garlic (about 7 cloves) * 1 teaspoon chile paste with garlic * Remaining Ingredients: *
Ingredients # Hot pepper sauce (pass at the table) Hot pepper sauce (pass at the table) # 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar # ½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper # ½ teaspoon Kosher salt ½ teaspoon Kosher salt # 1 pound ground chicken 1 pound ground chicken # 10 slices bacon, cut into ½ inch pieces 10 slices bacon, cut into ½ inch pieces # 1 medium red bell pepper, sliced into 2-3 inch strips 1 medium red bell pepper, sliced into 2-3 inch strips # 1 medium onion, sliced 1 medium onion, sliced # 2 teaspoons olive oil 2 teaspoons olive oil # ½ cup water ½ cup water # ¾ pound kale, stemmed and rough cut into 2-3 inch pieces ¾ pound kale, stemmed and rough cut into 2-3 inch pieces # 3 cloves garlic, chopped 3 cloves garlic, chopped # 1 tablespoon olive oil Instructions 1. Add olive oil (1 tablespoon) to wok and heat over medium high heat. When oil is warm, add garlic and heat until soft but not browned. Add kale in batches
I think it does not get much more Southern than Paula Deen, and I pulled this recipe from the Food Network site. She made it on her show. I hope you enjoy it! I’ve made it twice and it was very popular with my friends who had it . The one modification which I made is that I left out the water chestnuts. I am not fond of them and they really aren’t required in the recipe. 1 tablespoon vegetable oil 1 tablespoon sesame oil 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces 1 bunch broccoli, cut into florets 1 package shiitake mushrooms 2 to 3 carrots, thinly sliced 1 red bell pepper, chopped 1 cup onion, diced 1 (8-ounce) can sliced water chestnuts, drained( as mentioned above, I left them out) 1 cup chicken broth 1/4 cup hoisin sauce ( I had to go to my Asian market to get this) 1 tablespoon soy sauce 1 teaspoon powdered ginger 2 tablespoons cornstarch Serving suggestion: Hot, cooked rice noodles Directions In a large skillet, heat the oils over medium-high heat. Add t
