Chicken Stir-Fry Stir Fry Recipe Allrecipes
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I made the marinade appropriate to the chicken according to recipe. Instead of the vegetables called appropriate to I worn a sack of frozen stir fry vegetables since that is what I had on hand. I cooked it as directed. The chicken was tender including the sauce was very flavorful. We loved it including this will be present my recent chicken stir-fry recipe. Thank you.
this was decent. I liked it yet it needed a little more asian flavor to it appropriate to my liking. It was not bad though!
I doubled this directions since I wanted to have it appropriate to the entire week. Here are the changes I made: Any directions with soy sauce you essential taste before you incorporate the rest of your ingredients. Having cooked w/ soy sauce before I knew 2/3c would be present too much appropriate to me yet maybe it works appropriate to others. Even in doubling the directions I sole worn "1/4" c of low sodium soy sauce. (Keep in mind if you utilize terriyaki sauce it has soy sauce in it so don't utilize both!). Sesame seed oil is what gives most oriental dishes it's flavor yet worn sparingly. A little goes a long method including it has a muscular flavor. Brown your chicken first in the oil including in those days marinate it. You will still become the whole amount the flavor when you pour the marinade you made in the pot w/ the veggies & chicken. For my marinade I worn 1/2c brown sugar 1/4c soy sauce 1/2c sweet & sour sauce 1/4 rice wine vinegar tbsp ginger 2 tbsp minced garlic 1/4c green onions 3 tbsp red pepper flakes. Take browned chicken & leave in a ziplock & pour the marinade over it. Place in the fridge appropriate to 10-15 minutes. I worn thawed frozen veggies & sole sautéed them in the sesame oil 3-5 min so they wouldn't become soggy during the cooking time w/ the chicken. I also worn brown rice including the whole amount came out great!
I think you want to highlight to people not worn to cooking with soy sauce that they want to utilize a Dark Chinese Soy which is a lot shorter saltier than a Japanese soy or a light soy sauce:)
We couldn't eat this dish. Total salt overload due to the amount of soy sauce this directions calls for. Be cautious! I thinking it was odd that I worn 3/4 of my recent flask of soy sauce. Chefs beware.....unless you absolutely love lots of salt!
This deserves 5 stars. The sauce mixture is salty spicy including sweet exactly what I was hoping for. For those of you complaining about the level of saltiness - marinate the chicken in a portion of the liquid just sufficient to cover it. Reserve the remainder of the sauce including count up at the end a little segment by little segment tasting as you go. I don't understand why people blame the directions appropriate to being overpoweringly salty at the end of the day you're the one cooking! Any great chef knows they essential taste as they go. Wasn't too salty at the whole amount appropriate to us.
This was good. But I made a not many mods to suit my personal taste including local accessibility For veggies I worn mushrooms broccoli red peppers including more some sweetcorn kernels at the very end. It made a very colourful (red green yellow) dish. Also worn a grated chilli instead of than garlic in the marinade including served with noodles not rice I found that (since I same as my vegetable reasonably crispy) I did not want the last 5-7 minutes cooking. Just stir fried the chicken in step 4 in those days more the veggies back appropriate to 30 secs to heat through.
I thinking it was delicious. yet to satisfy my preferences i made a not many adjustments. more fresh cilantro snow peas mushrooms including some store bought stir fry sauce in addition to the homemade so that there is more "juice" to leave on the rice. I also think next time i'm going to leave a pinch of wasabi to give it a little kick!:) this is the first successful stir fry i've made including i'm looking first to making it again. Thank you!
We couldn't eat this dish. Total salt overload due to the amount of soy sauce this directions calls for. Be cautious! I thinking it was odd that I worn 3/4 of my recent flask of soy sauce. Chefs beware.....unless you absolutely love lots of salt!
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