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Poultry Stir-Fry Takes Flight
Contributed by: NAPSA
(NAPSA) - You don't have to wing it when stir-frying chicken.
Poultry is especially well suited to stir-frying because it cooks quickly and pairs well with a wide range of seasonings. Pick ingredients from each of the categories and follow these basic instructions:
Cut the poultry into strips 1/4 inch wide (or buy it precut for stir-fry). In a small bowl, stir together 1 cup chicken broth, 2 teaspoons cornstarch, 1 teaspoon brown sugar, and 1/2 teaspoon salt to make a coating sauce; set aside. In a wok or large nonstick skillet, heat 2 teaspoons olive or canola oil over medium-high heat. Cook the poultry until cooked through, about 3 minutes. With a slotted spoon, transfer the poultry to a plate. Choose 2 to 5 vegetables, using a total of 5 cups.
Add 2 teaspoons oil and any hard vegetables (asparagus or broccoli) to the pan; stir-fry for 3 minutes. Add any soft vegetables, 1 to 3 aromatics, and 1 to 4 seasonings. Cook until the vegetables are crisp-tender, about 3 minutes. Stir the coating sauce to recombine. Return the poultry to the pan, along with the coating sauce; cook until heated through and evenly coated, about 1 minute. Makes 4 servings.
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- Chicken breast, skinless, boneless, 1/2 pound
- Chicken thigh, skinless, boneless, 1/2 pound
- Turkey cutlets, 1/2 pound
- Duck breast, skinless, boneless, 1/2 pound
- Red or green bell peppers, cut into thin strips
- Onions or leeks, cut into matchsticks
- Asparagus, cut into 1/2 inch lengths
- Sugar snaps or snow peas, strings removed
- Broccoli florets
- Shredded cabbage
- Scallions, 3 sliced
- Garlic, 3 cloves minced
- Shallots, 1/4 cup minced
- Grated ginger, 1 Tbsp.
- Red pepper flakes, 1/2 tsp.
- Chili powder, 1 tsp.
- Grated orange zest, 1 tsp.
- Curry powser, 1 tsp.
- Dark sesame oil, 1 tsp.
- Tarragon, 1 tsp.