Wednesday, April 28, 2010

Quick and Easy Chicken Stir Fry

A couple of months ago I was looking for a kid-friendly chicken recipe and did a google search. I found the basics for a stir-fry and added my own style to it and this is what I came up with. It is very simple and quick. This chicken stir fry recipe does not have any vegetables in it, because I find many kids like to keep their vegetables and main course separate. If your family enjoys all-in-one meals, by all means, add some red pepper, snow peas, broccoli and/or mushrooms to this stir fry chicken recipe.

Quick and Easy Chicken Stir Fry

1 lb. Boneless, skinless chicken breasts, cut into 1-inch chunks
1/3 c Cornstarch

¼ c Soy Sauce
½ c Orange Marmalade
1 T Garlic, Minced
1 t Ginger, minced or 2t Ground Ginger
¼ t Red Pepper Flakes
Salt and freshly-ground black pepper, to taste

2 tsp. Canola or Vegetable oil

Place chicken breast pieces in a gallon-size zip-top plastic bag. Add cornstarch. Toss to coat.

In a small bowl, whisk together the soy sauce, orange marmalade, garlic, ginger and red pepper flakes.
Season with salt and pepper to taste.

Heat wok over high heat.
Heat canola oil and add chicken.
Stir-fry until the chicken is no longer pink.

Pour the sauce over the chicken. Stir-fry to coat the chicken.

Serve immediately with hot rice.

Serves 4

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