How to Make a Chicken Stir-Fry

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Chicken stir-fry is a delicious dish that your entire family will enjoy. Find out how to make a chicken stir-fry with help from a trusted chef in this free video clip.

Part of the Video Series: Gluten-Free & Other Healthy Dishes
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Video Transcript

Hi, I'm Chef Eric Brenner from BOLD Organics. We make allergen-free foods, including a delicious line of frozen pizzas. Today, I'm going to be making for you a stir-fry. This is something that is, most people like to think they can make, but they actually have never seen how to do it. Normally, we would use a wok, but because of my setup here, in the BOLD kitchens, we actually use these induction burners, which are fantastic. So we're going to bed using a pan with a little bit of a sloped side, it'll have the same effect as a stir-fry. So into this hot pan I'm going to add a little bit of oil. Just about a half cup should be good. And this should be a nice, clean, oil like, again, like a grapeseed oil or a high smoke point. So I'm going to add into that our chicken. Now this chicken has been marinated over night. And all that is in this is a little bit of soy sauce and corn starch. And this is going to give the chicken a nice coating, so that when we're cooking it, it's going to have a nice, little, crispy outer edge, and it's going to have that little bit of salt from the soy. So while this is cooking, I'm just going to kind of spread it around a little bit, kick the heat up. While this is cooking, I'm going to make our sauce. So the sauce is just a little bit of soy sauce, I've got just a touch of sesame oil, a little salt, some sugar. Just about equal parts. But I've also got a tiny amount of corn starch. Again, this corn starch is going to thicken up the dish. It's going to create the sauce when it's all done. The thing to know about corn starch is that you want to add it into cold liquids. It wont actually activate and thicken until it's added to the hot liquid. So you want to make sure you always add your corn starch to the cold liquid, get it nicely incorporated, just like that. Going back to our chicken here, as you can see, it's starting to brown and crisp. The first part of this dish is always to get the protein cooked. You always want to cook the protein, get it done, and then you're going to drain off the oil and you're going to remove the meat from here. And then we'll go back, we'll use the flavoring in the pan for all of our aromatics that we're going to add in in just a bit. Okay, so our chicken is just about ready. What I've done as I'm cooking this is I've actually been scraping the bottom of the pan. Getting all those little bits out of there. Those are going to be the little flavor crystals I think. I like to think of little salty tidbits. I'm also, you'll notice I'm using a wooden spoon which is very traditional in this type of cooking. I love using it. And so I've got our little spider here which is just a little strainer. I want to set the chicken out. And then once I get this out I'm going to drain off a little bit of this oil. I'm going to leave a little bit in the pan so that I can continue cooking the other ingredients. But you're going to want to pour off all of it but maybe one tablespoon. So here we have about a tablespoon of oil left in the pan and to that the first thing we want to add is these chile peppers, these are about 5 pods. And these are nice, hot, red chile. I like to leave them whole because they can be removed by someone who doesn't really necessarily want to eat that. They can just pull it out as they like. The next thing I'm going to add to this is a little bit of bok choy. I've got this bok choy diced up. And these two ingredients together, the bok choy is going to release a little bit of liquid and then the chile is going to release oils and they're going to mix in nicely. So I'm just stirring this together. I've also got water chestnuts. These are going to remain crisp. It's going to be that nice little crunch throughout the dish that's going to give it a nice bite and a nice little texture. So I'm doing the stir and the fry as you can see. Next I'm going to add in our ginger and garlic. I've added these a little bit later because you don't want them to burn, they can burn. So we don't want those flavors to be muted in any way, we want them to be very vibrant and very fresh. It's the whole point of the stir-fry. So you can see I've got my ingredients in here. One of the chile's bounced off. It's probably too hot anyway. And then to this I'm going to add back our chicken. And you see why they call it the stir fry. You get them mixed together. Now this is technically probably called a princess chicken, which is just a dish that I love. To this dish you could add peanuts, but again because I'm kind of the allergen-free chef here, I like to make sure that we make things without nuts. But peanuts would be a very traditional version of it. So again we have a hot pan, we have our cold liquid sauce, with a little bit of the corn starch in there. And that's going to thicken up very, very quickly. So of course we're going to have to add some rice. I like to use, like day old rice because it's very traditional to have a little bit of a day old rice. It fries up a little nicer, it doesn't retain as much of the oil either. So there we have our princess chicken stir fry. It's going to be a little spicy, it's going to be a little fresh and it's going to be fantastic. So now I'm going to plate this up, I have a nice long plate and it's going to look beautiful. So check out www.BOLD-organics.com. You can get more recipes that I've put together for other stir-fries, other gluten-free and dairy-free ingredients, as well as other items that I'm working on or just to check out our delicious line of pizzas. So there's your princess chicken stir-fry. It's beautiful, healthy, light, enjoy.

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