Ingredients
4 chicken breasts, boneless skinless
2 large carrots, sliced in thin wheels
2 green pepper, diced
1 red pepper, diced, opt
2 tbsp vegetable oil
1 1/2 cup chicken stock
2 tbsp soya sauce, low sodium
2 tbsp cornstarch hot water
OPTIONAL ITEMS
2 garlic cloves, minced
1 tbsp ginger, fresh, finely chopped
2 celery stalks, sliced
1 onion, diced
3 green onions, sliced
1/2 cup mushrooms, thin sliced
1 small brocolli stalk, * divided in small flower
1/2 small cauliflower, divided into small flower
1/2 lb green beans, *
1/2 lb asparagus tips, *
2 cup snow peas, strings removed
1 cup bok choy, sliced
1 cup bean sprouts, add at last minute with t
OPTIONAL TOPPINGS
1/4 cup walnuts, cashews or peanuts
1/4 cup coconut, unsweetened, flaked
Directions
Use optional vegetables when they are in season. *Immerse these
vegetables 1-2 minutes in boiling water before adding to stir fry.
Cut semifrozen chicken into bite size pieces, set aside. Add oil to
pan and stir fry chicken over medium high heat till browned on all
sides (about 3 minutes). Add carrots, peppers and any optional
vegetables and sprinkle with soya sauce. Stir fry vegetables until
softened. (approx 3-5 minutes) Mix cornstarch with hot water and add
to hot chicken stock. Pour in wok. Cover and steam stir fried
vegetables and chicken for about 2-3 minutes. Lift cover and cook,
stirring till sauce thickens, about 2 minutes more. Top with any
desired toppings (nuts or coconut). Serve over hot cooked rice.
Servings: 4 servings
Chicken Stir Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Stir Fry
The History of Recipes
Written recipes as an idea can be tracked far back into the far past, in fact as far as the early Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just primitive pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find two books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the spicy food that we all know today, but instead descriptions of the types of food served to the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in books on cooking, the majority of which are kept safe in academic collections. Over the succeeding few centuries, the families of Europe strove to lay on the best banquets, and as a result the best cooks and their recipes were much in demand. However, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chicken Stir Fry recipe.
