365 More Ways to Cook Chicken (365 ways) (50 page)

1.
In a small bowl, combine broth, juice, soy sauce, vinegar, and cornstarch. Stir to dissolve cornstarch. Set sauce aside.

2.
Season chicken with cumin and cayenne. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add almonds and stir-fry 1 minute. Add tangerine zest and garlic and stir-fry 30 seconds. Stir broth mixture briefly to blend cornstarch. Add, along with tangerines and scallions. Cook, stirring, until sauce thickens, about 2 minutes. Serve at once.

Prep: 10 minutes Cook: 5 minutes Serves: 4

• ½ cup chicken broth
  

• 2 tablespoons soy sauce
  

• 1 tablespoon dry sherry
  

• 2 tablespoons Chinese oyster sauce
  

• 1 teaspoon cornstarch
  

• 2 tablespoons vegetable oil
  

• ¾ pound skinless, boneless chicken thighs, cut into 1-inch chunks
  

• 1 cup thinly sliced scallions
  

• 1 medium zucchini, halved lengthwise and thinly sliced
  

• 6 garlic cloves, finely chopped
  

• 1 jalapeño pepper, minced
  

• 2 cups chow mein noodles
  

1.
In a small bowl, stir together broth, soy sauce, sherry, oyster sauce, and cornstarch. Set sauce aside.

2.
In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry 2 minutes. Add zucchini, garlic, jalapeño, and
½
cup of scallions. Stir-fry 1 minute. Stir sauce to blend cornstarch, add, and cook, stirring, until thickened, about 2 minutes.

3.
Serve spooned over chow mein noodles. Sprinkle remaining scallions on top.

Prep: 15 minutes Stand: 1 hour Cook: 8½ minutes Serves: 4

• ½ cup apricot nectar or pineapple juice
  

• 2 tablespoons rice wine vinegar
  

• 1 tablespoon brown sugar
  

• 1 tablespoon soy sauce
  

• 1 tablespoon grated fresh ginger
  

• ¼ cup plus 2 tablespoons chopped fresh mint
  

• 1 pound skinless, boneless chicken breasts or thighs, cut into strips
  

• 2 teaspoons cornstarch
  

• 3 tablespoons vegetable oil
  

• 4 ounces sugar snap peas (about 1½ cups), trimmed
  

• 1 red bell pepper, cut into thin strips
  

• 1 garlic clove, minced
  

• 2 tablespoons canned chopped green chiles
  

• 1 papaya, peeled, seeded, and cut into 1-inch chunks
  

1.
In a shallow dish, combine apricot nectar, vinegar, brown sugar, soy sauce, ginger, and ¼ cup mint. Add chicken and stir to coat completely. Cover and refrigerate 1 hour, stirring once or twice. Remove chicken from marinade. Stir cornstarch into marinade and set it aside.

2.
In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add sugar snap peas and bell pepper and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Stir marinade to blend cornstarch. Add with chiles and papaya. Simmer 5 minutes, stirring often. Serve garnished with remaining 2 tablespoons chopped mint.

Prep: 15 minutes Cook: 8 ½ minutes Serves: 4

• 1 cup chicken broth
  

• 1 ½ tablespoons soy sauce
  

• 1 tablespoon hoisin sauce
  

• 2 teaspoons cornstarch
  

• 2 teaspoons Asian sesame oil
  

• 1 pound skinless, boneless chicken breast fillets, thinly sliced crosswise
  

• 3 tablespoons sesame seeds
  

• 3 tablespoons vegetable oil
  

• 1 yellow bell pepper, cut into thin strips
  

• 6 ounces snow peas (about 1 ½ cups), trimmed and halved if large
  

• 1 garlic clove, minced
  

• ½ teaspoon crushed hot red pepper
  

• ⅓ cup chopped red onion
  

1.
In a small bowl, combine broth, soy sauce, hoisin sauce, cornstarch, and sesame oil. Stir to mix well. Set sauce aside.

2.
Sprinkle chicken with sesame seeds to coat lightly, patting them in with your hands to help them stick. Cut chicken crosswise into
½
-inch strips.

3.
In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Use a slotted spoon to remove from wok.

4.
Add bell pepper to wok and stir-fry minute. Add snow peas and stirfry 1 minute. Add garlic and hot pepper and stir-fry 30 seconds. Stir sauce briefly to blend cornstarch, add, and cook, stirring, until thickened, about 2 minutes. Return chicken to pan and cook until white, about 2 minutes longer. Serve at once, garnished with red onion.

Prep: 15 minutes Cook: 7 minutes Serves: 4 to 6

Other vegetables, such as broccoli, snow peas, asparagus, and zucchini, can replace equal amounts of the vegetables listed in this basic stir-fry recipe. Serve over steamed white rice.

• ¾ cup thinly sliced chicken breast cutlets
  

• 1 cup chicken broth
  

• 2 tablespoons soy sauce
  

• 1 tablespoon rice vinegar or white wine vinegar
  

• 1 tablespoon dry sherry
  

• 2 teaspoons cornstarch
  

• 3 tablespoons peanut or vegetable oil
  

• 1 tablespoon minced fresh ginger
  

• 2 garlic cloves, minced
  

• ¼ to ½ teaspoon crushed hot red pepper
  

• 1 medium yellow summer squash (about 6 ounces), cut into matchstick pieces
  

• 1 red bell pepper, cut into very thin strips
  

• ¼ pound green beans, thinly sliced lengthwise
  

• ½ cup canned baby corn
  

• 2 cups sliced bok choy (about 4 ounces)
  

• ½ cup thinly sliced scallions
  

1.
Thinly slice chicken crosswise across grain. In a small bowl, combine broth, soy sauce, vinegar, sherry, and cornstarch.

2.
In a wok or large frying pan, heat oil. Add chicken and stir-fry 3 minutes over medium-high heat. Use a slotted spoon to remove from pan. Add ginger, garlic, hot pepper, squash, bell pepper, and green beans and stir-fry 1 minute. Add corn and bok choy and stir-fry 1 minute. Return chicken to wok. Stir sauce briefly to blend cornstarch and add to wok. Cook, stirring, until sauce thickens, about 2 minutes. Transfer chicken and vegetables with sauce to a serving dish. Sprinkle scallions on top.

Prep: 15 minutes Cook: 10 to 12 minutes Serves: 4

A recipe from Chinese cooking expert Ken Hom inspired me to try stirfrying chicken livers. The nutty flavor of quinoa would be nice with this dish, as would brown rice.

• 2 cups fresh or frozen pearl onions (about 8 ounces)
  

• ½ cup chicken broth
  

• ¼ cup Madeira or dry sherry
  

• 2 tablespoons teriyaki sauce
  

• 2 teaspoons cornstarch
  

• 1 teaspoon Chinese five-spice powder
  

• 1 pound chicken livers, cut into ¾- to 1-inch pieces
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 3 tablespoons vegetable oil
  

• 2 tablespoons chopped parsley
  

1.
In a medium saucepan of boiling salted water, cook onions until half-done, about 5 minutes. Drain and pat dry on paper towels.

2.
In a small bowl, stir together broth, Madeira, teriyaki sauce, cornstarch, and
½
teaspoon of five-spice powder. Set sauce aside. Season chicken livers with salt, pepper, and remaining
½
teaspoon five-spice powder.

3.
In a wok or large frying pan, heat oil over high heat. Add chicken livers and stir-fry 1 minute. Add onions and stir-fry until livers are browned and onions are golden, 2 to 3 minutes.

4.
Stir sauce to blend cornstarch, add to wok, and simmer until thickened, 2 to 3 minutes. Serve at once, garnished with parsley.

Prep: 15 minutes Cook: 11 to 13 minutes Serves: 4

Pasta may have its origins in the Orient, but we know it best from Italy. This recipe blends the two.

• ¾ pound orecchiette (little ears) or butterflies
  

• 3 tablespoons peanut or other vegetable oil
  

• ½ pound skinless, boneless chicken thighs, cut into ¾-inch cubes
  

• 4 cups broccoli florets
  

• 1 red bell pepper, cut into strips
  

• 2 garlic cloves, minced
  

• 1 teaspoon dried Italian herb seasoning
  

• ½ teaspoon crushed hot red pepper
  

• 1¼ cups chicken broth
  

• ¼ cup rice wine or dry marsala
  

• ⅓ cup grated Parmesan cheese
  

• ½ cup toasted pine nuts
  

1.
In a large pot of boiling salted water, cook pasta until tender but still firm, 11 to 13 minutes. Drain in a colander.

2. Meanwhile, in a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add broccoli and bell pepper and stir-fry 2 minutes. Add garlic, Italian seasoning, and hot pepper and stir-fry 15 seconds. Add broth and wine. Cover and cook 2 minutes. Uncover and cook 2 minutes.