Best 2 Chicken Stir Fry With Black Vinegar Sauce Recipes
Chicken stir-fry is a popular dish, enjoyed by people of all ages. The black vinegar sauce adds a unique and flavorful twist to the traditional chicken stir-fry recipe. This article will provide you with a comprehensive guide to creating the perfect chicken stir-fry with black vinegar sauce. We will delve into the ingredients needed, the step-by-step cooking process, and some helpful tips and tricks to ensure you achieve a delicious and memorable dish. So, gather your ingredients and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
CHICKEN STIR-FRY WITH A TWIST
Candy Gruman of Tucson, Arizona blends a savory sauce for this delightful chicken dish. The brown sugar, balsamic vinegar, soy sauce and ginger get added zip from chili sauce an cayenne pepper. Served over rice, this stir-fry makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.
Nutrition Facts :
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that your stir-fry cooks evenly.
- Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding them.
- Heat the skillet or wok over high heat: This will help to sear the chicken and vegetables and prevent them from sticking.
- Use a little oil: Just enough to coat the bottom of the skillet or wok. Too much oil will make the stir-fry greasy.
- Stir-fry the chicken in batches: If you overcrowd the skillet or wok, the chicken will steam instead of sear. Cook the chicken in batches, removing it from the skillet or wok once it is cooked through.
- Add the vegetables: Once the chicken is cooked, add the vegetables to the skillet or wok. Stir-fry them until they are tender-crisp.
- Make the sauce: While the vegetables are cooking, make the sauce. Combine the black vinegar, soy sauce, rice vinegar, sugar, and cornstarch in a small bowl. Stir until the cornstarch is dissolved.
- Add the sauce to the stir-fry: Once the vegetables are tender-crisp, add the sauce to the skillet or wok. Stir-fry until the sauce is thickened and bubbly.
- Serve immediately: Stir-fry is best served immediately, over rice or noodles.
Conclusion:
Chicken stir-fry with black vinegar sauce is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The black vinegar sauce gives the stir-fry a slightly tangy and sweet flavor that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this chicken stir-fry with black vinegar sauce a try.
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