Home Grown Farming .com

2 Responses to any one have a nice recipe for a chicken stirfry salad?

1. STIR FRIED CHICKEN SALAD

   1 lb. boneless chicken breast, skinned
   2 tbsp. honey
   1 tbsp. dark corn syrup
   2 tsp. cornstarch
   1 tsp. grated orange rind
   1 tbsp. unsweetened orange juice
   2 tsp. reduced sodium soy sauce
   1/4 tsp. fresh gingerroot, grated
   Dash of red pepper
   2 cloves garlic, minced
   Vegetable cooking spray
   2 tsp. peanut oil
   1 sm. sweet red pepper, thinly sliced
   2 oz. fresh snow peas
   1 green onion, thinly sliced
   6 c. Romaine lettuce

   Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Cut chicken into 1/4 inch strips; set aside. Combine honey and next 7 ingredients in a medium bowl; stir well. Add reserved chicken, tossing to coat. Cover and marinate in refrigerator at least 30 minutes. Drain. Coat a wok with cooking spray; add peanut oil and heat at medium high until hot. Add chicken strips, and stir-fry 2 minutes or until chicken is done. Remove chicken strips. Add sweet red pepper, snow peas, and onion to wok; stir-fry until thoroughly heated. Add 6 cups Romaine lettuce, stir fry until wilted, about 2 minutes. Serve immediately. Yield 4 to 6 servings.

   AND

   DRESSING FOR STIR FRY CHICKEN SALAD

   1/4 c. olive oil
   3 tbsp. mayonnaise
   3 tbsp. red wine vinegar
   1 tbsp. Dijon mustard
   1 tsp. dry thyme leaves

   Blend all ingredients together. Pour over salad.

   OR

   CHINESE CHICKEN SALAD (STIR-FRY)

   1/4 c. cornstarch
   1/4 c. oil
   1/8 tsp. garlic salt
   1 lg. tomato
   1 (4 oz.) can water chestnuts, sliced
   1 (4 oz.) can sliced mushrooms
   1 bunch green onions, chopped
   1 c. chopped celery
   1/4 c. soy sauce
   Sprinkle ginger
   Lettuce
   3 broiler-fryer chicken breast, skinned and boned, cut in 1 inch chunks

   Roll chicken in cornstarch, heat oil on high heat, add chicken and quickly brown, sprinkle with garlic salt. Add tomato, chestnuts, mushrooms, onion and celery. Stir. Sprinkle with ginger, add soy sauce. Stir and cover, reduce heat. Simmer. Cook 5 minutes. Lightly toss chicken and veggie mix with lettuce.

   OR

   STIR FRY HOT CHICKEN SALAD

   2 whole chicken breasts, boned, skinned and cut in cubes
   1/4 c. cornstarch
   1/4 c. corn oil
   1/4 tsp. garlic powder
   1/2 lb. fresh mushrooms, cut in quarters
   3 green onions. sliced
   1 c. celery, thinly sliced on the diagonal
   1/4 c. soy sauce
   1 lg. ripe tomatoes, cut into wedges
   2 c. shredded lettuce
   3 c. hot cooked rice or Chinese noodles

   1. Roll chicken cubes in cornstarch. Heat oil in a wok or a large heavy skillet over medium-high heat.
   2. Stir-fry chicken cubes in hot oil until brown all over. Sprinkle with garlic powder. Add mushrooms, green onions, and celery. Toss to mix well.

   3. Add soy sauce. Cover and cook 3-4 minutes or until vegetables are tender- crisp. Add tomatoes and toss to combine. Just before serving, toss with shredded lettuce. Serve over hot rice or Chinese noodles. Use extra soy sauce, if desired.

   JM

   

   I HATE LIFE
   May 15, 2014 at 11:38 am
   Reply

2. Hi chicken meat on or off the bone you choose
   pan add the meat add your fave ingridents and fry
   make up your fave salad serve eat and enjoy

   

   its
   May 15, 2014 at 12:21 pm
   Reply