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crispy chicken stirfry
sweet and spicy stirfry |
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-three boneless skinless chicken breast cut up into small chunks
-1/2 cup of flour
-1 teaspoon oriental seasoning
-4 to 6 cups oil
-one red onion
-two green peppers
-slice raw carrots(2-3 based on size)
-one package of raw beansprouts
-one bottle of Renee's Thai Sauce
-2 cups of raw basmati rice
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1. Start two cups of rice cooking on med to high heat in 4 cups of salted water. After water boils turn the element down to the lowest setting and place lid on pan. It takes about 12 minutes for rice to be done.
2. Start to heat oil on stovetop in a frying pan until 350 degrees.
2. Cut veggies into bite sized chunks while waiting for oil. Reserve two cups of bean sprouts.
3. Shake chicken in flour and oriental seasoning mixture until coated.
4. Fry the chicken in small batches until golden brown and set aside.
6. Put thai sauce on to heat in small pan on low heat.
5. Pour leftover oil off into a pan to cool then add veggies to pan and stirfry for 3 - 5 minutes until slightly tender and then add chicken back into pan. Add sauce into pan and coat all veggies and chicken.
6. Serve over hot cooked rice with reserved raw bean sprouts.
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Preparation Time: 30 - 40 min |
Serves: 3 - 4 |
| Recipe Origin: United States |
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Submitted by: |
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rachel belzner
Ontario
Canada |
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| This recipe has been viewed 633 times. |
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