Chicken stir-fry (chicken breast, celery, carrots, sesame)

[Blue Grass Fever]

Anyone out there have any tips and/or advice on how to make a good chicken stir-fry?

Any help would be appreciated!

Thanks............Blue Grass Fever...............

[princessvanessa]

I don't follow any particular recipe, the amount of chicken or any individual veggie is how much I like it. This is my chicken stir fry:

cut up white meat boneless, skinless chicken into bite size pieces
green bell pepper--bite size pieces
red and/or orange bell pepper--bite size pieces
green onions (or white or red onion, as you prefer)--bite size pieces
carrots in matchstick size pieces (you can actually buy packaged pre-cut matchstick carrots now)
celery--small chunks
mushrooms--large slices or tiny button size
bean sprouts--small handful
snap peas--small handful
(any other veggies you may like such as canned sliced water chestnuts, canned bamboo sprouts, broccoli, etc)

Get your wok (or very large frying pan) hot, add about 3 tablespoon of oil, then throw in the chicken to partially cook, add peppers, carrots, onion, celery, snap peas, cook until almost tender (about 8 minutes), add mushrooms and bean sprouts. Cook another 3 to 5 minutes. Drizzle soy sauce over top and stir through. Serve with rice or lightly buttered, cooked noodles.

You can also use prawns or beef for stir fry. If you use prawns--fry them for about 3 to 4 minutes and remove while you cook the rest of the veggies. Add the prawns again for the final 3 to 5 minutes. You don't want your prawns to get tough and rubbery.

[Littleme]

This is really easy. I hope you like it. I'm hungry after reading PrincessVanessa's post.

Stir-Fry Sesame Chicken
1 lb skinless boneless chicken breasts
1 TBL sesame seeds
2 TBL soy sauce
1/4 tsp pepper
3 TBL vegetable oil
1 cup thinly sliced carrots
1/2 cup snow peas
1 to 1 1/2 cups sliced mushrooms
1 TBL cornstarch

Place the chicken breasts in the freezer in 1 layer for about 1/2 hour. Slice the chicken while partially frozen across the grain in thin strips. Toss with the sesame seeds, soy sauce, pepper & 2 tsp fo the oil in a small bowl. Let stand at least 5 & up to 25 minutes.
Parboil the carrots 3-4 minutes until slightly tender. Drain. Heat a wok over moderately high heat. When hot, add the chicken mixture & stir constantly 5-7 minutes until the chicken is lightly cooked. Remove to a bowl. Put the remaining tsp of oil in the wok. Add the vegetables & stir-fry for 2-3 minutes. Reduce the heat, add the broth, cover & simmer 3 minutes until the vegetables are tender but still crisp. Stir in the cornstarch mixed with 1/2 cup cold water; stir until boiling. Add the chicken. Cover & simmer 2 minutes.