Anyone have a really good recipe for chicken stir-fry?

Well I do but you wont like it because the last time I tried to stir-fry my chicken not only did she scream and half claw me to death but she also stunk up the house really bad. I think it was the burning feathers.Anyone have a really good recipe for chicken stir-fry?
cut the chicken into pieces and clean.add curd to it mixing the chicken masala and leave it 4 an hr r two,then add oil in a tava,let t heat spread and put t chicken add salt,pour very little water,and keep the heat low,once in a while jus mix t chicken,till it becomes brown red and wait till t flavour spreads around.cut celery leaves and decorate on it.serve hotAnyone have a really good recipe for chicken stir-fry?
This is my favorite stir fry sauce. Why don't you cut chicken i strips and cook it in this sauce with juliennes of your favorite veggies.


STIR - FRY SAUCE





1/2 c. Argo cornstarch


1/4 c. brown sugar


1 tbsp. minced fresh ginger root


2 lg. cloves garlic, minced


1/2 tsp. ground red pepper


1/2 c. soy sauce


1/4 c. cider vinegar


2 c. chicken or beef broth


1/2 c. dry sherry (optional)


1/2 c. water





Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.
chop up the chicken. fry with grated fresh ginger and onion. serve on rice, mmmmm....true thai cusine.
Apple Chicken Stir Fry





Ingredients:


1/2 cup onion, vertically sliced


1 cup (2 medium) carrots, thinly sliced


1 1/2 tsp vegetable oil


1 tsp dried basil, crushed


1 cup fresh or frozen Chinese pea pods


1 Tbsp water


1 medium Golden Delicious or Criterion apple, cored and thinly sliced


1


lb. cubed boneless, skinless, chicken breast 1 Tbsp oil


2 cups cooked rice


Servings: 4


Nutritional analysis per serving: calories: 365 grams of fat: 9 mg.


cholesterol: 62 g. fiber: 3 mg. sodium: 71 % calories from fat: 22


Instructions:


Stir fry cubed chicken breast in 1 Tbsp vegetable oil in non-stick


skillet until lightly browned and cooked. Remove from skillet.


Stir-fry


onion, carrots, and basil in oil in same skillet until carrots are


tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from


heat; stir in apples. Add to chicken, serve hot over cooked rice.











Asian Glazed Chicken %26amp; Stir-Fry Vegetables


from Campbell's Kitchen








Prep/Cook Time: 25 min.








3 tbsp. cornstarch


1 3/4 cups Swanson(R) Chicken Broth


1/3 cup honey


1/4 cup cider vinegar


2 tbsp. soy sauce


1/8 tsp. crushed red pepper


4 boneless chicken breast halves


1 cup thinly sliced carrots


1 can (8 oz.) sliced water chestnuts, drained


2 cups snow peas


4 cups hot cooked white OR brown rice, cooked without salt








Directions:


MIX cornstarch, broth, honey, vinegar, soy and pepper.


COOK chicken in nonstick skillet until browned.


ADD cornstarch mixture, carrots and water chestnuts. Cook and stir


until mixture boils and thickens. Cover and cook over low heat 5


min. or until done. Stir in peas. Serve with rice. Serves 4.


TIP: For Extra Flavorful Rice: Cook rice in Swanson(R) Chicken


Broth instead of water. No need to add salt or butter.


Swanson Kitchen Tip: This recipe is also great using Swanson(R)


Natural Goodness(TM) Chicken Broth or Certified Organic Chicken


Broth in place of regular chicken broth.
hi well this got to help u here chek out this site!!





http://www.cooks.com/rec/search/0,1-0,chicken_stir_fry,FF.html





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