Tuesday, August 5, 2008

Stir Fry Chicken

It is a quick and easy chicken recipe. The chicken cubes can be stored in freezer and can be added to any vegetable or pasta or vermicelli or rice.

  • 1 lb of skinless boneless chicken breasts
  • 1 tsp chicken tikka masala
  • 1 tsp vinegar
  • 1 tbsp of yogurt
  • Salt to taste
  • 1 tsp green chili paste
  • 3 tbsp vegetable oil

  • Cut the chicken into 1” cubes.
  • Add chicken tikka masala, vinegar, yogurt, salt, chili paste and 1 tbsp of oil.Keep in an air tight container in refrigerator overnight.
  • Heat remaining oil in a non stick pan. Add chicken with marinade. Stir well for about 3-4 minutes on high heat. Lower the heat and cook covered for 5-7 minutes, stirring frequently until chicken is tender.
  • Serve with pita/roti/paratha in the form of wraps.

Do You Know?
Stir frying is an umbrella term used to describe two fast Chinese cooking techniques: chǎo and bào. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.

In chao technique a wok is heated to a high temperature. A small amount of cooking oil is then poured down the side of the wok, followed by dry seasonings including ginger and garlic, then at the first moment the seasonings can be smelled, meats are added.
The food is stirred and tossed out very quickly using wooden or metal cooking utensils. Using this method, many dishes can be cooked extremely quickly.

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