Top 8 Delicious and Irresistible Stir-Fried Chicken Dishes You Must Try

Ingredients:

• 500g chicken (breast or thigh meat as per preference)
• 1 green bell pepper
• 4 slices of pineapple
• 65g cornstarch
• 1 medium onion
• 3 tablespoons vinegar
• 4 tablespoons white sugar
• 4 tablespoons tomato sauce
• ½ teaspoon sesame oil
• 2 tablespoons cornstarch
• 4 tablespoons water
• Salt or fish sauce to taste

Method:

• Debone and skin the chicken, then wash and cut it into small bite-sized pieces
• Wash, deseed, and dice the green bell pepper
• Peel and dice the onion
• Peel and cut the pineapple into small cubes
• Mix 2 tablespoons cornstarch with a little water in a bowl
• Coat the chicken pieces with the cornstarch mixture
• Heat a large amount of cooking oil in a pan and fry the chicken pieces until they turn golden brown. Ensure they are evenly cooked without burning
• Remove the chicken once it's lightly browned, and drain excess oil by placing the chicken on a plate lined with paper towels
• In the same pan, remove excess oil, leaving just a little. Heat it up and stir-fry the onion, pineapple, and bell pepper until fragrant. Add vinegar, tomato sauce, and sesame oil, and stir for about a minute
• Add the fried chicken back into the pan and mix it well with the vegetables. Season with a pinch of salt or fish sauce to taste
• Stir for a few minutes and then pour in the cornstarch-water mixture. Continue stirring to avoid clumps
• Once the sauce thickens, remove from heat. Your sweet and sour stir-fried chicken is ready to serve!

Ingredients:

• 300g chicken breast
• 200g enoki mushrooms
• Spring onions
• 1 tablespoon minced garlic
• Seasonings: Oyster sauce, fish sauce, seasoning powder, soy sauce, monosodium glutamate, cooking oil

Instructions:

• Wash the chicken and cut it into bite-sized pieces. Place the chicken in a bowl and marinate it with 1 teaspoon oyster sauce, 1 teaspoon soy sauce, ½ teaspoon monosodium glutamate, and 1 teaspoon fish sauce. Use chopsticks to mix the ingredients well, then let it marinate for 15 minutes.
• Cut the roots off the enoki mushrooms, separate them, and rinse them thoroughly.
• Wash the spring onions and chop them finely.
• Stir-fry the chicken with enoki mushrooms:
• Heat oil in a pan, then add minced garlic to sauté until fragrant. Add the marinated chicken and stir-fry over high heat. When the chicken starts to cook, add the enoki mushrooms and continue to stir-fry together.
• After about 2 minutes, when both the chicken and mushrooms are cooked, add the spring onions and stir well before turning off the heat.

Ingredients:

• 200g chicken breast
• 400g lingzhi mushrooms
• 20g onion
• 15g garlic
• 3 tablespoons MAGGI oyster sauce
• 5g coriander
• 3g sliced chili
• 1 teaspoon salt

Instructions:

• Clean the chicken and rub it with a bit of salt to remove the smell, then rinse it with water.
• Drain the chicken and cut it into small pieces. Marinate with 1 tablespoon MAGGI oyster sauce and 2 crushed garlic cloves. Mix well and let it sit for 5 minutes to absorb the flavors.
• Peel and finely chop the remaining garlic. Peel the onion and slice it thinly.
• Trim the base of the lingzhi mushrooms, then wash and drain them.
• Heat oil in a pan and sauté the garlic until golden. Add the chicken and onion, stir-frying for about 3 minutes.
• When the chicken is firm and turns white, add the lingzhi mushrooms and continue stir-frying over medium heat.
• Season with the remaining MAGGI oyster sauce. This will give the dish a glossy finish and enhance its flavor. Stir everything well, then add coriander and turn off the heat. Serve hot with rice.

Ingredients:

• 200g dried shiitake mushrooms
• 300g chicken breast
• 2 garlic cloves
• 10g ginger
• 3 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 spring onion
• 100g fresh shiitake mushrooms
• 2 tablespoons Shaoxing wine

Instructions:

• Clean the chicken breast and cut it into bite-sized pieces according to your preference.
• Marinate the chicken with 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, and a pinch of pepper. Adjust the seasonings to taste. Let it marinate for 15-30 minutes.
• Peel and finely chop the ginger and garlic.
• Rinse the dried shiitake mushrooms to remove any dirt, then soak them in hot water with a pinch of salt for about 30 minutes to rehydrate. Once soft, drain and squeeze out the excess water. Remove the stems, which can be tough, and cut the mushrooms in half.
• Wash and slice the fresh shiitake mushrooms into bite-sized pieces.
• Heat oil in a pan over high heat, add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
• Add the chicken to the pan and cook until lightly browned. Then add the fresh shiitake mushrooms and stir-fry for another 2-3 minutes.
• Next, add the rehydrated shiitake mushrooms to the pan and stir well.
• Season with 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 2 tablespoons of Shaoxing wine, and the cornstarch mixture. Stir everything to coat the chicken and mushrooms evenly.
• Continue stir-frying for 2-3 more minutes until the chicken is fully cooked. Finally, add the chopped spring onion and remove from heat.

Ingredients:

• 500g chicken
• 50g cashew nuts
• 3 garlic cloves
• 1 onion
• 1 spring onion
• 3 bird's eye chilies
• 1 bell pepper
• Seasonings: sugar, oyster sauce, soy sauce, sesame oil, white wine, pepper, salt, cooking oil

Instructions:

• Clean the chicken, remove the skin, and rinse it with salt water. You can either tear the chicken into small pieces or keep it whole. Rinse again and drain.
• Shell the cashews, lightly toast them with a pinch of salt, then peel off the skins and crush them into smaller pieces.
• Minced garlic, chill the onion in the fridge for 10 minutes to reduce its pungency. Slice the onion into rings or wedges. Slice the chilies and spring onions into small pieces, and chop the bell pepper into small pieces after removing the seeds.
• Marinate the chicken with soy sauce, sugar, sesame oil, oyster sauce, white wine, and salt. Mix well and let it sit in the fridge for 10 minutes.
• Heat a small pan with oil, add the garlic and sauté until fragrant. Then, add the marinated chicken and cook until it turns golden.
• In a separate pan, heat some oil and sauté the garlic, onion, bell pepper, and dried chilies. Add a bit of water and season with salt and seasoning powder.
• Once the bell pepper is softened, add the cooked chicken back into the pan and stir-fry for 5 minutes until the chicken is fully cooked. Then, add the pre-roasted cashews and continue stir-frying for a few more minutes to allow the cashews to soften.
• You can add a spoon of dark soy sauce to give color and create a glossy finish for the dish. If the cashews are still too firm, cook for another 5 minutes. Finally, toss in the spring onion and remove from heat.

Ingredients:

• Free-range chicken, firm and tender
• Bell pepper
• Shallots
• Lemongrass, chilies
• Peanuts
• 1 tablespoon turmeric powder
• Spring onions
• Seasonings

Instructions:

• Clean the chicken thoroughly, cut it into bite-sized pieces. If using older or male chickens, you may want to remove the bones for easier stir-frying.
• Marinate the chicken with the following: 1 tablespoon fish sauce, 1 teaspoon pepper, 1 tablespoon sugar, and turmeric powder for about 30 minutes.
• Peel and clean the shallots.
• Finely chop the lemongrass.
• Wash and slice the bell pepper into bite-sized pieces.
• Heat some oil in a pan and sauté the shallots and lemongrass until fragrant.
• Add the marinated chicken and stir-fry until it's cooked through.
• Once the chicken is cooked, add the bell pepper and stir-fry for a few more minutes. Finally, top with some spring onions.

Ingredients:

• 350g chicken breast
• 20g Thai basil
• 2 stalks of spring onion
• 1/2 head of garlic
• 2 red chilies
• 2 tablespoons oyster sauce
• 2 tablespoons coconut oil
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1/2 teaspoon brown sugar
• 3 tablespoons water
• A pinch of salt

Instructions:

• Wash the chicken breast with salted water and pat dry. Then, slice the chicken into bite-sized pieces.
• Clean the spring onions and cut them into small segments. Wash the basil leaves thoroughly.
• Slice the red chilies and peel the garlic. Grind the garlic and chilies together into a paste.
• Prepare the sauce by mixing 2 tablespoons of oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1/2 teaspoon brown sugar, and 3 tablespoons of water in a bowl. Stir well.
• Heat a pan and add 2 tablespoons of coconut oil. Once hot, add the chicken and sear until lightly golden, then move the chicken to one side of the pan.
• In the same pan, add the garlic-chili paste and sauté for 20 seconds before mixing with the chicken.
• Pour the prepared sauce into the pan and stir to coat the chicken evenly.
• Add the spring onions and stir-fry for another 30 seconds, then remove from heat and toss in the basil leaves. Serve immediately.

Ingredients:

• Chicken, amount according to serving size
• 500g soft eggs
• 4 chicken gizzards
• Oyster sauce
• Soy sauce
• Sugar, pepper
• Potato starch
• Onion
• Garlic
• White onion
• Spring onions

Instructions:

• Clean the chicken gizzards with salt and lemon, then cut into bite-sized pieces.
• Slice the chicken into bite-sized pieces.
• Chop the garlic finely.
• Slice the onion.
• Heat oil in a pan and sauté the garlic until fragrant.
• Add the chicken and cook until nearly done, then add the chicken gizzards and continue stir-frying.
• Season with oyster sauce, soy sauce, and sugar to taste.
• Once the chicken and gizzards are cooked through, add the soft eggs and stir gently. Season to taste and then add finely chopped white onion, pepper, and spring onions.