The fastest stir fried chicken recipe we ever made

The Fastest Stir Fried Chicken Recipe We Ever Made Generally, stir frying takes just a few minutes to cook food, but to chop all the fresh ingredients would seem forever. The preparation process of the ingredients takes longer than the actual cooking, because you have to prepare the food into bite sizes pieces. The technique of preparing all the ingredients in advance is a significant step in stir frying to enjoy a perfect stir fry. When you start frying, you will never have the time of preparing your ingredients anymore since the frying takes only a few minutes and it is done.

Here is a stir fried chicken recipe that we like to prepare specially on busy weekday nights when everyone is tired to make that long kitchen cooking. It is very easy and simple and only uses very few ingredients to prepare. This is a chicken stir fry that only uses two ingredients. Here we use Mirin, a sweet rice cooking wine to blend the two ingredients, chicken and scallions. Here the flavors are made mild, but as you continue to do this recipe, you will learn to add more intense flavors to it. Begin cooking your rice separately and it will be ready by the time your stir fry is done.

CHICKEN STIR-FRY WITH SCALLIONS: WHAT YOU NEED TO HAVE: • Prepare the sauce: • The sauce needs to simmer in a separate small pan for three to four minutes. To simmer means to cook gently on low heat and tiny bubbles will appear on the surface and a waft of steam will also linger over the surface of the sauce.

• In a small pan mix: • 4 teaspoons of sugar • 6 Tablespoons of water with • 9 Tablespoons of Mirin • 4 ½ Tablespoons of soy sauce • The stir fry ingredients: • One pound chicken breast, please remove the skin and cut into bite sizes.

• A handful of scallions • Vegetable oil HOW TO MAKE IT: • Prepare combine together the sauce ingredients in a small pan and simmer it on low heat for three to four minutes and reserve for frying when done.

• Thoroughly wash and then cut the scallions into one inch pieces and set them aside.

• Then cut up the chicken into bite sizes or strips as you may desire.

• Place a one half cup of flour in a zip lock bag and add the bite size pieces of chicken.

• Shake the bag to make sure all the chicken pieces are coated with the flour.

• Then transfer the chicken from the bag to a mesh colander.

• Here you could just pick up each piece with your fingers and set it on a plate. Discard the used flour on the bag.

• Now the chicken is ready for frying. Add four tablespoons of vegetable oil on the wok or large skillet and heat it on medium high heat on your American stove.

• Then add the chicken. Stir and brown the chicken in the heated oil. Continue to stir and keep the chicken moving around the pan till it is cooked through and no longer pink on its insides. That should take about three to four minutes.

• Then pour the simmering sauce over the chicken and continue to cook it till the sauce thickens.

• This will take another three to four minutes.

• Then add the cut scallions and continue cooking for another thirty seconds.

• Serve the stir fried chicken while hot with hot steaming rice. Enjoy and have fun in your kitchens.