Best Maple Chicken Stir Fry Recipes

MAPLE CHICKEN & VEGETABLE STIR-FRY WITH NOODLES

Maple Chicken & Vegetable Stir-Fry With Noodles image

This is a very tasty and healthy meal which I often make, I prefer to make it with the chilli sauce, normal soy sauce can be substituted for thick soy sauce. It's a real winner amongst family & friends.

Provided by Carolyn Jay

Categories Chicken Thigh & Leg

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup pure maple syrup
2 tablespoons thick soy sauce
3/4 cup chicken stock
1 tablespoon cornflour (cornstarch)
1 teaspoon chili sauce (optional)
1 tablespoon oil
500 g chicken thigh fillets, thinly sliced
1 onion, sliced
2 cups snow peas or 2 cups sliced carrots, etc
400 g hokkien noodles

Steps:

Heat oil in wok or frying pan, stir-fry chicken pieces, onion & carrot over moderate heat for 5 minutes.
Add the rest of the vegetables and noodles, cook for a further 3 minutes.
Combine first five ingredients, pour combined sauce over the stir-fry. Toss gently until heated through and thick.
Serve.

Nutrition Facts : Calories 655.9, Fat 13.4, SaturatedFat 3, Cholesterol 189.1, Sodium 728.7, Carbohydrate 91.5, Fiber 4.3, Sugar 16.2, Protein 41

MAPLE CHICKEN STIR FRY

Maple Chicken Stir Fry image

On 23 April 2004 Jan in Lanark posted #89837 Maple Chicken. It looked wonderful as I read it. The problem was I'd been locked into a stir fry mode for the last couple of weeks and I liked being there. I had a pint and mulled it all over. Somewhere along the way the thought came to me. Why not Sweet and sour Chicken using maple syrup instead of sugar or honey? Not authentic but then if the Chinese had sugar maples they are too practical not to use them. This could be what one of them might have come up with. The times are a guess.

Provided by Pierre Dance

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup real maple syrup
2 tablespoons rice vinegar
2 tablespoons rice wine (Dry Sherry will do)
2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)
2 tablespoons cornstarch
3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
4 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons peanut oil, again
2 -3 teaspoons ginger, grated
4 cloves garlic, minced
5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do)
4 green onions, cut an inch long,all of the white,most of the green
1/3 red bell pepper, julienne
1 1/2 inches daikon radishes, peeled,julienne
1/4 lb snow peas
1/4 cup water, room temperature
cooked jasmine rice or basmati rice

Steps:

Mix the first 5 sauce ingredients, set aside.
Combine the flour, cornstarch, and black pepper in a bag.
Add the chicken, shake to coat.
Heat the wok over high heat.
Add 2 TBS oil, swirl to coat.
Add the chicken, 8-10 pieces at a time.
Stir fry'til done, 2-3 minutes.
Drain on a paper towel. Add oil as needed.
Continue until all of the chicken is done.
Reheat the wok.
Add 2 TBS oil.
Add ginger, garlic, and chilies.
Cook 1 minute. Remove and discard the chilies.
Add vegetables, stir fry 3-4 minutes.
Push vegetables up the sides of the wok.
Add water to the center of the wok.
Cover.
Steam for 2 minutes.
Return the chicken.
Re-stir the sauce, add to the wok.
Stir'til the sauce has thickened well.
Serve with rice, Basmati is my favorite.

Nutrition Facts : Calories 388.6, Fat 15, SaturatedFat 2.6, Cholesterol 51.3, Sodium 575.5, Carbohydrate 37.4, Fiber 3, Sugar 17.4, Protein 24.9

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