Chicken Stir Fry

Chicken stir fry is always a favorite for a quick dinner. And the cleanup is awesome because you only use one pan for all your stove-top cooking.

I love to cook stir fry and usually make it from scratch, but most of the time they are too salty or don't have enough flavor. I use a marinade kit with this recipe that makes the best stir fry I've ever tasted.

Stir fry is a perfect all around meal choice because all of the meal's servings of vegetables and meat are all cooked together. The combination of flavor and simplicity make dinner preparation simple.

You will love this flavorful chicken, broccoli, and onion stir fry.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.

 http://four-square-recipes.blogspot.com/2013/12/chicken-stir-fry.html

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Chicken Stir Fry Recipe

Ingredients

Two (2) Cups Fresh Broccoli Trees (Just the Heads)
One (1) Cup Cut Sweet Onions

One and a Half (1 1/2) lbs Sliced Chicken Thighs or Breasts

One (1) Pepper (Red, Green, Yellow or Mix) Cut (Optional)

One (1) Bag Lea & Perrins Marinade in a Bag "Roasted Garlic Balsamic"

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Chicken Stir Fry Preparations

Slice chicken breasts or thighs and place pieces in Lea & Perrins Roasted Garlic Balsamic marinade bag. Chill marinade bag overnight in refrigerator. Chop all ingredients to desired size, mix together, and place them in a bowl.

Using tongs, pick out all of the chicken slices and place them in a wok or large frying pan. Cook on medium high heat for six (6) minutes or until chicken is no longer pink inside.

Add broccoli and onions (peppers if desired) to the frying pan. Sautée for four (4) minutes on medium high heat.

Turn temperature down to medium heat and add the remainder of the Lea & Perrins marinade from the bag and cook for an additional five (5) minutes.  

SIDE NOTE: You can add in any other types of vegetables to your chicken stir fry if you want. You can also leave out the meat if you are a vegetarian.

Remove from heat and serve promptly.

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Nutritional Information

The above recipe makes 6 meal servings of chicken stir fry. (The below nutritional facts are based on one meal.)  Packed full of vitamin C.

Calories 310
Calories from Fat 50

Total Fat 5g
Saturated Fat 1g
Polyunsaturated 2g
Monounsaturated 2g
Trans 0g
Cholesterol 119mg
Sodium 700mg
Potassium 33mg
Total Carbohydrates 20g
Dietary Fiber 2g
Sugars 20g
Protein 44g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 22%
Vitamin C - 75%
Calcium - 5%
Iron - 24%

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Guamanian Chicken

Guamanian Chicken cooked on the grill is one of my best recipes passed down from a friend of mine who was from Guam. He always had a huge barbecue once a year with his best Guamanian recipes, and this is by far my favorite to make.

It's all in the marinade and cooking that makes the most perfectly cooked and tasting chicken you've ever sunk your teeth into. It literally melts in your mouth. When you have two women say this is the best chicken they've ever eaten, you know you're doing something right (especially when you are a guy).

This special recipe takes a unique touch. You don't want the grill too hot when cooking your chicken, otherwise it's tough and doesn't taste as good. Hot or cold, the end product makes you want to eat more and more until it's all gone. Even the kids love it.

By popular request, this Guamanian Chicken recipe is posted for all to enjoy.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was provided by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.

 http://four-square-recipes.blogspot.com/2013/02/guamanian-chicken.html

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Guamanian Chicken

Ingredients

Two (2) Pounds of Sliced Chicken Thighs or Breasts
(four to five inches long, one to two inches wide)
Four (4) Tablespoons Olive Oil
Four (4) Tablespoons Sesame Oil
One (1) Tablespoon Minced Garlic
One (1) Teaspoon Ginger (powder or fresh)
One (1) Bunch Green Onions (chopped)
One (1) Cup Sugar (or 3/4 cup of Splenda)
One (1) Cup Soy Sauce
One (1) Cup Water

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Preparations

Pour soy sauce, water, garlic, and ginger in small pan and turn stove top on medium low heat.

NOTE: DO NOT BOIL!

Once warm, pour sugar in pan while stirring, making sure all sugar is dissolved in mixture. Remove from heat once sugar is dissolved.

Pour mixture in a mixing bowl and add olive oil, sesame oil, and green onions to the marinade. Stir thoroughly.

NOTE: Oil will layer on top of liquids no matter how hard you stir.

Add chicken to the bowl. Take a large fork and poke holes in each piece of chicken to help flavors sink into the meat. Seal the bowl and refrigerate until ready to cook.

Prepared Guamanian Chicken

SIDE NOTE: I prefer using vacuum sealed containers to help marinade the chicken. If this is done, you only require about fifteen minutes to marinade the Guamanian Chicken. If not, marinade overnight for best results.

Now you are ready to grill the chicken. I use a gas grill with three burners. I haven't tried this Guamanian recipe on a charcoal grill and I wouldn't recommend it due to heat regulation needs.

Pre-burn the grill to burn off all germs and bacteria from the grill grate. Once clean, turn down all burners to low and leave the grill lid open for three to five minutes to cool.

Place the Guamanian Chicken in the grill, concentrating from the center and work your way out. Turn off the center burner. Leave the two end burners on low to medium low and basted the chicken with the left over Guamanian marinade. Close the grill.

Guamanian Chicken on the Grill

Flip the chicken every four minutes, basting each piece on every flip. The key to perfection is not to get the grill too hot. If you see flames (because of the oil), immediately turn off the grill and move any chicken from the direct flame.

Final cooking time should be no more than twenty minutes. On the final flip, do not baste the chicken. Remove chicken from the grill and serve.

Nutritional Information

The above Guamanian Chicken recipe makes about six meal servings (2 pieces of chicken per person). (The below nutritional facts are based on one serving of 2 pieces of chicken.)

Calories 200

Total Fat 8g
Saturated Fat 2g

Cholesterol 45mg
Sodium 730mg

Total Carbohydrates 7g
Sugars 6g

Protein 23g

Iron 2% (based on a 2000 calorie diet)

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If you decide to change the recipe a little, please submit the changes in the comments below so you can give other people ideas on how to cook their chicken.

Smoked Beer Can Chicken

Smoked Beer Can Chicken is my favorite smoked food. It's fun to prepare and cook and fun to serve. And it always turns out perfect. If you like rotisserie chicken but want a smoke and beer flavor to compliment the chicken, this is the absolute way to go.

This is my own recipe and winged it the first time I smoked it. It was awesome and now something I do at least twice a year.

I smoked the beer can chicken in a Masterbuilt Electric Smoker, so the cooking time and temperature may vary if you are using a different smoker. But for the most part, it should turn out perfect.

Unlike grilled beer can chicken, smoked beer can chicken cooks at a much lower temperature thus doesn't boil the beer in the can. But it still gets hot, creating a light steam along with the smoke to marinate and moisten the chicken while it slow roasts to perfection.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason Moser. You can print it for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website. Add the following link to your site:

 http://four-square-recipes.blogspot.com/2013/02/smoked-beer-can-chicken.html

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Smoked Beer Can Chicken

Ingredients

One (1) Whole Chickens

Two (2) Twelve Ounce Cans of Beer (Cheap Beer Works the Best)
Two (2) Tablespoons Chopped Onions
Two (2) Tablespoons Apple Cider Vinegar
Three (3) Cloves of Garlic
One (1) Packet of McCormick's Grill Mates Zesty Herb Marinade

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Preparations

(Optional) Thaw the whole chicken the night before cooking. Wash and trim the chicken, making sure the butt of the chicken is large enough for a can of beer. Place chicken in a large container and soak overnight in beer for best results.

Preheat electric smoker to 260 degrees with no wood. While the smoker heats up, open the first can of beer and drink half and only half of it. Pour the rest of the beer in a plastic microwavable container.

With a can opener or scissors capable of cutting metal, cut the top of the beer can off as close to the rim as possible. Mince the three garlic cloves and chop one onion. Add one tablespoon of chopped onions and two minced cloves of garlic into the plastic container with the beer. Add two tablespoons of Apple Cider Vinegar to the container and stir. Place container uncovered in the microwave and heat for 45 seconds. (This is so the mixture doesn't have to heat up in the smoker; it will already be hot.)

Open the second can of beer and drink half of it. Pour one cup of water and the rest of the beer in your drip pan. (Optional) Place the rest of the onions and garlic as well as a half a cup of Apple Cider Vinegar in the drip pan as well.

Place the whole chicken on a flat surface and coat with one tablespoon of olive oil. Spread one packet of McCormick's Grill Mates Zesty Herb Marinade (dry) thoroughly over the entire chicken.

Pour the plastic container from the microwave into the beer can that you previously cut open.

(CAUTION - Contents may be hot to the touch. Wear proper personal protective equipment (PPE).) Shove the beer can up the chicken's you know what and carefully place the whole chicken on a smoker rack.

You may need to be a little creative with the drumsticks of the chicken in order to get it to stand up properly. I use marshmallow sticks (the long ones) and stab the chicken through the thighs for added support for the limp chicken.

Cooking Instructions

When the electric smoker reaches 240 degrees, place the drip pan in the smoker. Wait for the smoker to reach 270 and place the future smoked beer can chicken in smoker as high as it will go. Turn the cooking temperature down to 250 degrees Fahrenheit. Fill the wood chip tray with one handful of Mesquite or Apple smoking chips.

Let the smoked beer can chicken cook for four (4) hours. Thirty (30) minutes after putting the chicken in the smoker, put in more wood chips. Do this every 30 minutes for two hours (half the cooking time). The last time you put wood in the tray is the two hour point. If you want a heavy smoke flavor, you can continue putting wood chips in every 30 minutes for another hour.

Once time is up, check the chicken. The skin should be dark tan in color and the meat will be pink. If you poke it with a fork or toothpick, the juices should run clear out of the hole.

Remove the smoked beer can chicken from the electric smoker and serve.

(CAUTION - Remember there is a beer can full of hot liquid in its butt. I recommend removing the can with a cooking glove prior to cutting apart the chicken.) 

Nutritional Information

The above recipe easily serves 4 adults, (the below nutritional facts are based on 1 serving).

Calories 246
Calories from Fat 190

Total Fat 12g
Saturated Fat 3g
Cholesterol 78mg
Sodium 350mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 5g
Protein 25g

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Check out my official recipe website and Smoked Beer Can Chicken recipe. Have you tried this recipe? Please let me know what you think in the comments below. If you changed the recipe a little, put the changes in the comments below so you can give others ideas.