Good morning here we will give you a recipe california farm whole chicken thigh stir fry which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from california farm whole chicken thigh stir fry which has aroma and taste that can evoke our tastes.

So that the result of california farm whole chicken thigh stir fry, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare california farm whole chicken thigh stir fry delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used for make

1. Take Pound deboned and skinned chicken thigh, sliced to snowpea thickness and length
2. Use Small Red hot dried pepper, chopped
3. Take Few drops of sesame oil for stirfry
4. Prepare Cup chicken broth from the chicken bones, fat, and skin
5. Use 3 tsp corn starch, Tbs cold water
6. Take Whole red onion, sliced to snowpea thickness
7. Prepare 4 cloves crushed garlic
8. Use Cup fresh young green thin asparagus, heels removed, cut and sliced to snowpea length
9. Prepare Cup bok choy florets sliced thin
10. Take Cup carrots cut and sliced to snowpea length and thickness
11. Prepare Cup fresh garden cucumber, peeled, thin strips
12. Take 2 large slices of fresh ginger
13. Use 1/2 cup dry basmati rice to make cup of steamed rice with pinch of turmeric, pinch of salt
14. Prepare Cost: chicken $2, veggies $2, other $1, $1.25 dinner
15. Prepare Equipment: wok with lid, small saucepan for broth, small pan with lid for rice

Remove and discard the garlic and chile, leaving the flavored oil. Add stir-fry sauce and mix until vegetables are coated. Start by heating up the butter in a large skillet on medium-high heat. I like to use my cast iron skillet as often as possible, but your favorite frying pan will work, too.

Instructions to make California Farm Whole Chicken Thigh Stir Fry:

1. Use bones, skin and chicken fat from thighs, boil an hour in two cups of water till half the broth has evaporated. At the same time, bring 1/2 cup rice to a boil in cup of water, pinch of turmeric, pinch of salt, turn off. Let sit covered one hour.
2. Slice chicken thighs in snow pea size length and thickness, sautee in wok in a few drops of sesame oil with 2 crushed garlic cloves and chopped small hot red pepper till white on all sides, and slightly caramelized. Set aside.
3. Stirfry veggies in order of hardness: ginger slices first one minute, then 2 crushed garlic cloves one minute, then carrots one minute, then add bok choy one minute, then red onion one minute, then asparagus one minute, then cucumber strips one minute, then chicken strips, till all is stirfried in under ten minutes.
4. Dissolve 3 tsp cornstarch in tbs cold water, stir into boiling chicken broth till thick, remove ginger slices from stirfry, pour sauce over veggies and chicken, bring to boil, taste, add fish sauce drops if preferred, serve over rice. Enjoy.
5. Done and ready to serve!

While the pan is heating, season both sides of the chicken with salt and pepper. Looking for a quick and easy dinner idea? These chunks of chicken breast are perfect for stir-fry, salads, or quick frying. When aroma comes add tomato paste, red chili powder, turmeric powder, black pepper powder, salt, ginger garlic, and fry well. Now in chicken add masala and fry.

I say thank you for using the recipe that I convey on here. hope we Hope it’s useful and good luck!