Easy mixed vegetables stir-fry with chicken drumsticks, and cashews

I have some chicken drumsticks in refrige and also need to finish my vegetables before they are going bad. So I decide to make easy stir-fry by using mixed vegetables and chicken drumsticks. This dish turns out so good, and it is also easy to prepare it.

You can use any vegetables that you already have in your refrige or use frozen vegetables.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : about.com modified by me

What you need:

4 pieces chicken drumsticks

Marinade:

2 teaspoons soy sauce

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

Sauce:

2 tablespoons dark soy sauce, I substituted with regular soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar, I substituted with brown sugar

8 small dried red chili peppers or red pepper flakes - optional

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil for stir-frying, or as needed

1/2 cup peanuts or cashews

a few drops sesame oil, optional

white pepper

How to make it:

Start with combining the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables.

In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until no longer pink. Remove from the pan. Set aside.

Add 2 tablespoons oil and sesame oil. When the oil is hot, add the garlic and stir-fry until aromatic for about 30 seconds. Add the chili peppers, sliced carrots. Stir-fry briefly and let it the carrot cook until crispy for about 6 minutes.

Add the sauce to the pan. add the chicken back into the pan, add the peanuts, the green onion, bell pepper, onion and stir it for about 3 minutes. Remove from the heat.

Serve hot with steamed rice. Enjoy!

Preparation : 10 minutes

Cooking : 20 minutes

Serves : 2 serves

Mongolian Chicken

Hoisim sauce is one of the main ingredients to make Mongolian stir-fry. We like to order this dish when we dine out at a Chinese Restaurant. I make some changes to prepare a hearty and quick meal for my family.

Instead of using sliced beef or chicken, I use chicken drumsticks. Actually, choosing these chicken drumsticks make this dish more easier to prepare.

I serve this dish over steamed asparagus and white rice.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source: food.about.com modified by me

What you need:

4 pieces chicken drumsticks

Marinade:

• Pinch of salt - I didn't put any salt
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon soy sauce

Sauce:

• 3 teaspoon Hoisin sauce
• 2 teaspoon water
• 1 teaspoon dark soy sauce, I substituted with regular soy sauce
• 2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
• 1/4 tsp chili paste, or to taste - optional

Other:

• 1/2 tsp sugar, I substituted with brown sugar
• 1 cup oil for frying beef
• 1 teaspoon oil for stir-frying
• 4 green onions, sliced on the diagonal into 1-inch pieces
• 1 cup thinly sliced sweet onion
• 1 garlic clove, minced

How to make it:

1. Add the marinade ingredients in the order given and marinate the chicken for ten minutes.
2. Mix together the sauce ingredients in a bowl and set aside.
3. When the chicken has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the chicken and fry until it changes color. Remove the chicken from the wok and drain on paper towels.
4. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the green onions.
5. Add the sauce and bring to a boil, stirring to thicken.
6. Stir in the sugar. Add the chicken and combine with the sauce and sliced sweet onion. Serve hot.

Serves : 2

Preparation : 15 minutes

Cooking : 15 minutes