Best 2 Kahlua Stir Fry Chicken Recipes

Indulge in a tantalizing culinary journey with our exquisite Kahlua Stir-Fry Chicken, a dish that harmoniously blends the bold flavors of Kahlua liqueur with the savory delight of tender chicken. This stir-fry symphony is a perfect balance of sweet, savory, and umami, leaving your taste buds captivated.

As you embark on this culinary adventure, you'll encounter a diverse selection of Kahlua stir-fry chicken recipes, each offering a unique interpretation of this delectable dish. From the classic combination of Kahlua, soy sauce, and ginger to the tantalizing fusion of Kahlua, coconut milk, and lemongrass, these recipes cater to a wide range of palates.

Prepare to be enchanted by the "Kahlua Stir-Fry Chicken with Vegetables," where succulent chicken and an array of vibrant vegetables dance in a harmonious blend of Kahlua, soy sauce, and oyster sauce. Experience the tropical allure of the "Kahlua Coconut Stir-Fry Chicken," where coconut milk and pineapple chunks add a touch of paradise to the savory stir-fry. And for those seeking a fiery kick, the "Kahlua Szechuan Stir-Fry Chicken" delivers a symphony of bold flavors with its spicy Szechuan sauce.

Whether you prefer the classic simplicity of the "Kahlua Stir-Fry Chicken with Snow Peas" or the aromatic complexity of the "Kahlua Stir-Fry Chicken with Mushrooms and Asparagus," these recipes offer a culinary adventure like no other. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these mouthwatering dishes with ease.

So, gather your ingredients, ignite your cooking passion, and embark on a culinary journey that will leave you and your loved ones craving for more. Prepare to savor the exceptional flavors of Kahlua Stir-Fry Chicken, a dish that is sure to become a favorite in your kitchen.

Let's cook with our recipes!

CHICKEN STIR-FRY

Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN STIR-FRY

Chicken Stir-Fry image

In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 boneless, skinless chicken breast, about 12 ounces
2 tablespoons light soy sauce
1 tablespoon plus 2 teaspoons cornstarch
3 tablespoons vegetable oil
One 1-inch piece ginger, peeled and cut into matchsticks
2 cloves garlic, chopped
8 ounces broccoli florets
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
1 small carrot, peeled and cut into 3-inch-long matchsticks
1 tablespoon Shaoxing wine
1/2 cup low-sodium chicken stock
1/4 teaspoon ground white pepper, optional
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice, for serving

Steps:

Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

Tips:

Use a wok or large skillet: A wok or large skillet will allow you to easily stir-fry the chicken and vegetables without overcrowding them.
Cut the chicken into bite-sized pieces: This will help it cook evenly.
Marinate the chicken for at least 30 minutes: This will help it absorb the flavors of the marinade and make it more tender.
Use a high-quality Kahlua: The better the Kahlua, the better your stir-fry will taste.
Don't overcrowd the wok or skillet: This will prevent the chicken and vegetables from cooking evenly.
Stir-fry the chicken and vegetables over high heat: This will help them cook quickly and evenly.
Add the Kahlua towards the end of cooking: This will prevent it from burning.
Serve the stir-fry immediately: This is when it will be at its best.

Conclusion:

Kahlua stir-fry chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its sweet and savory flavor, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Kahlua stir-fry chicken a try.