Petitchef

Eggs rolls and chicken stir fry

Main Dish
9 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 9
1 tablepsoon vegetable oil

1 small chicken breast diced

1 cup carrot julienne sliced or shredded

3/4 head cabbage chopped or shredded

1 cup mushrooms chopped fresh

3 green onions thinly sliced

1 can bean sprouts

1 clove garlic minced

1 teaspoon five spices powder

2 tablepsoons oyster sauce

1 large egg beaten

4 tablepsoons soy sauce, low sodium, divided

1 tablepsoon sherry dry

1 dash salt

1 package egg roll skins

vegetable oil for deep frying

duck sauce for dipping


Sweet and Spicy Chicken Stir Fry:

3 tablepsoons sesame oil

3 large chicken breast cut into 1 cubes

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon five spices powder

1 teaspoon ginger powder

2 tablepsoons soy sauce

1/2 bag sliced carrots

1 large bell pepper

1 broccoli head

1 can sliced water chestnuts

1 can pineapple chunks in juice

1/4 -1/3 cup sesame seeds

cornstarch

water

Preparation

  • Preheat a large skillet or wok over medium high heat; add the 1 tablespoon cooking oil. In a bowl beat together the egg, 2 tablesoons . of soy sauce, and 1 tablesoon sherry.
  • Add chicken to skillet or wok, season with five spices powder, salt, and pepper and stir fry until chicken is cooked, about 2-3 minutes. Add the vegetables.
  • Pour the remaining soy sauce and fish sauce over the mixture; stir to combine completely. Add the egg mixture and stir fry 2-3 minutes, or until cabbage is just soft. Remove from heat and allow for cooling.
  • Spoon about 1/4 cup of filling diagonally across the skin, just below the center. Fold bottom corner over the filling and tuck.
  • Fold the side corners over toward the center, forming an envelope shape. Roll up to the remaining corner, moisten the point, and press firmly to seal.
  • After rolling about five, place on waxed paper seam side down, and set about 3 of vegetable oil in a large pot to heat on the stove.
  • The oil temperature should be 365 degrees before beginning to fry. Complete the wrapping. Fry egg rolls a few at a time for 2-3 minutes, or until golden brown. Drain on paper towels.
  • Sweet and Spicy Chicken Stir Fry:
    Heat sesame oil in a large skillet or wok. Season the chicken with chili powder, and black pepper. Stir fry chicken until no longer pink. Add the vegetables, sprinkle with five spices powder and soy sauce. Stir fry for 2 3 minutes. Add pineapple chunks, including juice, and ginger. Thicken liquid with a small amount of cornstarch dissolved in water. Sprinkle sesame seeds over top. Cook until heated through.
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Photos

Eggs Rolls and Chicken Stir Fry, photo 1Eggs Rolls and Chicken Stir Fry, photo 2Eggs Rolls and Chicken Stir Fry, photo 3




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