Stir-fried Chicken Paprikash [UPDATED]Published 9:05am Friday, June 10, 2011 Updated 9:05am Friday, June 10, 2011
It’s almost embarrassing to think of how many nights around 6 PM I’m on a computer looking through Rachael Ray’s 30 Minute Meals website, desperately hoping that there will be something there that matches up with the ingredients I have on hand.
It’s even more surprising how many delicious recipes I can come up with that can be adjusted slightly to make work!
Stir-Fried Chicken Paprikash is one of those that sounded so simple AND I had everything I needed! It actually took longer to cook the rice that I served with it than it did to prepare the main dish. Even better, my girls and husband loved it. I hope you do, too. I did use a variety of colored peppers, and used a skillet not a wok – and it came out perfectly.
Stir-Fried Chicken Paprikash
From Everyday with Rachael Ray website
- 1 pound skinless, boneless chicken breast, sliced across the grain 1/4 inch thick
- 2 tablespoons dry sherry
- 1 tablespoon finely chopped garlic
- 2 1/2 teaspoons cornstarch
- Salt and pepper
- 2 tablespoons plus 2 teaspoons vegetable oil
- 3/4 cup chicken broth
- 1 onion, sliced 1/4 inch thick
- 1 red bell pepper, cut into 1/4-inch wide strips
- 1 tablespoon sweet paprika
- 1/3 cup sour cream
- 3 tablespoons chopped flat-leaf parsley
- In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
- In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
- Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate.
- Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.