Thursday, August 7, 2008

Cajun Chicken Stir-Fry


I tried searching this on the net because I wanna find out if this recipe has been on the net already but I couldn't find one. There are many variations but no exact recipe for this one. Maybe I wasn't good enough in searching so I just depend on my recipe book: Wok Cuisine, Oriental to American.

This dish resembles jambalaya (jam-ba-LIE-ya), a Cajun specialty. The flavor combination of peppery tomato-sauced chicken served with hot grits or rice is common in the southern United States. I love the taste! You should try it too.


4 medium boneless, skinless chicken breast halves (12 ounces total)
1 16-ounce can tomatoes, cut up (I used 3 large fresh tomatoes, cut up)
1 tablespoon cornstarch
1 tsp instant chicken bouillon granules
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp ground red pepper
1 tbsp cooking oil
2 cloves garlic, minced
1 small onion, cut into thin wedges
1 stalk celery, bias sliced (1/2 cup)
1 small green pepper, chopped (1/2 cup)
6 ounces smoked turkey sausage, halved lengthwise and sliced 1/2 inch thick
2 2/3 cups hot cooked grits or 3 cups hot cooked rice

*Rinse chicken and pat dry. Cut chicken into thin bite-size strips. Set Aside
*For sauce, in a small bowl stir together the undrained tomatoes, the cornstarch, chicken bouillon granules, sugar, pepper, and red pepper. Set aside.

*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the onion and celery; stir-fry for 2 minutes. Add the green pepper; stir-fry for 1 1/2 to 2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok.

*Add the chicken to the hot wok. Stir-fry for 2-3 minutes or till no pink remains. Stir in the turkey sausage. Push the meat from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and simmer for 5 minutes. Serve immediately with grits or rice. Makes 4 servings.

Since I used fresh tomatoes, I added 2 tbsps of water to the mixture for sauce. I added first the tomatoes before the sauce into the wok.

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