Here's one we like and I make quiet often.

CHINESE CHICKEN BREAST WITH PEANUTS

1 pair chicken breasts
1 scallion
1 small clove garlic
1/2 teaspoon salt
1 tablespoon and 1 teaspoon of soy sauce
1 tablespoon and 1 teaspoon of cornstarch
1/8 teaspoon monosodium glutamate
1 teaspoon sugar
Few drops vinegar
1 teaspoon sherry
1 slice fresh ginger, minced
Few drops sesame seed oil
1/4 cup cooking oil
1/4 blanched peanuts
1/2 to 1 teaspoon hot chili pepper flakes, to taste

Cut chicken meat from bone. Peel off skin and discard. Cut meat into dice a little larger than the peanuts. Split scallion lengthwise and cut into 1"-long sections. Cut garlic into slivers. Mix chicken with salt, 1 teaspoon soy sauce and 1 tablespoon cornstarch. In a small bowl mix the remaining soy sauce and cornstarch, monosodium glutamate, sugar, vinegar, sherry, scallion, garlic, ginger and sesame seed oil. Heat oil in frying pan. Add peanuts and stir until golden. Add first hot pepper flakes, then chicken. Ch'ao 1 minute. Stir the mixture in a small bowl until smooth. Add to the chicken and ch'ao just until sauce thickens and coats the chicken.

Serves 4.

House & Garden
September 1961

I like to make stir fry sauces on the weekend and refrigerate them for use later in the week. Sometimes I'll stop at the grocery store salad bar and buy just enough vegetables for a stir fry. All three of these come from the now-defunct cafeteria Eden, which was located in downtown Philadelphia PA:

STIR FRY SAUCES

Each recipe makes 2 servings but can be doubled.

BASIC STIR FRY SAUCE

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

GARLIC SESAME STIR FRY SAUCE

1/ 2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/ 4 tsp. lemon juice
1/ 3 cup sesame oil
2 1/ 4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/ 2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

SZECHUAN STIR FRY SAUCE

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced fresh ginger
1/ 2 tsp. minced garlic
1/ 2 cup chicken broth
2 whole anise stars
1 1/ 2 tsp. red wine vinegar
1 Tbs. soy sauce
1/ 2 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/ 8 tsp. crushed red pepper flakes
1/ 4 tsp. pepper
1/ 8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water

Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Roller

Ruthanna - I have those exact same recipes in my files and I use them regularly. Aren't salad bars a wonderful way to pick out veggies for a stir fry?

Dkfinor, I made this

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Thai - Spiced Cilantro Chicken
==============================
Adjusted from recipe in the Creative Cooking Thai Cookbook

4 boneless/skinless chicken breasts
2 garlic cloves
3 Tablespoons Cilantro
1 fresh green chili, deseeded
3/4 inch piece fresh ginger
finely grated rind of 1 lime
3 tablespoons lime juice
2 tablespoons light soy sauce
3/4 cup coconut milk

1/4 cup chicken broth.
. Using a sharp knife, cut 3 deep slashes into the skinned side of each
chicken breast. Place the breasts in a single layer in a glass dish.

Put the garlic, chili, ginger, cilantro, lime rind and juice, soy
sauce, and coconut milk in a food processor or blender and process
until smooth.

Spread half the puree over both sides of teh chicken breasts, coating
evenly. Cover the dish and leave to marinate in the refrigerator for 1
to 2 hours.

Lift the chicken from the marinade, drain off the excess and place on a
baking sheet. Roast in a 450°F oven for 10 minutes. Drain off any
juices that have gathered into a sauce pan and add the remaining
reserved marinade to sauce pan as well. Return chicken to oven and
continue to cook under the broiler until golden approximately 5 to 10
more minutes.

Add 1/4 cup chicken broth to marinade and bring Marinade to a boil.
Simmer for a several minutes. Serve with chicken breasts.

Canton Chicken

Boneless chicken breasts, cut in strips or chunks
2 tbsp. cornstarch
3 tbsp. naturally brewed Kikkoman Soy Sauce
1 garlic clove, minced
2 tbsp. oil
1 med. onion, sliced or diced
3/4 cup water
1 pkg. (16 oz.) Birds Eye Farm Fresh Cauliflower, Baby carrots and Pea Pods
1/2 tsp. each of ginger, sugar, and vinegar
Place chicken in bowl. Combine 1 tbsp. each of the cornstarch and soy sauce, add garlic. Pour over chicken, mixing to coat well. Let stand 15 minutes. Heat 1 tbsp. oil in wok, add chicken and stir fry over high heat 2 minutes or until golden brown, remove chicken. Heat remaining oil in same wok, add onion and stir fry 2 minutes. Add 1/4 cup of the water and vegetables, bring to a boil and reduce heat and simmer 2 minutes. Combine remaining water, cornstarch and soy sauce, add ginger, sugar and vinegar. Pour into wok, add chicken and cook until thickened, about 2 minutes.

Another good recipe- not a stir fry, but easy and good.

Sweet and Sour Chicken
1 Reynolds Oven Bag, large size- 14x20
2 tbsp. flour
1/4 cup vinegar
20 oz. can pineapple chunks in juice, drained
1 med. green pepper, cut in strips or chunks
1/4 cup packed brown sugar
2 tbsp. soy sauce
4 skinless, boneless chicken breasts
Shake flour in bag, place in 13x9 pan. Add sugar, vinegar and soy sauce to bag. Squeeze bag to blend in flour Add pineapple and green pepper. Add chicken. Turn bag to coat chicken with sauce. Arrange ingredients in an even layer, close bag with tie. Cut six 1/2 inch slits in across top of bag. Bake 45-60 minutes or until chicken is done in a 350 degree oven. If tie is not in pkg., then cut off a strip off the top of the bag and tie bag shut. If you want more sauce just double sauce ingredients. Do not let bag touch any part of oven.

oops, I forgot to say to cube the chicken in the Sweet and Sour recipe.

Some great recipes posted. Here's one I like:
STIR-FRY SESAME CHICKEN (serves 4-5)
1 lb skinless boneless chicken breasts
1 TBL sesame seeds
2 TBL soy sauce
1/4 tsp pepper
3 tsp vegetable oil
1 cup thinly sliced carrots
1/2 cup snow peas
1 cup broccoli florets
1-1 1/2 cups sliced mushrooms
1 TBL cornstarch

Place the chicken breasts in 1 layer in the freezer for about 1/2 hour. Slice the chicken while partially frozen (across the grain, in thin strips.) Toss w/the sesame seeds, soy sauce, pepper & 2 tsp of the oil in a small bowl. Let stand at least 5 & up to 25 minutes.
Parboil the carrots 3-4 minutes until slightly tender. Drain. Heat a wok over moderately high heat. When hot, add the chicken mixture & stir constantly 5-7 minutes until the chicken is lightly cooked. Remove to a bowl. Put the remaining tsp of oil in the wok. Add the carrots, broccoli, snow peas & mushrooms & stir-fry 2-3 minutes. Reduce the heat & add the broth, cover & simmer 3 minutes, until the vegetables are tender but still crisp. Stir in the cornstarch mixed with 1/2 cup cold water; stir until boiling. Add the chicken. Cover & simmer 2 minutes.~~Treasures of the Smokies

Ruthanna, your sauces sound sooooo good!
I tend to do mine simply like Ginger...I'm usually in a hurry but, they taste good!

{{!gwi}}

2 chicken breast halves; cut into thin strips
Salt & pepper
1/8 teaspoon cayenne pepper (optional)
1 teaspoon fresh grated ginger
1 medium onion; sliced 2-inch pieces
1 medium red or yellow bell pepper; sliced
1 large carrot julienne cut
1 cup cut asparagus or broccoli
3 tablespoon canola oil
1/2 cup chicken broth
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 red or green onions (scallions); sliced
2 tablespoons toasted peanuts (or cashews)
Garnish with chopped parsley (optional)
2 cups cooked rice or rice stick noodles

Slice chicken into bite-size pieces; season with salt, cayenne and ginger; refrigerate until ready to use. Clean and cut all vegetables and grate ginger. Stir together broth, soy sauce and cornstarch and set aside.

This will be quick so begin cooking 5 to 10 minutes before serving. Heat a wok or a large skillet over medium-high heat; add oil and stir the ginger into the chicken and stir-fry for 2 to 3 minutes until done. Remove the chicken and add onion, bell pepper, carrot and asparagus for 2 or 3 minutes until tender-crisp. Add the chicken back to the pan along with the stock mixture and continue until sauce thickens. Sprinkle with sliced onions and toasted nuts along with chopped parsley. Serve immediately with or without cooked rice or noodles

Marilyn

Can BeverlyAL or someone tell me what this means.....Ch'ao 1 minute? TIA

I cheat I use those stir fry seasoning packets. I mix the powder with soy sauce. Saute sliced carrots, celery, chopped broccoli, green cabbage & chicken dices seperately. When complete return everything to the stir-fry pan... toss with seasoning mixture. Serve over rice.

I made this the other night and will be making it often:
Kung Pao Chicken
1 1/3# boneless, skinless chicken breasts,cut into 1/2" pieces
5T soy sauce, divided
2 T sherry, divided
1T+2tsp cornstarch, divided
2 tsp sugar
2T white wine or rice vinegar
2tsp sesame oil
1/3c water
2T cooking oil
1/2c peanuts
4 scallions,white bulbs and green tops cut separately into 1/2" pieces
1/4 tsp dried red pepper flakes
Combine 1T soysauce, 1T sherry and 1T cornstarch and toss with chicken.
In a small bowl combine sugar, vinegar, sesame oil, water and remaining soy sauce, sherry and cornstarch.
Heat 1T oil in wok over mod. high heat. Add peanuts and cook until light brown. Remove from pan and set aside.
Add remaining oil and cook white part of scallions and red pepper flakes-add chicken with its marinade and cook til almost done. Add soy sauce mix with scallion tops and simmer til chicken is done. Stir in peanuts.
I added some sliced mushroom with the chicken.
Serves 4.
Source: Food and Wine's Chicken cookbook.

Ch'ao means stir fry over high heat in a wok

Ruthanna, are all of those sauces from the Frog Cookbook??
RL`

Thank you vinnyc.

Yes vinnyc, my additional thanks! I took the word to mean "stir" yet I really didn't know.