Origins of Chicken Stir-Fry

This chicken stir-fry recipe traces its roots to East Asia, especially China, where stir-frying developed as a practical, fuel-saving way to cook quickly over high heat. Because families often needed fast meals with limited fuel, the wok became ideal for searing thin slices of meat and vegetables in minutes. Over time, this technique spread across the region through trade and migration. As a result, nearby cuisines adopted it and added their own flavors, such as fermented sauces, herbs, and spices.

Why Stir-Frying Works So Well

Stir-frying is loved because it delivers big flavor with minimal effort. First, chicken is cut into thin strips so it cooks evenly and stays tender. Next, a quick marinade builds savory depth—usually soy sauce, garlic, ginger, sesame oil, and an umami booster like oyster sauce. Then, once the pan is very hot, the chicken browns quickly. Consequently, it develops a lightly caramelized edge while remaining juicy inside. Meanwhile, vegetables cook just until crisp-tender, so their colors stay vibrant and their texture stays fresh.

Flavor, Flexibility, and Serving Ideas

Most importantly, chicken stir-fry is endlessly flexible. For example, you can use broccoli, bell pepper, carrots, snap peas, mushrooms, or whatever is in season. If you like more sauce, add a splash of stock and a pinch of cornstarch to thicken. Alternatively, for extra heat, stir in chili paste or fresh green chilies. On the other hand, if you prefer sweet-tangy notes, finish with a hint of honey, orange zest, or rice vinegar. Finally, serve it over steamed rice, noodles, cauliflower rice, or even in lettuce wraps for a lighter option. With smart prep and a hot pan, chicken stir-fry becomes a fast, balanced meal that feels homey, colorful, and restaurant-worthy. Moreover, it’s a confidence booster for beginners: prep everything first, cook in batches, and dinner comes together in under fifteen minutes without sacrificing taste or crunch.

You can also try our other recipes : Chilli Chicken Recipe

Ingredients

• Boneless thigh – 1/2 cup (diced)
• Onion – 1/2 cup (diced)
• Coriander stem – 1/2 tablespoon
• Capsicum – 1/4th cup (diced)
• Garlic powder – 1 teaspoon
• Black pepper – 1/2 teaspoon
• Salt to taste
• Walnut – 1/2 tablespoon (chopped)
• Oil – 1/2 tablespoon

Instructions

• Heat oil in a pan on medium flame. Add diced onion and stir fry on high heat for 2 minutes.

• Now add chicken cube and mix well. Add salt, pepper and garlic powder, mix well.

• Add coriander stem and stir fry for 2 minutes. Remove the chicken from the pan and set aside.

• In the same pan, add capsicum and sauté for about 30 seconds. Now add the cooked chicken to the pan with the vegetables, and stir well to combine. Garnish with chopped walnut and mix well.

• Serve the chicken stir-fry with steamed rice.

The post Chicken Stir-Fry Recipe | Quick and Easy Asian Dish appeared first on FoodFlavor.in.

If you love one-pot meals that are filling, healthy & super easy, then, you must not miss this Quinoa Khichdi. Delicious Quinoa recipe with step-by-step pictures. Instant Pot Quinoa Khichdi, one-pot wholesome meal made with quinoa and vegetables! It’s nutritious, filling, comforting and good!

Ingredients for making Quinoa Khichadi

• Quinoa – 1 Cup
• Onion – 1
• Cumin Seeds – 1 teaspoon
• Tomato (small) – 1
• Green chili (chopped) – 3 or as per your taste.
• Mixed Veg (carrot, Corn & Green Peas) – 2 tablespoons
• Coriander leaves – 1 tablespoon
• Cashew Nut (optional) – 7 no.
• Garlic Cloves – 1 (minced or finely chopped)
• Turmeric – 1/4^th teaspoon or as per your required
• Salt to taste
• Butter – 1 tablespoon
• White oil – 2 tablespoons

Method

• Heat oil in a pan and add cumin seeds and allow it to sputter. 

• Put the chopped onion and garlic in the oil and mix well and sauté the onions till they are translucent.

• Now add turmeric powder and stir for 2 minutes. Then add tomato and green chili and stir for 1 minute.

• After that add mix veg , salt and Cashew nuts and mix.

Add quinoa and stir 2-3 minutes. Add water (2.5 Cups) and bring the water to boil. Once done, allow the quinoa to cook in medium flame till almost all the water is absorbed.

Add butter and mix well. After few minutes add coriander leaves and mix well. Turn off the gas.

Serve the hot & delicious Quinoa Khichdi.

• You can also checkout our Khichadi

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Quinoa Khichadi

Original Indian khichadi is generally made with rice and dal(lentils). However, in this recipe, we replace rice with quinoa which has its own benefits. It’s not only nutritious and healthy but also helps in weight loss.

Course Lunch

Cuisine Indian

Keyword Khichadi, Quinoa

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Calories 150kcal

Author Nisha

Cost 8

Ingredients

• 1 Cup Quinoa
• 1 Onion Medium size
• 1 tsp Cumin Seeds
• 1 Tomato Small size
• 3 Green chili As per your taste, Chopped
• 2 tbsp Mixed Vegetables chopped carrot, Corn & Green Peas
• 1 tbsp Coriander leaves
• 7 Cashew Nuts (optional)
• 1 Garlic Clove Minced or finely chopped
• ¼ tsp Turmeric (or as per your taste)
• Salt to taste
• 1 tbsp Butter
• 2 tbsp White oil for frying

Instructions

• Heat oil in a pan. Add cumin seeds and allow it to sputter.
• Add chopped onion and garlic and mix well and sauté the onions till they are translucent.
• Add turmeric powder and stir for 2 minutes. Add tomato and green chili and stir for 1 minute.
• Add mix veg & salt and mix well. Now add Cashew nuts and mix.
• Add quinoa and stir 2-3 minutes. Add water (2.5 Cups) and bring the water to boil. Allow the quinoa to cook in medium flame till almost all the water is absorbed.
• Add butter and mix well. After few minutes add coriander leaves and mix well. Turn off the gas.
• Serve the hot & delicious Quinoa Khichdi.

Notes

You can also checkout our Khichadi

The post Quinoa Khichadi/ Quinoa Vegetable Khichadi/ Instant Pot Quinoa Khichadi. appeared first on FoodFlavor.in.

Vegetable Poha

Ingredients

• Poha (chooda, Chiwda or flattened rice) – 1 cups
• Vegetable/ canola/ sunflower cooking oil – 2-3 tbsps
• Mustard seeds – 1 tsp
• Curry leaves – 6-7
• Green chillies slit lengthwise (optional) – 4
• Onion sliced – 1 medium
• Cauliflower florets – 4 (cut into 4 pieces)
• Green peas – 1tbsp
• Green capsicum – 1tbsp
• Red capsicum – 1tbsp
• Tomato – 1
• Roosted peanuts (skins removed) – 2tbsp
• Turmeric powder – ½ tsp
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Method

Wash the poha nicely and strain all the water out. Keep aside.

Heat the oil in a pan on a medium flame and add the mustard seeds and curry leaves.

When the mustard seeds star popping add the onion and cauliflowers. Fry till soft and translucent.

Add the turmeric powder, salt, green chillies, tomato, green peas, red & green capsicum and roosted peanuts and stirring frequently and mix well. Cook for 2-3 minutes.

When vegetable are cooked according to you liking add poha.

Turn heat to very low and gently mix all the ingredients, poha is very soft so you don’t want it to get mushy.

Cook for another minute. Turn off the fire. Pour lime juiceover the poha and mix well.

Serving and Garnishing

Garnish with chopped coriander and serve while hot. If you want an extra kick to it just add a little bhujia.

The post Vegetable Poha appeared first on FoodFlavor.in.

Khichdi is an Indian preparation made from rice and lentils(dal). Khichdi is a very popular dish across India and Pakistan. Almost every state in India it has its own name for Khichdi, and has  it as part of regular meals. Considering that Khichdi is eaten almost everywhere in india, is instantly recognisable, very easy to make with readily available ingredients, I would nominate it as one of the National Dishes of India.

Bengalis call it khichuri. It is served Bhog(Prasad). In Odisha its made with Ginger and flavored with asafoetida and called adahengu khichdi (ADArak-HEENGu Khichdi, that is ginger-asafoetida khichdi) . This particular Khichdi is prepared at the famous Jagannath Temple in Puri as part of an old tradition. Khichadi is known as (or is similar to) Pongal in South India; primarily Tamil Nadu. In Bihar its called Khichri and its customary to eat it every Saturday. Most families in Bihar consume khichri with lots of ghee, baigan ka bharta, aaloo ka bharta, tomato chutney, papar, tilori (a fried snack), and mango pickle. The festival of Makar Sankranti is in complete without eating Khichdi.

Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is popular with many who follow an ayurvedic diet or nature cure. Khichdi is used as infant solid food since it is soft , easily digested, and has (basically)no spices. The people with upset stomach also prefer khichdi since it is easily digested.

Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. Khichri is also a favourite campfire food. At home, moong dal khichdi and other khichdis are served with papad, pickle, curd, aaloo bharta, or baigan bharta, raita and chutney.In Bengal,this dish is prepared with so many ingredients that the idiom joga khichuri is used in Bangla to mean a mess.

Khichdi

Ingredients

• Moong dal (split) – 70gms
• Rice (add any rice, regular short or medium grained rice or even basmati) – 100gms
• Medium sized onion – 1 (finely chopped)
• Medium sized tomato – 1 (chopped)
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 (slit)
• Dry red chilli – 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups (for a more thin consistency)
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves – 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Method

1. Moong dal roosted on pan (without oil) until light brown.
2. Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
3. Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
4. A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
5. Turn off the fire and release the pressure from the cooker.
6. If the khichdi becomes too thick, then add some water and stir till the consistency is right.
7. The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
8. In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
9. Then add onions and fry till they are light browned.
10. Stir to mix well and add this tempering mix to the cooked khichdi mixture.
11. Garnish with coriander leaves.
12. serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched  tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil)  and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

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Khichdi

Cuisine Bihari Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Moong dal split – 70gms
• Rice add any rice, regular short or medium grained rice or even basmati – 100gms
• Medium sized onion – 1 finely chopped
• Medium sized tomato – 1 chopped
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 slit
• Dry red chilli - 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups for a more thin consistency
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves - 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Instructions

• Moong dal roosted on pan (without oil) until light brown.
• Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
• Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
• A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
• Turn off the fire and release the pressure from the cooker.
• If the khichdi becomes too thick, then add some water and stir till the consistency is right.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
• Then add onions and fry till they are light browned.
• Stir to mix well and add this tempering mix to the cooked khichdi mixture.
• Garnish with coriander leaves.
• serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

The post Khichdi appeared first on FoodFlavor.in.

One fine August evening sun and cloud played hide and seek with each other, announcing it will drizzle any minute. I was in two minds whether to enjoy the rain, or to cook something that suits the moment.

The decision is not hard when your dad enjoys great food. Surely a minute later, my dad taps on my shoulder and says “What a beautiful evening, Wouldn’t it be awesome if we had some pakoras to go with it?”. I remind him that the doctor has advised him to avoid oily snacks.

Dad being dad, he beams a cute smile at me and counters “If the Doctor knew the taste of pakora in this season, he will sit with us and enjoy the pakoras and the rains” .

That took away any of the doubts I had in my mind, and rushed to the kitchen for my favorite Pyaaj ka Pakora (Onion Pakora).

Heres the recipe for that, just try this at home, I am sure you will like this pakora recipe. And If you get a chance, get your dad to join you. You will never forget the wholesome moment.

Onion-Pakora

Ingredients for Pyaz ka Pakora

• Gram flour – 3-4tbsp
• Onion – 1 (large and sliced length wise)
• Green chillies – 4
• Coriander leaves – 1tbsp
• Carom seeds (ajwain) – ½ tsp
• Red chilli powder – ½tsp
• Garlic paste – ½ tsp
• Salt – to taste.
• Turmeric powder – ½ tsp
• Mustard oil for frying
• Water as needed.

Coriander leaves

Green chillies

Chipped Onion

Method for Pyaz ka Pakora

1. Peel and slice onion.
2. Finely chop the green chillies and coriander leaves.
3. In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
4. Now add little water at a time and mix well. this batter should be just hard enough to pick up with fingers.
5. Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
6. Now drop a small ball of the prepared dough in the hot oil.
7. Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
8. Repeat the process until all the pakoras are made.
9. Serve the pakoras hot with coriander chutney or tomato sauce.

Hope you like this easy and simple pakora recipe. Do let me know how it turned out for you.

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Crispy and tasty Pyaz ka Pakora ( Onion Pakora )

Ahh Memories ! One fine August evening sun and cloud played hide and seek with each other, announcing it will drizzle any minute. I was in two minds whether to enjoy the rain, or to cook something that suits the moment. The decision is not hard when your dad enjoys great food. Surely a minute later, my dad taps on my shoulder and says "What a beautiful evening, Wouldn't it be awesome if we had some pakoras to go with it?". I remind him that the doctor has advised him to avoid oily snacks. Dad being dad, he beams a cute smile at me and counters "If the Doctor knew the taste of pakora in this season, he will sit with us and enjoy the pakoras and the rains" . That took away any of the doubts I had in my mind, and rushed to the kitchen for my favorite Pyaaj ka Pakora (Onion Pakora). Heres the recipe for that, just try this at home, I am sure you will like this pakora recipe. And If you get a chance, get your dad to join you. You will never forget the wholesome moment.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author FoodFlavor.In

Ingredients

• Gram flour – 3-4tbsp
• Onion – 1 large and sliced length wise
• Green chillies – 4
• Coriander leaves – 1tbsp
• Carom seeds ajwain - ½ tsp
• Red chilli powder - ½tsp
• Garlic paste – ½ tsp
• Salt - to taste.
• Turmeric powder – ½ tsp
• Mustard oil for frying
• Water as needed.
• Coriander leaves
• Green chillies
• Chipped Onion

Instructions

• Peel and slice onion.
• Finely chop the green chillies and coriander leaves.
• In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
• Now add little water at a time and mix well. this batter should be just hard enough to pick up with fingers.
• Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
• Now drop a small ball of the prepared dough in the hot oil.
• Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
• Repeat the process until all the pakoras are made.
• Serve the pakoras hot with coriander chutney or tomato sauce.
• Hope you like this easy and simple pakora recipe. Do let me know how it turned out for you.

The post Crispy and tasty Pyaz ka Pakora ( Onion Pakora ) appeared first on FoodFlavor.in.