CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
APPLE CHICKEN STIR-FRY
Make and share this Apple Chicken Stir-Fry recipe from Food.com.
Provided by Erin Justice
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir-fry cubed chicken in 1 tbsp oil in a non-stick skillet until lightly browned and cooked through.
- Remove from skillet.
- in the same skillet, stir-fry onion, carrots and basil in 1-1/2 teaspoon oil until carrots are tender.
- Stir in pea pods and water.
- Stir-fry 2 minutes.
- Remove from heat. Stir in apples.
- Add mixture to chicken.
- Serve hot over cooked rice.
Nutrition Facts : Calories 335.4, Fat 6.9, SaturatedFat 1.1, Cholesterol 65.8, Sodium 94.5, Carbohydrate 37.3, Fiber 2.6, Sugar 6.3, Protein 29.4
CHICKEN STIR-FRY
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
APPLE CHICKEN STIR-FRY
Make and share this Apple Chicken Stir-Fry recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir fry cubed chicken breast in 1 tablespoon olive oil in non-stick skillet until lightly browned and cooked.
- Remove from skillet.
- Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender.
- Stir in pea pods and water; stir-fry 2 minutes.
- Remove from heat; stir in apples.
- Add to chicken, serve hot over cooked rice.
Nutrition Facts : Calories 343.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 65.8, Sodium 93.9, Carbohydrate 36.1, Fiber 2.2, Sugar 5.7, Protein 29
CHICKEN STIR-FRY
"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GINGER APPLE CHICKEN STIR-FRY
Make and share this Ginger Apple Chicken Stir-Fry recipe from Food.com.
Provided by Chris Reynolds
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds.
- Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink.
- Remove chicken from skillet. Add pea pods, red pepper, and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes. Sprinkle with pepper.
- Combine applesauce, vinegar, soy sauce, cornstarch, and chicken broth.
- Add chicken to vegetables, add sauce mixture and sliced apples, and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed rice.
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- In a small bowl, whisk together chicken stock, apple juice, cornstarch, lemon juice and soy sauce. Set aside.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes. Add the apples and cinnamon and stir-fry until the apples are crisp-tender, about 3 to 5 minutes.
- Stir the chicken stock mixture into the skillet and cook until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 minutes. Season with salt and pepper. Serve with rice.
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