ASIAN CHICKEN STIR-FRY
I always feel good serving this healthy Asian chicken stir-fry to my family, and it's easy to prepare at a moment's notice.-Marie Curry, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.
Nutrition Facts : Calories 227 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1007mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
- For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
- Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHINESE CHICKEN STIR-FRY
Make and share this Chinese Chicken Stir-Fry recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
- Shake well.
- Refrigerate for 25 minutes (or up to 24 hours).
- Coat a wok with cooking spray and set to med hi heat.
- Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
- When wok is hot, add the chicken and pineapple.
- Cook and stir for 2 minutes.
- Add the peppers; cook and stir for 3 minutes.
- Add the marinade; bring to a boil.
- Cook and stir for 5 minutes.
- Serve over rice.
Nutrition Facts : Calories 259.5, Fat 11.3, SaturatedFat 3.2, Cholesterol 53.4, Sodium 482.3, Carbohydrate 24, Fiber 2.9, Sugar 15.3, Protein 15.6
SPEEDY CHICKEN STIR-FRY
Serve this Speedy Chicken Stir-Fry in just 25 minutes! This savory Speedy Chicken Stir-Fry features tantalizing aromas and enticing Asian flavors.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
- Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.
Nutrition Facts : Calories 520, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
ASIAN HONEY CHICKEN
This is a tasty stir fry recipe that my family really enjoyed. They loved the bit of sweetness that the honey brings out in this dish. When I make this again, I will add more veggies than the recipe calls for, I think it lacked in the veggie department, but other than that, it was really good. Time includes marinating.
Provided by lisar
Categories Chicken
Time 8h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large zip-topped plastic bag, mix together oil, honey, soy sauce and garlic. Add chicken and marinate for 8 hours. (Do this right after breakfast-it will only take you a few minutes.)
- Heat oil in a wok or large skillet over medium high heat.
- Sauté chicken till nearly cooked; add the remaining ingredients and keep cooking till veggies are tender and chicken is cooked thoroughly.
- Serve over rice.
More about "asian chicken stir fry recipes"
SPICY ASIAN CHICKEN STIR FRY - GOOD IN THE SIMPLE
From goodinthesimple.com
4.9/5 (15)Total Time 30 minsCategory Main CourseCalories 297 per serving
- To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
- In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch.
- In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
From thespruceeats.com
- Kung Pao Chicken. Kung pao chicken is a favorite order for Chinese takeout and it's surprisingly easy to make at home. This recipe is healthier because the chicken is stir-fried rather than deep-fried, reducing the fat content.
- Moo Goo Gai Pan. Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
- Ultimate Chicken Stir-Fry. Chicken and cashews are a perfect pairing and this ultimate chicken stir-fry recipe is a fantastic introduction. If you don't have chicken on hand, it also works very well with beef.
- Garlic Chicken Stir-Fry. It takes just a few minutes to actually cook this delicious garlic chicken stir-fry. It requires far fewer ingredients than many other Chinese recipes, so even the prep is a breeze.
- Cashew Chicken. Toasted cashews add the final touch to this chicken and vegetable stir-fry. It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger, garlic, and green onion.
- Fusion Chicken and Asparagus. Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
- Chengdu Chicken. This spicy Chengdu chicken dish is named after the capital of Sichuan province in western China. It features chili bean paste, which is made with fermented soybeans and crushed chilies and it quickly gives any dish a little zing.
- Leftover Chicken Stir-Fry. Are you looking for a quick way to use up leftover chicken or turkey? This is the recipe for you and it's actually a great Chinese stir-fry recipe for beginners.
- Mongolian Chicken. For another unique recipe that is sure to please the family, try this Mongolian chicken. To complete the meal, serve it with a steamed green vegetable and thick noodles pan-fried in soy sauce and sugar.
- Chicken Mango Stir-Fry. When you're in the mood for something lively and truly unique, the chicken mango stir-fry is a fantastic choice. It's a great way to bring fresh fruit into a Chinese dish.
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