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
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
CHINESE CHICKEN AND VEGETABLES
Provided by Barbara Kafka
Categories dinner, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place peppers in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds. Prick plastic to release steam.
- While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
- Remove dish from oven and uncover. Stir in zucchini. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam.
- While chicken mixture is cooking, stir cornstarch and water together. Uncover dish. Stir in scallions and cornstarch mixture. Re-cover and cook for 2 minutes 45 seconds. Prick plastic to release steam.
- Remove from oven and uncover. Serve over cooked white rice.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams
ASIAN CHICKEN & VEGETABLES
This recipe looks good. I haven't tried it yet but wanted to save it to try soon. Recipe is from Woman's Day.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat outdoor grill rack with nonstick spray, heat grill.
- Mix spice powder, sugar and salt in small cup.
- Rub spice mixture over chicken.
- Grill 5 minutes per side over direct heat.
- Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
- Meanwhile, coat bok choy and mushrooms with nonstick spray.
- Grill over direct heat for 10-15 minutes, turning once.
- Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
- Sprinkle chicken with sesame seeds.
Nutrition Facts : Calories 259.9, Fat 7.8, SaturatedFat 1.9, Cholesterol 138, Sodium 851, Carbohydrate 10.1, Fiber 1.5, Sugar 5, Protein 36.5
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