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.
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
CREAMY CHICKEN STIR-FRY
Very simple and light, but so good. Easy dinner to throw together, and you can use any vegetables you happen to have on hand.
Provided by Erica_Hildebrand
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large non-skillet, saute the chicken.
- Salt and pepper to taste.
- Add the vegetables and cook until they are tender.
- Cook the pasta according to package directions.
- Drain, cover and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour.
- Gradually stir in the chicken broth and half-and-half.
- Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
- Add garlic salt and ground black pepper to taste.
- Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly.
- Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 546.2, Fat 28.5, SaturatedFat 13, Cholesterol 135.9, Sodium 361.2, Carbohydrate 30.1, Fiber 2.1, Sugar 2.9, Protein 40.8
ZINGY CHICKEN STIR-FRY
Quick, easy and on the table in less than 30 minutes - what more could you ask for?
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
- Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.
More about "cheesy chicken stir fry recipes"
CHEESY POTATO CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
GARLIC CHICKEN STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES - THE …
From thespruceeats.com
EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
From momontimeout.com
13 CRAVEABLE CHINESE CHICKEN STIR-FRY RECIPES - TASTE OF …
From tasteofhome.com
CHICKEN STIR-FRY RECIPE - COOKING CLASSY
From cookingclassy.com
SPICY CHICKEN STIR-FRY (FIREBIRD CHICKEN) - THE WOKS OF …
From thewoksoflife.com
QUICK CHICKEN STIR FRY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
TERIYAKI CHICKEN STIR FRY {EASY & HEALTHY!} – …
From wellplated.com
CHICKEN STIR FRY {IN 30 MINUTES!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
EASY CHICKEN STIR FRY {WITH THE BEST SAUCE!} - BELLY FULL
From bellyfull.net
Ratings 8Calories 285 per servingCategory Main Course
- Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
16 PASTAS AND CHICKEN IDEAS IN 2023 | COOKING RECIPES ... - PINTEREST
From pinterest.com
73 TASTY WEEKNIGHT DINNERS YOU CAN MAKE IN 30 MINUTES (OR …
From msn.com
CREAMY TUSCAN CHICKEN AND GNOCCHI | BUNS IN MY OVEN
From bunsinmyoven.com
10 BEST CHICKEN STIR FRY RECIPES | YUMMLY
From yummly.com
CHICKEN AND BROCCOLI STIR FRY - DAMN DELICIOUS
From damndelicious.net
JESS | EASY, HEALTHY & TASTY RECIPES ON INSTAGRAM: " ONE PAN …
From instagram.com
CHICKEN DONER KEBAB - JO COOKS
From jocooks.com
CHICKEN STIR FRY - DOWNSHIFTOLOGY
From downshiftology.com
CHICKEN STIR FRY RECIPE (EASY IN 30 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
ONE-PAN CREAMY PARMESAN CHICKEN AND VEGETABLES RECIPE
From allrecipes.com
THE 25 BEST BONELESS CHICKEN THIGH RECIPES - GYPSYPLATE
From gypsyplate.com
THE 40 BEST STIR FRY RECIPES - GYPSYPLATE
From gypsyplate.com
CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY CHICKEN STIR FRY (30 MINUTE MEAL!) - CHEF SAVVY
From chefsavvy.com
CHEESY TACO CHICKEN | MCCORMICK
From mccormick.com
EASY 15 MINUTE GARLIC SHRIMP STIR FRY RECIPE | THERECIPECRITIC
From therecipecriticaj.pages.dev
THE BEST HEALTHY CHICKEN STIR FRY RECIPE - WHOLEFULLY
From wholefully.com
You'll also love