Cheesy Chicken Stir Fry Recipes

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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



Chicken Stir-Fry image

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.

1 boneless, skinless chicken breast, about 12 ounces
2 tablespoons light soy sauce
1 tablespoon plus 2 teaspoons cornstarch
3 tablespoons vegetable oil
One 1-inch piece ginger, peeled and cut into matchsticks
2 cloves garlic, chopped
8 ounces broccoli florets
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
1 small carrot, peeled and cut into 3-inch-long matchsticks
1 tablespoon Shaoxing wine
1/2 cup low-sodium chicken stock
1/4 teaspoon ground white pepper, optional
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice, for serving

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



Chicken Stir-Fry image

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

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

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



Creamy Chicken Stir-Fry image

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

8 chicken breasts
salt and pepper
1 cup fresh sliced mushrooms
1 red bell pepper, chopped
1/2 green pepper, chopped
1 onion, chopped
2 small carrots, thinly sliced into matchsticks
8 -10 black olives, sliced thinly (optional)
1/2 jalapeno pepper, sliced into very small pieces (optional)
1 (8 ounce) package uncooked angel hair pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper
1/2 cup shredded mozzarella cheese
3/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese, for topping (optional)

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



Zingy chicken stir-fry image

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.

2 blocks egg noodles
2 tsp sunflower oil
2 cooked chicken breasts, shredded
3 carrots, finely sliced into rings
2 tbsp clear honey
1 tbsp soy sauce
1 lime, juiced
3 tbsp toasted sesame seeds
handful of coriander leaves

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