EASY CHICKEN STIR-FRY
This seriously simple meal is the thing to make on nights when you don't know what to cook. Chicken breast, onions, bell pepper and snow peas come together in an ultra-fast stir-fry with a silky, flavorful sauce that'll be on the table in a matter of minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
- In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
- Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
- Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
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
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
"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
More about "chicken stir fry in 4 easy steps recipes"
CHICKEN STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (470)Total Time 30 minsCategory Main CourseCalories 523 per serving
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
EASY CHICKEN STIR FRY RECIPE - SIMPLE CHICKEN STIR FRY
From eatingonadime.com
CHICKEN AND BROCCOLI STIR-FRY RECIPE (IN 4 SIMPLE STEPS)
From tasteasianfood.com
EASY CHICKEN STIR FRY - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
HEALTHY CHICKEN STIR FRY RECIPE IN FOUR EASY STEPS - DIY …
From diycandy.com
EASY LEMON CHICKEN STIR FRY RECIPE - FOX AND BRIAR
From foxandbriar.com
CHICKEN STIR FRY RECIPE (EASY IN 30 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
5/5 (6)Total Time 30 minsCategory Main CourseCalories 309 per serving
EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
From momontimeout.com
5/5 (477)Total Time 18 minsCategory DinnerCalories 343 per serving
10 MINUTE CHICKEN LETTUCE WRAPS RECIPE | BETTER THAN PF CHANGS
From thebigmansworld.com
CHICKEN STIR FRY RECIPE (THE ULTIMATE WEEKNIGHT MEAL!)
From elizabethrider.com
EASY CHICKEN STIR FRY - RECIPES SIMPLE
From recipessimple.com
CHICKEN STIR FRY - CARLSBAD CRAVINGS
From carlsbadcravings.com
EASY EVERYDAY CHICKEN STIR-FRY | RECIPETIN EATS
From recipetineats.com
60 CHICKEN BREAST RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
CHICKEN TACOS {AIR FRYER} - JO COOKS
From jocooks.com
CHICKEN AND MUSHROOM STROGANOFF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHICKEN STIR FRY - MAEBELLS
From maebells.com
SWANSON CHICKEN STIR FRY RECIPE: MAKING EASY 4 STEPS ONLY
From megachickenrecipes.com
EASY CHICKEN STIR FRY (30 MINUTE MEAL!) - CHEF SAVVY
From chefsavvy.com
CHICKEN STIR FRY - DOWNSHIFTOLOGY
From downshiftology.com
CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN STIR FRY - EASY AND HEALTHY RECIPE! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
YOGURT-MARINATED CHICKEN - SKINNYTASTE
From skinnytaste.com
AIR FRYER CHICKEN THIGHS (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
RECIPETIN EATS’ CHINESE HONEY PEPPER CHICKEN STIR-FRY RECIPE, …
From smh.com.au
EASY, HEALTHY MEAL IDEAS FOR THE WEEK AHEAD: CHICKEN FRIED RICE, STIR ...
From news.yahoo.com
CHICKEN STIR-FRY IN 4 EASY STEPS - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
CORONATION CHICKEN: THE STORY BEHIND THE ROYAL DISH - BBC TRAVEL
From bbc.com
30 DAYS OF THREE-STEP DINNER RECIPES - EATINGWELL.COM
From eatingwell.com
You'll also love