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
VEGETABLE CHICKEN STIR-FRY
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
VEGETABLE CHICKEN STIR-FRY
Make and share this Vegetable Chicken Stir-Fry recipe from Food.com.
Provided by BeansnRice
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine cornstarch, broth and soy sauce until smooth and set aside.
- In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
- Remove from heat and keep warm.
- Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
- Add snow peas and stir-fry 2 more minutes.
- Stir broth mixture and add to the pan
- Bring to a boil and cook and stir for 1 minute until thickened.
- Add chicken and heat through.
- Top with sesame seeds.
Nutrition Facts : Calories 258.8, Fat 10.8, SaturatedFat 1.8, Cholesterol 72.6, Sodium 722, Carbohydrate 12.3, Fiber 2.1, Sugar 3, Protein 28.7
CHICKEN "STIR-FRY" CHEAT SHEET
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the soy sauce, sesame oil, sesame seeds and ginger. Add the chicken and season with pepper. Marinate, refrigerated, for 45 minutes.
- Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up.
- Toss the marinated chicken with the onion, carrots, bell pepper and broccoli, then drain any excess liquid. Put the chicken and vegetables flat on the hot baking sheet and season with salt and pepper. Put the baking sheet back in the oven and roast, stirring halfway through to promote even browning, until the chicken is fully cooked, 12 to 14 minutes.
- Transfer the chicken and vegetables to a platter and top with the scallions.
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
CHICKEN VEGETABLE STIR FRY
If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
- Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
- Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g
STIR FRY CHICKEN AND VEGETABLES
Make and share this Stir Fry Chicken and Vegetables recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
- Add onions, carrots, and peppers and cook 1 minute.
- Add snap peas, corn and broccoli and cook 2 minutes.
- Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok.
- Simmer 2 minutes, until sauce thickens. Serve over rice.
Nutrition Facts : Calories 369.7, Fat 7.1, SaturatedFat 1.4, Cholesterol 65.8, Sodium 691.2, Carbohydrate 47.4, Fiber 7.7, Sugar 9.7, Protein 35.2
STIR-FRY CHICKEN AND VEGETABLE DELIGHT
A great chicken and vegetable combination.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 32.4 g, Cholesterol 46.7 mg, Fat 10.9 g, Fiber 3.6 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 648.8 mg, Sugar 6.2 g
CASHEW CHICKEN WITH STIR-FRY VEGETABLES
Make and share this Cashew Chicken With Stir-Fry Vegetables recipe from Food.com.
Provided by Its Good to be Queen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
- Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
- Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
- Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
- Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
ZONE CHICKEN & VEGETABLE STIR FRY
This is a stir fry recipe that I frequently use that fits Zone guidelines. It is extremely tasty and very satisfying--I actually have trouble eating it all. Please note that while this meal fits into the 40-30-30 pattern, it IS high in sodium. This isn't a problem for me, as I rarely use salt, but if you are on a low-sodium diet, this recipe would not be for you.
Provided by Susan K
Categories One Dish Meal
Time 30m
Yield 3 blocks, 1 serving(s)
Number Of Ingredients 15
Steps:
- Steam the broccoli and snow peas for about 5 minutes, till crisp tender.
- Heat large skillet and oils, then add onions and peppers.
- Stir-fry for about 3-4 minutes, or until vegetables start to soften.
- Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes.
- Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute.
- Mix cornstarch into broth, then add to the wok.
- Cook until sauce starts to thicken.
- This recipe makes one 3 block serving.
Nutrition Facts : Calories 446.7, Fat 14.1, SaturatedFat 3.3, Cholesterol 54.4, Sodium 1981.5, Carbohydrate 53.4, Fiber 9.2, Sugar 15.5, Protein 30.2
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
CHICKEN AND VEGETABLE STIR -FRY
Make and share this Chicken and Vegetable Stir -Fry recipe from Food.com.
Provided by hammondsx7
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet heat sesame oil.
- add chicken and season with salt and pepper saute till chicken is done.
- add carrots, mushrooms, and bamboo shoots, cover and cook till about half tender.
- add broccoli and saute a few more minutes.
- add onions, peppers, and teriyaki sauce cover and cook till all vegetables are just done.
- don't over cook vegetables you want a little texture left.
- serve over whole grain rice.
- for vegetarian dish leave out chicken.
Nutrition Facts : Calories 177.2, Fat 5.8, SaturatedFat 0.9, Cholesterol 43.9, Sodium 990.3, Carbohydrate 10.9, Fiber 2.5, Sugar 6.6, Protein 21.1
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