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
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
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
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 STIR-FRY
Steps:
- Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
- Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine 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 oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry 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 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9
SWEET CHILI CHICKEN STIR FRY
Easy chicken stir fry to use up sweet chili sauce!
Provided by HarrietAMF1
Time 30m
Yield Serves 2
Number Of Ingredients 26
Steps:
- Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
- Add in the vegetable stir fry mix and fry for a further two minutes
- Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
- Stir through the chopped spring onions and coriander.
- Serve with rice or noodles.
20-MINUTE CHICKEN AND RICE STIR-FRY
Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
- Stir in water and soy sauce. Bring to boil.
- Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
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 VEGGIES STIR FRY RECIPE - (4.6/5)
Provided by CarolineNGa
Number Of Ingredients 17
Steps:
- First prep all vegetables and dice the chicken. Set aside. In a small bowl, add all sauce ingredients and mix until well blended. Set aside. Coat a large nonstick wok or pan with cooking spray. Heat 1 tablespoon of oil in pan. Add broccoli, onions and carrots and water. Saute over medium-high heat for 3-5 minutes until broccoli is soft. Add cabbage and chicken. Saute another 2 minutes until soft. Turn down to medium heat, stir in pea pods and sauce mixture. Stir fry for about 2 minutes until all heated through. Stir constantly to blend everything. Store any leftovers in the fridge for a few days. Makes 4 servings. (each serving, 2 cups) Healthy Benefits: Broccoli is a star member of the cruciferous family which is believed to help protect against cancer. It's a super source of vitamin C, folate, vitamin B6 and fiber. Cabbage is a nutrient dense, low calorie, food that provides an excellent source of vitamin C, potassium, folic acid, B6, biotin, calcium, and a respectable amount of fiber. In addition, studies have shown that cabbage has anticancer benefits. Shopping Tips Broccoli florets are sold in bags in the produce department. To make your own, see prep tip below. Ginger, from a jar, is sold in the produce section where garlic in the jar, is displayed. Weight Watchers (old points) 5 Weight Watchers POINTS PLUS 7 SKINNY FACTS: for 1 (2 cup) serving 264 calories, 6g fat, 24g protein, 34g carbs, 7g fiber, 792mg sodium, 15g sugar FAT FACTS: for Pf Changs Ginger Chicken With Broccoli 470 calories, 11g fat, 59g protein, 38g carbs, 8g fiber, 2330mg sodium, 0g sugar
CHICKEN STIR FRY
Make and share this Chicken Stir Fry recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
- Remove chicken and keep warm.
- Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
- In small bowl, mix broth, cornstarch, soy sauce, and ginger.
- Add to skillet; cook and stir till thickened and bubbly.
- Return chicken to skillet with peapods; stir until heated through.
- Serve over rice and top with cashews.
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
More about "chickenandvegestirfry recipes"
CHICKEN AND VEGETABLE STIR-FRY | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (43)Total Time 38 minsCategory Main DishesCalories 290 per serving
CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY CHICKEN AND VEGGIE STIR-FRY - MAD ABOUT FOOD
From madaboutfood.co
VEGGIE RAMEN CHICKEN STIR FRY | RECIPES, PINTEREST RECIPES ...
From pinterest.com.au
CHICKEN AND VEGGIE STIR-FRY – HOMESICK RECIPES
From velvetrepair0.wordpress.com
CHICKEN STIR-FRY | DINNER RECIPES - GOODTOKNOW
From goodto.com
CHICKEN AND VEGGIE STIR FRY - KETO KARMA
From ketokarma.com
DELICIOUS SHRIMP AND CHICKEN STIR FRY RECIPE - HIP FOODIE MOM
From hipfoodiemom.com
FROZEN STIR FRY VEGETABLES & CHICKEN - MAE'S MENU
From maesmenu.com
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
From thespruceeats.com
CHICKEN AND VEGGIE STIR-FRY - SWEETRICIA'S
From sweetricia.com
TOP 10 CHINESE STIR-FRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
QUICK CHICKEN STIR FRY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN NOODLE STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
SIMPLE CHICKEN STIRFRY - DIABETES FOOD HUB
From diabetesfoodhub.org
STIR FRY NOODLES WITH CHICKEN - DINNER ... - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN AND VEGGIE STIR FRY (FREEZER ... - SUPER HEALTHY KIDS
From superhealthykids.com
CHICKEN AND VEGGIE STIR FRY - CHRISCOOKS.CA
From chriscooks.ca
CHICKEN AND VEGGIE STIR FRY - JAMES STRANGE
From jamesstrange.com
RECIPES - CHICKEN.CA
From chicken.ca
CHICKEN CABBAGE STIR FRY (EASY TO ... - THE ENDLESS MEAL®
From theendlessmeal.com
CHICKEN STIR FRY RECIPE WITH BROCCOLI AND PEPPERS ...
From cookingnook.com
VEGETABLE AND CHICKEN STIR-FRY RECIPE - PINO MAFFEO | …
From foodandwine.com
REVIEWS - ASIAN FOOD NETWORK
From asianfoodnetwork.com
CHICKEN AND VEGETABLE STIR FRY RECIPE - JAMIE OLIVER
From jamieoliver.com
CHICKEN AND VEGGIE STIR-FRY - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
CHICKEN STIR FRY WITH RICE NOODLES - RECIPETIN EATS
From recipetineats.com
CHICKEN STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
EASY CHICKEN ZUCCHINI STIR FRY | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
CHICKEN-AND-VEGGIE STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
EASY 20-MINUTE CHICKEN STIR FRY - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN AND VEGETABLE STIR FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
CHICKEN AND VEGGIE STIR-FRY - FINAL RECIPE AND NUTRITION ...
From eatthismuch.com
CHICKEN AND VEGGIE STIR FRY - KEVIN LEE JACOBS
From agardenforthehouse.com
BEST INGREDIENTS FOR STIR FRY - THERESCIPES.INFO
From therecipes.info
HEALTHY CHICKEN & VEGGIE STIR-FRY - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
You'll also love