Chickenandvegetablestirfry Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
• Add chicken breast pieces and cook on medium heat for 7 minutes.
• Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
• Prepare rice according to directions.
• Add peanuts to stir-fry mixture and cook 2-3 more minutes.
• Serve immediately over rice.

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.

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.

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.

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!

Steps:

• Heat 1 Tbsp olive oil in fry pan or wok.
• stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
• stir in vegetables, fry for 2 minutes.
• stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.

Steps:

• Cut, cube, or slice chicken, while still frozen ( which was easier for me).
• In a large frying pan heat olive oil on high for 1 minute (or until hot)
• Add vegetables to pan, let fry, stiring occasionally to keep from burning.
• Add chicken to pan
• If you choose to add salt add now. If not then don't.
• Stir all ingredients frequently to keep them from sticking.
• Stir-Fry until chicken is cooked and vegetables are cooked crisp.