Chickenorientalstirfry Recipes

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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

CHICKEN ORIENTAL STIR FRY

Make and share this Chicken Oriental Stir Fry recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 26



Chicken Oriental Stir Fry image

Steps:

  • Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.
  • Cut chicken breasts into thin strips and place in plastic bag; in a small bowl mix together coriander, cumin, ginger, salt and pepper, add to plastic bag, shake to coat chicken.
  • Refrigerate until ready to use at least 15 minutes.
  • Add olive oil to a wok or large nonstick fry pan.
  • Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.
  • Add carrots, mushrooms, fennel, and onion rings ; stir fry for 5 to 8 minutes; until chicken is cooked through, reduce heat and add garlic, cook stirring 1 minute.
  • Add apricots, snap peas, stir fry 2 minutes, add baby bok choy, spinach and parsley, stir fry just until wilted, about 2 minutes; add roasted red pepper strips, stir fry just until heated through, about 1 minute.
  • In a small bowl, whisk together, white wine, oyster sauce, fish sauce if using, soy sauce , and cornstarch; add to wok , cook and stir until sauce thickens , about 2 minutes.
  • Add fried egg strips and mix.
  • Remove to serving platter; sprinkle with chopped green onions and cashews.
  • Serve hot alone or over plain white rice.
  • Alone serves 4, over rice serves 6.

2 eggs, lightly beaten fried and cut into thin strips
2 boneless skinless chicken breast halves, cut into thin strips
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon grated fresh ginger
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 small carrot, cut in very thin matchsticks
4 large mushrooms, sliced
1 small fennel bulb, cut in half, then into matchsticks
1/2 medium red onion, cut into half rings
2 garlic cloves, pressed or minced
1/4 cup dried apricot, chopped to raisin size
1 cup snap peas, strings removed and cut in half
3 heads baby shanghi bok choy, cut in bite size pieces (or regular baby bok choy)
2 cups spinach, packed, cut in strips
1/4 cup fresh parsley, chopped
1 roasted red pepper, cut in strips (bottled is good)
1/4 cup white wine
2 tablespoons oyster sauce
1 tablespoon fish sauce (optional)
2 tablespoons soy sauce
1 tablespoon cornstarch
2 green onions, chopped
1/2 cup cashews, rough chopped

ORIENTAL CHICKEN STIR FRY

A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)

Provided by Denise in da Kitchen

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Oriental Chicken Stir Fry image

Steps:

  • In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
  • In a wok or large frying pan, heat oil over medium-high heat.
  • Add chicken and stir-fry 2 minutes until meat turns white.
  • Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
  • Stir sauce and add to wok; stir over heat until sauce thickens.
  • Serve over rice.
  • **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

1/4 cup cooking sherry
1/4 cup soy sauce (I use the lite kind)
2 tablespoons cider vinegar
1 teaspoon ground ginger
2 teaspoons cornstarch
2 tablespoons canola oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch lengths
3 scallions, cut into 1 inch lengths
1 cup sliced mushrooms
1 (8 ounce) can sliced water chestnuts, drained

CHICKEN STIR FRY

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6



Chicken Stir Fry image

Steps:

  • Low-Sodium Recipe
  • 1. Heat an 8 inch sauté pan or wok over medium heat.
  • 2. Add 1/2 Tbsp. of oil and toss with garlic, ginger and scallions. Stir fry quickly and remove to a bowl.
  • 3. Add remaining 1 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix, Mrs. Dash and finish cooking all together.

2 Tbsp. Mrs. Dash® Original Seasoning Blend
2 Tbsp. peanut oil
2 garlic cloves, slivered
2 tsp. ginger, grated
3 scallions cut into 1 inch lengths, white and green parts
2 boneless, skinless chicken breasts, cut into 1/4 inch wide strips

CHICKEN STIR-FRY

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Chicken Stir-Fry image

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.

2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce

ASIAN CHICKEN STIR-FRY

I always feel good serving this healthy Asian chicken stir-fry to my family, and it's easy to prepare at a moment's notice.-Marie Curry, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11



Asian Chicken Stir-Fry image

Steps:

  • In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

Nutrition Facts : Calories 227 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1007mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon olive oil
2 celery ribs, sliced
1 small onion, cut into thin wedges
2 cups fresh broccoli florets
1 garlic clove, minced
2 to 3 teaspoons minced fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
2 teaspoons soy sauce

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



Chicken Stir-Fry image

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

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

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



Chicken and Chinese Vegetable Stir-Fry image

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

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

WORLDS BEST CHICKEN STIR-FRY FOR TWO

This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.

Provided by David Magazu

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14



Worlds Best Chicken Stir-Fry for Two image

Steps:

  • Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
  • Cook until onions are very soft.
  • Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
  • Stir in Cilantro, garlic powder, ginger, salt and pepper.
  • (If you use a very salty soy sauce you might not want to add salt)
  • Continue cooking until red and green peppers are soft.
  • Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
  • Pour over a bed of rice and serve.
  • NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
  • If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
  • Adding a little extra olive oil will always help to thicken the sauce.
  • Enjoy.

Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4

1/2 lb sliced boneless chicken breast
1/2 sliced red bell pepper
1/2 sliced green bell pepper
1 medium french cut white onion
8 -10 medium mushrooms (baby bella recommended)
2 tablespoons green onions
1 cup white rice
2 -3 tablespoons olive oil
2 tablespoons soy sauce (kikkoman recommended)
1/3 cup marsala wine
1/4 teaspoon dried cilantro
1/8 teaspoon garlic powder
1/8 teaspoon dried ginger
salt and pepper

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY

Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice

Provided by Camille Bergerson

Categories     Dinner

Time 27m

Yield 4 servings

Number Of Ingredients 12



Weekday Meal-prep Chicken Teriyaki Stir-fry Recipe by Tasty image

Steps:

  • In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
  • Reduce heat to medium and stir in the crushed garlic.
  • Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
  • Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
  • Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
  • Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 5 grams, Protein 41 grams, Sugar 36 grams

3 chicken breasts, cubed
salt, to taste
pepper, to taste
1 teaspoon garlic, crushed
½ cup soy sauce
⅓ cup honey
1 ½ tablespoons sesame seed, more to garnish
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli
1 green onion, thinly sliced
white rice, cooked

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



Chicken Stir-Fry image

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

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

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From cookingclassy.com


CHICKEN STIR FRY RECIPE - NATASHASKITCHEN.COM
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). Combine all of the ingredients for the sauce in a bowl. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer.
From natashaskitchen.com


13 CHINESE CHICKEN STIR-FRY RECIPES THAT ARE BETTER THAN …

From tasteofhome.com


CHICKEN STIR FRY {IN 30 MINUTES!} - CHELSEA'S MESSY APRON
In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside. PREP: Prepare the chicken and veggies. Cut the chicken into small chunks (about 3/4 to 1 inch).
From chelseasmessyapron.com


TERIYAKI CHICKEN STIR FRY {EASY & HEALTHY!} – WELLPLATED.COM
In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
From wellplated.com


TERIYAKI CHICKEN STIR FRY - DINNER AT THE ZOO
Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes. While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
From dinneratthezoo.com


6 DELICIOUS ROTISSERIE CHICKEN RECIPES - THE SPRUCE EATS
Make a rub with butter, olive oil, herbs, spices, and white wine: let the chicken absorb those flavors for 1 hour in the fridge. Brush with a sweet glaze of balsamic, pear jelly, and honey during the last 40 minutes of cooking time (total of 2 hours). Serve this moist and flavorful chicken after 10 minutes of resting time.
From thespruceeats.com


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