CHICKEN STIR-FRY WITH CABBAGE
Posted for ZWT6 Asian Region. This recipe was found in Simple & Delicious June 2009 for a great 30 minute regional meal. Mango chutney can be found in the international section for Indian fare.
Provided by HokiesMom
Categories Poultry
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside.
- In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
- In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
- Stir soy sauce mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken back to skillet and heat through on low heat.
- Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
- To serve place cabbage on plate and top with chicken mixture.
Nutrition Facts : Calories 300.8, Fat 11, SaturatedFat 1.9, Cholesterol 82.3, Sodium 327.6, Carbohydrate 13.6, Fiber 3.9, Sugar 6.6, Protein 37.3
CHICKEN CABBAGE STIR FRY
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Provided by nature54
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into strips.
- Heat oil in a frying pan.
- Add chicken strips and stir fry over medium-high heat, turning constantly until done.
- Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
- Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
- Stir sauce into chicken/cabbage mixture.
- Cook until sauce has thickened and chicken is coated, about 1 minute.
- Refrigerate leftovers within 2 hours.
CHICKEN AND NAPA CABBAGE STIR FRY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
- Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.
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
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
CHICKEN STIR-FRY WITH YAMS, RED CABBAGE, AND HOISIN
Provided by Bon Appétit Test Kitchen
Categories Chicken Stir-Fry Low Fat Quick & Easy Low Cal High Fiber Dinner Sweet Potato/Yam Healthy Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.
CHICKEN CABBAGE STIR FRY RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- 1. Cut chicken breasts into strips. 2. Heat oil in a frying pan. 3. Add chicken strips and stir fry over medium-high heat, turning constantly until done. 4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. 5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. 6. Stir sauce into chicken/cabbage mixture. 7. Cook until sauce has thickened and chicken is coated, about 1 minute. 8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon (You can add onions and red peppers to taste)
CHICKEN STIR-FRY BAKE
One night I decided to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. People say this tastes like it's hot from the skillet. What's more, it's ready in little more than half an hour! -Carly Carter, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place rice in a greased 11x7-in. baking dish. Layer with the water chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top. Cover and bake at 375° for 25 minutes or until rice is tender.
Nutrition Facts : Calories 427 calories, Fat 6g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 1442mg sodium, Carbohydrate 62g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.
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
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