Creole Chicken Vegetable Stir Fry Recipes

Steps:

• In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Steps:

• Spray skillet with non-stick spray.
• Add chicken and thyme and cook over medium heat for 5-7 minutes, until browned.
• Add peppers and celery and stir fry for 5 minutes.
• Add okra, tomatoes, Cajun seasoning, and Splenda, and mix well. Bring to a boil.
• Reduce heat, cover, and simmer for 5 minutes.
• Uncover and cook for 3 more minutes.
• Add margarine and parsley and mix well. Serve over hot rice.

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add chicken; cook 3 minutes on each side or until browned.
• Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.
• Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
• Add parsley and butter, stirring until butter melts.

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:

• 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.