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
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
EASY CHICKEN STIR FRY AND BAKED SPRING ROLLS
I love the idea of "Cook Once Eat Twice". There are those days when you just can't get into the kitchen, but certainly want a good meal. This recipe fits the bill. My version of a chicken stir fry that can be served immediately, or rolled into phyllo leaves for spring rolls which can be frozen and baked at a later date. Great for entertaining, a healthy snack, or a lighter meal served with a salad and a variety of dipping sauces. Feel free to switch the chicken for beef, pork or shrimp. Any variety of vegetables will work also. Vegetarians in your family? Eliminate the meat completely, for a dish that everyone will enjoy. The combinations are endless. You can use melted butter when preparing the rolls, however I prefer to use cooking spray as it's easier then brushing the extremely thin pastry sheets. Note: cooking time will vary depending on how crispy you prefer your vegetables. Servings sizes and nutritional values will not be completely accurate as posted if you are having just the stir fry, as it also includes the phyllo dough. See below for information on preparing Spring Rolls. Don't let the long list of ingredients and directions scare you off. This works up very quickly.
Provided by Diana 2
Categories Lunch/Snacks
Time 40m
Yield 30 rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl mix chicken slices, olive oil, soy sauce, garlic, red pepper flakes and basil. Cover and refrigerate for at least 1 hour but no longer than 24.
- Heat a large skillet to a medium high heat. Add the marinaded chicken, Saute until lightly browned.
- Add carrots, sweet red peppers and celery. Continue to cook until vegetables begin to softened.
- Add bean sprouts, onions, peas, salt and black pepper. Mix cornstarch with water and set aside.
- Once the bean sprouts have softened to your liking, add the cornstarch mixture to thicken the juices.
- Stir in the sweet chili sauce and serve.
- Preparing Spring Rolls:.
- Allow mixture to cool, for easier handling.
- Work with one phyllo leaf at a time. Keep the remainder covered with a damp cloth or plastic wrap. They will dry out quickly if not.
- Sheets should be cut in half horizontally. Lay one sheet out on the counter and give a light coating of cooking spray (or brush with melted butter). Fold in half with the short sides together.
- With the short side towards you, place 2 tbsp (or to your liking) of mixture onto the lower third of the phyllo leaf. Bring the bottom up over the mixture, then fold in each side. Again, lightly coat with cooking spray. Roll tightly, and lay on a baking sheet with the seam side down. Continue in this manner until all the mixture has been used. Give another light coating of cooking spray. At this point, you can freeze them for later use or continue on to bake. With the full recipe, I've been able to make 30 spring rolls.
- Preheat oven to 375*. Bake for 15 - 20 minutes or until golden brown. Bake frozen rolls for 25 - 30 minutes.
CHICKEN SPRING ROLLS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 spring rolls, 2 to 4 serving
Number Of Ingredients 14
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
BAKED SPRING ROLLS
I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.
Provided by Jenny Sanders
Categories Poultry
Time 1h15m
Yield 20 large spring rolls
Number Of Ingredients 8
Steps:
- Prepare the cabbage and carrots and set them aside.
- Fry the meat until just done with the ginger, salt and sesame oil.
- Lift from the pan and put in a large bowl.
- Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
- Mix with the meat.
- Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
- Fold in the side corners, then roll up to make a neat tube.
- Repeat 19 more times.
- Lay the finished spring rolls on a lightly oiled cookie tray.
- Bake at 350°F for about 30 minutes, until golden brown.
- Serve hot with plum sauce.
Nutrition Facts : Calories 141.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 20.8, Sodium 271.3, Carbohydrate 20.5, Fiber 1.3, Sugar 1.1, Protein 7.5
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.
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