Garden Chicken Stir Fry Recipes

Steps:

• Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
• Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
• Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
• Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Steps:

• Remove all visible fat from chicken; cut chicken into 1-inch pieces.
• Spray a large nonstick skillet with cooking spray; heat over med-high heat.
• Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
• Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
• Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
• Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
• Serve over rice.

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.

Steps:

• Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.

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:

• combine chicken, egg, 1 tsp of salt, and cornstarch.
• Mix well with hand.
• Coat chicken evenly with flour.
• Discard leftover flour.
• Set aside.
• In a small bowl, blend sauce ingredients.
• Heat oil to 400° in wok.
• Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
• Drain through strainer.
• Reheat 2 T.
• oil in wok.
• Add scallion.
• Stir-fry quickly.
• Pour in sauce.
• Heat to boiling point.
• Add chicken.
• Stir-fry 1 minute.
• Put on platter.
• Reheat 3 T.
• of oil in wok.
• Add 1/2 tsp salt.
• Add spinach and stir-fry briskly 1 minute.
• Discard liquid.
• Arrange spinach around chicken on platter.

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:

• Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
• Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.
• Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.

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:

• 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:

• 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.

Steps:

• Slice the meat of choice (works great with beef or pork, as a substitute to chicken) into stir fry style strips (1/2 inch wide by 2 to 3 inches long). Then slice all the vegetables into medium to large chunks or slivers. Press and finely chop the garlic and place in a bowl with the vegetables. The mushrooms can be sliced and also go with the vegetables, even though vegetable they are not. I keep the meat separate from the veggies since it will be used first.
• Place your wok (or a nice big skillet) on the stove and turn the heat on medium high. Coat the entire inside surface of the wok with olive oil, and add enough to cover the bottom about a 1/4 of an inch. Toss in 1 to 1 1/2 tablespoons of butter. When the butter has melted, and the oil is starting to get good and hot, its time to brown the meat. Continue to stir and fry the meat until it is mostly browned (medium rare). If there is an excess of meat juice, now is a good time to drain it. I usually leave a little bit in the pan to help with the sauce though.
• Now you can start to add the vegetables. I usually start with the onions and peppers, and let them cook a couple minutes, and then add the other goodies. This is also the time that I add the spaghetti pasta so that it has enough time to get soft, should you choose to go that route If you happen to be cooking on the quick and cheap plan, you can get away with a bag of the frozen California mix instead of fresh broccoli, cauliflower and carrots, but when guests are over, I always stick with fresh. If mixture starts to get a little dry, remember to add a little olive oil so it doesn't scorch.
• Now it is time to add the curry, soy & gourmet sauce, and salt and pepper. Mix this so it makes a nice golden sauce that covers everything and let it cook down some. This just happens to be my curry recipe, but you can always experiment with the sauces, and never have the same thing twice if you want to. Sometimes I mix up ginger, soy, and pineapple juice to make a nice teriyaki. When I'm in a spicy mood, I'll add some brown sugar and some assorted hot peppers to make a sweet and spicy. Once the sauce has cooked down but before the vegetables get overcooked, (I always sample a couple vegetables to make sure they are cooked, but still crisp and crunchy) it's time to take it off of the stove and place in a large serving bowl. When it's ready to be served up, those crunch little lo mein noodles make a great topping. Keep the wok out and the heat on to get ready for the next recipe. Nothing goes better with stir fry than my fried rice recipe.

Steps:

• In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

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.

Steps:

• Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
• Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Steps:

• Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
• Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.