Garlic Pepper Chicken Stir Fry Recipes

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CHICKEN PEPPER STIR-FRY

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Chicken Pepper Stir-Fry image

Steps:

  • In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

GARLIC CHICKEN STIR FRY

A stir fry recipe I developed to satisfy a family of garlic lovers.

Provided by Teresa Shields

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 14



Garlic Chicken Stir Fry image

Steps:

  • Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
  • In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g

2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch

BLACK PEPPER CHICKEN STIR-FRY

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12



Black Pepper Chicken Stir-Fry image

Steps:

  • In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

CHICKEN STIR-FRY WITH MIXED PEPPERS

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12



Chicken Stir-Fry With Mixed Peppers image

Steps:

  • In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
  • Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
  • Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

VEGGIE STIR-FRY WITH PEPPERY CHICKEN

Whip up a batch of Veggie Stir-Fry with Peppery Chicken for dinner tonight. We doubled the pepper power in our Veggie Stir-Fry with Peppery Chicken: We put black pepper on the chicken and yellow peppers in the pan. Talk about a delish duo!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 11



Veggie Stir-Fry with Peppery Chicken image

Steps:

  • Heat oil in large skillet on medium heat. Add chicken; sprinkle with black pepper. Cook 6 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add dressing and garlic to skillet; cook 2 min., stirring occasionally. Add zucchini, mushrooms and yellow peppers; cook 5 min., stirring occasionally. Add remaining vegetables; cook and stir 3 min. or until eggplant and broccoli are crisp-tender.
  • Serve chicken with vegetables.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

2 Tbsp. olive oil
4 small boneless skinless chicken breasts (1 lb.)
1/4 tsp. black pepper
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1 small zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1/2 cup chopped yellow peppers
1 Japanese eggplant, chopped
1 cup small broccoli florets
8 cherry tomatoes, cut in half

CHICKEN AND SWEET PEPPER STIR-FRY

Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 14



Chicken and Sweet Pepper Stir-Fry image

Steps:

  • Cook rice in 1 1/2 cups water as directed on package.
  • Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
  • Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
  • Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 880 mg, Sugar 18 g

1 1/2 cups uncooked instant rice
1 1/2 cups water
1/2 cup purchased sweet-and-sour sauce
1 tablespoon soy sauce
1 1/2 teaspoons grated gingerroot
1/2 teaspoon Chinese five-spice powder, if desired
1 tablespoon oil
1 lb. boneless skinless chicken breast halves, cut into thin bite-sized strips
2 large garlic cloves, minced
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 large red onion, cut into 1/2-inch-thick wedges (1 cup)
1/4 cup water
1 (8-oz.) can pineapple tidbits in unsweetened juice, drained

HONEY-GARLIC CHICKEN STIR-FRY

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10



Honey-Garlic Chicken Stir-Fry image

Steps:

  • Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
  • Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
  • Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
  • Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
  • Serve chicken and vegetables over hot rice.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

CHICKEN AND BELL PEPPER STIR FRY

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

Provided by Parsley

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken and Bell Pepper Stir Fry image

Steps:

  • In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
  • Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
  • Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
  • Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
  • Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
  • Serve over hot cooked rice or noodles.

1 tablespoon soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry
1/2 teaspoon black pepper
3 tablespoons peanut oil
1 medium onion, sliced thin
3 garlic cloves, minced
1 lb chicken breast, cut into 1-inch strips
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1/2 green bell pepper, seeded snd cut into thin strips
1/3 cup cashews, toasted if desired
hot cooked rice or noodles

CHICKEN AND RED PEPPER STIR FRY

Years ago, I got a batch of tried and true from my internet pal, Sylvia in Montreal (later of Ottawa). This is one of them. Very easy to make. Very easy to eat. This is really fast food that's good for you.

Provided by evelynathens

Categories     Chicken Breast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 13



Chicken and Red Pepper Stir Fry image

Steps:

  • Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
  • Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
  • In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
  • chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
  • Return chicken to wok and stir until heated through.

2 boneless skinless chicken breasts
1 sweet red pepper
1 orange
2 tablespoons chicken stock or 2 tablespoons water
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
red pepper flakes or cayenne
1 dash hot pepper sauce
2 tablespoons olive oil
2 teaspoons minced gingerroot
1 garlic clove, minced

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