Healthy Chicken Stir Fry Recipes
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine 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 oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry 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.
Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9
CHICKEN STIR-FRY
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.
20-MINUTE CHICKEN AND RICE STIR-FRY
Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
- Stir in water and soy sauce. Bring to boil.
- Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
HEALTHY FAMILY-FRIENDLY CHICKEN STIR-FRY
Our whole family loves this. The veggies are interchangeable. The original recipe was celery, carrots and string beans, but we like this combination and it is the only way I can get anyone to eat broccoli, even myself! This serves all 6 of us when served with a salad. It is a good way to stretch chicken, because I usually need twice as much with other recipes.
Provided by Karen..
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat about a tsp or two of sesame oil over high heat in a large skillet.
- Add garlic and sauté until golden.
- Add chicken, sprinkled with salt and pepper, and stir fry until no longer pink (you may need to lower the heat so garlic doesn't burn.) Remove chicken and garlic from pan.
- Add another tsp or two of sesame oil and return to high heat.
- Add all vegetables and stir fry for 5 or 10 minutes, or until tender-- if using frozen snow peas, add them the last couple of minutes.
- Add back chicken and garlic and add teriyaki sauce.
- Stir fry another minute or two.
- Serve over hot cooked rice.
Nutrition Facts : Calories 351.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 51.3, Sodium 915.9, Carbohydrate 45.5, Fiber 15.4, Sugar 16.2, Protein 37.9
SPICY CHICKEN & VEG STIR-FRY
Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
- Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.
Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium
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- In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop your veggies.
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- Cut the vegetables and chicken. “Stir fry” means to cook small pieces of food quickly on high heat while stirring. I highly recommend the vegetables and meat are prepped before you light the stove.
- In a medium bowl, whisk together chicken stock, soy sauce, maple syrup, vinegar, cornstarch, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil.°To cook boneless chicken breasts or thighs: Cook uncovered for 3 minutes per side, stirring a few times.°To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes.
- Remove chicken on a plate and return skillet to high heat. Add 1 more tbsp of oil, onion and bell peppers. Cook for 2 minutes, stirring once or twice. Remove onto a plate.
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