CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY
This recipe is quite versatile as you can spice-it-up with extra chili sauce or make it a little more exotic by adding curry spices to the noodle dish. The world is your oyster. The chicken's garlic seasonings lend themselves well to whatever part of the culinary world you'd like to visit - in under an hour.
Provided by Mary Jenny
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- • Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
- • Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
- • About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
- • Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
- • Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
- • Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).
Nutrition Facts : Calories 791.3, Fat 22.7, SaturatedFat 5.5, Cholesterol 187.3, Sodium 179.4, Carbohydrate 96.7, Fiber 9.3, Sugar 7.2, Protein 52
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
EASY GARLIC CHICKEN
A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.
Provided by ElleFirebrand
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
- In small sauté pan, sauté garlic with the oil until tender.
- Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
- Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
- Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
Nutrition Facts : Calories 221.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 141.3, Carbohydrate 14.5, Fiber 0.1, Sugar 13.4, Protein 25.3
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
QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY
Steps:
- Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables. Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).
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