GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
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.
VEGETABLE CHICKEN STIR-FRY
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
HONEY-GINGER CHICKEN STIR-FRY
When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.
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
GINGER CHICKEN STIR-FRY
We like hot spicy foods, so we always add the highest amount of cayenne pepper called for here. No matter how much you use, this dish has just the right amount of pizzazz!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Nutrition Facts : Calories 151 calories, Fat 5g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
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
STIR-FRIED GINGER CHICKEN
From Fete Accomplie in Washington D.C. EDIT: Please do not use the Zaar converter to cut this recipe in half as it is inaccurate with thirds.
Provided by cookiedog
Categories One Dish Meal
Time 38m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into 1 inch strips and stir-fry it in the oil over high heat for about 2 minutes, until it has browned and is barely cooked through. Drain the chicken and set it aside.
- Steam the broccoli flowerets and the sliced stems for 3 minutes, and the snow peas for 1 minute. Set them aside.
- Boil the chicken stock, ginger, and garlic for 5 minutes and then strain the stock.
- Combine the cornstarch with the cold water. Stir it into the chicken stock and boil the mixture until it has thickened. Add the soy sauce, sherry, and sesame oil. Add the chicken and vegetables to the sauce and heat through. Serve with boiled or steamed rice.
VEGETABLE CHICKEN STIR-FRY
Make and share this Vegetable Chicken Stir-Fry recipe from Food.com.
Provided by BeansnRice
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.8, Fat 10.8, SaturatedFat 1.8, Cholesterol 72.6, Sodium 722, Carbohydrate 12.3, Fiber 2.1, Sugar 3, Protein 28.7
GINGERED CHICKEN STIR-FRY
Ginger and soy sauce give eye-opening flavor to this colorful stir-fry shared by Donna Sauvageau of Detroit Lakes, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes., In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 234 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 496mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
STIR-FRIED CHICKEN WITH GINGERED VEGETABLES
This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium pot of salted water to a boil.
- Meanwhile, season the chicken with salt and pepper.
- Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
- When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
- Turn off the heat and transfer the chicken to a plate.
- Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
- Drain and set aside.
- Add the sesame oil and garlic cloves to the wok.
- Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
- Remove the garlic, add the ginger and cook for another minute.
- Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
- Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
- Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
- Serve immediately over a bed of rice.
STIR FRY CHICKEN AND VEGETABLES
Make and share this Stir Fry Chicken and Vegetables recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 369.7, Fat 7.1, SaturatedFat 1.4, Cholesterol 65.8, Sodium 691.2, Carbohydrate 47.4, Fiber 7.7, Sugar 9.7, Protein 35.2
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
GINGER CHICKEN STIR FRY
A nice strong flavored ginger chicken
Provided by mitchellj
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the chicken into small chunks,
- Grate the ginger,
- Crush the garlic,
- Finely chop the spring onions,
- Cut the onion into large chunks
- Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
- add in rest of veg and stirfry for 4-5 minutes
- add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
- Serve over some batsami rice for a perfect finish.
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- Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
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- Heat a wok or large frying pan until really hot, add a tablespoon of oil and stir-fry the chicken for 4-5 minutes until golden. When cooked remove to a plate.
- Reheat the wok or pan and add the remaining oil. Add in the garlic, vegetables and ginger and stir-fry for a couple of minutes until they just begin to soften.
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- How to prepare the chicken. Here are three crucial points on how to prepare chicken meat. Let me explain. Marinate the chicken. This step is essential because chicken meat does not absorb the flavor of the stir fry sauce quick enough during the short stir-frying process.
- Prepare the vegetables. The choice of vegetables. Vegetables and chicken are the perfect combinations viewed from different aspects. It is a meal with balanced protein, carbohydrates, and fibers.
- Prepare the seasoning. Mix the sauce. There is no ‘standard’ stir-fry sauce, but most of the Chinese will very likely use oyster sauce and light soy sauce in various proportions as the main ingredients.
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- Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
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- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
- Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
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- In a large pan, preheat 1 teaspoon olive oil. Cook half of the chicken until cooked through. Repeat with remaining chicken. Remove chicken and set aside.
- Add remaining teaspoon of olive oil to the pan with garlic and ginger. Cook just until fragrant (about 1 minute). Add vegetables to the pan and stir fry for about 5 minutes until tender crisp. Add chicken to the pan and toss with vegetables.
VEGETABLE AND CHICKEN STIR-FRY RECIPE - PINO MAFFEO | …
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- Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
- Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with steamed jasmine rice.
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