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
EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS
Steps:
- In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
- In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
STIR FRY CHICKEN ADOBO WITH GREEN BEANS RECIPE BY TASTY
Here's what you need: boneless chicken thighs, cooking oil, garlic, black ground pepper, soy sauce, white vinegar, sugar, green beans, chili flake
Provided by Maria Evans
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a pan or wok, add oil. In this, on medium high heat, sauté the garlic.
- Then, add the chicken and black pepper.
- Increase to high heat to sear the chicken then add soy sauce and continue to stir
- Add vinegar and do not mix. Once boiling, turn down to medium heat and cover and continue cooking the chicken for 4 minutes.
- Continue to stir, then add sugar.
- Add green beans and keep stirring until the green beans are partially cooked. Turn off the heat.
- Serve warm over white rice.
Nutrition Facts : Calories 487 calories, Carbohydrate 12 grams, Fat 24 grams, Fiber 3 grams, Protein 57 grams, Sugar 4 grams
EASY CHICKEN AND GREEN BEAN STIR-FRY
Make and share this Easy Chicken and Green Bean Stir-Fry recipe from Food.com.
Provided by janetconnor_677750
Categories Chicken
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- If starting with frozen chicken breasts, set in bowl of cold water to defrost.
- Take end off green beans and wash.
- Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
- Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
- Add marinade ingredients to chicken - soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
- Refrigerate chicken.
- Start rice to cook before starting stir fry.
- Prepare stir fry sauce. Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
- Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
- Heat two tablespoons of oil in an large skillet over medium-high heat.
- Add green beans. If green beans don't fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
- If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
- Remove beans from pan.
- Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
- When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
- Add string beans and stir to combine. Add dash of sesame oil if desired.
- Remove chicken and string beans to serving dish.
- Serve over rice.
Nutrition Facts : Calories 283.2, Fat 7.8, SaturatedFat 1, Cholesterol 72.6, Sodium 1398.8, Carbohydrate 17.4, Fiber 2.8, Sugar 10.5, Protein 28.3
LEMON CHICKEN STIR-FRY WITH GREEN BEANS
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
- Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.
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CHICKEN AND GREEN BEAN STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (49)Estimated Reading Time 6 minsServings 4
- Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
- Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
- Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
30-MINUTE SESAME CHICKEN GREEN BEAN STIR FRY
From ambitiouskitchen.com
5/5 (86)Calories 440 per servingTotal Time 30 mins
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
- Add ½ tablespoon sesame oil to a large pot and place over medium heat. Once oil is hot add in ground chicken and season with garlic powder, salt and pepper. Quickly begin to break up the meat and cook until no longer pink. Once cooked, transfer meat to a bowl and set aside. Keep heat in pan.
- In the same pot, add ½ tablespoon sesame oil. Add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in green beans and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until green beans are slightly tender but still have a bite. Add cooked ground chicken back to the pot with the veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2-4 minutes over low heat until the sauce begins to thicken.
- Serve with brown rice or quinoa for a healthy dinner. Garnish with roasted cashews, a few extra sesame seeds and scallions. Serves 4.
CRISPY CHICKEN STIR FRY | THE MODERN PROPER
From themodernproper.com
4.9/5 (18)Total Time 35 minsCuisine AmericanCalories 365 per serving
- In a medium sized bowl toss together the chicken and cornstarch.In a large skillet (or wok) heat 2 tablespoons of sesame oil over medium heat until glistening, about 2 minutes
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