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
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 :
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
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
CHICKEN, PEPPER AND CORN STIR-FRY
An easy tip to follow when cooking and eating healthy is "Eat the rainbow," and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little goes a long way.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
- Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
- Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 640 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 22 grams, Sugar 7 grams
STIR FRY CHICKEN AND PEPPERS
I received an electric wok for xmas and this is the 1st thing I made in it and it turned out very good. It's a very simple throw together recipe that can be adjusted quite easily for your own tastes.
Provided by bailey46
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat wok to med. high and add chicken.
- Cook until no pink shows.
- Remove and set aside.
- Add peppers and carrot.
- Cook until tender crisp.
- Add chicken back in with the garlic.
- Cook about 30 sec.
- Add chicken broth, honey and soya sauce.
- Bring to a boil, cooking just until some of sauce is reduced.
- Serve over rice.
Nutrition Facts : Calories 484.2, Fat 21.7, SaturatedFat 6.2, Cholesterol 145.3, Sodium 1085.6, Carbohydrate 19.7, Fiber 2.4, Sugar 15.3, Protein 51.4
CHICKEN STIR-FRY
"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the 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 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
More about "stir fry chicken and peppers recipes"
EASY CHICKEN BELL PEPPER STIR-FRY - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
5/5 (6)Total Time 25 minsCategory Lunch/DinnerCalories 265 per serving
- Add the bell peppers, onions, ginger, garlic, and minced habanero pepper. Cook for a minute to two.
CHICKEN AND PEPPER STIR FRY - GOOD FOOD AND FAMILY FUN
From goodfoodandfamilyfun.com
SIMPLE CHICKEN AND PEPPER STIR-FRY | GOOD LIFE EATS
From goodlifeeats.com
CHICKEN STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
ZUCCHINI STIR FRY WITH CHICKEN {QUICK AND EASY!} – …
From wellplated.com
CHICKEN AND BELL PEPPER STIR FRY - THE SEASONED MOM
From theseasonedmom.com
Cuisine AsianTotal Time 28 minsCategory DinnerCalories 300 per serving
PEPPER CHICKEN STIR FRY RECIPE – CHICKEN STIR FRY RECIPE WITH …
From eatwell101.com
PEPPER CHICKEN STIR FRY RECIPE | BY LEIGH ANNE WILKES - YOUR …
From yourhomebasedmom.com
INSTANT POT CHICKEN CARBONARA RECIPE - TASTING TABLE
From tastingtable.com
SPICY CHICKEN STIR FRY RECIPE WITH ONIONS AND PEPPERS
From melaniecooks.com
10 MINUTE CHICKEN LETTUCE WRAPS RECIPE | BETTER THAN PF CHANGS
From thebigmansworld.com
PEPPER STEAK STIR-FRY - FOOD FAITH FITNESS
From foodfaithfitness.com
CHICKEN AND PEPPERS - BAKE IT WITH LOVE
From bakeitwithlove.com
CHICKEN STIR FRY RECIPE (EASY IN 30 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
CHICKEN AND PEPPERS STIR-FRY - HUNGRY LANKAN
From hungrylankan.com
CHICKEN STIR FRY WITH RED AND GREEN PEPPERS RECIPE - THE SPRUCE …
From thespruceeats.com
EASY CHICKEN STIR FRY RECIPE - SIMPLE CHICKEN STIR FRY - EATING ON A …
From eatingonadime.com
CHICKEN AND PEPPER STIR FRY - EASY BUDGET RECIPES
From easybudgetrecipes.com
EGGPLANT AND GREEN BEAN STIR FRY - THE LEAF
From leaf.nutrisystem.com
CHICKEN MUSHROOM STIR FRY - JO COOKS
From jocooks.com
FRIED CHEESE AND CHICKPEAS IN SPICY TOMATO GRAVY RECIPE
From cooking.nytimes.com
EASY, HEALTHY MEAL IDEAS FOR THE WEEK AHEAD: CHICKEN FRIED RICE, STIR ...
From today.com
SIMPLE STEAK OR CHICKEN AND PEPPERS STIR FRY - KITCHEN DIVAS
From kitchendivas.com
THE RECIPES NEW YORK TIMES FOOD WRITERS’ AND EDITORS’ CHILDREN LOVE
From timesfreepress.com
CHINESE STIR-FRIED CHICKEN WITH BELL PEPPERS RECIPE - THE SPRUCE …
From thespruceeats.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #beginner-cook #chicken #dietary #low-calorie #stir-fry #low-carb #low-in-something #meat #chicken-breasts #technique
You'll also love