30-MINUTE CHICKEN RICE NOODLE STIR-FRY RECIPE
30-Minute Chicken Rice Noodle Stir-Fry Recipe - best stir fry recipe made in no time.
Provided by Love Keil
Categories 30 Min Meal Main Coarse
Time 30m
Number Of Ingredients 12
Steps:
- Fill pot with water add salt and bring it to a boil. Place noodles into the pot and cook them on medium heat until barely tender, about 2 minutes. Drain the water and stir in 1 tablespoon of olive oil. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over high heat, carefully add chicken and stir-fry on high heat, constantly stirring for about 3 minutes. Remove chicken from the skillet on to the plate and set aside.
- Combine bell peppers, broccoli, mushrooms, and ginger in the same skillet and stir-fry on medium heat for 3 minutes.
- Using a mixing bowl and a spoon, whisk chicken stock, soy sauce, ketchup and cornstarch.
- Return chicken to the skillet, add noodles and chicken broth mixture and stir-fry for 3 minutes or until chicken is cooked through. When serving drizzle sesame oil. Grab a fork and enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 7 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 690 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
30-MINUTE CHICKEN, VEGETABLES AND RICE
This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.
Provided by supernova
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat.
- Add shallots and garlic, cook until soft; about 1 to 2 minutes.
- Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
- Add vegetables; cook; about 5 minutes, or until veggies are tender.
- note: i always use different vegetables.
- Stir in broth; bring to boil.
- Stir in rice and dressing; cover, reduce heat to low.
- Cook 10 minutes or until liquid is absorbed and chicken is cooked through.
CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for sharing this delicious recipe!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 13
Steps:
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
Nutrition Facts : Calories 588 kcal, Carbohydrate 80 g, Protein 30 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 877 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES
This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.
Provided by Alida Ryder
Categories Easy Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Pre-heat the grill/griddle pan.
- Season the chicken with salt and allow to sit while you make the marinade.
- Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
- Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
- Grill the vegetables until they are starting to char and are cooked to your preference.
- Remove from the grill and serve with the chicken and lemon wedges for squeezing.
Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
30 MINUTE SESAME GINGER NOODLES WITH VEGETABLES
A quick and easy Asian inspired dinner packed with veggies!
Provided by She Likes Food
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
- While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
- While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
- Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
- Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.
Nutrition Facts : ServingSize 1/4 of the pan, Calories 365 calories, Sugar 17 g, Sodium 991 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 41g, Fiber 4g, Protein 6g, Cholesterol 0mg
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
15 MINUTE CHICKEN AND RICE DINNER
15 Minute Chicken and Rice Dinner
Provided by Minute® Rice
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- If you have 15 minutes to spare, you can make this perfectly creamy and delicious chicken and rice dinner tonight! This flavor-packed recipe couldn't be simpler or more satisfying. Step 1
- Heat oil in a large, nonstick skillet on medium-high heat. Step 2
- Add chicken and cover. Cook for 4 minutes on each side, or until lightly browned. Remove chicken from skillet and set aside. Step 3
- Add soup, chicken broth and water to skillet. Stir to combine and bring to a boil. Step 4
- Stir in rice, garlic powder and onion powder. Top with chicken; cover. Step 5
- Cook on low heat for 5 minutes, or until chicken is cooked through (170º F). Step 6
- Let sit for 5 minutes, or until liquid is absorbed. Serve sprinkled with chopped parsley, if using.
30 MINUTE CHICKEN & RICE DINNER
Time saver 30 Minute Chicken & Rice Dinner is made with wholesome ingredients and is quick, easy, and delicious.
Yield 4
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions, using 2 cups (500 mL) broth in place of water. Fluff with a fork and keep warm.
- While rice is cooking, prepare chicken and vegetables. In a large non-stick skillet, heat oil over medium-high heat.Cook chicken, stirring often, for 3-4 minutes or until no pink remains. Add peppers, cook 3-4 minutes or until tender crisp. Add green onions and garlic; cook 1-2 minutes, stirring constantly.
- Stir in soup and remaining ½ cup (125 mL) broth. Cook, stirring often, until simmering. Reduce heat, cover and simmer 4-5 minutes, or until chicken is cooked. Add cooked rice and stir to combine. Serve immediately.
Nutrition Facts :
30 MINUTE CHICKEN RICE AND VEGETABLES
This Semi Homemade 30 minute Chicken Rice and Vegetables is a super easy lunch or dinner recipes that takes less than 30 minutes to make!
Provided by Angie
Time 25m
Number Of Ingredients 8
Steps:
- Heat oil in large non-stick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during last 30 seconds of cook time. Remove and set aside.
- Cook yellow pepper, broccoli, and Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions.
- Stir in chicken, 1/4 cup Parmesan and 2 tablespoons basil. Top with remaining 1/4 cup Parmesan and 1 tablespoon basil.
EASY 30-MINUTE CHICKEN PASTA PRIMAVERA RECIPE
This 30-minute chicken pasta primavera recipe is a sure hit with your family! Fast and easy, it's loaded with chicken, vegetables, pasta, and plenty of cheese!
Provided by Katie Hale
Categories Pasta
Time 25m
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
- Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
- Add the carrots to the pan and cook for 1 minute stirring regularly.
- To the pan, add the green beans and cook an additional 1 minute.
- Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
- Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
- Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
- Serve with additional cheese and fresh chopped parsley as a garnish.
Nutrition Facts : Calories 624 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 49 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 421 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
30-MINUTE CHICKEN
I like to help out in the kitchen whenever I can. This one-pan meal is great when entertaining because it can be prepared in a hurry and bakes in no time.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a greased 13-in. x 9-in. baking dish, place onion and chicken breast; sprinkle with salt if desired and pepper. Layer mushrooms and zucchini over chicken. Combine the garlic, tomatoes, basil and oregano; pour over vegetables. , Cover tightly. Bake at 450° for 30 minutes or until juices run clear. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 212 calories, Fat 4g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 331mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
30-MINUTE STOVE TOP CHICKEN AND RICE (ONE POT)
Everyone needs the simplest of simple chicken and rice recipes in their weekly meal rotation! This is the easiest stove top chicken and rice recipe you can imagine, but it still has LOTS of flavor, thanks to a few simple tricks and a secret ingredient... saffron! Ready in just 30 minutes!
Provided by Helen
Categories Easy mid-week meal
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.
- Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).
- Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
- Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
- Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
- Season again to taste and serve sprinkled with the fresh parsley.
Nutrition Facts : Calories 592 kcal, Carbohydrate 40 g, Protein 29 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 150 mg, Sodium 415 mg, Sugar 1 g, TransFat 0.1 g, Fiber 1 g, UnsaturatedFat 22 g, ServingSize 1 serving
1-2-3 CHICKEN VEGETABLE RICE
Make and share this 1-2-3 Chicken Vegetable Rice recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
- Stir in the rice and return mixture to a boil. Remove from heat.
- Cover and let stand for 10 minutes. Stir in the green onion.
CHICKEN, RICE, AND VEGETABLE SKILLET
EASY, ready in 20 minutes, made in ONE skillet with everyday ingredients you probably have on hand!! A HEALTHY weeknight dinner the whole family will LOVE!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 14
Steps:
- To a large skillet, add the oil, sweet Vidalia onions, and cook over medium-high heat until onions are becoming soft and translucent, about 5 minutes; stir frequently.
- Add the red peppers, chicken, and and cook for about 5 minutes, or until chicken is nearly cooked through; stir and flip frequently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the rice, broccoli, water, evenly sprinkle with paprika, cardamom, salt, pepper, stir to combine, cover skillet, and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
- Optionally add the cheese and stir to combine until melted.
- Evenly sprinkle with green onions and serve immediately.
Nutrition Facts : Calories 683 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 25 grams fat, Fiber 6 grams fiber, Protein 50 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 857 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
30-MINUTE CHICKEN, VEGETABLES AND RICE RECIPE - GENIUS KITCHEN
This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat.
- Add shallots and garlic, cook until soft; about 1 to 2 minutes.
- Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
- Add vegetables; cook; about 5 minutes, or until veggies are tender.
- note: i always use different vegetables.
- Stir in broth; bring to boil.
- Stir in rice and dressing; cover, reduce heat to low.
- Cook 10 minutes or until liquid is absorbed and chicken is cooked through.
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- To a large skillet, add the, water bring to a boil, add the farro, and cook according to package directions, about 20 minutes or until water has been absorbed and farro is tender. While farro cooks, make the soup.
- To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
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- Pour 1/4 cup of the coconut milk into a large skillet and heat over medium. Add the ginger, carrots, bell pepper, and broccoli. Cover and cook, stirring occasionally until vegetables begin to soften up, about 3 to 4 minutes.
- In a separate skillet, add a small amount of cooking oil (I use coconut oil) and heat to medium. Add the chopped chicken and sprinkle liberally with sea salt. Cook, stirring occasionally, until much liquid has seeped out of the chicken, about 5 minutes (note: you do not need to cook the chicken through, just until much of the liquid has cooked out).
- Strain the liquid from the chicken and add the chicken to the skillet with the vegetables, along with the remaining coconut milk and curry paste. Stir well, cover, and cook 10 to 15 minutes, until chicken has cooked through and vegetables reach desired done-ness.
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- Place a large non-stick skillet or wok over medium-high heat, add vegetable oil and once simmering add chicken pieces/ Cook for about 5 minutes, stirring occasionally, until golden brown.
- To the same skillet, add sesame oil and once hot add minced garlic and minced ginger, cook stirring for 30 seconds.
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