EASY PEPPER CHICKEN STIR FRY
This Pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your pantry. Fast, full of flavour and best served with some steamed rice.
Provided by Richa Gupta
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.
- Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.
- Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
- Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
- Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.
- Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.
Nutrition Facts : Calories 460 kcal, Carbohydrate 16 g, Protein 51 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 144 mg, Sodium 1670 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LEFTOVER CHICKEN STIR-FRY WITH BELL PEPPERS
Bell peppers and baby corn add color and a sweet flavor to this simple chicken stir-fry recipe using leftover chicken.
Provided by Rhonda Parkinson
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Wash the bell peppers, remove their seeds, and cut into thin strips.
- Rinse the can of baby corn in warm water and drain thoroughly.
- Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.
- Whisk in the cornstarch and set aside.
- Heat the wok and add oil, drizzling it around the sides.
- When the oil is hot, add the garlic, and stir-fry until aromatic.
- Add the baby corn, stir-fry briefly and then add the green bell peppers, red bell peppers. Continue stir-frying.
- Give the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
- Add the chicken, mix everything together, and serve hot over rice or noodles.
Nutrition Facts : Calories 365 kcal, Carbohydrate 12 g, Cholesterol 145 mg, Fiber 2 g, Protein 29 g, SaturatedFat 5 g, Sodium 681 mg, Sugar 4 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
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 :
BELL PEPPER STIR-FRY
This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!
Provided by the_cookie_lady
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Coat a wok or skillet with non-stick cooking spray; add oil.
- Place over medium-high heat until hot.
- Add peppers and stir-fry 4 minutes.
- Add reserved sauce mixture.
- Cook, stirring constantly until thickened.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7
CHICKEN AND BELL PEPPER STIR FRY
Make and share this Chicken and Bell Pepper Stir Fry recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
- Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
- Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
- Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
- Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
- Serve over hot cooked rice or noodles.
CHICKEN BELL PEPPER STIR FRY
Plate our Chicken Bell Pepper Stir Fry for an entrée that's sure to impress. Feast your eyes on the vibrant colors of red and green bell peppers paired with chicken for a simple yet delicious stir fry entrée. Pair with your favorite side and your Chicken Bell Pepper Stir Fry is served!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in large skillet on medium heat. Add chicken; stir-fry 2 to 3 min. or until no longer pink.
- Add peppers; stir-fry 3 to 4 min. or until peppers are crisp-tender and chicken is done.
- Stir in Gourmet Sauce; cook 30 sec. or until sauce comes to boil, stirring constantly.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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
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