ASIAN CHICKEN STIR-FRY
I always feel good serving this healthy Asian chicken stir-fry to my family, and it's easy to prepare at a moment's notice.-Marie Curry, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.
Nutrition Facts : Calories 227 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1007mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine 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 oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry 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 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
LEMON CHICKEN STIR-FRY
Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
Provided by Good Food team
Time 30m
Number Of Ingredients 10
Steps:
- In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
- Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.
Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Protein 38 grams protein, Sodium 1.25 milligram of sodium
CHICKEN STIR FRY
Make and share this Chicken Stir Fry recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
- Remove chicken and keep warm.
- Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
- In small bowl, mix broth, cornstarch, soy sauce, and ginger.
- Add to skillet; cook and stir till thickened and bubbly.
- Return chicken to skillet with peapods; stir until heated through.
- Serve over rice and top with cashews.
SPEEDY CHICKEN STIR-FRY
Serve this Speedy Chicken Stir-Fry in just 25 minutes! This savory Speedy Chicken Stir-Fry features tantalizing aromas and enticing Asian flavors.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
- Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.
Nutrition Facts : Calories 520, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
CHICKEN STIR-FRY
Steps:
- Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
- Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.
CHICKEN ORIENTAL STIR FRY
Make and share this Chicken Oriental Stir Fry recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.
- Cut chicken breasts into thin strips and place in plastic bag; in a small bowl mix together coriander, cumin, ginger, salt and pepper, add to plastic bag, shake to coat chicken.
- Refrigerate until ready to use at least 15 minutes.
- Add olive oil to a wok or large nonstick fry pan.
- Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.
- Add carrots, mushrooms, fennel, and onion rings ; stir fry for 5 to 8 minutes; until chicken is cooked through, reduce heat and add garlic, cook stirring 1 minute.
- Add apricots, snap peas, stir fry 2 minutes, add baby bok choy, spinach and parsley, stir fry just until wilted, about 2 minutes; add roasted red pepper strips, stir fry just until heated through, about 1 minute.
- In a small bowl, whisk together, white wine, oyster sauce, fish sauce if using, soy sauce , and cornstarch; add to wok , cook and stir until sauce thickens , about 2 minutes.
- Add fried egg strips and mix.
- Remove to serving platter; sprinkle with chopped green onions and cashews.
- Serve hot alone or over plain white rice.
- Alone serves 4, over rice serves 6.
ORIENTAL CHICKEN STIR FRY
A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
- In a wok or large frying pan, heat oil over medium-high heat.
- Add chicken and stir-fry 2 minutes until meat turns white.
- Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
- Stir sauce and add to wok; stir over heat until sauce thickens.
- Serve over rice.
- **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
CHINESE CASHEW CHICKEN STIR FRY
Chinese chicken with a sauce and cashews.
Provided by monsterfoodies
Number Of Ingredients 13
Steps:
- In a medium bowl combine brown sugar, vinegar, oyster sauce, sesame oil, and ¼ cup soy sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to the skillet and cook while stir-frying for 5-7 minutes or until cooked through. Add garlic and dry sherry. Add the sauce mixture and bring to a boil. In a small bowl mix together cornstarch and ¼ cup soy sauce. Stir into the boiling sauce in the skillet. Add cashews and ¼ cup water. Cook for an additional minute.
- Top with green onions for serving.
CHINESE CHICKEN STIR-FRY
Make and share this Chinese Chicken Stir-Fry recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
- Shake well.
- Refrigerate for 25 minutes (or up to 24 hours).
- Coat a wok with cooking spray and set to med hi heat.
- Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
- When wok is hot, add the chicken and pineapple.
- Cook and stir for 2 minutes.
- Add the peppers; cook and stir for 3 minutes.
- Add the marinade; bring to a boil.
- Cook and stir for 5 minutes.
- Serve over rice.
Nutrition Facts : Calories 259.5, Fat 11.3, SaturatedFat 3.2, Cholesterol 53.4, Sodium 482.3, Carbohydrate 24, Fiber 2.9, Sugar 15.3, Protein 15.6
CHICKEN STIR-FRY
Steps:
- Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
- Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
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TOP 10 CHINESE STIR-FRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda Parkinson
- Beef With Broccoli Stir-Fry. This stir-fry combines beef and broccoli in a flavorful sauce made with rice wine, oyster sauce, soy sauce and sugar. When cooked at home, you can control the amount of fat and sodium, so this traditional Chinese dish will be a healthy dinner for the whole family, providing plenty of protein and vitamins dressed with delicious flavors.
- Chicken Chow Mein. This recipe shows you how to stir-fry the chicken, vegetables, and noodles separately, and then combine them at the end of cooking. Traditionally, chow mein has soft noodles, but if you prefer a crunchier noodle you can cook them in a bit more oil for a longer period of time.
- Chicken Fried Rice. Chicken and cooked rice are combined with vegetables and seasonings in this quick and easy stir-fry recipe. This is an ideal way to use up leftover rice, and you can substitute brown rice for white if you prefer.
- Chinese Chicken With Oyster Sauce. Oyster sauce is an essential ingredient in Chinese cooking and is readily available in supermarkets in the Asian section.
- Lettuce Wraps. These were a big hit when they first began showing up in Asian restaurants in the 1990s, and their popularity has never faded. They make a great party appetizer or main meal and are an ideal dish for those watching their carb intake as the lettuce replaces noodles, rice or a pancake-like wrap.
- Pork or Beef Chop Suey. Chop Suey is actually an American-Chinese dish that is inspired by Chinese stir-fry but did not originate in China. This classic comfort dish combines meat and vegetables in a savory sauce; however, the meat is added to boost flavor and is not considered the main ingredient—that title goes to the vegetables.
- Moo Goo Gai Pan. Moo goo gai pan is a traditional Chinese stir-fry with chicken, mushrooms, bamboo shoots, and water chestnuts. Translated, "moo goo gai pan" means "fresh mushrooms with sliced chicken."
- Shrimp Fried Rice. It's hard to go wrong with this simple but tasty dish made with shrimp, cooked ham, rice, and vegetables, seasoned with savory oyster sauce.
- Shrimp With Lobster Sauce Stir-Fry. Lobster sauce is a white sauce and is an invention of Chinese-American cuisine. Surprisingly, the lobster sauce doesn't contain any lobster at all—it is so named because this sauce is similar to a family of Cantonese sauces that are served over stir-fried lobster.
- Kung Pao Chicken Stir-Fry. In this healthier version of the traditional recipe, the chicken is stir-fried instead of deep-fried, reducing the fat content and making for a lighter meal.
VELVETING CHICKEN: THE CHINESE RESTAURANT SECRET TO ...
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5/5 (46)Category MainsCuisine American ChineseCalories 95 per serving
12 BEST CHINESE CHICKEN RECIPES YOU CAN TRY
From travelchinaguide.com
- Kung Pao Chicken. Chinese Name: 宫保鸡丁 gōng bǎo jī dīng. Flavor: spicy, salty and sweet. Ingredients: chicken breast, chili, peanuts. Cooking Methods: marinate, fry, stir-fry.
- Stewed Chicken with Three Cups Sauce. Chinese Name: 三杯鸡 sān bēi jī. Flavor: sweet and salty. Ingredients: Sanhuang chicken, mushrooms, rice wine, lard, soy sauce…
- Spicy Chicken. Chinese Name: 辣子鸡 là zi jī. Flavor: numb and spicy, salty. Ingredients: chicken, dried chili, shallots, numb pepper… Cooking Methods: stir-fry.
- General Tso’s Chicken. Chinese Name: 左宗棠鸡 zuǒ zōng táng jī. Flavor: spicy, salty, aromatic. Ingredients: chicken thigh, dried chili, starch, eggs, carrots, white vinegar…
- Xinjiang Big Plate Chicken (Da Pan Ji) Chinese Name: 大盘鸡 dà pán jī. Flavor: spicy, salty, numb. Ingredients: chicken, potatoes, green pepper, chili… Cooking Methods: fry, stew.
- White Cut Chicken. Chinese Name: 白斩鸡 bái zhǎn jī. Flavor: original chicken flavor. Ingredients: Sanhuang chicken, shallot, ginger, garlic.
- Braised Chicken with Brown Sauce. Chinese Name: 黄焖鸡 huáng mèn jī. Flavor: salty. Ingredients: chicken thigh, mushrooms, green chili… Cooking Methods: simmer, braise.
- Hainanese Chicken Rice. Chinese Name: 海南鸡饭 hǎi nán jī fàn. Flavor: original chicken flavor. Ingredients: chicken, rice… Cooking Methods: boil, stir-fry 1. Boil the whole chicken over low heat for 20 minutes or so till it is fully cooked, then smash sesame oil on chicken skin and dice it.
- Tasty Chicken with Chili Sauce. Chinese Name: 口水鸡 kǒu shuǐ jī. Flavor: numb and spicy. Ingredients: chicken, shallot, ginger… Cooking Methods: quick-boil, fry.
- Stewed Chicken with Mushroom. Chinese Name: 小鸡炖蘑菇 xiǎo jī dùn mó gu. Flavor: salty. Ingredients: chicken, dried mushrooms… Cooking Methods: stir-fry, stew.
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
From thespruceeats.com
- Kung Pao Chicken. Kung pao chicken is a favorite order for Chinese takeout and it's surprisingly easy to make at home. This recipe is healthier because the chicken is stir-fried rather than deep-fried, reducing the fat content.
- Moo Goo Gai Pan. Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
- Ultimate Chicken Stir-Fry. Chicken and cashews are a perfect pairing and this ultimate chicken stir-fry recipe is a fantastic introduction. If you don't have chicken on hand, it also works very well with beef.
- Garlic Chicken Stir-Fry. It takes just a few minutes to actually cook this delicious garlic chicken stir-fry. It requires far fewer ingredients than many other Chinese recipes, so even the prep is a breeze.
- Cashew Chicken. Toasted cashews add the final touch to this chicken and vegetable stir-fry. It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger, garlic, and green onion.
- Fusion Chicken and Asparagus. Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
- Chengdu Chicken. This spicy Chengdu chicken dish is named after the capital of Sichuan province in western China. It features chili bean paste, which is made with fermented soybeans and crushed chilies and it quickly gives any dish a little zing.
- Leftover Chicken Stir-Fry. Are you looking for a quick way to use up leftover chicken or turkey? This is the recipe for you and it's actually a great Chinese stir-fry recipe for beginners.
- Mongolian Chicken. For another unique recipe that is sure to please the family, try this Mongolian chicken. To complete the meal, serve it with a steamed green vegetable and thick noodles pan-fried in soy sauce and sugar.
- Chicken Mango Stir-Fry. When you're in the mood for something lively and truly unique, the chicken mango stir-fry is a fantastic choice. It's a great way to bring fresh fruit into a Chinese dish.
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CHICKEN AND BROCCOLI STIR-FRY RECIPE (IN 4 SIMPLE STEPS)
From tasteasianfood.com
4.5/5 (3)Uploaded 2022-01-15Category MainPublished 2018-11-24
- Prepare the chicken. Chicken breast or chicken thigh meat? Chicken breast is the favorite meat for stir-frying in the west, but Asian generally preferred the juiciness and texture of chicken thigh meat.
- prepare the broccoli. An easy way to cut the broccoli into florets. Cut the broccoli into larger florets looks more presentable than smaller florets, in my opinion.
- Preparing an awesome stir-frying sauce. The sauce to stir-fry the chicken is another critical element of this recipe. I use the standard seasoning items for formulating the sauce – light soy sauce, oyster sauce, sugar, salt, cornstarch, and sesame oil.
- The stir-frying process. Stir-fry the chicken. Stir-fry the chicken with some oil. Once it turns color, let the heat of the wok to brown the chicken pieces.
VEGETABLE AND CHICKEN STIR-FRY RECIPE - PINO MAFFEO | FOOD ...
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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.
CHICKEN AND BROCCOLI STIR FRY - ASIAN CAUCASIAN FOOD BLOG
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5/5 (4)Calories 236 per servingCategory Dinner
- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
CHICKEN AND VEGETABLE STIR FRY - TASTE OF ASIAN FOOD
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Reviews 16Calories 862 per servingCategory Main Course
- 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.
- Cook the chicken and vegetable stir fry. The chicken. I will start the stir-frying with the chicken and oil. Heat all the oil as required in this recipe into the wok over low to medium heat.
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