CHICKEN POPPY SEED STIR FRY
Easy and delicious stir fry recipe, served over chow mein noodles or rice.
Provided by Brittany West
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
- Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. Drop in the chicken, and cook and stir for 5 minutes, until no longer pink. Pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. Continue to cook and stir 5 to 7 minutes, until the vegetables are tender. Serve hot.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 14.1 g, Cholesterol 35.9 mg, Fat 9.7 g, Fiber 3.2 g, Protein 17.1 g, SaturatedFat 1.6 g, Sodium 1431.5 mg, Sugar 6.8 g
POPPY SEED-CHICKEN PITAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.
- Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
- Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.
Nutrition Facts : Calories 749, Fat 41 grams, SaturatedFat 7 grams, Cholesterol 109 milligrams, Sodium 957 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 43 grams
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
THAI CHICKEN STIR-FRY SALAD
Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry tops a colorful salad or hot cooked rice for an unbeatable main dish.
Yield 8 servings
Number Of Ingredients 11
Steps:
- For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper into Stainless (8-qt.) Mixing Bowl; refrigerate until ready to serve.For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately on Simple Additions® Large Rectangular Platter with Handles.
Nutrition Facts : U.S. Nutrients per serving Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
AROMATIC CHICKEN STIR-FRY
Make and share this Aromatic Chicken Stir-Fry recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes.
- Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder.
- Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok.
- Cut the chicken into bite sizes pieces.
- Reheat the rice and plate. Keep it warm.
- Add the oil to the wok and bring to high heat.
- Add the chicken and stir-fry until the meat is cooked through.
- Plate the mixture beside the rice and sprinkle with the seed powder.
Nutrition Facts : Calories 779.1, Fat 26.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1504.4, Carbohydrate 83.7, Fiber 2, Sugar 1.1, Protein 47.9
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