SPICY CHICKEN & VEG STIR-FRY
Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
- Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.
Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
HEALTHY CHICKEN STIR FRY
This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is a 30 minute meal everyone will love!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cut the vegetables and chicken. "Stir fry" means to cook small pieces of food quickly on high heat while stirring. I highly recommend the vegetables and meat are prepped before you light the stove.
- In a medium bowl, whisk together chicken stock, soy sauce, maple syrup, vinegar, cornstarch, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil.°To cook boneless chicken breasts or thighs: Cook uncovered for 3 minutes per side, stirring a few times.°To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes.
- Remove chicken on a plate and return skillet to high heat. Add 1 more tbsp of oil, onion and bell peppers. Cook for 2 minutes, stirring once or twice. Remove onto a plate.
- Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
- Return cooked chicken, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish stir fry with sesame seeds.
- Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.
Nutrition Facts : ServingSize 1.5 cups, Calories 235 kcal, Sugar 5 g, Sodium 770 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 16 g, Fiber 4 g, Protein 25 g, Cholesterol 60 mg
CHICKEN STIR FRY RECIPE
This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 17
Steps:
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl.
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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.
VEGETABLE CHICKEN STIR-FRY
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN & VEG STIR-FRY
As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it's ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Chicken Chicken breast
Time 20m
Yield 2
Number Of Ingredients 19
Steps:
- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
- Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
- Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.
Nutrition Facts : Calories 506 calories, Fat 11.6 g fat, SaturatedFat 1.7 g saturated fat, Protein 30.7 g protein, Carbohydrate 70.3 g carbohydrate, Sugar 18.6 g sugar, Sodium 1.5 g salt, Fiber 10.6 g fibre
CHICKEN VEGETABLE STIR FRY
If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
- Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
- Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g
VEGETABLE-CHICKEN STIR-FRY
A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14m
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
- Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
CHICKEN & VEGETABLE STIR-FRY
Steps:
- Wash hands with soap and water.
- Scrub the onion with a clean vegetable brush under running water. Cut onion into thin wedges.
- Scrub baby carrots with clean vegetable brush under running water. Cut carrots lengthwise in half.
- Gently rub broccoli flowerets under cold running water.
- Gently rub mushrooms under cold running water. Dice the mushrooms.
- Scrub red bell pepper with clean vegetable brush under running water. Dice the red bell pepper.
- Heat vegetable oil in skillet over medium-high heat.
- Do not rinse raw chicken. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
- Wash hands with soap and water after handling uncooked chicken.
- Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and internal temperature reaches 165 °F on food thermometer, and vegetables are crisp-tender.
- Mix cornstarch with remaining1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles or rice.
VEGETABLE CHICKEN STIR-FRY
Make and share this Vegetable Chicken Stir-Fry recipe from Food.com.
Provided by BeansnRice
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine cornstarch, broth and soy sauce until smooth and set aside.
- In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
- Remove from heat and keep warm.
- Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
- Add snow peas and stir-fry 2 more minutes.
- Stir broth mixture and add to the pan
- Bring to a boil and cook and stir for 1 minute until thickened.
- Add chicken and heat through.
- Top with sesame seeds.
Nutrition Facts : Calories 258.8, Fat 10.8, SaturatedFat 1.8, Cholesterol 72.6, Sodium 722, Carbohydrate 12.3, Fiber 2.1, Sugar 3, Protein 28.7
VEGETABLE CHICKEN STIR FRY
A delicious recipe for chicken stir fry. Pasta with an amazing Japanese inspired sauce with chunks of tender chicken and vegetables. Perfect when craving takeout.
Provided by Valentina's Corner
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta al dente with 1 tsp oil and dash of salt according to package instructions. Once cooked, drain and return to pot, cover to keep warm.
- In a small bowl, whisk all of the ingredients for the sauce. Set aside.
- Peel and clean vegetables. Slice or quarter mushrooms, cut broccoli into medium florets, cut carrot and red pepper into thin strands.
- Slice the chicken into thin strips.
- In a large skillet, over med/high heat, heat 1 Tbsp oil. Once hot, add chicken. Saute until fully cooked. Lightly season with salt and pepper, mix and remove chicken.
- Saute vegetables with 2 Tbsp oil until tender.
- Add butter, garlic and ginger mix and saute another minute.
- Pour sauce into skillet, bring to a soft boil.
- Add the pasta and the chicken to a skillet and mix.
- Cook until sauce thickens and pasta heats.
Nutrition Facts : Calories 398 kcal, Carbohydrate 46 g, Protein 23 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 952 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
EASY CHICKEN STIR FRY
Bite-sized pieces of chicken and crisp-tender vegetables all coated in a flavorful stir-fry sauce in this easy Chicken Stir Fry.
Provided by Amy
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients for the sauce. Set aside.
- Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and onion; sauté, stirring occasionally, until slightly charred and crisp tender, about 3-4 minutes.
- Return cooked chicken back to the skillet; toss to combine.
- Give the stir-fry sauce a stir, pour over chicken and vegetables and combine. Bring to a boil to thicken.
- Remove from heat and stir in the scallions.
- Serve over hot cooked rice.
Nutrition Facts : Calories 285 kcal, Carbohydrate 23 g, Protein 22 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 58 mg, Sodium 589 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
CHICKEN STIR-FRY
A tasty chicken dinner packed with nutritious veggies and coated in a tasty stir-fry sauce. Ready in nearly 30 minutes and a great way to pack lots of vegetables in one meal.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
- Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
- Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
- Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
- Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
- Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
- Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes.
- Toss in chicken. Season with more soy sauce to taste if desired.
- Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
Nutrition Facts : Calories 251 kcal, Carbohydrate 19 g, Protein 24 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 58 mg, Sodium 662 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CHICKEN AND VEGETABLES STIR-FRY
Provided by Olivia's Cuisine
Time 55m
Number Of Ingredients 16
Steps:
- Marinate the cubed chicken for at least 30 minutes: In a medium bowl whisk together the lemon juice, the sesame oil, the soy sauce and the corn starch until the corn starch is dissolved. Add the chicken and stir until the chicken is coated.
- Let your wok pan (or large skillet) stand over high heat until it's super hot. Drain the chicken from the marinade and stir-fry until it browns, preferably in 2 batches. (You don't need to add any oil because the chicken is already coated with sesame oil). Reserve.
- Add a little bit of sesame oil (or vegetable oil) if necessary and add the onions, garlic and peppers and stir-fry until it develops some color and the onions are translucent and even beginning to brown on the sides.
- Add the chicken back to the pan and stir everything together, stir-frying for a minute or two.
- To make the sauce, whisk the soy sauce, the sugar, the starch and the rice wine together. Add the water slowly, always whisking, so the corn starch and the sugar dissolve.
- Add the sauce to the pan, mix until everything is coated, and let it cook until the sauce thickens - about 5 minutes or so.
- Stir in the peanuts and cook for 2 more minutes.
- Serve over white rice.
STIR-FRY CHICKEN AND VEGETABLES
From "The South Beach Diet" copyright 2003. Phase two recipe. I've had difficulty locating this particular medley of frozen vegetables. The only vegetables to avoid: beets, corn, and potatoes.
Provided by WendyMaq
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large, heavy skillet or wok over high heat until water sizzles when dropped on the metal.
- Add 1 1/2 Tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface.
- When the oil is hot (not to the point of smoking), add the chicken breast slices and stir-fry for 2 minutes.
- Remove chicken to a bowl.
- Add remaining oil to the skillet. When hot, add frozen vegetable mix and stir fry for about 4 minutes, until the larger pieces are cooked through.
- Return chicken to skillet, add water and soy. Stir fry for an additional 2 minutes.
- Add spinach. Cover and steam over medium heat for 2 minutes.
- Using tongs, turn spinach once so it will heat evenly. Cover and steam for an additional 2 minutes.
- Remove Chicken and vegetables with slotted spoon. Divide the liquid into small bowls to serve as a gravy or dip.
Nutrition Facts : Calories 277.9, Fat 15.6, SaturatedFat 2.1, Cholesterol 47.6, Sodium 641.5, Carbohydrate 13.8, Fiber 4.9, Sugar 0.5, Protein 22.7
CHICKEN AND VEGETABLE STIR-FRY
This veggie-packed stir-fry is nutrient-rich and full of flavour. Brown rice instead of white adds even more nutritional value.
Yield 6
Number Of Ingredients 16
Steps:
- Cook brown rice in unsalted water according to package directions.
- Heat vegetable oil over medium high heat in a non-stick skillet. Add minced garlic and ginger, diced onion and ground chicken and sauté until starting to brown.
- Add chopped broccoli, sliced carrot and diced pepper and stir-fry until tender crisp and ground chicken is cooked through.
- Stir in ketchup, soy sauce, vinegar and sugar.
- To serve, spread cooked rice over bottom and sides of large platter with stir-fry piled in the middle. Garnish with sesame seeds.
Nutrition Facts :
CHICKEN VEGETABLE STIR-FRY
Provided by Metro
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw chicken breasts.Cut breasts into strips and mix with 3 Tbsp. (45 mL) soya sauce, 3 Tbsp. (45 mL) orange juice, honey and garlic. Mix to coat and refrigerate for 1 hr. Drain.In a large skillet or wok, heat half the oil and cook chicken for 4 min. or until done.Remove and set aside.In the same skillet, heat remaining oil and cook onion and broccoli for 2 min. Add cooked chicken, peppers and remaining soya sauce and orange juice.Cook 6 min. or until liquid is completely evaporated.
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5/5 (74)Calories 312 per servingCategory Main Course
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
- Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
- Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes.
CHICKEN AND VEGETABLE STIR-FRY (EASY & HEALTHY RECIPE ...
From everydayeasyeats.com
5/5 (5)Total Time 20 minsCategory MainCalories 212 per serving
- In a small bowl, whisk together the broth, tamari, honey, cornstarch, red pepper flakes, garlic, and ginger. Set aside.
- In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil. When the oil is hot, add the chicken and cook for about 3 minutes or until chicken is cooked through. Transfer chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet. Add the broccoli, mushrooms, and red bell pepper. Stir-fry for about 3 minutes or until tender-crisp.
- Return chicken to skillet. Add the stir-fry sauce and stir-fry for another 1-2 minutes, until the chicken and vegetables are well coated. Stir in green onions and serve warm with cooked rice.
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4.5/5 (72)Calories 349 per serving
- Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.
CHICKEN AND VEGETABLE STIR FRY RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory Side DishesServings 2Total Time 20 mins
- In a pan, heat oil. Saute remaining chilli and garlic paste. Add chicken and cook for 3 minutes until tender.
- Add the chopped vegetables to the pan. Add the soy sauce, oyster sauce, hoisin sauce and teriyaki sauce. Cook at high heat for 7 minutes, stirring the vegetables and chicken.
CHICKEN AND VEGETABLE STIR FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
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.
VEGETABLE AND CHICKEN STIR-FRY RECIPE - PINO MAFFEO | FOOD ...
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5/5 Total Time 30 minsServings 4
- 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.
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3.5/5 (13)Calories 299 per servingServings 4
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.
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- Combine the chicken broth, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a bowl.
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5/5 (1)Total Time 25 minsCategory Lunch, Main CourseCalories 266 per serving
25 STIR FRY CHICKEN RECIPES » FAST AND FUN MEALS
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