STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
CHINESE NOODLE CHICKEN
This is a quick, easy, healthy meal. Add a salad and light dessert and you are sure to get rave reviews. My family asks for this meal at least once a week.
Provided by SKEHLER
Categories World Cuisine Recipes Asian Chinese
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet brown chicken in oil, stirring constantly until juices run clear.
- Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
- Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 81.8 g, Cholesterol 68.4 mg, Fat 7.3 g, Fiber 15.6 g, Protein 41.4 g, SaturatedFat 0.9 g, Sodium 805.4 mg, Sugar 7.3 g
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHINESE CHICKEN CURRY
Tender chicken slices, bell pepper, onion and green peas cooked in flavourful homemade Chinese curry sauce.
Provided by Khin
Categories Main Course
Number Of Ingredients 18
Steps:
- Cut the chicken breast into thin slices, season with a tablespoon of soy sauce and ¼ teaspoon of white pepper. Mix well and set aside.
- Prepare the vegetables by cut the onion and bell pepper into thin slices. Finely chop the garlic cloves.
- In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.
- Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce is start to get thicken, turn off the heat and set aside. Keep it warm.
- In a large pan or skillet, drizzle 2-3 tablespoons of oil, add the chicken slices and stir fry with medium-high heat for 2-3 minutes until cooked through.
- Push the chicken to one side of pan and add the chopped garlic in. Stir for few seconds and follow with the onion, pepper slices and green peas. Stir well and cook for 1-2 minutes.
- Pour the curry sauce in, stir well to combine the sauce and all ingredients evenly. Let it cook for another 1-2 minutes. ( If the sauce is too thick, add a bit of warm water or chicken stock. Adjust the sauce thickness according to your preference. )
- Make a taste test and extra salt or sugar to your taste, if needed.
- Remove from heat and transfer to serving plate. Serve immediately.
- Serve over a bowl of steamed rice, garnish with chopped spring onions and make it a delicious meal.
Nutrition Facts : Calories 498 kcal, Carbohydrate 30 g, Protein 46 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 114 mg, Sodium 1560 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
EASY INDO CHINESE CHICKEN CURRY WITH ONIONS
An Indo Chinese Chicken curry packed with curry flavors and cooked with bell peppers and onions. This quick one pot meal is delicious for any day of the week.
Provided by The Curry Mommy
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Combine the chicken, corn starch, baking soda, sesame oil, and soy sauce and set it aside while you prep the other ingredients.
- In a large heavy bottom pan heat some oil and cook the chicken in small batches. Remove the chicken from the pan. If cooking in small batches: place the cooked chicken in a bowl and cover it with foil while you cook multiple batches.
- Add the garlic, ginger, onions and bell peppers to the chicken and cook for about a minute on high heat.
- Add the curry powder, white pepper powder, and chicken broth to the pan.
- Cover and cook for about 3 minutes on medium heat until the dish is well combined. Add red chili powder or chili oil, if you would like, at this point.
- Add salt only after taste testing.
- Serve with Instant Pot cooked jasmine white rice.
Nutrition Facts : ServingSize 1.25 cup, Calories 348 kcal, Carbohydrate 12 g, Protein 42 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 454 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g
CHINESE CHICKEN AND PEPPERS
Make and share this Chinese Chicken and Peppers recipe from Food.com.
Provided by _Pixie_
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Core the peppers and slice into thin rings.
- Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
- Add 2 tbsp water and bring to a boil.
- Cover and simmer for 2 minutes.
- Drain and set aside.
- Cut the chicken into 1" pieces.
- Mince or finely grate the ginger.
- Fry the ginger and chicken in 2 tbsp oil until barely cooked.
- Add the sugar and sherry.
- Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
- Add the peppers and stir to coat.
- Cook for a minute.
- Serve with fried rice.
SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS
Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
- Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.
Nutrition Facts : Calories 412 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
STIR-FRIED CHICKEN WITH BELL PEPPERS
Steps:
- In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
- In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
- Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
- Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
- Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.
Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
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