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
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
CHINESE CHICKEN OVEN "STIR-FRY"
This has the makings of a stir-fry with the convenience of throwing everything together. The veggies can be personalized to suit what is on hand or to cater to the likes and dislikes of the family. Simi likes it sweet and garlicky whereas my husband doesn't like it very sweet at all so depending on who is eating determines how it is seasoned. Serve over rice or lo mien noodles with some take-out egg rolls and fortune cookies for an easy Chinese meal.
Provided by JPsBarbie
Categories One Dish Meal
Time 55m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 18
Steps:
- Spray a 9 x 13 pan and add chicken and veggies of your choice. (If making ahead I just mix everything in a gallon zippy bag and then pour it all into the sprayed pan when ready to bake.).
- Except for scallions and corn starch mix together sauce ingredients adjusting the amount of sugar and spices to suit your preferences and pour over chicken and veggies. Toss to coat.
- Preheat oven to 400 and bake uncovered for about 45 minutes or until chicken and veggies are done. Stir once at about 30 minutes and check for doneness.
- About 10 miutes before it is done mix water and corn starch and sesame oil and mix into chicken and continue baking to thicken sauce.
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.
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
CHICKEN STIR-FRY IN 4 EASY STEPS
Asian cooking can be light, healthy and so quick that you'll think twice before ever ordering a takeaway again!
Provided by Emma Lewis
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
- Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
- Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
Nutrition Facts : Calories 501 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.02 milligram of sodium
CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
More about "chinese chicken oven stir fry food"
10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES - THE …
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.
8 CHINESE STIR FRY CHICKEN RECIPES EVERYONE WANT TO EAT
HOW TO STIR FRY PERFECTLY, ACCORDING TO A CHINESE ... - FOOD NETWORK
From foodnetwork.com
CHICKEN & MUSHROOM STIR FRY RECIPE FROM H-E-B
From foodhousehome.com
CHINESE STIR FRY RECIPE - FOOD.COM
CHINESE CHICKEN SOUP RECIPE: HOW TO MAKE IT
From foodhousehome.com
CHINESE CHICKEN OVEN STIR-FRY RECIPE - FOOD.COM
From pinterest.com
CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST CHINESE CHICKEN STIR FRY NOODLES RECIPES
From foodhousehome.com
CHICKEN "OVEN-BAKED" STIR-FRY | REYNOLDS BRANDS
From reynoldsbrands.com
13 CRAVEABLE CHINESE CHICKEN STIR-FRY RECIPES - TASTE OF …
CHINESE CHICKEN OVEN "STIR-FRY" RECIPE - FOOD.COM
From pinterest.com
CHINESE CHICKEN WING STIR FRY - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
SHEET PAN CHICKEN AND VEGGIE “STIR FRY” - GIMME SOME OVEN
From gimmesomeoven.com
TOP 5 STIR FRY RECIPES BY CHINESE MASTERCHEF | COOKING CHINESE …
From chinatownsbestfood.com
CHINESE RESTAURANT-STYLE SESAME CHICKEN RECIPE
From foodhousehome.com
SHIPBOARD CHINESE STIR-FRY RECIPE - FOOD.COM
From food.com
CHICKEN WINGS STIR FRY RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
CHINESE STIR-FRY RECIPE - FOOD.COM
From food.com
ASIAN CHICKEN, BEEF & PORK RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
CHINESE CHICKEN BROCCOLI STIR FRY - COOKING FOR KEEPS
From cookingforkeeps.com
HONEY GARLIC CHICKEN AND VEGGIE SHEET PAN STIR FRY - GET …
From getinspiredeveryday.com
CHINESE WALNUT CHICKEN FOR TWO RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love