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
COLOURFUL CHICKEN STIR-FRY
Make and share this Colourful Chicken Stir-Fry recipe from Food.com.
Provided by Tiggers
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a frying pan, add the vegetable oil and put the heat on low.
- Slice chicken breasts into strips.
- Add to pan.
- Chop up all of your peppers, broccoli and onion and add to pan.
- Take all of your spices and add to the mix.
- Boil rice.
- Simmer the vegetables and chicken on low heat for 45 minutes or until rice is cooked, stirring occasionally, making sure it's not burning.
- Pour the vegetables and chicken over rice and enjoy!
CHICKEN STIR-FRY
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
ZINGY CHICKEN STIR-FRY
Quick, easy and on the table in less than 30 minutes - what more could you ask for?
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
- Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.
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
More about "colorful stir fry chicken food"
EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
From momontimeout.com
OUR FAVORITE STIR-FRY RECIPES - FOOD NETWORK
From foodnetwork.com
COLORFUL BROCCOLI, MUSHROOM CHICKEN STIR-FRY WITH WILD …
From furtherfood.com
CRISPY CHICKEN STIR FRY | THE MODERN PROPER
From themodernproper.com
30 BEST STIR-FRY RECIPES (+ EASY DINNER IDEAS) - INSANELY …
From insanelygoodrecipes.com
BEST HUNAN SPICY CHICKEN RECIPE - SWEET AND SAVORY …
From sweetandsavorymeals.com
VELVETING CHICKEN: THE SECRET TECHNIQUE FOR A TENDER, JUICY STIR-FRY
From tasteofhome.com
FRIDAY NIGHT IN: QUICK AND EASY STIR-FRY RECIPES INSTEAD OF TAKEOUT …
From msn.com
ADAM LIAW’S ADAPTABLE ‘TWO-INGREDIENT’ STIR-FRY WITH PORK AND …
From smh.com.au
ASIAN CHICKEN STIR FRY RECIPE - PANLASANG PINOY
From panlasangpinoy.com
COLORFUL DRAGON STIR FRY RECIPE BY AMERICAN.FOODIE | IFOOD.TV
From ifood.tv
STIR FRY NOODLES WITH CHICKEN (GLUTEN FREE OPTION AND VEGGIE …
From therealfooddietitians.com
HOW TO STIR-FRY LIKE A RESTAURANT CHEF | TASTE OF HOME
From tasteofhome.com
HONEY STIR-FRIED CHICKEN MAKES A SWEET, CRISP MEAL
From timesnews.net
QUICK AND EASY CHICKEN STIR FRY - SELFPROCLAIMEDFOODIE.COM
From selfproclaimedfoodie.com
STIR FRY CHICKEN FOOD STALL LOGO | BRANDCROWD LOGO MAKER
From brandcrowd.com
CHICKEN STIR FRY RECIPE (EASY IN 30 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
11 BEST VERMICELLI NOODLES RECIPES - IZZYCOOKING
From izzycooking.com
HOW TO COOK CHICKEN LIVER AND ONIONS ON STOVE - CHICKEN LIVERS
From temeculablogs.com
CHICKEN AND BELL PEPPER STIR FRY - THE SEASONED MOM
From theseasonedmom.com
STIR FRY WITH CHICKEN AND NOODLES. #COOKING #RECIPES #FOOD # ...
From youtube.com
10 BEST SEASONINGS FOR STIR FRY CHICKEN – HAPPY MUNCHER
From happymuncher.com
SIMPLE CHICKEN STIR FRY RECIPE - FOOD.COM
From food.com
CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.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