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
CREAMY CHICKEN STIR-FRY
Very simple and light, but so good. Easy dinner to throw together, and you can use any vegetables you happen to have on hand.
Provided by Erica_Hildebrand
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large non-skillet, saute the chicken.
- Salt and pepper to taste.
- Add the vegetables and cook until they are tender.
- Cook the pasta according to package directions.
- Drain, cover and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour.
- Gradually stir in the chicken broth and half-and-half.
- Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
- Add garlic salt and ground black pepper to taste.
- Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly.
- Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 546.2, Fat 28.5, SaturatedFat 13, Cholesterol 135.9, Sodium 361.2, Carbohydrate 30.1, Fiber 2.1, Sugar 2.9, Protein 40.8
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.
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.
CHICKEN, LEEK & BROWN RICE STIR-FRY
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 19m
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
- Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
- Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
CREAMY MASALA CHICKEN
A mild chicken curry with oodles of flavour
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
- Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
- Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
- Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
Nutrition Facts : Calories 541 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.32 milligram of sodium
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.
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