EASY CHICKEN STIR FRY
Easy Chicken Stir Fry that's perfect for any night of the week. This recipe is my family's favorite and is made with healthy and delicious ingredients.
Provided by Joanna Cismaru
Categories Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Start by chopping and slicing all the vegetables and the chicken.
- In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
- In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
- Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
- Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
- Serve over steamed rice.
Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 34 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 2106 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
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.
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
EASY CHICKEN STIR-FRY
Speedy, low-fat, low-cal. Veggies and tender chicken in a sumptuous sauce is a family-pleaser any night of the week.
Provided by My Food and Family
Categories Home
Time 18m
Yield Makes 3 servings.
Number Of Ingredients 5
Steps:
- Cook and stir vegetables in hot oil in medium skillet on medium-high heat 5 min. or until crisp-tender.
- Add chicken and sauce; cover. Cook 2 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
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 & 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
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 & VEGETABLE STIR-FRY
This is a recipe from a friend long ago..Easy to make and goes far..
Provided by Awana Burkeen
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. Trim fat from chicken.Slice chicken into 1-inch strips.
- 2. Heat a large skillet over medium heat.Add a water droplet to test heat of skillet.Once skillet is hot,add oil.Place chicken in skillet and stir-fry for about 5 minutes.
- 3. Add green onions and garlic to skillet.Cook,stirring for 2 minutes.Stir in salt and ginger.Add mixed vegetables and broth.Bring to a boil;cook until vegetables are heated through,about 3 minutes.
- 4. Add cornstarch mixture to skillet;stir until sauce has thickened.Remove skillet from heat.Serve immediately..
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.
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
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
EASY CHICKEN STIR FRY WITH VEGETABLES AND MANDARIN ORANGES
This healthy chicken stir fry features fresh vegetables, colorful mandarin oranges, and an easy, flavorful stir fry sauce for a quick dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
- Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
- In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes. Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
- Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine. Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
Nutrition Facts : ServingSize 1 (of 4) without rice or quinoa, Calories 387 kcal, Carbohydrate 26 g, Protein 45 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 8 g
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
EASY CHICKEN & VEGETABLE STIR-FRY
This Easy Chicken & Vegetable Stir-Fry is one of our go-to meals when it comes to easy weeknight dinners. Lots of tender crisp veggies and chunks of seared chicken are combined in a classic stir-fry sauce for an excellent, healthy dish your whole family will enjoy!
Provided by Amy Nash
Categories Dinner
Time 35m
Number Of Ingredients 20
Steps:
- Cut chicken into small, bite-size chunks. Season with salt & pepper. Prepare all vegetables before beginning to cook by chopping into bite-size pieces.
- Heat wok or large frying pan over medium-high heat. Add 2 tablespoons of oil. Once the oil is hot, add the chicken and let sit for 2-4 minutes without moving before stirring to coat the chicken with oil. Saute until the chicken is just beginning to brown, but don't worry about cooking the chicken all the way through yet. Remove from wok and set aside.
- Add remaining 2 tablespoons of oil to the pan and when hot, add the white part of the green onions and the minced garlic, stirring just until fragrant, about 30 seconds to 1 minute.
- Add the vegetables (or any combination of vegetables you like, aiming for 4-6 cups of total vegetables) and season with a little salt. Stir fry for about 10 minutes until veggies are tender but still crisp. If the pan gets too dry, add splashes of broth or water as needed so the vegetables don't burn.
- Return the chicken to the wok with the vegetables and stir together. Push to the outer edges of the wok to create a clear space in the center. Add the stir-fry sauce and wait for it to bubble and start to darken a bit before tossing everything together to coat in sauce.
- Continue to cook until all the vegetables are tender and the chicken is cooked through. Serve with rice, sprinkling the stir-fry with the remaining green tops of the green onions and chopped peanuts for garnish.
Nutrition Facts : Calories 400 kcal, Carbohydrate 31 g, Protein 29 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1176 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
EASY STIR-FRIED CHICKEN AND VEGETABLES
This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.
Provided by Shelly Bean
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut, cube, or slice chicken, while still frozen ( which was easier for me).
- In a large frying pan heat olive oil on high for 1 minute (or until hot)
- Add vegetables to pan, let fry, stiring occasionally to keep from burning.
- Add chicken to pan
- If you choose to add salt add now. If not then don't.
- Stir all ingredients frequently to keep them from sticking.
- Stir-Fry until chicken is cooked and vegetables are cooked crisp.
Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1
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
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