Easy Chicken Stir Fry Food

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.

EASY CHICKEN STIR-FRY

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.

EASY CHICKEN STIR FRY RECIPE

Steps:

• In a small bowl, whisk together the cornstarch, chicken broth, soy sauce and honey. Then set aside.
• Heat 1 tablespoon of the olive oil to a large skillet over medium high heat. Then add the chicken and season it with salt and pepper. Sauté the chicken for 3-5 minutes until browned and cooked through. Then remove from the skillet to a separate plate.
• Reduce the heat to medium high heat and add the rest of the olive oil to the sauce pan. Then add in the veggies (broccoli, bell peppers and carrots). Cook, stirring occasionally, and cook until tender but still crispy.
• Then stir in the ginger and garlic and cook for 1-2 minutes until the garlic is aromatic.
• Then add the chicken back to the skillet. Stir in the stir fry sauce and stir to coat the chicken and vegetables with the sauce. Bring the mixture to a boil, stirring occasionally, and let the mixture boil for 1 minute to thicken the sauce.
• Top with sesame and serve as is or over rice. Then enjoy!

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!

CHICKEN STIR-FRY

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.

HEALTHY CHICKEN STIR FRY

Steps:

• Cut the vegetables and chicken. "Stir fry" means to cook small pieces of food quickly on high heat while stirring. I highly recommend the vegetables and meat are prepped before you light the stove.
• In a medium bowl, whisk together chicken stock, soy sauce, maple syrup, vinegar, cornstarch, garlic and ginger. Set aside.
• Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil.°To cook boneless chicken breasts or thighs: Cook uncovered for 3 minutes per side, stirring a few times.°To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes.
• Remove chicken on a plate and return skillet to high heat. Add 1 more tbsp of oil, onion and bell peppers. Cook for 2 minutes, stirring once or twice. Remove onto a plate.
• Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
• Return cooked chicken, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish stir fry with sesame seeds.
• Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.

EASY CHICKEN STIR FRY

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.

CHICKEN STIR-FRY IN 4 EASY STEPS

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.

EASY CHICKEN STIR-FRY

Steps:

• In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
• Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
• Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.

EASY CHICKEN STIR-FRY RECIPE

Steps:

• Start by cooking 1 cup rice according to the package directions or by following our Instant Pot White Rice or Stove-top Rice recipes.
• Over high heat in a large skillet, sauté 1 1/2 lbs. cubed chicken breast in 1 Tbsp. olive oil. Sprinkle the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook for 10 minutes.
• Add one 16 ounce bag frozen stir-fry vegetables and cook for 3 minutes. Then, pour in 1 1/2 cups teriyaki sauce and cook, stirring occasionally, for 5 minutes.
• Serve over the cooked rice, and enjoy!

EASY CHICKEN STIR FRY

Steps:

• Add a splash of vegetable oil to a pre-heated wok then fry the chicken in batches until golden brown. Remove from the pan and set aside.
• Add the vegetables, stir-frying until just cooked and starting to color then add the chicken, cooked noodles and stir-fry sauce back into the wok.
• Stir-fry until the vegetables and chicken are coated in the sauce and the sauce is starting to thicken.
• Season to taste (add more soy/hoisin or lemon if necessary) and serve.

EASY CHICKEN STIR FRY

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.

EASY CHICKEN STIR FRY

Steps:

• Add 1 tablespoon of oil to a large skillet and heat over high heat. Add chicken and stir fry until fully cooked, about 6-7 minutes. Take out of the pan and set aside.
• In the same pan heat the remaining 1 tablespoon of oil. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender. Add in garlic and saute for 1 minute.
• In a small bowl whisk together peanut butter, soy sauce, sriracha, fish sauce, sesame oil and red pepper flakes.
• Add the sauce to the pan along with the chicken. Toss to coat the chicken and veggies.
• Serve immediately with sesame seeds for garnish, if desired

EASY CHICKEN STIR-FRY SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
• Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
• Serve over the rice.

SIMPLE CHICKEN STIR-FRY

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 4-6 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil. Add pepper; cook and stir 2-3 minutes or until crisp-tender. Add garlic and ginger; cook 1 minute longer. Add salsa, peanut butter and soy sauce; stir until peanut butter is blended. Stir in chicken; heat through. Serve with rice.

EASY CHICKEN STIR FRY

Steps:

• Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes. Heat 2 tablespoons oil in a nonstick pan over medium-high heat, and add the chicken when hot. Stir frequently.
• Combine two tablespoons soy sauce, 1/2 teaspoon ground ginger, and 1/2 teaspoon garlic powder in a small bowl. Mix well.
• After chicken is cooked for about 5 minutes, add the soy sauce mixture and continue to cook until tender (about 6-8 minutes) and break into bite size pieces with a wooden spoon.
• While the chicken is cooking, chop two stalks of celery, two medium carrots. and a medium onion. Prep 2 cups broccoli florets (about one medium head)
• Add all the veggies to the pan. Add an 8 oz can of drained water chestnuts if you want. Stir and cook about 5 minutes.
• While the dish is cooking, mix 8 oz of chicken broth with 3 tablespoons cornstarch until dissolved. After about 5 minutes of cooking, add the chicken broth/ cornstarch mixture, and stir continuously until boiling and veggies are tender. About 5 minutes. Longer for a double batch.

EASY STIR FRIED CHICKEN

Steps:

• Heat 2 tbsp oil in a saucepan, add the chicken and cook until inside is white.
• (I use cooking spray).
• Remove chicken, add onions and cook until soft, return chicken to saucepan and add green bell pepper and jalapeno.
• Season with salt and pepper, add cabbage and cook for a few minutes.
• Add the last three ingredients and cook for a few minutes longer.
• Goes well with rice or pita.

CHICKEN STIR FRY RECIPE

Steps:

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
• Add chicken back into the skillet and stir to combine.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice and/or chow mein if desired.

SUPER-EASY CHICKEN STIR FRY RECIPE FOR CLEAN EATING

Steps:

• In a small bowl, whisk together all sauce ingredients.
• Heat oil in a large skillet or wok over medium-high heat. Add in the meat then cook, stirring occasionally until cooked through, about 5-6 minutes.
• Stir in the veggies and cook for 3-4 minutes more.
• Pour your sauce over top and stir to coat the meat and veggies.
• Serve immediately over brown rice, cauliflower rice, or quinoa. OR
• Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.