EASY CHICKEN STIR FRY
Easy 30 Minute Chicken Stir Fry. Loaded with vegetables and tossed in a spicy Asian sauce.
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 14
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
Nutrition Facts : Calories 241 kcal, Carbohydrate 10 g, Protein 20 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 428 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
EASY CHICKEN STIR-FRY SKILLET
Serve up a delicious dish any night of the week with our Easy Chicken Stir-Fry Skillet recipe! In addition to being simple, this Easy Chicken Stir-Fry Skillet can be customized with a variety of different stir-fry veggies.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 1-3/4 cups each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 480, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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
EASY SKILLET CHICKEN STIR-FRY
This chicken stir-fry skillet is quick and easy. Just cook chicken breast strips with a few pantry ingredients, and it's ready in 25 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook and stir 4 min. or until done.
- Add water, soy sauce, onion and vegetables; stir. Bring to boil.
- Stir in rice and remaining dressing; cover. Remove from heat. Let stand 5 min. Fluff with fork. Top with nuts.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
CHICKEN AND BROCCOLI SKILLET STIR-FRY
You don't need a wok to make this just a large skillet --- this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste --- if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
- Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
- Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
- Add in 1 tablespoon more sesame oil to the skillet.
- Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
- Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
- Transfer to a platter or large bowl and sprinkle with sesame seeds.
- Serve with cooked rice.
- Delicious!
Nutrition Facts : Calories 694.9, Fat 27.8, SaturatedFat 4.7, Cholesterol 218.9, Sodium 1830, Carbohydrate 30.4, Fiber 2.1, Sugar 9.8, Protein 80.1
EASY CHICKEN STIR-FRY
This seriously simple meal is the thing to make on nights when you don't know what to cook. Chicken breast, onions, bell pepper and snow peas come together in an ultra-fast stir-fry with a silky, flavorful sauce that'll be on the table in a matter of minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
CHICKEN STIR-FRY
"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the 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 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
SIMPLE CHICKEN STIR FRY
Make and share this Simple Chicken Stir Fry recipe from Food.com.
Provided by kariner0815
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray large nonstick skillet with nostick spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned.
- Add vegetables; stir-fry until barely tender, 2-3 minutes.
- Add broth, teriyaki sauce, salt, and pepper; stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer. Makes 4 servings.
Nutrition Facts : Calories 200, Fat 10.7, SaturatedFat 3.1, Cholesterol 72.6, Sodium 166.9, Carbohydrate 0.1, Sugar 0.1, Protein 24.3
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