LEMON CHICKEN STIR FRY
This Healthy and Easy Lemon Chicken Stir Fry takes less than 30 minutes to make and tastes just as good as takeout - or better! Make this easy chicken stir fry next time you need a quick and healthy dinner!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Whisk together all ingredients for the sauce, set aside.
- Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
- Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
- Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
- Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 382 kcal, Carbohydrate 36 g, Protein 39 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 1378 mg, Fiber 2 g, Sugar 21 g
GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
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.
CHIPOTLE LIME CHICKEN STIR FRY
I created this stir fry when my husband was on a chipotle kick. It is healthy with lean protien, fiber, and veggies. I've substituted baby corns for the canned corn with success as well. You could use fresh jalapenos instead of the canned chilis too! Make it as hot as you want with the chipotle pepper!
Provided by yogiclarebear
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Spray a short burst of non-stick olive oil in a large skillet.
- In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings.
- Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix.
- Cook chicken until almost done. Add other ingredients and stir fry until it bubbles, then simmer until evenly hot.
- Serve over greens, chips, tortillas. Garnish with lime and cilantro, and cheese and sour cream if you wish.
Nutrition Facts : Calories 350.7, Fat 3.3, SaturatedFat 0.7, Cholesterol 82.2, Sodium 365.5, Carbohydrate 44, Fiber 9.7, Sugar 7.6, Protein 41.3
FOOD NETWORK CHICKEN STIR FRY
I got this recipe out of the Food Network magazine. Its very versatile. Feel free to change the veggies to satisfy your needs. Yummy! Prep time includes 1hr. of marinating time.
Provided by Chef Emstar
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together the egg white, 1 Tbs. cornstarch and 1 Tbs. rice wine or sherry. Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour.
- Make the sauce by mixing 1 Tbs. cornstarch, 1 Tbs. hoisin, 1 Tbs. soy sauce, 1 Tbs. rice wine or sherry and 1/2 cup chicken broth. Mix until well combined.
- Drain excess marinade from the chicken. Heat 1/2 Tbs. oil in a wok or deep skillet on Med-hi heat. Cook the chicken until opaque. About 2-3 minutes.
- Remove the chicken from the wok and dump out any excess oil.
- Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
- Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
- Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
- Serve over rice.
THAI CHICKEN STIR FRY
Make and share this Thai Chicken Stir Fry recipe from Food.com.
Provided by ajtravellingchef
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut your chicken into bite size pieces, place in a large frying pan or wok with 1/3 Cup of water at medium - high heat.
- Add coconut oil, honey, lime juice, garlic powder, ginger and basil.
- When your chicken is cooked, add soy sauce, onion, red pepper, carrots and other desired cut up vegetables.
- Put the lid on and cook for 7 minutes on medium - high heat.
- In the last 2 minutes of the above, add crushed red pepper, cloves of garlic (use a garlic press).
- In a small bowl mix cornstarch and 1/2 half cup of water.
- When the 7 minutes are up add the cornstarch and water to thicken the sauce.
- Serve with capellini noodles or jasmine rice (add coconut oil during cooking).
Nutrition Facts : Calories 318.2, Fat 13.7, SaturatedFat 6.5, Cholesterol 61.9, Sodium 985, Carbohydrate 27.5, Fiber 2.1, Sugar 19.5, Protein 22.9
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- MAKE STIR FRY Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Use a paper towel to wipe mushrooms clean, then cut mushrooms into quarters. Trim the ends off the bok choy, then cut each piece into thirds. Cut spring onions diagonally into 4 cm / 1.5in pieces.
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