HEALTHY CHICKEN STIR FRY
This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is a 30 minute meal everyone will love!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1.5 cups, Calories 235 kcal, Sugar 5 g, Sodium 770 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 16 g, Fiber 4 g, Protein 25 g, Cholesterol 60 mg
HEALTHY CHICKEN STIR FRY
Skip the take-out and make this Healthy Chicken Stir Fry recipe right at home! In under 30 minutes, you'll have a flavorful dinner packed full of veggies.
Provided by Cassie Johnston
Categories Chicken and Turkey Recipes
Time 30m
Number Of Ingredients 18
Steps:
- In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop your veggies.
- When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.
- Drain the chicken from the marinade, reserving the marinade and placing it back in the fridge. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.
- Pour the remaining olive oil into the wok, and then add in the garlic. Cook for a minute, or until fragrant. Add in the carrots, bell peppers, snow peas, and mushrooms. Cook until bright in color and just crisp-cooked, about three minutes.
- Add in the broccoli and cooked chicken. Reduce heat to medium-low.
- Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of rice or noodles, topped with green onions and toasted sesame seeds, and additional soy sauce, tamari, or coconut aminos, if desired.
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 22 grams fat, Fiber 11 grams fiber, Protein 49 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 large serving, Sodium 1312 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
HEALTHY FAMILY-FRIENDLY CHICKEN STIR-FRY
Our whole family loves this. The veggies are interchangeable. The original recipe was celery, carrots and string beans, but we like this combination and it is the only way I can get anyone to eat broccoli, even myself! This serves all 6 of us when served with a salad. It is a good way to stretch chicken, because I usually need twice as much with other recipes.
Provided by Karen..
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat about a tsp or two of sesame oil over high heat in a large skillet.
- Add garlic and sauté until golden.
- Add chicken, sprinkled with salt and pepper, and stir fry until no longer pink (you may need to lower the heat so garlic doesn't burn.) Remove chicken and garlic from pan.
- Add another tsp or two of sesame oil and return to high heat.
- Add all vegetables and stir fry for 5 or 10 minutes, or until tender-- if using frozen snow peas, add them the last couple of minutes.
- Add back chicken and garlic and add teriyaki sauce.
- Stir fry another minute or two.
- Serve over hot cooked rice.
Nutrition Facts : Calories 351.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 51.3, Sodium 915.9, Carbohydrate 45.5, Fiber 15.4, Sugar 16.2, Protein 37.9
HEALTHY CHICKEN STIR-FRY
Make this nutritious, veg-packed stir-fry when you need dinner fast - and if you like a hit of spice, add some chilli to the rich peanut dressing
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.
- Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.
- Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.
Nutrition Facts : Calories 465 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
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TERIYAKI CHICKEN STIR FRY {EASY & HEALTHY!} – WELLPLATED.COM
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- First prepare the sauce: In a small pot, add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.
- In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
- When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
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