Healthy Stir Food

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EASY STIR-FRY SAUCE



Easy Stir-Fry Sauce image

Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 1/2 cup sauce

Number Of Ingredients 7

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 clove garlic, grated (or 1/2 teaspoon granulated garlic)
One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)
1 teaspoon sugar
Pinch of crushed red pepper flakes, optional

Steps:

  • Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

HEALTHY CHICKEN STIR FRY



Healthy Chicken Stir Fry image

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

1/4 cup soy sauce, tamari, or coconut aminos
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes, plus more to taste for added heat
1 pound chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
3 large carrots, peeled and julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 cup snow peas, sliced into 1" pieces
8 ounces button mushrooms, sliced thinly
2 cups frozen broccoli, defrosted
2 tablespoons avocado oil or olive oil, divided
1 tablespoon cornstarch or arrowroot powder
4 cups cooked rice, noodles, or other serving options
Sliced green onions and toasted sesame seeds, for serving

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 CHICKEN STIR-FRY



Healthy chicken stir-fry image

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

65g brown basmati rice
2 tsp rapeseed oil
15g ginger, peeled and cut into thin matchsticks
2 small red onions (160g), cut into wedges
160g broccoli, broken into florets, stem finely chopped
2 carrots (160g), halved lengthways, then cut into diagonal slices
1 red chilli, finely chopped (optional)
200g chicken breast, cut into thin strips
½ tsp ground cumin
1 tbsp crunchy peanut butter
1 tbsp wheat-free tamari
1 tbsp brown rice vinegar

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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