ITALIAN CHICKEN STIR FRY
This is a great way to use sweet peppers from your garden. Although it can be eaten as is, we very often will serve it over thin pasta such as capellini. Very colorful with a marvellous flavor!
Provided by MMers
Categories Chicken
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
- In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
- Remove from skillet and set aside.
- Add remaining oil to skillet and cook onion and garlic until softened.
- Add sweet & hot peppers and rosemary.
- Cook for 10 minutes, stirring occasionally.
- Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
- Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
- Stir in basil.
Nutrition Facts : Calories 480.7, Fat 22.9, SaturatedFat 3.5, Cholesterol 96.8, Sodium 596, Carbohydrate 26.5, Fiber 5.2, Sugar 7, Protein 36.3
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
ITALIAN CHICKEN & VEGETABLE STIR-FRY RECIPE
Dress our chicken and vegetable stir-fry recipe with a zesty Italian dressing in this dish. This Italian Chicken & Vegetable Stir-Fry Recipe is super easy!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Cook rice as directed on package.
- Meanwhile, cook chicken in large nonstick skillet on medium heat 2 to 3 min. or until chicken is no longer pink, stirring frequently. Add vegetables and dressing; stir-fry 3 to 4 min. or until chicken is done and vegetables are crisp-tender.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
ITALIAN CHICKEN AND PENNE
This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.
Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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