Leftover Veggie Chicken Stir Fry Food

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

LEFTOVER VEGGIE CHICKEN STIR-FRY

Steps:

• Sauté chicken and garlic. Set aside.
• Coat a wok or frying pan with oil and heat.
• Add 1/4 Cup chicken broth and the 4 cups of veggies.
• Stir-fry 2-3 minutes stirring constantly.
• Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
• Serve over brown rice or pasta.

LEFTOVER CHICKEN STIR-FRY WITH BELL PEPPERS

Steps:

• Gather the ingredients.
• Wash the bell peppers, remove their seeds, and cut into thin strips.
• Rinse the can of baby corn in warm water and drain thoroughly.
• Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.
• Whisk in the cornstarch and set aside.
• Heat the wok and add oil, drizzling it around the sides.
• When the oil is hot, add the garlic, and stir-fry until aromatic.
• Add the baby corn, stir-fry briefly and then add the green bell peppers, red bell peppers. Continue stir-frying.
• Give the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
• Add the chicken, mix everything together, and serve hot over rice or noodles.

STIR-FRIED CHICKEN AND VEGETABLES

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
• Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

CHICKEN & VEGETABLE STIR-FRY

Steps:

• Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

SNAPPY CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside., In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.,

LEFTOVER VEGETABLE AND GROUND CHICKEN SAUTé

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the bell peppers and the asparagus and cook, stirring occasionally, until the peppers are fragrant and still firm, 2 to 3 minutes. Add the broccoli stems and onions and cook, stirring occasionally, until the onions start to soften and become translucent, 1 to 2 minutes. Transfer the vegetables to a medium bowl and set aside.
• Put the remaining 1 tablespoon oil, half of the scallions (about 1/2 cup) and the ginger in the same skillet. Cook, stirring occasionally, until the ginger is fragrant, about 2 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant but doesn't burn, 30 seconds to 1 minute. Add the ground chicken and cook, breaking up the chicken into chunks with a wooden spoon while stirring continuously, until the chicken is browned and cooked through, 4 to 5 minutes.
• Whisk the chicken stock, tamari, sesame oil, agave, and cornstarch in a small bowl until smooth. Add the mixture to the skillet and cook, stirring frequently, until the sauce thickens, 3 to 5 minutes. Stir in the cooked vegetables and cook until heated through, 1 to 2 minutes.
• Sprinkle with the remaining chopped scallions (about 1/2 cup) and the sesame seeds. Serve over steamed rice or grains.

SPEEDY CHICKEN & VEGGIE STIR-FRY SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 min. or until evenly browned.
• Stir in vegetables and dressing; bring to boil. Cover; simmer on medium-low heat 5 min. or until chicken is done and vegetables are heated through.
• Serve over rice.