CAJUN STIR-FRY
Light & Tasty One serving: (1 cup stir-fry mixture, calculated without spaghetti) Calories: 140
Provided by seesko
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender.
- Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.
LEMON CAJUN STIR FRY
Make and share this Lemon Cajun Stir Fry recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat chicken strips with seasoning.
- Heat 1/2 peanut oil in wok and stir fry chicken in batches till browned and cooked through, remove from wok.
- Heat remaining oil in wok and stirfry onion, halfway through cooking add capsicum and remove all vegetables from wok.
- Sauce:Mix ingredients together, add to wok and heat till thickened.
- Add chicken and vegetables,tossing till coated well with sauce and heated through.
LEMON CASHEW CHICKEN STIR-FRY
Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
- Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through.
- Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20
CAJUN STIR-FRY
Cubes of chicken and chunks of smoked turkey kielbasa, plus plenty of herbs and veggies, make this a hearty stir-fry. I sometimes top off servings with shredded mozzarella cheese and minced basil and parsley. -Sharon Clemens of Groveland, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender., Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.
Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 555mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SPICY TOFU AND LEMONGRASS STIR-FRY
Categories Wok Rice Vegetable Stir-Fry Low Fat Vegetarian Tofu Lemongrass Self
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large sauté pan with canola oil and set over medium-high heat. Add tofu and sauté, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and sauté, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.
HONEY LIME CAJUN SHRIMP STIR FRY
This is a recipe I developed myself. The first stir fry that 2 out of 3 of my kids will eat! I took the basic marinade from Recipe #231870 and made up my own stir fry. The vegetables are what I had on hand, so feel free to adjust the veggies to what you like to use. Time includes only 1 hour of marinading.
Provided by WI Cheesehead
Categories One Dish Meal
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix the marinade ingredients together in a bowl.
- Place the shrimp in a sealable container and pour half the marinade over them.
- Refrigerate for 1 hour to overnight.
- Take the reserved marinade and pour into a wok, heated on high.
- Add vegetables to wok and cook, stirring occasionally, for 8-10 minutes, until vegetables are tender.
- Push the vegetables to the side and add the shrimp (after draining out the marinade).
- Cook, stirring occasionally, until shrimp are pink, about 3 minutes or so.
- Mix the cornstarch and 1/4 cup of water and add to the wok to thicken the sauce.
- Cook for about 1 minute.
- Serve over cooked brown rice. Yum!
Nutrition Facts : Calories 328.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 138.2, Sodium 309, Carbohydrate 55.7, Fiber 5.4, Sugar 23.7, Protein 22.8
CAJUN SHRIMP STIR FRY
I got this out of a magazine called "Clean Eating" This is low in fat and sugar. Both DH and I found it to be outstanding. It may say fry but there is nothing fatty about it. It would also be great on the Weight Watchers program.
Provided by teresas
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss shrimp with Cajun spice seasoning and set aside.
- Heat 1 tsp oil in large skillet and saute' peppers for 6 minutes over medium-high heat.
- Turn heat down and add minced garlic, stirring constantly so that garlic doesn't burn.
- Remove peppers and garlic from pan, wipe pan out with paper towel.
- Return pan to medium-high heat, and heat remaining tsp of oil.
- Add shrimp and cook approximately 3 minutes, stirring frequently.
- Add wine (don't forget about yours) and lemon juice, peppers and garlic, and cook for 2 to 3 minutes.
- Season with hot sauce; serve each portion over 1/2 cup cooked brown rice.
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