Quick Chicken Stir Fry Food
QUICK CHICKEN STIR-FRY
Quick as it is, this chicken stir-fry serves up exciting weeknight fare that tastes a lot like a dish at your favorite Thai restaurant.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 12
Steps:
- Mix all ingredients except vegetable oil, chicken and vegetables until blended.
- Heat vegetable oil in nonstick wok or large skillet on medium-high heat. Add chicken; stir fry 4 min. or until no longer pink. Add mushrooms and bell peppers; stir-fry 4 to 5 min. or until chicken is done.
- Add peanut sauce and snow peas; stir-fry 1 to 2 min. or until heated through.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
QUICK CHICKEN STIR-FRY
Steps:
- While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
- To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
- Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
- Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.
QUICK CHICKEN & BROCCOLI STIR-FRY
This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
QUICK CHICKEN STIR-FRY
This is a very quick dinner because of all the prepackaged ingredients it uses. I make mine with fresh garlic....it's just a personal preference. You can also toss in some thinly sliced carrots or fresh snowpeas just before adding the coleslaw to dress it up.
Provided by Love2Eat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice chicken into thin strips.
- Heat oil in a large fry pan or wok over medium heat.
- Add chicken and stirfry until chicken is golden, 3-5 minutes.
- Meanwhile, in a small bowl, stir ginger/garlic into teriyaki sauce.
- When chicken is done, pour sauce over.
- Add coleslaw nd stirfry until cabbage is as done as you like.
- Can be eaten as is or over rice or noodles.
Nutrition Facts : Calories 196.5, Fat 6, SaturatedFat 0.9, Cholesterol 43.3, Sodium 1444.6, Carbohydrate 20.5, Fiber 1.9, Sugar 4.7, Protein 17.3
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
- Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
- Add water and bouillon.
- Return chicken to pan.
- Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9
QUICK AND EASY CHICKEN STIR-FRY
Ground ginger and soy sauce add great flavor to chicken and vegetables in this quick and easy stir-fry recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; stir-fry 5 min. or until evenly browned.
- Stir in remaining ingredients; cover.
- Cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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