CHICKEN & VEG STIR-FRY
As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it's ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Chicken Chicken breast
Time 20m
Yield 2
Number Of Ingredients 19
Steps:
- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
- Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
- Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.
Nutrition Facts : Calories 506 calories, Fat 11.6 g fat, SaturatedFat 1.7 g saturated fat, Protein 30.7 g protein, Carbohydrate 70.3 g carbohydrate, Sugar 18.6 g sugar, Sodium 1.5 g salt, Fiber 10.6 g fibre
CHICKEN STIR FRY RECIPE
A delicious vegetable and chicken stir fry recipe is one of the most popular Chinese food recipes to make at home.
Provided by Karen Ciancio
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Cut chicken into cubes. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 teaspoon cornstarch. Toss to coat chicken. In a small bowl, combine broth, red pepper flakes and remaining soy sauce and cornstarch.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir fry until onion starts to wilt.
- Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit.
- Serve over hot cooked rice.
Nutrition Facts : Calories 434 kcal, Carbohydrate 24 g, Protein 55 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1001 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
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
GARLIC CHICKEN STIR-FRY
Lighten up takeout-inspired fare with this delicious Garlic Chicken Stir-Fry recipe. For more fiber, serve this stir-fry chicken dinner with brown rice instead of white rice.
Provided by BHG Test Kitchen
Time 1h1m
Number Of Ingredients 11
Steps:
- Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.
- Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onion, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok.
- Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice. Makes 4 servings.
Nutrition Facts : Calories 313 kcal, Carbohydrate 33 g, Cholesterol 49 mg, Protein 25 g, SaturatedFat 2 g, Sodium 490 mg, Sugar 2 g, Fat 9 g, UnsaturatedFat 6 g
SPICY CHICKEN STIR-FRY
Steps:
- Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
CHICKEN STIR FRY
Make and share this Chicken Stir Fry recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
- Remove chicken and keep warm.
- Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
- In small bowl, mix broth, cornstarch, soy sauce, and ginger.
- Add to skillet; cook and stir till thickened and bubbly.
- Return chicken to skillet with peapods; stir until heated through.
- Serve over rice and top with cashews.
CHICKEN STIR FRY RECIPE
This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 17
Steps:
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl.
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
CHICKEN MOZZARELLA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the pasta according to the package directions.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
- In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
- Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
- Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
- Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
EASY CHICKEN STIR-FRY
Speedy, low-fat, low-cal. Veggies and tender chicken in a sumptuous sauce is a family-pleaser any night of the week.
Provided by My Food and Family
Categories Home
Time 18m
Yield Makes 3 servings.
Number Of Ingredients 5
Steps:
- Cook and stir vegetables in hot oil in medium skillet on medium-high heat 5 min. or until crisp-tender.
- Add chicken and sauce; cover. Cook 2 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CHICKEN STIR-FRY
Steps:
- Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
- Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
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 STIR-FRY IN 4 EASY STEPS
Asian cooking can be light, healthy and so quick that you'll think twice before ever ordering a takeaway again!
Provided by Emma Lewis
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
- Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
- Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
Nutrition Facts : Calories 501 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.02 milligram of sodium
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
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
CHICKEN STIR-FRY
Steps:
- Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
- Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.
ROSAMARINA CHICKEN STIR-FRY
This is a good recipe for a one-dish supper after work or when you're pressed for time. This is adapted from a BH&G recipe booklet that came with my West Bend electric wok. "Rosamarina" is also known as orzo. If Rosamarina (orzo) or ditalini are unavailable, you may substitute another very small pasta.
Provided by mersaydees
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Skin, halve lengthwise, and bone chicken breasts; cut into 1/2-inch cubes.
- Cut peppers into strips.
- Cook pasta according to package directions; drain.
- Meanwhile, add cooking oil to wok or other large frying pan; preheat it over high heat.
- Stir-fry chicken 3 minutes or till lightly browned.
- Add green peppers, onion, cumin, and red pepper; stir-fry 3 minutes, adding additional oil if necessary.
- Stir in drained pasta, corn, chili peppers, and salt. Cover and cook 2 minutes or till hot.
- Stir in tomatoes; sprinkle cheese over.
- Cover and cook 2 minutes or till cheese melts.
Nutrition Facts : Calories 537.8, Fat 24.4, SaturatedFat 9, Cholesterol 76.1, Sodium 856.1, Carbohydrate 50.7, Fiber 4.5, Sugar 6.5, Protein 30.6
CHICKEN AND VEGETABLES STIR-FRY
Provided by Olivia's Cuisine
Time 55m
Number Of Ingredients 16
Steps:
- Marinate the cubed chicken for at least 30 minutes: In a medium bowl whisk together the lemon juice, the sesame oil, the soy sauce and the corn starch until the corn starch is dissolved. Add the chicken and stir until the chicken is coated.
- Let your wok pan (or large skillet) stand over high heat until it's super hot. Drain the chicken from the marinade and stir-fry until it browns, preferably in 2 batches. (You don't need to add any oil because the chicken is already coated with sesame oil). Reserve.
- Add a little bit of sesame oil (or vegetable oil) if necessary and add the onions, garlic and peppers and stir-fry until it develops some color and the onions are translucent and even beginning to brown on the sides.
- Add the chicken back to the pan and stir everything together, stir-frying for a minute or two.
- To make the sauce, whisk the soy sauce, the sugar, the starch and the rice wine together. Add the water slowly, always whisking, so the corn starch and the sugar dissolve.
- Add the sauce to the pan, mix until everything is coated, and let it cook until the sauce thickens - about 5 minutes or so.
- Stir in the peanuts and cook for 2 more minutes.
- Serve over white rice.
CHICKEN STIR-FRY
Crisp-tender stir-fry veggies and grilled chicken breasts need only piquant dressing, soy sauce and garlic powder to serve two-in 20 minutes!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook and stir vegetables in 2 Tbsp. dressing in large skillet on medium-high heat 5 min. or until crisp-tender.
- Add chicken, 1/4 cup dressing, soy sauce and garlic powder; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Serve over the rice.
Nutrition Facts : Calories 450, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1940 mg, Carbohydrate 60 g, Fiber 3 g, Sugar 19 g, Protein 25 g
CHICKEN MARINARA STIR-FRY
Make and share this Chicken Marinara Stir-Fry recipe from Food.com.
Provided by SweetySJD
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Drain tomatoes, reserve juice, and set aside.
- In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
- In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
- In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
- Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
- Add chicken and tomatoes; heat through.
- Serve over pasta. Top with parmesan cheese.
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Reviews 16Calories 862 per servingCategory Main Course
- How to prepare the chicken. Here are three crucial points on how to prepare chicken meat. Let me explain. Marinate the chicken. This step is essential because chicken meat does not absorb the flavor of the stir fry sauce quick enough during the short stir-frying process.
- Prepare the vegetables. The choice of vegetables. Vegetables and chicken are the perfect combinations viewed from different aspects. It is a meal with balanced protein, carbohydrates, and fibers.
- Prepare the seasoning. Mix the sauce. There is no ‘standard’ stir-fry sauce, but most of the Chinese will very likely use oyster sauce and light soy sauce in various proportions as the main ingredients.
- Cook the chicken and vegetable stir fry. The chicken. I will start the stir-frying with the chicken and oil. Heat all the oil as required in this recipe into the wok over low to medium heat.
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