CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
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
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
CHICKEN CABBAGE STIR FRY
For more Awesome Recipes and Weight Loss Motivation Please come Join my facebook Group Getting Healthy with Louise
Provided by nature54
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into strips.
- Heat oil in a frying pan.
- Add chicken strips and stir fry over medium-high heat, turning constantly until done.
- Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
- Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
- Stir sauce into chicken/cabbage mixture.
- Cook until sauce has thickened and chicken is coated, about 1 minute.
- Refrigerate leftovers within 2 hours.
CHICKEN CABBAGE STIR FRY RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- 1. Cut chicken breasts into strips. 2. Heat oil in a frying pan. 3. Add chicken strips and stir fry over medium-high heat, turning constantly until done. 4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. 5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. 6. Stir sauce into chicken/cabbage mixture. 7. Cook until sauce has thickened and chicken is coated, about 1 minute. 8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon (You can add onions and red peppers to taste)
STIR-FRIED CHICKEN WITH BELL PEPPERS AND SNOW CABBAGE
Provided by Grace Young
Categories Wok Chicken Egg Pepper Soy Vegetable Stir-Fry Dinner Lunch Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
- Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
CHICKEN BELL PEPPER STIR FRY
Plate our Chicken Bell Pepper Stir Fry for an entrée that's sure to impress. Feast your eyes on the vibrant colors of red and green bell peppers paired with chicken for a simple yet delicious stir fry entrée. Pair with your favorite side and your Chicken Bell Pepper Stir Fry is served!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in large skillet on medium heat. Add chicken; stir-fry 2 to 3 min. or until no longer pink.
- Add peppers; stir-fry 3 to 4 min. or until peppers are crisp-tender and chicken is done.
- Stir in Gourmet Sauce; cook 30 sec. or until sauce comes to boil, stirring constantly.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
STIR-FRIED CHICKEN WITH BELL PEPPERS
Steps:
- In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
- In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
- Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
- Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
- Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.
Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
STIR-FRIED CHICKEN BREAST WITH RED BELL PEPPERS AND SNOW PEAS
Make and share this Stir-Fried Chicken Breast With Red Bell Peppers and Snow Peas recipe from Food.com.
Provided by sexymommalucas
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain.
- Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.
STIR-FRY CHICKEN WITH BABY BOK CHOY & PEPPERS
Baby bok choy is one of my favourite greens for a stir-fry as it cooks quickly and has a mild, sweet taste. The bit of brown sugar is added to balance and heighten the flavours and the dish is finished with a sprinkle of fresh cilantro and crunchy, toasted almonds.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 13
Steps:
- Cut the baby bok choy into ½ inch (1.25 cm) pieces cross wise (ie., like cutting celery). Slice red pepper and mince the hot chili pepper (optional). Mince the garlic and fresh ginger. Chop the cilantro. Set all aside separately.
- Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.
- Cook the brown rice in unsalted water for time specified on package - about 45 minutes.
- Heat oil over medium-high heat for a few minutes in a non-stick pan. Add chicken pieces with the ginger and garlic and stir-fry until the chicken is white and nearly cooked through - about 4 minutes.
- Stir in chicken broth, reserved bok choy, red peppers and hot chili pepper (optional). Sprinkle with the brown sugar and lite tamari. Toss and stir-fry another few minutes until the bok choy is tender-crisp.
- Serve over cooked short-grain brown rice. Garnish with minced cilantro and toasted almonds.
Nutrition Facts :
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5/5 (15)Total Time 15 minsCategory Main CourseCalories 214 per serving
- Heat a tablespoon of olive oil in a large skillet or wok, over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add onion. Cook for 5-7 minutes, until translucent.
- Increase heat to medium-high. Add the remaining olive oil and the chicken. Stir fry for 3-5 minutes, until the chicken is just golden. (Don't overcook to avoid drying it out. You want it to be about 80%-90% done.)
- Add the cabbage, bell pepper, and coconut aminos. Season with ground ginger, sea salt, and black pepper. Stir fry for 3-5 minutes, until the cabbage is tender. Garnish with chives.
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- In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15 minutes.
- Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reserving marinade, and add to the skillet. Stir fry for about 4 minutes, then remove to a plate.
- Heat the remaining tablespoon of oil in the same skillet and add the shallot. Stir fry for few minutes and add the bell pepper, cabbage and carrot. Cook until cabbage wilts, for about 4 minutes more.
- Add the marinade, together with chicken and peas. Stir fry until sauce thickens and chicken is cooked. Garnish with scallion and sesame seeds. You can serve it over cooked rice or enjoy it as a standalone.
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Cuisine AsianCategory Main CourseServings 3Total Time 20 mins
- Combine ingredients for marinade in a plastic bag, then add in diced chicken. Let chicken marinate on counter top for 10 minutes.
- In a skillet, heat 1 tbs. of olive oil and when warm, add chicken pieces with tongs, shaking off any excess marinade. Let chicken cook for 3-4 minutes without touching, then toss to brown other sides and cook for another 3 minutes.
- Add in diced onion, bell pepper and coleslaw mix to pan and sauté until soft, about 4 minutes. Check to make sure chicken has cooked through by cutting through one piece!
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4.8/5 (17)Total Time 27 minsCategory Main CourseCalories 235 per serving
- In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.
- Cut the stem end off of the cabbage. Next, cut it in half from the top of the cabbage down through the stem. Place the flat, cut side against the surface of your cutting board, then each half into quarters (again, from the top down towards the stem). Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).
- Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes. Transfer to a plate or bowl. Make sure you have the skillet lid handy.
- Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.
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