Stir Fry Chicken And Vegetables Food

CHICKEN & VEG STIR-FRY

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.

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!

VEGETABLE CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

SPICY CHICKEN & VEG STIR-FRY

Steps:

• Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
• Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

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.

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Steps:

• Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

VEGETABLE-CHICKEN STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
• Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

EASY CHICKEN STIR FRY

Steps:

• In a small bowl, combine all the ingredients for the sauce. Set aside.
• Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
• Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and onion; sauté, stirring occasionally, until slightly charred and crisp tender, about 3-4 minutes.
• Return cooked chicken back to the skillet; toss to combine.
• Give the stir-fry sauce a stir, pour over chicken and vegetables and combine. Bring to a boil to thicken.
• Remove from heat and stir in the scallions.
• Serve over hot cooked rice.

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Heat a large, heavy skillet or wok over high heat until water sizzles when dropped on the metal.
• Add 1 1/2 Tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface.
• When the oil is hot (not to the point of smoking), add the chicken breast slices and stir-fry for 2 minutes.
• Remove chicken to a bowl.
• Add remaining oil to the skillet. When hot, add frozen vegetable mix and stir fry for about 4 minutes, until the larger pieces are cooked through.
• Return chicken to skillet, add water and soy. Stir fry for an additional 2 minutes.
• Add spinach. Cover and steam over medium heat for 2 minutes.
• Using tongs, turn spinach once so it will heat evenly. Cover and steam for an additional 2 minutes.
• Remove Chicken and vegetables with slotted spoon. Divide the liquid into small bowls to serve as a gravy or dip.

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.

CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Wash and cut chicken and vegetables and set aside in separate bowls
• Heat oil in a pan on medium flame and sauté ginger and onions till they darken slightly. Add chicken, mix well, cover pan with lid and cook for 5 minutes, stirring occasionally. Add vegetables, cook for 5 additional minutes with lid on, stirring every couple of minutes
• Add soy or tamari sauce, mix well and cook for 2 minutes. Transfer to serving dish

VEGETABLE CHICKEN STIR-FRY

Steps:

• Combine cornstarch, broth and soy sauce until smooth and set aside.
• In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
• Remove from heat and keep warm.
• Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
• Add snow peas and stir-fry 2 more minutes.
• Stir broth mixture and add to the pan
• Bring to a boil and cook and stir for 1 minute until thickened.
• Add chicken and heat through.
• Top with sesame seeds.

VEGETABLE AND CHICKEN STIR-FRY

Steps:

• Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
• Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with steamed jasmine rice.
• Wine Recommendation: Crisp, lime-inflected Vermentino from Italy: 2005 Sella & Mosca La Cala.

VEGETABLE AND CHICKEN STIR-FRY RECIPE

Steps:

• Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat for about 3 minutes until the chicken is lightly browned in spots but not cooked through.
• Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
• Heat the remaining oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat for 3 to 4 minutes until crisp-tender. Return the chicken to the wok along with any accumulated juices.
• Add the sambal and hoisin and oyster sauces and stir-fry just for 3 to 4 minutes longer until the chicken is cooked through. Add the bean sprouts, basil, and lime juice and toss well.
• Transfer to a bowl and serve right away, with steamed jasmine rice. Enjoy!

CHICKEN AND VEGETABLES STIR-FRY

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

Steps:

• In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
• Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
• Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
• Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
• Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
• Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
• Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes.
• Toss in chicken. Season with more soy sauce to taste if desired.
• Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.

VEGETABLE CHICKEN STIR FRY

Steps:

• Cook pasta al dente with 1 tsp oil and dash of salt according to package instructions. Once cooked, drain and return to pot, cover to keep warm.
• In a small bowl, whisk all of the ingredients for the sauce. Set aside.
• Peel and clean vegetables. Slice or quarter mushrooms, cut broccoli into medium florets, cut carrot and red pepper into thin strands.
• Slice the chicken into thin strips.
• In a large skillet, over med/high heat, heat 1 Tbsp oil. Once hot, add chicken. Saute until fully cooked. Lightly season with salt and pepper, mix and remove chicken.
• Saute vegetables with 2 Tbsp oil until tender.
• Add butter, garlic and ginger mix and saute another minute.
• Pour sauce into skillet, bring to a soft boil.
• Add the pasta and the chicken to a skillet and mix.
• Cook until sauce thickens and pasta heats.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

CHICKEN VEGETABLE STIR-FRY

Steps:

• Thaw chicken breasts.Cut breasts into strips and mix with 3 Tbsp. (45 mL) soya sauce, 3 Tbsp. (45 mL) orange juice, honey and garlic. Mix to coat and refrigerate for 1 hr. Drain.In a large skillet or wok, heat half the oil and cook chicken for 4 min. or until done.Remove and set aside.In the same skillet, heat remaining oil and cook onion and broccoli for 2 min. Add cooked chicken, peppers and remaining soya sauce and orange juice.Cook 6 min. or until liquid is completely evaporated.

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.

CASHEW CHICKEN AND VEGETABLE STIRFRY

Steps:

• Cook rice as per packet instructions.
• Lightly steam carrots, beans and broccoli, until soft but still crisp.
• Heat sesame oil in large fry pan on high heat, and brown the chicken.
• Remove chicken from pan and set aside.
• Add capsicum to fry pan and sauté for 2 minutes; add remaining vegetables and sauté for a further 2 minutes.
• Add chicken to pan and add sauces, sauté for 5 minutes.
• Portion into 4 bowls with brown rice and sprinkle cashews on top.
• You can also portion into plastic tubs and store in the fridge for 2-3 days to enjoy for another meal.

CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Cook brown rice in unsalted water according to package directions.
• Heat vegetable oil over medium high heat in a non-stick skillet. Add minced garlic and ginger, diced onion and ground chicken and sauté until starting to brown.
• Add chopped broccoli, sliced carrot and diced pepper and stir-fry until tender crisp and ground chicken is cooked through.
• Stir in ketchup, soy sauce, vinegar and sugar.
• To serve, spread cooked rice over bottom and sides of large platter with stir-fry piled in the middle. Garnish with sesame seeds.