CHICKEN STIR FRY RECIPE
This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!
Provided by Trish - Mom On Timeout
Categories Dinner
Time 18m
Number Of Ingredients 16
Steps:
- In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
- Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.
Nutrition Facts : Calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
STIR-FRY CHICKEN SALAD
Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
- Add the chicken and stir-fry for 5 minutes or until golden.
- Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
- Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
- Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
- Serve with noodles or rice.
SESAME CHICKEN STIR-FRY
"When our children were little, my husband frequently worked late," recalls Michelle McWilliams of Fort Lupton, Colorado. "This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 398 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2858mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 36g protein.
GLUTEN-FREE STIR FRIED THAI CHICKEN SALAD
Dinner salad with chicken, veggies and more comes quickly in a skillet or wok. Chopsticks anyone?
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Mix all Sweet-and-Sour Dressing ingredients.
- In 12-inch skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink in center.
- Add zucchini, carrots, onions and pepper flakes; cook and stir about 4 minutes or until vegetables are crisp-tender. Stir in dressing. Cook and stir 1 minute. Serve over bok choy. Top with peanuts and cilantro.
Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 50 mg, Fat 3, Fiber 3 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg
SESAME CHICKEN STIR FRY SALAD
This recipe is from a Pampered Chef book, and is a favorite in our home. I substitute the dressing with Newman's Own Low Fat Sesame Ginger salad dressing, and since I love garlic and ginger, I double or triple them.
Provided by Haversac
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
- For salad, heat oil in skillet.
- Add chicken, carrots, garlic, gingerroot and sesame seeds.
- Stir-fry 4-5 minutes until chicken is done.
- Arrange spinach on plate, or platter.
- Top with green onions and pineapple and chicken mixture.
- Drizzle with dressing.
Nutrition Facts : Calories 308.4, Fat 21.6, SaturatedFat 3.9, Cholesterol 48.4, Sodium 219.9, Carbohydrate 11.5, Fiber 2.5, Sugar 6.8, Protein 18.5
THAI CHICKEN STIR-FRY SALAD
Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry tops a colorful salad or hot cooked rice for an unbeatable main dish.
Yield 8 servings
Number Of Ingredients 11
Steps:
- For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper into Stainless (8-qt.) Mixing Bowl; refrigerate until ready to serve.For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately on Simple Additions® Large Rectangular Platter with Handles.
Nutrition Facts : U.S. Nutrients per serving Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
CHICKEN STIR-FRY SALAD
When your family tells you the dish you just made was restaurant-quality-well, that feels pretty good. This Chicken Stir-Fry Salad will get the job done!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook chicken in large nonstick skillet on medium-high heat 5 min. or until done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Heat dressing in same skillet on medium-high heat. Add vegetables; cook and stir 3 min. Add chicken, nuts and soy sauce; cook 2 min. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
- Serve over greens.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
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
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-FRY SALAD
Frozen veggies, precooked chicken strips and greens are tossed with a zesty blend of Italian dressing and soy sauce in this easy entrée salad.
Provided by My Food and Family
Categories Home
Time 12m
Yield 4 servings, 2-1/3 cups each
Number Of Ingredients 5
Steps:
- Mix dressing and soy sauce; set aside. Place salad greens in large bowl.
- Spray large skillet with cooking spray. Add vegetable blend; cook and stir on medium-high heat 5 minutes. Add chicken breast strips, cook an additional 2 minutes or until heated through.
- Add to salad greens; mix lightly. Add dressing mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1200 mg, Carbohydrate 21 g, Fiber 6 g, Sugar 7 g, Protein 15 g
HEALTHY CHICKEN STIR FRY
This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is a 30 minute meal everyone will love!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cut the vegetables and chicken. "Stir fry" means to cook small pieces of food quickly on high heat while stirring. I highly recommend the vegetables and meat are prepped before you light the stove.
- In a medium bowl, whisk together chicken stock, soy sauce, maple syrup, vinegar, cornstarch, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil.°To cook boneless chicken breasts or thighs: Cook uncovered for 3 minutes per side, stirring a few times.°To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes.
- Remove chicken on a plate and return skillet to high heat. Add 1 more tbsp of oil, onion and bell peppers. Cook for 2 minutes, stirring once or twice. Remove onto a plate.
- Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
- Return cooked chicken, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish stir fry with sesame seeds.
- Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.
Nutrition Facts : ServingSize 1.5 cups, Calories 235 kcal, Sugar 5 g, Sodium 770 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 16 g, Fiber 4 g, Protein 25 g, Cholesterol 60 mg
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
CHICKEN STIR-FRY RECIPE
Chicken stir-fry is an easy stir-fry recipe and is a great way to cook your chicken and it only takes 20 mins to rustle up. The perfect quick family meal.
Provided by Nichola Palmer
Categories Dinner, Lunch
Time 20m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Slice the stalk ends from the green chillies. Carefully cut away the seeds and pith from inside the chilli without cutting the green part( rolling the chillies between your fingers will help release some of the seeds); discard the seeds and pith. Thinly slice the chillies, diagonally.
- Heat both the oils in a wok and add the chillies, garlic, ginger and almonds. Stir-fry for 30 seconds - 1 min until just turning golden. Remove with a draining spoon and set aside.
- Add the chicken and peppers to the pan and stir-fry for 4 minutes or until chicken is just golden. Add the mushrooms and mangetout and return the chillies, garlic, ginger and almonds to the pan. Continue stir-frying for a further 2 minutes . Season and add stir-fry sauce (if using). Heat through until sauce is bubbling and serve straight away garnished with fresh basil.
Nutrition Facts : @context https
CHICKEN AND RICE STIR FRY
Steps:
- Wash hands and clean preparation area. Clean the rims of any canned food before opening.
- Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
- In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
- In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
- Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
- Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
- Serve 1/4th of chicken stir fry with ¼ cup brown rice.
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