EASY CHICKEN STIR FRY WITH VEGETABLES AND MANDARIN ORANGES
This healthy chicken stir fry features fresh vegetables, colorful mandarin oranges, and an easy, flavorful stir fry sauce for a quick dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
- Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
- In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes. Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
- Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine. Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
Nutrition Facts : ServingSize 1 (of 4) without rice or quinoa, Calories 387 kcal, Carbohydrate 26 g, Protein 45 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 8 g
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
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 & 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
EASY STIR-FRIED CHICKEN AND VEGETABLES
This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.
Provided by Shelly Bean
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut, cube, or slice chicken, while still frozen ( which was easier for me).
- In a large frying pan heat olive oil on high for 1 minute (or until hot)
- Add vegetables to pan, let fry, stiring occasionally to keep from burning.
- Add chicken to pan
- If you choose to add salt add now. If not then don't.
- Stir all ingredients frequently to keep them from sticking.
- Stir-Fry until chicken is cooked and vegetables are cooked crisp.
Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
VEGETABLE CHICKEN STIR-FRY
Make and share this Vegetable Chicken Stir-Fry recipe from Food.com.
Provided by BeansnRice
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.8, Fat 10.8, SaturatedFat 1.8, Cholesterol 72.6, Sodium 722, Carbohydrate 12.3, Fiber 2.1, Sugar 3, Protein 28.7
THM BASIC CHICKEN AND VEGETABLE STIR FRY - S
Number Of Ingredients 7
Steps:
- Cut up 2 lbs. boneless and skinless chicken breasts, tenderloins, or boneless thighs into chunks and set aside. Heat 2 Tbs. coconut oil and 1 Tbs. sesame oil in a large skillet over medium/high temperature. Add 2-3 cloves minced garlic and 2 Tbs. fresh minced ginger to oil. Cook garlic and ginger for about 1 minute. Add chicken chunks and cook 4-5 minutes, stirring constantly as they brown. Remove chicken and keep warm. Add 2 more Tbs. sesame oil to skillet and add following vegetables: 3 cups of pea pods, 2 drained 15 oz. cans of baby corn, 4 cups of broccoli florets, 2 cups of loosely cut celery, and one bunch of cut green onions. Stir fry veggies for 2-3 minutes. Add 1⁄3 cup Soy/Tamari sauce. In a separate bowl, whisk in 1⁄2 tsp. glucomannan or xanthan into 2 cups of chicken broth by sprinkling it from a salt shaker to prevent clumping. Add to skillet with other ingredients and cook a few minutes more until vegetables are still crisp tender and sauce is thickened. Return chicken to skillet to warm up shortly before serving.
More about "thm basic chicken and vegetable stir fry s food"
GARLIC CHICKEN STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
STIR FRY NOODLES WITH CHICKEN AND VEGETABLES - BAREFEET …
From barefeetinthekitchen.com
CHICKEN STIR FRY WITH VEGETABLES | LOW CALORIE RECIPE
From mccormick.com
Cuisine ChineseCategory EntreesServings 8
EASY CHICKEN & VEGETABLE STIR-FRY - HOUSE OF NASH EATS
From houseofnasheats.com
EASY CHICKEN AND VEGETABLE STIR FRY - THE STUDENT FOOD PROJECT
From thestudentfoodproject.com
HOW TO MAKE AN EASY STIR-FRY RECIPE - TASTE OF HOME
From tasteofhome.com
CHICKEN AND VEGETABLE STIR FRY – HOW TO PREPARE - TASTE OF ASIAN …
From tasteasianfood.com
CHICKEN STIR FRY - EASY AND HEALTHY RECIPE! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
EASY CHICKEN & VEGETABLE STIR-FRY | FRENCH'S
From mccormick.com
EASY CHICKEN STIR FRY - GOOD CHEAP EATS
From goodcheapeats.com
EASY CHICKEN STIR FRY {WITH THE BEST SAUCE!} - BELLY FULL
From bellyfull.net
CHICKEN STIR-FRY RECIPE - COOKING CLASSY
From cookingclassy.com
GINGER CHICKEN STIR-FRY
From inquiringchef.com
HEALTHY CHOICE FROZEN SIMPLY CHICKEN VEGETABLE STIR FRY - 9.25OZ
From target.com
EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
From momontimeout.com
'IGNORANT' WOMAN SLAMMED FOR CALLING BOYFRIEND'S STIR FRY 'LONELY …
From mirror.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love