EASY WOK CHICKEN AND BROCCOLI WITH RICE
The smokey wok-flavored chicken & broccoli paired with a sweet Asian teriyaki sauce & hint of spicy heat makes this Easy Wok Chicken and Broccoli a flavorful, guilt-free dish.
Provided by Rachel
Time 22m
Number Of Ingredients 13
Steps:
- In a small bowl, whisk all ingredients for the sauce together. Set aside until ready to use.
- Heat wok on high heat. 550-600 degrees.
- Once temperature has been reached, add peanut/coconut oil. Using a wok spatula, coat wok with oil.
- Add chicken. Stir frequently. Cook until no longer pink. (1.5 to 2 minutes). Push chicken out of the bottom and onto the side of the wok.
- Add broccoli pieces. Stir frequently. Cook until broccoli begins to sweat or look wet. (1 to 2 minutes). Push broccoli out of the bottom near the chicken.
- Add sesame oil, garlic, ginger and red chili flakes to the bottom of the wok. Stir for a few seconds to allow the aromas to be released.
- Stir broccoli and chicken back in. Heat for another 30 seconds to 1 minute.
- Add sauce. Stir until sauce thickens. (15-45 seconds).
- Immediately remove food from wok.
- Serve over rice.
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
"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the 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 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GENERAL TSO'S CHICKEN WOK STYLE
Make and share this General Tso's Chicken Wok Style recipe from Food.com.
Provided by Geo315
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Dredge the chicken in the flour and fry in the olive oil till golden brown.
- Combine all of the rest of the ingredients (except the cornstarch and water, cayenne pepper, carrots and green onions.) in a sauce pan and heat gently over medium heat.
- Remove the chicken from the wok and now add the cayenne pepper to the juicy mixture in the wok.
- stir fry it in without burning it.
- Now add the sauce to the wok and stir it in until all of the sugar is dissolved.
- Add the cornstarch and water and stir till thickened.
- Add the chicken with the green onions and stir in gently till coated.
- Remove and serve over rice and steamed julienned carrots.
Nutrition Facts : Calories 785.1, Fat 28.3, SaturatedFat 6, Cholesterol 96.8, Sodium 1455.2, Carbohydrate 88.3, Fiber 2.8, Sugar 20.6, Protein 41.4
ONE-WOK CURRY CHICKEN
Provided by Grace Young
Categories Wok Chicken Poultry Appetizer Side Stir-Fry Kid-Friendly Dinner Lunch Spice Curry Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 10
Steps:
- 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
- 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
- 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.
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
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