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
CHICKEN STIR-FRY
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
AROMATIC CHICKEN STIR-FRY
Make and share this Aromatic Chicken Stir-Fry recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes.
- Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder.
- Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok.
- Cut the chicken into bite sizes pieces.
- Reheat the rice and plate. Keep it warm.
- Add the oil to the wok and bring to high heat.
- Add the chicken and stir-fry until the meat is cooked through.
- Plate the mixture beside the rice and sprinkle with the seed powder.
Nutrition Facts : Calories 779.1, Fat 26.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1504.4, Carbohydrate 83.7, Fiber 2, Sugar 1.1, Protein 47.9
AROMATIC FENNEL CHICKEN
Fennel adds to the flavor of this wonderful chicken dish, along with lemon, capers, wine, spices and a bit of bacon. Serve with a colorful salad or veggie for a special meal. -Rebecca Hunt, Santa Paula, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.
Nutrition Facts : Calories 290 calories, Fat 12g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 520mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
ASIAN AROMATIC CHICKEN
Make and share this Asian Aromatic Chicken recipe from Food.com.
Provided by Borealis Beegirl
Categories Chicken Breast
Time 6h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
- Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
- Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
- Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
AROMATIC CHICKEN CURRY
You'll be surprised how easy it is to make a tasty curry sauce from scratch
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
- Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.
Nutrition Facts : Calories 380 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
FAMILY CHICKEN STIR-FRY
As if there aren't already enough, I thought I'd at least post it for those who have tried all the others. :) I've been making this as long as I can remember. It's not at all authentic, but my family and I love it! Items not listed on ingredient list: 4 healthy appetites and a large wok.
Provided by SmoochTheCook
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into 2 inch cubes. Toss them into a ziplock (or generic -- lol!) bag with the soy sauce. Set the bag in the fridge while you chop your veggies.
- Cook the rice according to the directions on the package.
- Chop broccoli into bite size pieces (larger if you want to watch your family work for their meal!). Slice the onion into rather thick slices. Cut bell pepper into 1 inch cubes. (Tired yet?). Slice the carrotsand drain the mushrooms -- phew!
- Heat the olive oil in your wok and toss in the chicken. Cook until just a little pink is left. Throw in the onions and cook until the meat is done. Put the garlic, broccoli, peppers, and carrots, in the wok and cover for 4-5 minutes.
- The mushrooms go in last for just a couple of minutes. Put some rice and the stir fry on the plate and devour with any sauces you'd like to add (teriyaki and soy sauce are my family's choices).
- Nudge the person beside you and motion for them to go clean up your mess. :D.
Nutrition Facts : Calories 164.1, Fat 3.1, SaturatedFat 0.6, Cholesterol 49.4, Sodium 1100.6, Carbohydrate 10.7, Fiber 3.2, Sugar 3.7, Protein 23.9
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