CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
BEEF & CHICKEN STIR FRY
Number Of Ingredients 12
Steps:
- Mix all marinade ingredients except olive or canola oil, sesame seeds. Divide in half and pour into 2 freezer ziploc bags. Add steak to one and chicken to other. Set aside to marinate at least 30 minutes.
- In a large wok, heat a little oil until hot!
- Add marinated meat/onions in batches, frying till no longer pink. Remove to plate.
- Add onions and garlic, cook a few minutes and remove to plate.
- Add broccoli with a few tablespoons of water to help it steam and stir fry until water evaporates and broccoli is green but still crisp.
- Return meats to pan and onions garlic along with any remaining marinade in bags.
- Cook a few more minutes until meats cook all way through!
- Season with salt as needed.
- Sprinkle on sesame seeds.
ASIAN CHICKEN AND BEEF STIRFRY FOR TWO
A simple, tasty Asian style Stirfry dish with a slightly spicy kick and a whole lot of flavor. Serves two but can easily be made in larger portions for a family meal.
Provided by Grace F.
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat large skillet on stovetop over medium high heat.
- Add soy sauce and canola oil to skillet and bring to a boil.
- Add chicken, steak, carrots, and broccoli.
- Reduce heat to medium.
- Stir in all other ingredients except rice.
- Cook for roughly 15 minutes or until vegetables are tender, stirring occasionally.
- Remove from heat.
- Cook rice according to packet or box.
- Divide rice evenly between two bowls.
- Spoon Stirfry vegetables and meat from the skillet and divide evenly between the two bowls, leaving the soy sauce and oil liquid.
- Serve warm and enjoy.
Nutrition Facts : Calories 1959, Fat 116.1, SaturatedFat 10.3, Cholesterol 71.1, Sodium 4198.3, Carbohydrate 181.9, Fiber 4.7, Sugar 20, Protein 47.5
THAI CHICKEN STIR-FRY FOR TWO
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy classic Thai flavors in minutes. Sally Bailey - Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.
Nutrition Facts : Calories 382 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
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BEEF AND CHICKEN STIR FRY | CHEF JULIE YOON
From chefjulieyoon.com
Servings 4Total Time 30 mins
- In a bowl, add the chicken stock, soy sauce, corn starch, hoisin sauce, chili garlic sauce, and agave nectar. Whisk together and set aside.
- In a large pan or wok, add some vegetable oil. To the cold oil, add the minced ginger and garlic and place over medium-high heat. Cook while stirring, until they become softened and fragrant, but not browned.
- Add your sliced meat and season with some salt and pepper. Cook until almost done, but still a little raw, and dump onto a plate or a bowl. Set aside.
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