Chicken Red Pepper And Green Bean Stir Fry Recipes

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CHICKEN AND GREEN BEAN STIR FRY



Chicken and Green Bean Stir Fry image

This crispy sweet chili chicken and green beans stir fry is ridiculously easy and delicious!

Provided by April Boller Wright

Categories     Dinner     Lunch

Time 40m

Number Of Ingredients 11

2 lbs boneless skinless chicken thighs cut into cubes
3 tbsp cornstarch
1/4 cup vegetable oil (plus 2 tbsp or more as needed)
2 bell peppers (sliced )
1 cup steamed green beans in a bag (See notes below )
1/2 tbsp garlic cloves minced
1/4 tsp ginger ( (optional))
1 tsp garlic powder ((add more for taste) )
1 tsp crushed red pepper
1/8 tsp sesame oil
1 1/4 cup sweet chili Sauce

Steps:

  • In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
  • In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You'll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

Nutrition Facts : Calories 616 kcal, Carbohydrate 53 g, Protein 46 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1014 mg, Fiber 4 g, Sugar 43 g, ServingSize 1 serving

EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS



Emeril's Chicken Stir-Fry with Green Beans image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish

Steps:

  • In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
  • In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

CHICKEN STIR-FRY WITH MIXED PEPPERS



Chicken Stir-Fry With Mixed Peppers image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

  • In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
  • Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
  • Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN PEPPER STIR-FRY



Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

  • In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

STIR-FRIED CHICKEN, GREEN BEANS AND BELL PEPPER



Stir-Fried Chicken, Green Beans and Bell Pepper image

This recipe is great for a summer night when you want to give the grill a rest.

Provided by From In Season columnist Stephanie Witt Sedgwick

Yield 6

Number Of Ingredients 10

2 to 3 tablespoons mild olive or vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into strips 1/4 inch thick and 1 inch long
Salt
Freshly ground black pepper
1 medium onion, thinly sliced
1 large red bell pepper, stemmed, cored and cut into very thin strips
2 cups low-sodium chicken broth
1/2 pound string beans, trimmed and cut into 1-inch pieces
Finely grated zest of 2 large lemons
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

Steps:

  • 1 In a large skillet, wok or saute pan over medium-high heat, add enough oil to lightly coat the inside
  • 2 When the oil is hot, add a portion of the chicken -- enough to fill, but not crowd, the cooking surface
  • 3 Season with salt and pepper to taste and let the chicken cook for about 3 to 4 minutes, turning it once or twice, until it starts to look opaque
  • 4 Use a slotted spoon to transfer it to a plate
  • 5 Repeat until all the chicken is cooked, adding oil as needed
  • 6 Set the chicken aside
  • 7 Add a little oil to the skillet, then add the onion and red bell pepper strips
  • 8 Stir-fry the vegetables for 3 to 4 minutes, stirring them every minute or so, until they soften
  • 9 Add 1 cup of the chicken broth, the green beans and salt to taste
  • 10 Stir to scrape up the brown bits from the bottom of the skillet, then cover and reduce the heat to medium or medium-low, allowing the green beans to steam for 3 to 4 minutes, until they start to become tender
  • 11 Add the chicken, the lemon zest and the remaining cup of chicken broth
  • 12 Stir to combine, then form a well in the middle of the skillet and add the cornstarch mixture
  • 13 Increase the heat to medium-high and cook about 3 minutes, until the sauce thickens and the chicken and beans are cooked through
  • 14 Taste and adjust seasoning as needed
  • 15 Serve hot

Nutrition Facts : Calories 207 calories, Fat 7 g, Carbohydrate 8 g, Cholesterol 66 mg, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 148 mg, Sugar g

CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY



Chicken, Red Pepper, and Green Bean Stir-Fry image

Categories     Chicken     Ginger     Pepper     Stir-Fry     Quick & Easy     Spring     Lemongrass     Sesame     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

CHICKEN AND RED PEPPER STIR FRY



Chicken and Red Pepper Stir Fry image

Years ago, I got a batch of tried and true from my internet pal, Sylvia in Montreal (later of Ottawa). This is one of them. Very easy to make. Very easy to eat. This is really fast food that's good for you.

Provided by evelynathens

Categories     Chicken Breast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
1 sweet red pepper
1 orange
2 tablespoons chicken stock or 2 tablespoons water
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
red pepper flakes or cayenne
1 dash hot pepper sauce
2 tablespoons olive oil
2 teaspoons minced gingerroot
1 garlic clove, minced

Steps:

  • Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
  • Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
  • In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
  • chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
  • Return chicken to wok and stir until heated through.

EMERIL'S CHICKEN STIR FRY WITH GREEN BEANS



Emeril's Chicken Stir Fry With Green Beans image

Make and share this Emeril's Chicken Stir Fry With Green Beans recipe from Food.com.

Provided by Dudemickgal

Categories     < 60 Mins

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces chicken breasts, boneless, skinless and sliced 1/8 in. thick
3 tablespoons soy sauce
3/4 teaspoon Asian seasoning, blend
1/4 cup vegetable oil
1/2 lb green beans, stem ends trimmed, cut into 3 in. lengths
1 tablespoon garlic, minced
1/4 cup cashews, roughly chopped
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon white sesame seeds, lightly toasted
1/4 teaspoon roasted garlic red pepper sauce (recommended ( sriracha)
1 1/2 teaspoons red pepper flakes

Steps:

  • In a bowl, combine chicken, 4 1/2 t. soy sauce, and asian spice blend. Toss to coat and let sit for 10 minutes.
  • In a large saute pan, heat oil over high heat. Add chicken and stirring constantly, cook until brown, 1-2 minutes. Add beans and stir fry until wrinkled, stirring, about 2-3 minutes. Add garlic and cook, stirring, for 10 seconds. Add cashews, hoisin, remaining 3 t. soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat and cook for 1 minute. Remove from heat and serve over rice.

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From persnicketyplates.com


CHICKEN GREEN BEAN STIR FRY - COOK2EATWELL - RECIPES
2021-05-13 Stir well and reserve for later. Heat 2 tablespoons of oil in a large, deep non-stick skillet or wok over medium-high heat, add the green beans and ¼ teaspoon of salt. Cook the green beans until they are crisp-tender, about 3 – 4 minutes. Stir and toss frequently. Remove the green beans from the skillet to a bowl.
From cook2eatwell.com


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