Chicken Stir Fry Whip Up Recipes
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
QUICK CHICKEN STIR-FRY
Quick as it is, this chicken stir-fry serves up exciting weeknight fare that tastes a lot like a dish at your favorite Thai restaurant.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 12
Steps:
- Mix all ingredients except vegetable oil, chicken and vegetables until blended.
- Heat vegetable oil in nonstick wok or large skillet on medium-high heat. Add chicken; stir fry 4 min. or until no longer pink. Add mushrooms and bell peppers; stir-fry 4 to 5 min. or until chicken is done.
- Add peanut sauce and snow peas; stir-fry 1 to 2 min. or until heated through.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
ORANGE CHICKEN STIR-FRY
A yummy dinner that's easy to whip up if you keep the ingredients on hand, both in the cupboard and in the freezer.
Provided by Lennie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.
- Reduce heat to medium.
- Add broccoli and garlic to skillet; stir-fry 2 minutes.
- Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano.
- Heat to a boil, stirring often.
- Reduce heat to low and stir in chicken.
- Simmer until chicken is cooked through, about 5 minutes.
- Stir in orange segments and serve.
- Particularly nice with rice, or serve with thin Asian-style noodles.
Nutrition Facts : Calories 275.3, Fat 9.8, SaturatedFat 2, Cholesterol 70.8, Sodium 643.6, Carbohydrate 17.4, Fiber 1.3, Sugar 7.6, Protein 29.6
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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