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.
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
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.
FROZEN VEGETABLE STIR-FRY
Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.
Provided by Tracey Davies
Categories Side Dish Vegetables
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
- Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Provided by spacholl
Categories Brown Rice
Time 53m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 493.5, Carbohydrate 41.4, Fiber 6.2, Sugar 0.2, Protein 17.5
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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