Creamy Chicken Stir Fry Recipes

CAMPBELL'S CREAMY CHICKEN STIR FRY

Steps:

• Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
• Stir-fry chicken in 2 batches until browned.
• Remove from pan and set chicken aside.
• Remove pan from heat.
• Spray with cooking spray (or add more oil).
• Add vegetables and stir-fry over medium heat until tender crisp.
• Add soup, water and soy sauce.
• Heat to a boil.
• Return chicken to pan and heat through.
• Serve over hot rice.

CREAMY CHICKEN STIR-FRY

Steps:

• In a large non-skillet, saute the chicken.
• Salt and pepper to taste.
• Add the vegetables and cook until they are tender.
• Cook the pasta according to package directions.
• Drain, cover and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour.
• Gradually stir in the chicken broth and half-and-half.
• Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
• Add garlic salt and ground black pepper to taste.
• Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly.
• Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

SIMPLE CHICKEN STIR-FRY

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 4-6 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil. Add pepper; cook and stir 2-3 minutes or until crisp-tender. Add garlic and ginger; cook 1 minute longer. Add salsa, peanut butter and soy sauce; stir until peanut butter is blended. Stir in chicken; heat through. Serve with rice.

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

EASY CHICKEN STIR-FRY

Steps:

• In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
• Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
• Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.