Creole Style Stir Fry Chicken Recipes

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CREOLE CHICKEN & VEGETABLES



Creole Chicken & Vegetables image

Make and share this Creole Chicken & Vegetables recipe from Food.com.

Provided by Pineapple

Categories     Creole

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1 lb chicken breast tenders
2 cups frozen bell peppers, stir-fry thawed (such as Bird's Eye brand)
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tablespoon butter

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  • Add chicken; cook 3 minutes on each side or until browned.
  • Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.
  • Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
  • Add parsley and butter, stirring until butter melts.

Nutrition Facts : Calories 184.9, Fat 4.5, SaturatedFat 2.2, Cholesterol 73.5, Sodium 625.3, Carbohydrate 8.2, Fiber 2, Sugar 5, Protein 27.3

HEALTHY CHICKEN STIR-FRY



Healthy chicken stir-fry image

Make this nutritious, veg-packed stir-fry when you need dinner fast - and if you like a hit of spice, add some chilli to the rich peanut dressing

Provided by Sara Buenfeld

Categories     Dinner

Time 30m

Number Of Ingredients 12

65g brown basmati rice
2 tsp rapeseed oil
15g ginger, peeled and cut into thin matchsticks
2 small red onions (160g), cut into wedges
160g broccoli, broken into florets, stem finely chopped
2 carrots (160g), halved lengthways, then cut into diagonal slices
1 red chilli, finely chopped (optional)
200g chicken breast, cut into thin strips
½ tsp ground cumin
1 tbsp crunchy peanut butter
1 tbsp wheat-free tamari
1 tbsp brown rice vinegar

Steps:

  • Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.
  • Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.
  • Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.

Nutrition Facts : Calories 465 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

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