Crunch For Lunch Chicken Stir Fry Recipes

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CHICKEN STIR-FRY WRAPS



Chicken Stir-Fry Wraps image

This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (see Cook's Note)
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Steps:

  • Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
  • Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
  • Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  • Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Nutrition Facts : Calories 298 g, Fat 9 g, Fiber 1 g, Protein 42 g

NUTTY CHICKEN STIR-FRY



Nutty Chicken Stir-Fry image

My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers-if there are any-are great! -Shirley Conrad, High Amana, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup chunky peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage
3/4 cup salted peanuts, chopped
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender., In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. , Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.

Nutrition Facts : Calories 434 calories, Fat 22g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 991mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 7g fiber), Protein 31g protein.

CRUNCH FOR LUNCH CHICKEN STIR-FRY



Crunch for Lunch Chicken Stir-Fry image

Another winner from the New York Daily News. This easy main course has a citrus-y flavor thanks to the fresh lemon juice and peel. Partially freezing the meat makes it easier to cut up.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups snow peas
1 1/4 lbs boneless skinless chicken breasts
2 teaspoons ground coriander
4 tablespoons canola oil
1 cup chicken broth
3 teaspoons freshly squeezed lemon juice
salt & freshly ground black pepper
1/2 cup chopped scallion
2 teaspoons grated lemons, rind of
cooked buckwheat noodle

Steps:

  • Snip tips off snow peas.
  • Wash them and set aside.
  • Cut chicken into 1/4-inch wide strips, each about 3-inches long.
  • Toss chicken with coriander in a small bowl.
  • In a nonstick wok or heavy skillet, heat half the oil over medium-high heat.
  • Add half the chicken and stir-fry just until cooked, about 2 minutes.
  • Use a slotted spoon to remove chicken to a plate.
  • Heat remaining oil and stir-fry the rest of the chicken until it is cooked.
  • Remove to a plate, using slotted spoon.
  • Add the snow peas and broth to wok and cook for 3 to 4 minutes, stirring occasionally, until snow peas are soft.
  • Return cooked chicken to the wok.
  • Stir in lemon juice.
  • Season to taste with salt and pepper.
  • Stir in scallions and lemon peel.
  • Stir gently to combine.
  • Serve hot over cooked buckwheat noodles.

Nutrition Facts : Calories 212.1, Fat 10.9, SaturatedFat 1.1, Cholesterol 54.9, Sodium 191.6, Carbohydrate 3.9, Fiber 1.4, Sugar 1.7, Protein 23.8

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