20-MINUTE CHICKEN AND RICE STIR-FRY
Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
- Stir in water and soy sauce. Bring to boil.
- Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
CHICKEN STIR FRY RECIPE
This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!
Provided by Trish - Mom On Timeout
Categories Dinner
Time 18m
Number Of Ingredients 16
Steps:
- In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
- Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.
Nutrition Facts : Calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
SUPER QUICK CHICKEN FRIED RICE
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. - Alicia Gower, Auburn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.
Nutrition Facts : Calories 548 calories, Fat 25g fat (5g saturated fat), Cholesterol 163mg cholesterol, Sodium 934mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.
EASY ONE-PAN CHICKEN FRIED RICE
When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
- Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
- Serve immediately topped with Sriracha mayo and green onions.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
EASY CHICKEN STIR-FRY
This seriously simple meal is the thing to make on nights when you don't know what to cook. Chicken breast, onions, bell pepper and snow peas come together in an ultra-fast stir-fry with a silky, flavorful sauce that'll be on the table in a matter of minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
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