Food Network Chicken Stir Fry Recipes

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
• Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
• Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN "STIR-FRY" CHEAT SHEET

Steps:

• In a medium bowl, combine the soy sauce, sesame oil, sesame seeds and ginger. Add the chicken and season with pepper. Marinate, refrigerated, for 45 minutes.
• Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up.
• Toss the marinated chicken with the onion, carrots, bell pepper and broccoli, then drain any excess liquid. Put the chicken and vegetables flat on the hot baking sheet and season with salt and pepper. Put the baking sheet back in the oven and roast, stirring halfway through to promote even browning, until the chicken is fully cooked, 12 to 14 minutes.
• Transfer the chicken and vegetables to a platter and top with the scallions.

STIR-FRIED CHICKEN AND VEGETABLES

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.

WORLDS BEST CHICKEN STIR-FRY FOR TWO

Steps:

• Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
• Cook until onions are very soft.
• Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
• Stir in Cilantro, garlic powder, ginger, salt and pepper.
• (If you use a very salty soy sauce you might not want to add salt)
• Continue cooking until red and green peppers are soft.
• Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
• Pour over a bed of rice and serve.
• NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
• If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
• Adding a little extra olive oil will always help to thicken the sauce.
• Enjoy.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

CASHEW CHICKEN STIR-FRY

Steps:

• In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
• Add chicken mix lightly.
• Refrigerate 20 minutes.
• Remove chicken from marinade, reserving marinade mixture.
• Heat oil in skillet over medium heat.
• Add chicken; stir-fry 3 to 4 minutes or.
• until chicken turns white.
• Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
• Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
• Add to chicken mixture.
• Stir-fry until sauce is thickened.
• Stir in cashews.
• Serve over prepared vegetable fried rice.

QUICK CHICKEN STIR-FRY

Steps:

• While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
• To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
• Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
• Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

SUMMER CHICKEN STIR FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

CHICKEN STIR FRY

Steps:

• Low-Sodium Recipe
• 1. Heat an 8 inch sauté pan or wok over medium heat.
• 2. Add 1/2 Tbsp. of oil and toss with garlic, ginger and scallions. Stir fry quickly and remove to a bowl.
• 3. Add remaining 1 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix, Mrs. Dash and finish cooking all together.

CHICKEN STIR-FRY

Steps:

• In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
• Drain chicken; discard juice mizture. In a small bowl, combine broth ans soy sauce. Set aside.
• In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; sir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
• Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

CHICKEN STIR FRY

Steps:

• Cut chicken into 1/2 inch strips.
• Stir together cornstarch, soy sauce and garlic.
• Add chicken strips.
• Toss to coat.
• Marinate at least 30 minutes.
• Heat 2 tablespoons oil in a large skillet.
• Stir fry chicken until no longer pink.
• Remove and keep warm.
• Do not overcook.
• Add remaining 1 tablespoons oil to skillet.
• Stir fry broccoli, celery, carrots, and onions until done as you like.
• Add chicken stock.
• Add reserved cooked chicken.
• Cook and stir until thickened and bubbly.

ZINGY CHICKEN STIR-FRY

Steps:

• Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
• Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
• Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
• Mix well and heat through thoroughly.
• Serve with the cashew nuts and coriander sprinkled on the top.

FOOD NETWORK CHICKEN STIR FRY

Steps:

• Whisk together the egg white, 1 Tbs. cornstarch and 1 Tbs. rice wine or sherry. Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour.
• Make the sauce by mixing 1 Tbs. cornstarch, 1 Tbs. hoisin, 1 Tbs. soy sauce, 1 Tbs. rice wine or sherry and 1/2 cup chicken broth. Mix until well combined.
• Drain excess marinade from the chicken. Heat 1/2 Tbs. oil in a wok or deep skillet on Med-hi heat. Cook the chicken until opaque. About 2-3 minutes.
• Remove the chicken from the wok and dump out any excess oil.
• Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
• Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
• Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
• Serve over rice.

CHICKEN AND RED VEGETABLE STIR-FRY

Steps:

• In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
• In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes. With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
• Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
• Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
• Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
• Serve the stir-fry topped with the orange slices.