CHICKEN AND BASIL STIR-FRY
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
- In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
- To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
- Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g
GARLIC CHICKEN STIR FRY
A stir fry recipe I developed to satisfy a family of garlic lovers.
Provided by Teresa Shields
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g
GARLIC CHICKEN STIR FRY WITH QUINOA, PEPPERS & BASIL
Steps:
- 1. Prepare quinoa: over stovetop, 1 cup quinoa into 2 cups chicken broth until all water is absorbed 2. Cut chicken into 1-inch pieces 3. heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes (or until golden brown) 4. Add onions, bell peppers; saute for 1 or 2 more minutes 5. add garlic and saute until peppers become slightly limp, but still bright, about 1 to 2 minutes 6. season with salt and pepper 7. remove pan from heat and add basil & quinoa. Toss until basil wilts. 8. season with Parmesan cheese.
GARLIC CHICKEN WITH QUINOA
I based this quick and easy stir-fry recipe on a recommendation from Trader Joe's. Quinoa (pronounced keen-wah) is a South American grain, lower in carbohydrates and higher in protein and fat than white rice.
Provided by TajLV
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
- Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
- Add vegetables; stir fry 2 minutes.
- Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
- Top the quinoa with the stir fry mixture and serve hot.
Nutrition Facts : Calories 620.4, Fat 32.7, SaturatedFat 6.9, Cholesterol 109, Sodium 486.3, Carbohydrate 35.1, Fiber 4.3, Sugar 1.9, Protein 45.2
GARLIC CHICKEN STRI FRY WITH QUINOA
I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this yet. I have never used quinoa.
Provided by Zaney1
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- For Quinoa:.
- Boil broth.
- Add quinoa and reboil.
- Reduce heat to low.
- Cover and simmer 12-18 minutes.
- Remove from heat and let set 2-3 minutes.
- For Stir Fry:.
- Saute chicken , onion, pepper and garlic in olive oil.
- Saute and stir until chicken is done, 5-8 minutes.
- Stir basil and parmesan cheese into chicken mix.
- Add salt and pepper to taste.
- Serve over quinoa.
Nutrition Facts : Calories 512.3, Fat 16.5, SaturatedFat 3.7, Cholesterol 8.8, Sodium 909.3, Carbohydrate 69.1, Fiber 8, Sugar 3.2, Protein 22.9
HONEY-GARLIC CHICKEN STIR-FRY
Honey-garlic chicken stir-fry--yeah, it's that good!
Provided by Alisa Provost
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
- Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
- Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
- Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
- Serve chicken and vegetables over hot rice.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g
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