Grilled Chicken Stir Fry Pocket Recipes

MARKET BASKET CHICKEN VEGETABLE STIR-FRY

Market Basket Chicken Vegetable Stir-fry image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced scallions
1 pound boneless, skinless, chicken breasts, sliced into strips
1 cup broccoli spears
1 cup julienned carrots
1/2 pound green beans, chopped
1/2 cup julienned red pepper
1 cup quartered button mushrooms
3 heads baby bok choy, chopped
Low sodium teriyaki sauce

Steps:

Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.

GRILLED CHICKEN STIR FRY POCKET

GRILLED CHICKEN STIR FRY POCKET image

Categories Sandwich Chicken Stir-Fry Quick & Easy Lunch

Yield 2

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil, more if needed
2 small boneless, skinless chicken breasts
Salt and pepper to taste
1/2 each small red and green pepper, cut into thin strips
1/2 large onion, preferably sweet, sliced thin
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 medium clove garlic, finely chopped
2 pita pockets (sub rolls and crusty sandwich rolls also work)
Thinly sliced extra sharp provolone cheese (or other cheese, as desired)
Mayonnaise (optional)

Steps:

Heat a medium skillet over medium-high heat. Add the oil. Season the chicken on both sides with salt and pepper. Add to the pan and cook until browned and done, about 5 minutes per side, depending on thickness. Remove from pan, cut into strips, and cover with foil. Reduce heat to medium. If needed, add a little more oil to the pan, then the garlic, peppers and onions. Season with the basil, oregano, salt and pepper. Sauté, tossing occasionally, until tender, about 10 minutes. Cut the pockets/rolls in half horizontally. If desired, place in the broiler and toast lightly. If desired, spread both insides of the rolls with mayonnaise. Top with the chicken, peppers and onions, then the cheese. Return to the broiler just until the cheese starts to melt.

CHICKEN STIR-FRY

Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Steps:

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the 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.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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