CHICKEN STIR-FRY WITH NOODLES
Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.
CHICKEN AND PASTA STIR-FRY
Enjoy this tasty stir-fry made with chicken and pasta - ready for dinner in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
- Add chicken; stir-fry about 5 minutes to heat through.
- Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg
PASTA STIR-FRY
Steps:
- Cook the pasta in boiling salted water until al dente.
- While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.
- Transfer to serving bowls and garnish with scallions.
PEANUT CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
- Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
- Cook the pasta to al dente according to the directions on the package.
- Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
- Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
- Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
- Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.
SOUTHWESTERN CHICKEN STIR-FRY
A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
- Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
- Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.
Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
CHICKEN AND PASTA STIR-FRY
Make and share this Chicken and Pasta Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain pasta according to package directions.
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.
- Remove mixture from skillet and set aside.
- Spray skillet with cooking spray; heat over med-high heat.
- Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.
- Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.
- Cook about 2 minutes, stirring frequently, until mixture is hot.
- Adjust seasoning to taste with salt/pepper.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 367.1, Fat 3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 432, Carbohydrate 46.8, Fiber 5, Sugar 5.8, Protein 37.7
NORTHWEST CHICKEN STIR-FRY WITH PASTA
Steps:
- see above
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