Oriental Chicken Stir Fry Recipes
CHICKEN ORIENTAL STIR FRY
Make and share this Chicken Oriental Stir Fry recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.
- Cut chicken breasts into thin strips and place in plastic bag; in a small bowl mix together coriander, cumin, ginger, salt and pepper, add to plastic bag, shake to coat chicken.
- Refrigerate until ready to use at least 15 minutes.
- Add olive oil to a wok or large nonstick fry pan.
- Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.
- Add carrots, mushrooms, fennel, and onion rings ; stir fry for 5 to 8 minutes; until chicken is cooked through, reduce heat and add garlic, cook stirring 1 minute.
- Add apricots, snap peas, stir fry 2 minutes, add baby bok choy, spinach and parsley, stir fry just until wilted, about 2 minutes; add roasted red pepper strips, stir fry just until heated through, about 1 minute.
- In a small bowl, whisk together, white wine, oyster sauce, fish sauce if using, soy sauce , and cornstarch; add to wok , cook and stir until sauce thickens , about 2 minutes.
- Add fried egg strips and mix.
- Remove to serving platter; sprinkle with chopped green onions and cashews.
- Serve hot alone or over plain white rice.
- Alone serves 4, over rice serves 6.
ORIENTAL CHICKEN STIR FRY
A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
- In a wok or large frying pan, heat oil over medium-high heat.
- Add chicken and stir-fry 2 minutes until meat turns white.
- Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
- Stir sauce and add to wok; stir over heat until sauce thickens.
- Serve over rice.
- **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
ASIAN CHICKEN STIR-FRY
I always feel good serving this healthy Asian chicken stir-fry to my family, and it's easy to prepare at a moment's notice.-Marie Curry, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.
Nutrition Facts : Calories 227 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1007mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
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 AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
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- Moo Goo Gai Pan. Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
- Ultimate Chicken Stir-Fry. Chicken and cashews are a perfect pairing and this ultimate chicken stir-fry recipe is a fantastic introduction. If you don't have chicken on hand, it also works very well with beef.
- Garlic Chicken Stir-Fry. It takes just a few minutes to actually cook this delicious garlic chicken stir-fry. It requires far fewer ingredients than many other Chinese recipes, so even the prep is a breeze.
- Cashew Chicken. Toasted cashews add the final touch to this chicken and vegetable stir-fry. It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger, garlic, and green onion.
- Fusion Chicken and Asparagus. Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
- Chengdu Chicken. This spicy Chengdu chicken dish is named after the capital of Sichuan province in western China. It features chili bean paste, which is made with fermented soybeans and crushed chilies and it quickly gives any dish a little zing.
- Leftover Chicken Stir-Fry. Are you looking for a quick way to use up leftover chicken or turkey? This is the recipe for you and it's actually a great Chinese stir-fry recipe for beginners.
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Servings 6Total Time 10 minsEstimated Reading Time 30 secs
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