Quickchickenstirfry Recipes

EASY CHICKEN STIR FRY

Steps:

• Add a splash of vegetable oil to a pre-heated wok then fry the chicken in batches until golden brown. Remove from the pan and set aside.
• Add the vegetables, stir-frying until just cooked and starting to color then add the chicken, cooked noodles and stir-fry sauce back into the wok.
• Stir-fry until the vegetables and chicken are coated in the sauce and the sauce is starting to thicken.
• Season to taste (add more soy/hoisin or lemon if necessary) and serve.

EASY CHICKEN STIR FRY

Steps:

• Add 1 tablespoon of oil to a large skillet and heat over high heat. Add chicken and stir fry until fully cooked, about 6-7 minutes. Take out of the pan and set aside.
• In the same pan heat the remaining 1 tablespoon of oil. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender. Add in garlic and saute for 1 minute.
• In a small bowl whisk together peanut butter, soy sauce, sriracha, fish sauce, sesame oil and red pepper flakes.
• Add the sauce to the pan along with the chicken. Toss to coat the chicken and veggies.
• Serve immediately with sesame seeds for garnish, if desired

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!

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.

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.

QUICK AND EASY CHICKEN STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; stir-fry 5 min. or until evenly browned.
• Stir in remaining ingredients; cover.
• Cook 5 min. or until vegetables are crisp-tender, stirring occasionally.

QUICK CHICKEN STIR-FRY

Steps:

• Slice chicken into thin strips.
• Heat oil in a large fry pan or wok over medium heat.
• Add chicken and stirfry until chicken is golden, 3-5 minutes.
• Meanwhile, in a small bowl, stir ginger/garlic into teriyaki sauce.
• When chicken is done, pour sauce over.
• Add coleslaw nd stirfry until cabbage is as done as you like.
• Can be eaten as is or over rice or noodles.

QUICK CHICKEN STIR-FRY

Steps:

• Mix all ingredients except vegetable oil, chicken and vegetables until blended.
• Heat vegetable oil in nonstick wok or large skillet on medium-high heat. Add chicken; stir fry 4 min. or until no longer pink. Add mushrooms and bell peppers; stir-fry 4 to 5 min. or until chicken is done.
• Add peanut sauce and snow peas; stir-fry 1 to 2 min. or until heated through.