Ranch Chicken Cabbage Stir Fry Recipes
CHICKEN CABBAGE STIR FRY
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Provided by nature54
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into strips.
- Heat oil in a frying pan.
- Add chicken strips and stir fry over medium-high heat, turning constantly until done.
- Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
- Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
- Stir sauce into chicken/cabbage mixture.
- Cook until sauce has thickened and chicken is coated, about 1 minute.
- Refrigerate leftovers within 2 hours.
RANCH CHICKEN & CABBAGE STIR-FRY
Here's a hearty dish you can get on the table in just 30 minutes, with flavorful sautéed cabbage, onions and chicken breast strips.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow dish; stir to evenly coat. Let stand 10 min.
- Transfer chicken mixture to large skillet or wok; stir-fry on medium heat 5 min. or until chicken is no longer pink. Add vegetables; stir-fry 10 min. or until cabbage is crisp-tender and chicken is done.
- Stir in remaining dressing. Serve over rice.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
CHICKEN CABBAGE STIR FRY RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- 1. Cut chicken breasts into strips. 2. Heat oil in a frying pan. 3. Add chicken strips and stir fry over medium-high heat, turning constantly until done. 4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. 5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. 6. Stir sauce into chicken/cabbage mixture. 7. Cook until sauce has thickened and chicken is coated, about 1 minute. 8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon (You can add onions and red peppers to taste)
FRENCH'S TANGY RANCH CHICKEN (BAKED OR STIR-FRY)
I found this in the coupon section of the Sunday paper. If you love mustard and ranch, this is for you! The brown sugar adds a sweet little kick. Our kids can't get enough of it, even when we serve it with veggies and rice as a "stir-fry"! I've included the instructions on how to make baked chicken breast. Stir-fry instructions are included below the full breast instructions. I've made it both ways and it's fantastic! (I've also used fat-free, light and full fat ranch and Splenda brown sugar I couldn't tell the difference.)
Provided by PSU Lioness
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
- With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
- Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
- Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
- STIR FRY INSTRUCTIONS:.
- Mix the sauce ingredients the same but do not heat them.
- Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
- Add the sauce and heat until bubbly.
- Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).
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- Cut the chicken breasts into 4 strips each. Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear for 5 minutes on each side, or until no longer pink in the middle.
- While the chicken is cooking, chop the veggies. In a medium-sized bowl, mix together the mayonnaise and coco aminos. When the chicken is cooked, add it to the bowl and toss to coat.
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