Speedy Chicken Veggie Stir Fry Skillet Recipes

EASY CHICKEN STIR FRY

Easy chicken stir fry image

This 20-minute chicken stir fry with easy stir-fry sauce is the ultimate fast weeknight meal. Add noodles or rice, or serve as is for a gluten-free meal.

Provided by Alida Ryder

Time 20m

Number Of Ingredients 14

Ingredients

4 chicken breasts (thinly sliced)
1 onion (thinly sliced)
2 red bell peppers (thinly sliced)
2 cups shredded cabbage
2 cups baby corn (halved)
2 cups greens, bok choy/spinach/kale (chopped)
1 cup spring/green onions (finely chopped)
500 g egg noodles (cooked to package instructions)
½ cup soy sauce
1 tbsp sesame oil
2 garlic cloves (crushed)
2 tsp ginger (crushed)
3 tbsp hoisin sauce
1 tbsp corn flour (mixed with 2 tbsp water to make a slurry )

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.

Nutrition Facts : Calories 559 kcal, Carbohydrate 100 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1473 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

CHICKEN STIR-FRY

Chicken Stir-Fry image

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

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

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

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