Spicy Chicken Breastroast With Stir Fried Vegetables Recipes

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SPICY CHICKEN AND VEGETABLE STIR-FRY



Spicy Chicken and Vegetable Stir-Fry image

With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

2 cups uncooked instant rice
1 bag (12 oz) frozen Asian style vegetable medley
1 package (10 oz) refrigerated grilled chicken breast strips
1/2 cup spicy stir-fry sauce
1/3 cup chopped dry-roasted peanuts

Steps:

  • Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
  • Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
  • Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.

Nutrition Facts : Calories 450, Carbohydrate 59 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 0 g

SPICY STIR-FRIED CHICKEN AND VEGETABLES



Spicy Stir-Fried Chicken and Vegetables image

One of the easiest ways to serve a quick, delicious dinner is to choose a recipe that combines all the elements of your meal in a single dish. Here, find out how to make spicy stir-fried chicken and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 22

1 ounce dried tree-ear or wood-ear mushrooms
1 cup boiling water
1 large egg white
1 tablespoon rice-wine vinegar
1/2 teaspoon salt
1 tablespoon cornstarch, dissolved in 1 1/2 tablespoons water
2 whole boneless, skinless chicken breasts, cut into strips
1/2 head broccoli, cut into florets
3 medium carrots, thinly sliced
2 tablespoons canola oil
1 1/2 teaspoons freshly grated ginger
1 1/2 teaspoons minced garlic
2 scallions, white and most of green part, sliced into thin rings
1/2 teaspoon crushed red-pepper flakes
1 medium onion, cut in 3/4-inch pieces
1 medium red bell pepper, cut in 3/4-inch pieces
1 one-pound green cabbage, shredded
1/2 small jalapeno pepper, minced
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon toasted sesame oil
Salt and freshly ground black pepper

Steps:

  • Place mushrooms in a medium bowl, and cover with boiling water. Soak 10 minutes, and drain in a colander.
  • Place egg white, rice-wine vinegar, salt, and cornstarch mixture in a large bowl; whisk to combine. Add chicken, cover, and refrigerate 30 minutes.
  • Bring a large stockpot of water to boil. Blanch broccoli for 1 minute; remove broccoli from water, and rinse under cold running water to stop cooking. Add carrots to boiling water, and blanch 1 to 2 minutes. Drain, and rinse under cold running water to stop cooking.
  • Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions, and red-pepper flakes. Saute 30 seconds. Add onion and bell pepper, and saute 1 minute more. Add carrots, and cook another 2 minutes. Stir in broccoli, cabbage, jalapeno, and mushrooms; cook 3 to 4 minutes, until cabbage starts to wilt. Remove chicken from marinade, and add to wok. Saute until chicken is thoroughly cooked, about 5 minutes. Stir in soy sauce, vinegar, and sesame oil, and season to taste with salt and pepper. Serve hot.

Nutrition Facts : Calories 208 g, Cholesterol 31 g, Fat 7 g, Fiber 6 g, Protein 17 g, Sodium 695 g

STIR-FRIED CHICKEN AND VEGETABLES



Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

STIR-FRIED CHICKEN AND VEGETABLES



Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

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

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

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

CHICKEN & VEGETABLE STIR-FRY



Chicken & Vegetable Stir-Fry image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 16

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

  • Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SPICY CHICKEN & VEG STIR-FRY



Spicy chicken & veg stir-fry image

Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

400g mixed green vegetable
1 tbsp sunflower oil
4 skinless chicken breasts , sliced
1 red chilli , desseded and sliced
120g sachet stir-fry oyster sauce (we used Blue Dragon, or make your own (see below)
1 tbsp soy sauce
25g toasted cashew , or more if you like
bunch spring onions , sliced

Steps:

  • Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
  • Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  • Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

SPICY CHICKEN BREAST/ROAST WITH STIR FRIED VEGETABLES



Spicy Chicken Breast/Roast With Stir Fried Vegetables image

This is a great quick recipe to do with a lovely end result, this dish can either be done with chicken breasts or with a whole roast chicken. I served my chicken over Asian vegetables I have listed the recipe for that below, but you could serve with rice or your favorite vegetables and potato whatever you prefer. Prep Time includes making veg, time will be about 5-8 minutes if just making chicken. Also cook time is for breasts please note time below for a whole chicken.

Provided by The Flying Chef

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

4 chicken breasts or 1 roasting chicken
2 -2 1/2 tablespoons honey (depending on the size of breasts)
2 teaspoons sesame seeds
4 garlic cloves, crushed
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
3 teaspoons curry powder
1 teaspoon garam masala
2 1/2 tablespoons lemon juice
1 small red pepper, sliced thinly
1 small yellow pepper, thinly sliced
1 large carrot, sliced into thin strips with a vegetable peeler
100 g snow peas, trimmed
200 g thin stalked asparagus
1 onion, sliced thinly
200 g bean sprouts
1 garlic clove, crushed
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 tablespoon dry sherry
1 tablespoon soy sauce
3 tablespoons water
1/2 teaspoon instant chicken bouillon granules
2 teaspoons sugar

Steps:

  • Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.
  • Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.
  • If doing a whole chicken.
  • Rub spice mixture all over chicken, place chicken on wire rack in roasting dish. Bake at 180°C for 45-50 minutes.
  • Warm honey and brush over chicken, cook, 15 Min's longer. Sprinkle chicken with sesame seeds 5 Min's before cooking is completed.
  • Cut chicken into pieces and serve.
  • Vegetables.
  • In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.
  • Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.

Nutrition Facts : Calories 423.4, Fat 18.3, SaturatedFat 4.7, Cholesterol 92.9, Sodium 683.3, Carbohydrate 30, Fiber 5.2, Sugar 17.8, Protein 36.5

SKILLET CHICKEN BREAST DINNER WITH SAVORY GRAVY AND VEGETABLES



Skillet Chicken Breast Dinner With Savory Gravy and Vegetables image

This is an easy, comforting meal that is sure to satisfy any rumbling tummy! I always keep a can of cream of mushroom soup on hand for quick fix meals such as this. The chicken breasts turn out moist and tender topped with savory gravy and vegetables. This meal is perfect for any busy weeknight and tastes like you spent all day cooking. My husband gives his approval, and I hope you will too. Enjoy!

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1 (15 ounce) can cream of mushroom soup
3/4 cup milk
1/2 teaspoon basil
1/4 teaspoon poultry seasoning
1/4 teaspoon paprika
1 tablespoon dried garlic, minced (I use "Tastefully Simple's Garlic Garlic Seasoning Blend")
1/2 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 cup baby carrots
1 cup potato, cut into 1-inch chunks
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 pinch salt (or to taste)
1 pinch pepper (or to taste)

Steps:

  • In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
  • In a large skillet over medium-high heat, heat olive oil until glistening.
  • Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
  • Lightly brown both sides of chicken breasts in skillet.
  • Remove skillet from heat and pour soup mixture evenly over chicken breasts.
  • Reduce heat to medium-low.
  • Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.

Nutrition Facts : Calories 534.6, Fat 24.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 2209.7, Carbohydrate 42.9, Fiber 3.6, Sugar 8.5, Protein 36.3

VEGETABLE CHICKEN STIR-FRY



Vegetable Chicken Stir-Fry image

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh carrots
1 cup fresh cauliflowerets
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER
Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden. Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with ...
From jamieoliver.com


CHICKEN STIR-FRIED WITH VEGETABLES - SUPER-DELICIOUS.RECIPES
2011-07-31 The following recipe is a recipe for preparing chicken breast and when you’re not in the mood for schnitzel. This is a recipe combining slices of chicken breast seasoned with an Asian favorite. Simple to prepare, delicious and even healthy. What's good with sautéed vegetables, is that despite the cooking - nutritional value of vegetables are savored due to …
From super-delicious.recipes


SPICY STIR-FRIED VEGETABLES RECIPE
2017-03-06 Spicy stir-fried vegetables recipe. Learn how to cook great Spicy stir-fried vegetables . Crecipe.com deliver fine selection of quality Spicy stir-fried vegetables recipes equipped with ratings, reviews and mixing tips. Get one of our Spicy stir-fried vegetables recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com


STIR-FRIED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
Step 1. Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside. Advertisement. Step 2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir …
From myrecipes.com


CHICKEN STIR FRY - EASY AND HEALTHY RECIPE!
2020-01-09 Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally.
From kristineskitchenblog.com


10 BEST SPICY CHICKEN STIR FRY WITH VEGETABLES RECIPES ...
2022-05-08 Spicy Chicken Stir-Fry Noodles Palatable Pastime. garlic, fresh ginger, scallions, gochujang, fish sauce, soy sauce and 9 more. Sweet and Spicy Chicken Stir-fry With Corn. Island Smile. honey, chilli, tomatoes, sugar, turmeric, green chillies, baby corn and 7 more.
From yummly.com


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