Spicy Stir Fried Chicken And Vegetables Recipes

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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 & 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

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

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI



Sweet and Spicy Stir Fry with Chicken and Broccoli image

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 13

3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  • Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  • Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g

SPICY VEGGIE STIR-FRY



Spicy Veggie Stir-Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 19

1 pound thin spaghetti
Sesame oil, for drizzling
Low-sodium soy sauce, for drizzling
1/2 cup low-sodium soy sauce, plus more if needed
2 tablespoons sherry or low-sodium vegetable broth
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons sriracha (more or less to taste)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil
1 yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
2 cloves garlic, minced
2 medium zucchini, cut into large wedges
One 15-ounce can baby corn, drained, corn halved crosswise
1 head broccoli, cut into florets
Sesame seeds, for serving
2 green onions, sliced

Steps:

  • For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
  • For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
  • While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
  • Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

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Top Asked Questions

How to cook chicken and vegetables for stir fry?
Directions Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Advertisement 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.
How to cook chicken stir fry with chicken breast?
A stir-fry with chicken breast, veggies, and cashews, all tossed in a savory and spicy sauce. Heat 1 teaspoon oil in a large pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened and lightly browned.
How do you make a stir fry?
To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli.
What is the best way to cook chicken and vegetables?
Directions. Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear. Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes.

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