STIR-FRY CHICKEN AND VEGETABLES
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
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
SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
STEAMED SOY CHICKEN AND VEGETABLES
For a really delicious low fat meal thats healthy and easy to make, make a date with my steamed soy chicken-you'll be hooked. To make this recipe you will need a large, two-tiered oriental bamboo steamer.
Provided by Lene8655
Categories Chicken Thigh & Leg
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix the siy sauce, honey and chill together in a shallow bowl. Add the chicken pieces, then place in a bamboo steamer. Cover and sit over a pan of boiling water for 10 minutes.
- Cut the pak choi into 12 cm lengths and halve the mushrooms. Toss together and place in the second layer of the bamboo steamer. Scatter the bean sprouts and salad onions over the top.
- Lift the steamer containing the chicken off the top of the pan and sit the vegetable tier underneath - it is crucial that the vegetables sit beneath the chicken otherwise the juices that they release will fall into the bowl holding the chicken and dilute the soy dressing.
- Return the bamboo stack to the pan and continue to steam for a further 3-4 minutes until the vegetables are tender but still crispand the chicken is cooked through.
- Serve the bamboo steamer stack at the table with some boiled rice, and allow guests to help themselves.
Nutrition Facts : Calories 185.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 91.6, Sodium 1716, Carbohydrate 10.9, Fiber 1.1, Sugar 8.6, Protein 25.7
STEAMED SOY-MARINATED CHICKEN
Steps:
- Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
- Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.
SOY STEAMED CHICKEN WITH RICE
A veg-packed meal for all the family you'll make again and again
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
- Re-cover the pan and cook for a further 12-14 mins until everything is tender.
Nutrition Facts : Calories 553 calories, Fat 8 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.33 milligram of sodium
VEGETABLES STEAMED IN CHICKEN STOCK
Steps:
- Place 3/4 cup of the glaze in the bottom of a large, wide pot over medium heat. Add the vegetables and bring the liquid to a boil. Reduce heat so liquid slowly simmers. Cover and cook until vegetables are tender, about 25 minutes, adding water if necessary to keep liquid in the bottom of the pot at all times.
- Preheat broiler. Transfer the vegetables to a 9-inch pie plate. Spoon the remaining glaze over the top and season with the salt and pepper to taste. Place under the broiler until the top is lightly browned. Divide the vegetables among 4 plates and serve immediately.
KOREAN STEAMED CHICKEN WITH VEGETABLES
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring the water to boil in a steamer, cover and reduce the heat to a simmer. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours. When the chicken is cooked, remove it from the steamer and cool. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
- When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
- Pour the liquid from the steamer into a large saucepan and set it over medium heat. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
- Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer. Turn only once when the albumin has just set. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
- Add the scallions and chicken to the simmering liquid in the saucepan. Season with the soy sauce and add the walnuts. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen. Scatter the egg diamonds and pine nuts over the top and serve at once.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 6 grams, Protein 106 grams, SaturatedFat 14 grams, Sodium 693 milligrams, Sugar 3 grams, TransFat 1 gram
EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
STEAMED SLIVERED CHICKEN AND VEGETABLES
Number Of Ingredients 14
Steps:
- 1. Separately soak dried lily buds, red dates, and black and cloud ear mushrooms. 2. Skin, bone and sliver chicken breast. Place in a shallow heatproof dish. 3. Sliver bamboo shoots. Mince water chestnuts, ginger root, soaked black mushrooms and red dates. Coarsely chop soaked lily buds and cloud ear mushrooms. Combine in a bowl. 4. In a cup, combine soy sauce, sherry, salt, sugar, pepper and sesame oil. Add to bowl and blend well. 5. Spread mixture over slivered chicken. Steam until done (10 to 15 minutes). See HOW-TO, _Steaming. VARIATION: * For the chicken, substitute pork. Steam until cooked through (30 to 40 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
More about "steamed soy chicken and vegetables recipes"
STEAMED CHICKEN & VEGETABLES WITH SOY DIPPING …
From myrecipes.com
4.5/5 (5)Calories 250 per serving
STEAMED CHICKEN WITH PREMIUM SOY SAUCE RECIPE - SIMPLE …
STEAMED SOY SAUCE CHICKEN | SOY, RICE, FIRE
From soyricefire.com
STEAMED CHICKEN WITH CHINESE VEGETABLES - BIGOVEN
From bigoven.com
SOY AND GINGER CHICKEN WITH RICE AND VEGETABLES (STEAM OVEN …
From steamandbake.com
HOW TO COOK STEAMED CHICKEN & VEGETABLES & SOY DIPPING
From myrecipes.com
10 BEST STEAMED CHICKEN BREASTS AND VEGETABLES RECIPES
From yummly.com
STEAMED CHICKEN & VEGETABLES - SIMPOL
From simpol.ph
STEAMED CHICKEN AND VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST STEAMED CHICKEN VEGETABLES RECIPES | YUMMLY
From yummly.com
CHINESE STEAMED CHICKEN + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
STEAMED CHICKEN WITH MIXED VEGETABLES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
STEAMED CHICKEN (CHINESE STYLE) - HOW TO COOK IN 3 QUICK STEPS
From tasteasianfood.com
STEAMED CHICKEN AND FISH WITH VEGETABLES - RECIPETIN JAPAN
From japan.recipetineats.com
STEAMED CHICKEN AND VEGETABLES WITH SOY DIPPING SAUCE RECIPE
From keeprecipes.com
10 BEST STEAMED CHICKEN BREASTS AND VEGETABLES RECIPES - YUMMLY
From yummly.co.uk
STEAMED SOY CHICKEN AND VEGETABLES | SMELL & TASTE ARE MY MEMORY
From jinhooi.blogspot.com
55 CHICKEN AND VEGETABLE RECIPES | TASTE OF HOME
From tasteofhome.com
STEAMED VEGETABLES WITH CHICKEN - RECIPE | COOKS.COM
From cooks.com
CHINESE STEAMED CHICKEN RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
STEAMED CHICKEN WITH SOY SAUCE AND TARO RECIPE - SIMPLE …
From simplechinesefood.com
STEAMED SOY CHICKEN WITH ORIENTAL VEGETABLES - YOUTUBE
From youtube.com
STEAMED CHICKEN AND VEGETABLES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
KOREAN STEAMED CHICKEN WITH VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED SOY-MARINATED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
SOY STEAMED CHICKEN WITH ORIENTAL RICE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND VEGETABLE STIR FRY - ASIAN FOOD RECIPES AND TECHNIQUES
From tasteasianfood.com
STEAMED CHICKEN WITH VEGETABLES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHINESE STEAMED CHICKEN | CHINA YUMMY FOOD
From chinayummyfood.com
STEAMED CHICKEN WITH CHINESE VEGETABLES RECIPE | GOOD FOOD
From goodfood.com.au
EASY SWEET AND SOUR CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
STEAMED VEGETABLES CHICKEN - RECIPES | COOKS.COM
From cooks.com
VEGETABLE CHICKEN STIR FRY (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
STEAMED CHICKEN AND VEGETABLES CHINESE RECIPES
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love