CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
CHICKEN 'N' PEPPERS
With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.
Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
STIR FRY CHICKEN AND PEPPERS
I received an electric wok for xmas and this is the 1st thing I made in it and it turned out very good. It's a very simple throw together recipe that can be adjusted quite easily for your own tastes.
Provided by bailey46
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat wok to med. high and add chicken.
- Cook until no pink shows.
- Remove and set aside.
- Add peppers and carrot.
- Cook until tender crisp.
- Add chicken back in with the garlic.
- Cook about 30 sec.
- Add chicken broth, honey and soya sauce.
- Bring to a boil, cooking just until some of sauce is reduced.
- Serve over rice.
Nutrition Facts : Calories 484.2, Fat 21.7, SaturatedFat 6.2, Cholesterol 145.3, Sodium 1085.6, Carbohydrate 19.7, Fiber 2.4, Sugar 15.3, Protein 51.4
STIR-FRIED CHICKEN AND PEPPERS
This is flavorful and fast - on the table in 30 minutes. It's great when you're in a crunch and using mostly pantry ingredients. If you're not a fan of peppers, you can try this with frozen broccoli or sugar snap peas.
Provided by JackieOhNo!
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, whisk together soup, ketchup, soy sauce, cornstarch, and ginger; set aside.
- Cook noodles according to package directions and drain.
- Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic; cook, stirring 1 minute. Add chicken and cook, stirring, until browned, about 5 minutes. Stir in reserved soup mixture and peppers; bring to a boil.
- Reduce heat to medium-low. Cover and cook until chicken is no longer pink and the peppers are tender, about 5-10 minutes.
- Remove from heat and stir in scallions. Serve over noodles.
Nutrition Facts : Calories 677.5, Fat 17.3, SaturatedFat 6, Cholesterol 72.6, Sodium 1749.8, Carbohydrate 109.1, Fiber 30.1, Sugar 6.1, Protein 42.4
STIR-FRIED CHICKEN AND HOT PEPPERS II
Number Of Ingredients 11
Steps:
- 1. Skin and bone chicken cut in thin slices, then in strips. Cut chili peppers in strips. 2. Mince garlic then combine with soy sauce, salt and sugar. 3. Heat oil. Add peppers and stir-fry until they change color (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes). 5. Return peppers stir-fry a few times. Stir in garlic-soy mixture to blend (about 1 minute). 6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once. NOTE: For color variety, use both green and red chili peppers. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED CHICKEN AND PEPPERS II
Number Of Ingredients 16
Steps:
- 1. Skin and bone chicken then dice. Combine cornstarch, soy sauce, oil and ground pepper add to chicken and toss to coat. Let stand 10 minutes, turning occasionally. 2. Dice green peppers. Cut scallion stalks in 1/2-inch sections. Mince garlic. 3. Blend remaining cornstarch and soy sauce to a paste with water and sugar. 3. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1 minute). 5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove vegetables from pan. 6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken stir-fry until it loses its pinkness (about 2 minutes). 7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For one of the green peppers, substitute either 3 celery stalks or 1/2 cup water chestnuts, diced. * For the mixture in step 1, substitute 2 tablespoons soy sauce 1 tablespoon sherry and 2 or 3 slices fresh ginger root, minced. * In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1 tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6, sprinkle chicken with a mixture of 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in. Pick up step 7, but omit step 8. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
More about "stir fried chicken and peppers ii recipes"
DINNER RECIPES: QUICK EASY CHICKEN PEPPERS STIR FRY - IT …
From itisakeeper.com
STIR FRIED CHICKEN WITH PEPPERS AND ONIONS
From dadcooksdinner.com
EASY CHICKEN BELL PEPPER STIR-FRY - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
CHICKEN STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN STIR FRY WITH RED AND GREEN PEPPERS RECIPE
From thespruceeats.com
EASY CHICKEN STIR FRY RECIPE - SIMPLE CHICKEN STIR FRY
From eatingonadime.com
PEPPER CHICKEN STIR FRY RECIPE – CHICKEN STIR FRY RECIPE WITH …
From eatwell101.com
Servings 4Calories 282 per serving
EASY PEPPER CHICKEN STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN & PEPPER STIR FRY - RECIPE - COOKS.COM
From cooks.com
STIR FRY CHICKEN & SWEET PEPPERS RECIPE – SITIEPASTRY
From sitiepastry.com
STIR-FRIED CHICKEN WITH CASHEWS & PEPPERS – ERECIPE
STIR-FRIED CHILI MANGO CHICKEN WITH PEPPERS | HEALTHY RECIPES | WW …
STIR-FRIED CHICKEN WITH BELL PEPPERS – CHAWTIME
From chawtime.com
STIR-FRIED CHICKEN WITH GREEN & YELLOW PEPPERS
From tinynewyorkkitchen.com
CHINESE STIR-FRIED CHICKEN WITH BELL PEPPERS RECIPE - THE …
From thespruceeats.com
7 CHICKEN STIR-FRY RECIPES THAT PACK PROTEIN AND VEGGIES
From livestrong.com
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS | RECIPESTY
From recipesty.com
STIR-FRIED CHICKEN WITH BELL PEPPER | MISS CHINESE FOOD
From misschinesefood.com
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS - BIGOVEN.COM
From bigoven.com
ASTRAY RECIPES: STIR-FRIED DEEP-FRIED CHICKEN AND PEPPERS
From astray.com
STIR-FRIED CHICKEN WITH BROCCOLI AND PEPPERS
From thymeforcookingblog.com
RECIPE: STIR-FRIED DEEP-FRIED CHICKEN AND PEPPERS
From mealsteps.com
SIMPLE STEAK OR CHICKEN AND PEPPERS STIR FRY - KITCHEN DIVAS
From kitchendivas.com
STIR-FRIED DICED CHICKEN FROM FARMHOUSE---HOME COOKING
From simplechinesefood.com
STIR-FRIED CHICKEN BREAST WITH GREEN PEPPERS RECIPE - SIMPLE …
From simplechinesefood.com
CHICKEN WITH PEPPERS STIR-FRY – CHAWTIME
From chawtime.com
QUICK CHICKEN STIR FRY WITH PEPPERS - VEENA AZMANOV
From veenaazmanov.com
STIR-FRIED CHICKEN, GREEN BEANS, AND PEPPERS
From beyondmeresustenance.com
STIR-FRIED CHICKEN PEPPERS - RECIPES - COOKS.COM
From cooks.com
EASY SALT AND PEPPER CHICKEN STIRFRY - CARRIE'S KITCHEN
From carriecarvalho.com
10 BEST STIR FRY BELL PEPPERS AND ONIONS RECIPES | YUMMLY
From yummly.com
STIR-FRIED CHICKEN GIZZARDS WITH GARLIC AND PICKLED PEPPERS RECIPE ...
From simplechinesefood.com
STIR FRY CHICKEN & SWEET PEPPERS RECIPE | TASTY FAVS
From tastyfavs.com
STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS
From bigoven.com
STIR FRIED BLACK PEPPER CHICKEN - ASIANFOODNETWORK.COM
From asianfoodnetwork.com
PEPPER CHICKEN STIR-FRY RECIPE - COOKSRECIPES.COM
From cooksrecipes.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