Stir Fried Chicken Marinara Recipes

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

CHICKEN MARINARA STIR-FRY

Steps:

• Drain tomatoes, reserve juice, and set aside.
• In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
• In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
• In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
• Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
• Add chicken and tomatoes; heat through.
• Serve over pasta. Top with parmesan cheese.

STIR-FRIED CHICKEN MARINARA

Steps:

• Drain tomatoes, reserving the juice. Set the tomatoes aside. In a bowl, combine the cornstarch, tomato sauce, chicken broth, wine or additional broth, seasonings and reserved juice until smooth. Set aside. , In a large nonstick skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender. , Stir sauce; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and tomatoes; heat through. Serve over pasta. Top with cheese.

CHICKEN STIR FRY MARINADE

Steps:

• Add the soy sauce, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.
• Place chicken thighs into a large mixing bowl or plastic zipper bag and pour just enough marinade over the chicken to coat it.
• Set aside the remainder of the marinade in an air tight container.
• Place the chicken in the fridge to marinate for 30 minutes.
• While the chicken is marinating, prepare the vegetables.
• Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet.
• Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.
• Remove the chicken from the skillet, and add another tbsp of olive oil.
• Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.
• Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.
• Reduce the heat to medium-low, and pour in the reserved marinade. Cook for a few minutes tossing the ingredients to coat them well in the sauce.
• Serve the stir fry on its own, or with your favorite keto-friendly side.

MARINARA POACHED CHICKEN FROM FROZEN

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.

STIR-FRIED SWEET-AND-SOUR CHICKEN

Steps:

• Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
• Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.

CHICKEN MARINARA RECIPE BY TASTY

Steps:

• Heat up rotisserie chicken and marinara sauce.
• Place cooked pasta in a thermos followed by hot chicken and marinara sauce.
• Shake to mix and place in lunch box along with sliced bell peppers.
• Slice an apple and reassemble slices around the core. Wrap with a rubber band to prevent browning.
• Pack bento box in the lunchbox with a frozen juice box and a fork.
• Enjoy!

QUICK & EASY CHICKEN MARINARA

Steps:

• In a non-stick skillet coated with cooking spray cook chicken for approx.
• 4-5 minutes on each side.
• Don't over cook there is additional heating time at the end.
• Remove from pan and keep warm.
• Add mushrooms, garlic, basil, and Italian seasoning.
• Saute until mushrooms are tender.
• Stir in spaghetti sauce and red wine.
• Add chicken, cover and simmer 10 minutes or until heated through.
• Serve over pasta.

CHICKEN STIR-FRY

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.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

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!