STIR-FRIED CHICKEN WITH BELL PEPPERS AND SNOW CABBAGE
Provided by Grace Young
Categories Wok Chicken Egg Pepper Soy Vegetable Stir-Fry Dinner Lunch Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
- Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
STIR-FRIED CHICKEN BREAST WITH RED BELL PEPPERS AND SNOW PEAS
Make and share this Stir-Fried Chicken Breast With Red Bell Peppers and Snow Peas recipe from Food.com.
Provided by sexymommalucas
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain.
- Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.
BLACK PEPPER CHICKEN STIR-FRY
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
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 :
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
CHICKEN AND BELL PEPPER STIR FRY
Make and share this Chicken and Bell Pepper Stir Fry recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
- Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
- Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
- Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
- Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
- Serve over hot cooked rice or noodles.
CHICKEN CABBAGE STIR FRY RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- 1. Cut chicken breasts into strips. 2. Heat oil in a frying pan. 3. Add chicken strips and stir fry over medium-high heat, turning constantly until done. 4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. 5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. 6. Stir sauce into chicken/cabbage mixture. 7. Cook until sauce has thickened and chicken is coated, about 1 minute. 8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon (You can add onions and red peppers to taste)
CHICKEN BELL PEPPER STIR FRY
Plate our Chicken Bell Pepper Stir Fry for an entrée that's sure to impress. Feast your eyes on the vibrant colors of red and green bell peppers paired with chicken for a simple yet delicious stir fry entrée. Pair with your favorite side and your Chicken Bell Pepper Stir Fry is served!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in large skillet on medium heat. Add chicken; stir-fry 2 to 3 min. or until no longer pink.
- Add peppers; stir-fry 3 to 4 min. or until peppers are crisp-tender and chicken is done.
- Stir in Gourmet Sauce; cook 30 sec. or until sauce comes to boil, stirring constantly.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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
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