Stir Fried Chicken With Carrots And Spinach Recipe 375

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SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS



Skillet Mustard Chicken With Spinach and Carrots image

In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.

Provided by Melissa Clark

Categories     dinner, one pot, poultry, roasts, vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 garlic cloves, finely grated or mashed to a paste
1 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
3/4 teaspoon black pepper
2 1/2 pounds bone-in, skin-on chicken thighs (6 or 7 thighs)
1 bunch scallions, trimmed
3 medium carrots (about 6 ounces)
4 tablespoons/60 grams unsalted butter (1/2 stick)
1 sprig fresh oregano, marjoram or rosemary
2/3 cup chicken stock
1/2 cup good dry white wine
2 tablespoons Dijon mustard
5 ounces baby spinach
1 cup chopped fresh dill
Fresh lemon juice, for serving

Steps:

  • Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
  • Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
  • Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
  • Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
  • Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
  • Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
  • If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.

STIR FRIED CHICKEN WITH CARROTS AND SPINACH RECIPE - (3.7/5)



Stir Fried Chicken with Carrots and Spinach Recipe - (3.7/5) image

Provided by PineyCook

Number Of Ingredients 11

1 pound boneless skinless chicken thighs, cut into bite-sized pieces
2 teaspoons vegetable oil, plus 2 tablespoons
1 teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar or honey
1 1/2 tablespoons soy sauce, plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
5 slices ginger
6 medium carrots, julienned or spiralized into long "noodles"
2 scallions, cut into 2-inch lengths
2 large handfuls of baby spinach

Steps:

  • In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes. Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute. Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach. Stir in the spinach until it's just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS



Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

  • Blot chicken thighs with paper towels and sprinkle with salt and pepper.
  • Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
  • Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
  • Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
  • Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

STIR-FRIED SPINACH WITH GARLIC



Stir-Fried Spinach with Garlic image

Provided by Food Network

Time 8m

Number Of Ingredients 5

2 teaspoons canola oil
1/4 teaspoon salt
3/4 pound spinach, fresh, washed with stems removed
1/2 teaspoon sugar
1 teaspoon garlic, minced

Steps:

  • In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

STIR-FRIED CHICKEN AND VEGETABLES



Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

CARROT AND SPINACH STIRFRY



Carrot and Spinach Stirfry image

Make and share this Carrot and Spinach Stirfry recipe from Food.com.

Provided by nemokitty

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups baby carrots
1 teaspoon gingerroot, finely chopped or 1/4 teaspoon ground ginger
1 garlic clove, chopped
1 teaspoon canola oil
4 green onions, cut in 1 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
4 cups spinach leaves, lightly packed

Steps:

  • In a large nonstick skillet, stir fry carrots, ginger and garlic in oil over medium heat for 5 minutes or till crisp tender.
  • Add green onions, broth and salt. Stir fry 1 minute more. Stir in fresh spinach and heat through.

Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 7.9, Fiber 2.9, Sugar 3.6, Protein 1.9

CHICKEN & VEGETABLE STIR-FRY



Chicken & Vegetable Stir-Fry image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 16

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

  • Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN STIR-FRY



Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Steps:

  • Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

CAMPBELL'S CREAMY CHICKEN STIR FRY



Campbell's Creamy Chicken Stir Fry image

Make and share this Campbell's Creamy Chicken Stir Fry recipe from Food.com.

Provided by PanNan

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice
1/2 teaspoon sambal oelek (optional)

Steps:

  • Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
  • Stir-fry chicken in 2 batches until browned.
  • Remove from pan and set chicken aside.
  • Remove pan from heat.
  • Spray with cooking spray (or add more oil).
  • Add vegetables and stir-fry over medium heat until tender crisp.
  • Add soup, water and soy sauce.
  • Heat to a boil.
  • Return chicken to pan and heat through.
  • Serve over hot rice.

Nutrition Facts : Calories 437.1, Fat 7.7, SaturatedFat 1.8, Cholesterol 72.6, Sodium 905.3, Carbohydrate 58.4, Fiber 0.6, Sugar 1.2, Protein 30.2

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