Stir Fry Supreme Recipes

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SUMMER CHICKEN STIR FRY



Summer Chicken Stir Fry image

This twist on Ree's versatile summer stir fry from her book "Food From My Frontier," is made with shrimp instead of chicken. The key to a successful stir-fry is to have all of your ingredients prepped before you start cooking. The high heat under the pan makes things go quickly - if you stop to prep inbetween, your food will overcook.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 cloves garlic, minced
2 large zucchinis, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings to serve
Juice of 1 lemon
Rice or Pasta, for serving, optional

Steps:

  • Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
  • Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
  • Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
  • Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

STIR-FRY SUPREME



Stir-Fry Supreme image

Make and share this Stir-Fry Supreme recipe from Food.com.

Provided by Dancer

Categories     Low Protein

Yield 4 serving(s)

Number Of Ingredients 10

1 clove garlic, minced
2 heads broccoli (use florets only)
3 medium carrots, sliced
6 -8 fresh mushrooms, sliced
1 medium green pepper, cut into small strips and seeded
1 medium onion, cut into thick rings
1 teaspoon peanut oil
1 tablespoon water
1 tablespoon mild soy sauce or 1 tablespoon low sodium soy sauce
to taste firm tofu, cut into small cubes to make > cup

Steps:

  • In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.
  • Stir in broccoli florets, carrots and green pepper.
  • Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu.
  • Cook another 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 158.8, Fat 2.5, SaturatedFat 0.4, Sodium 386.8, Carbohydrate 29.9, Fiber 10.5, Sugar 9.8, Protein 10.9

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