VEGETABLE CHICKEN STIR-FRY
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
CHICKEN & VEGETABLE STIR-FRY
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
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
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
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.
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
LEFTOVER VEGGIE CHICKEN STIR-FRY
This is a great recipe for using up leftover vegetables that are in your refrigerator. Can use fresh and leftover veggies. This recipe will be different each time you make it depending on the choice of vegetables you have.
Provided by kzbhansen
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté chicken and garlic. Set aside.
- Coat a wok or frying pan with oil and heat.
- Add 1/4 Cup chicken broth and the 4 cups of veggies.
- Stir-fry 2-3 minutes stirring constantly.
- Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
- Serve over brown rice or pasta.
Nutrition Facts : Calories 120.1, Fat 1.4, SaturatedFat 0.4, Cholesterol 51.9, Sodium 558.2, Carbohydrate 3.3, Fiber 0.1, Sugar 1.1, Protein 22.1
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHICKEN VEGETABLE STIR FRY
If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
- Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
- Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g
VEGETABLE-CHICKEN STIR-FRY
A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14m
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
- Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Provided by spacholl
Categories Brown Rice
Time 53m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 493.5, Carbohydrate 41.4, Fiber 6.2, Sugar 0.2, Protein 17.5
CHICKEN-VEGGIE STIR-FRY
An inviting combination of chicken, vegetables, fresh herbs, and garlic--you'll be making this one again soon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
- In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
- In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.
Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g
STIR-FRY CHICKEN AND VEGETABLES
25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add carrots, onion and chicken; cook 6 to 7 minutes, stirring frequently, until chicken is no longer pink in center and vegetables are tender.
- Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
- Stir in peas and stir-fry sauce. Cook about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat. Stir in garlic salt.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 7 g, TransFat 0 g
CHICKEN 'N' VEGETABLE STIR FRY
This is a recipe that I adopted. I love anything stir fried. I like spicy stir fried and this recipe is easily spiced up to satisfy individual tastes with the addition of red pepper flakes.
Provided by Julie in TX
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
- Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
- Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
- Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
- MICROWAVE DIRECTIONS:
- Omit oil and degrease ginger to 1/4 t.
- In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
- Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
- Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
- Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
- Return chicken to casserole and heat 1 minute or until heated through.
- Let stand covered 5 minutes.
- Serve and garnish as above.
STIR FRY CHICKEN AND VEGETABLES
Make and share this Stir Fry Chicken and Vegetables recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 369.7, Fat 7.1, SaturatedFat 1.4, Cholesterol 65.8, Sodium 691.2, Carbohydrate 47.4, Fiber 7.7, Sugar 9.7, Protein 35.2
CHICKEN AND VEGETABLE STIR-FRY
I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious.
Provided by abbydabby
Categories Rice
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
- Add chicken breast pieces and cook on medium heat for 7 minutes.
- Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
- Prepare rice according to directions.
- Add peanuts to stir-fry mixture and cook 2-3 more minutes.
- Serve immediately over rice.
Nutrition Facts : Calories 589.4, Fat 14.8, SaturatedFat 2.4, Cholesterol 90.8, Sodium 254.4, Carbohydrate 71.1, Fiber 7.9, Sugar 8.6, Protein 43.5
More about "stir fry vegetables and chicken recipes"
CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER
From jamieoliver.com
SWEET-SPICY CHICKEN AND VEGETABLE STIR-FRY RECIPE
From myrecipes.com
CHICKEN AND VEGETABLE STIR-FRY | RICARDO
From ricardocuisine.com
CHICKEN VEGETABLE STIR-FRY | CANADIAN LIVING
From canadianliving.com
CHICKEN AND VEGETABLE STIR-FRY (EASY & HEALTHY RECIPE)
From everydayeasyeats.com
CHICKEN STIR-FRY WITH VEGETABLES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHICKEN STIR FRY WITH VEGETABLES | LOW CALORIE RECIPE
From mccormick.com
EASY CHICKEN STIR-FRY WITH VEGETABLES & NOODLES
From averiecooks.com
10 BEST SPICY CHICKEN STIR FRY WITH VEGETABLES RECIPES
From yummly.com
30-MINUTE GINGER CHICKEN STIR FRY - INSPIRED TASTE
From inspiredtaste.net
EASIEST VEGETABLE STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
VEGETABLE AND CHICKEN STIR-FRY - STIR-FRY RECIPES - DELISH
From delish.com
SIMPLE HEALTHY CHICKEN STIR FRY WITH FROZEN VEGETABLES
From foodfitnesslifelove.com
CHICKEN AND VEGETABLE STIR-FRY RECIPE - RECIPES.NET
From recipes.net
SHEET PAN CHICKEN AND VEGGIE “STIR FRY” - GIMME SOME OVEN
From gimmesomeoven.com
SESAME CHICKEN STIR FRY WITH VEGETABLES - FOOD LIFE DESIGN
From food-life-design.com
20-MINUTE CHICKEN VEGETABLE STIR-FRY | MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY CHICKEN STIR FRY {WITH THE BEST SAUCE!} - BELLY FULL
From bellyfull.net
VEGETABLE AND CHICKEN STIR-FRY RECIPE - PINO MAFFEO | FOOD & WINE
From foodandwine.com
STIR-FRIED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND VEGETABLE STIR FRY – HOW TO PREPARE - TASTE OF ASIAN …
From tasteasianfood.com
EASY STIR FRY CHICKEN AND VEGETABLES (15 MINUTE RECIPE ... - EASY …
From easylowcarb.com
QUICK STIR FRY CHICKEN AND VEGETABLES: A 30 MINUTE RECIPE
From inventyourrecipe.com
CHICKEN STIR FRY WITH VEGETABLES - FED & FIT
From fedandfit.com
30 BEST STIR FRY RECIPES - IZZYCOOKING
From izzycooking.com
CHICKEN AND VEGETABLE STIR FRY IN TOMATO SAUCE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
GRANDMA'S CHICKEN AND VEGETABLE STIR FRY - WOK AND KIN
From wokandkin.com
STIR FRY VEGETABLE WITH CHICKEN RECIPE HOW TO MAKE STIR FRY …
From youtube.com
CHICKEN STIR-FRY RECIPE - COOKING CLASSY
From cookingclassy.com
EASY CHINESE CHICKEN STIR FRY - VICTORIAHANEVEER.COM
From victoriahaneveer.com
CHICKEN AND VEGETABLE STIRFRY | HEART AND STROKE FOUNDATION
From heartandstroke.ca
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