Stirfriedchicken Recipes

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Chicken & Veggie Stir-Fry Recipe by Tasty image

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

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour


  • 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 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


  • 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


Chicken Stir-Fry image

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

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil


  • 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


Ginger-Chicken Stir-Fry image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced


  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g


Chicken stir-fry in 4 easy steps image

Asian cooking can be light, healthy and so quick that you'll think twice before ever ordering a takeaway again!

Provided by Emma Lewis

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 13

4 skinless boneless chicken breast fillets
1 egg white
1 tbsp cornflour , plus 1 tsp extra
350g fragrant Thai rice
thumb sized knob of root ginger
1 red pepper
1 shallot
1 garlic clove
1 red chilli (optional)
1 tbsp vegetable oil
1 tbsp fish sauce
juice 1 lime
handful basil leaves


  • Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
  • Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
  • Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
  • Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

Nutrition Facts : Calories 501 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.02 milligram of sodium


Easy stir fried chicken image

Make and share this Easy stir fried chicken recipe from

Provided by najwa

Categories     Chicken

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breast halves, sliced (1/2" x 1")
1 onion, sliced
1 green bell pepper, sliced
1 jalapeno pepper, chopped
salt, to taste
pepper, to taste
1 cup cabbage, shredded
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons white vinegar


  • Heat 2 tbsp oil in a saucepan, add the chicken and cook until inside is white.
  • (I use cooking spray).
  • Remove chicken, add onions and cook until soft, return chicken to saucepan and add green bell pepper and jalapeno.
  • Season with salt and pepper, add cabbage and cook for a few minutes.
  • Add the last three ingredients and cook for a few minutes longer.
  • Goes well with rice or pita.


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


  • 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.


Chicken Stir-Fry image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce


  • Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
  • Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

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Author Anna Stockwell
Published 2017-09-07
Estimated Reading Time 6 mins
  • Slice and Marinate Some Chicken. Chicken stir-fry is a great meal to make for one or two, because that gives you more room in your wok or skillet to really sear things quickly.
  • Slice Some Vegetables. This where you can really play with variations in your chicken stir-fry game and add any quick-cooking vegetable you like. Snow peas and sugar snap peas are always great and don't need any slicing; bell peppers, broccoli, mushrooms and onions are also great, but require a little prep.
  • Prepare a Sauce. Before you start cooking anything, make a sauce to stir in once everything's been seared. This is where the flavorings for the whole dinner will come from, so make it count—and make it strong.
  • Get Your Pan As Hot as You Can. One of the secrets to a great chicken stir-fry is to get your pan as hot as possible. Whether you're using a wok or large cast-iron skillet, you want to set it over high heat until it's so hot that a drop of water dissolves instantly on its surface.
  • Sear That Chicken. As soon as you've swirled that oil into your smoking-hot pan, throw your marinated chicken pieces in there, in as even of a layer as you can manage while working as quickly as possible.
  • Add Your Vegetables. If your skillet or wok is feeling too dry, swirl a little bit more oil into it, then toss in all your carefully prepared vegetables and stir them around the hot surface for about a minute.
  • Plus Any Other Add-Ins You Want. When you add your vegetables you might also want to add some nuts for extra flavor and crunch—I love adding cashews or peanuts to my chicken stir-fry.
  • Finish With That Sauce You Made. Pour your sauce over everything and stir it around for about a minute. The sauce should bubble to a boil and start to thicken (you're still on high heat, right?).
  • Serve Immediately (With Rice is Nice) Stir-fry starts getting soggy and weird if it sits too long, so don't wait to eat it—serve it right away. Rice is nice alongside or under it, but not essential; you can eat your chicken stir-fry creation any way you want to.
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