Subgum Chicken Stir Fry Recipes
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
CHOW MEIN WITH CHICKEN AND VEGETABLES
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
- Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
- Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
- Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g
SUBGUM WITH PORK (VEGETABLES AND PORK)
This is a dish I used to to eat at my mom's on Sundays before she left us. It was my favorite meal at mom's and it's still my favorite today. It is unbelievable good and looks so pretty on the plate. It is low cal and low fat and so good.
Provided by pressurecooker
Categories Pork
Time 30m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 12
Steps:
- In wok or large skillet, put oil and heat medium high,.
- Stir fry pork about 5 minutes, till no longer pink; take out.
- In same pan put vegetables and stir fry about 5 minutes.
- Add the pork to the vegetables and add soup and water.
- Cook 10 minutes more.
- Serve over rice or noodles.
- Garnish with chives or chopped green onions (optional).
SUBGUM CHICKEN STIR-FRY
Number Of Ingredients 14
Steps:
- 1. Cook rice in water as directed on package.2. Meanwhile, in small bowl, combine broth, cornstarch, oyster sauce and soy sauce mix well. Set aside.3. Heat oil in large skillet or wok over medium-high heat until hot. Add onion, garlic and chicken cook and stir 3 to 4 minutes or until chicken is no longer pink.4. Add bok choy, bean sprouts, bell pepper and bamboo shoots cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Gradually add cornstarch mixture cook until bubbly and thickened, stirring constantly. Serve over rice.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 1000 mg 42% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 34 g * Vitamin A: 4% * Vitamin C: 30% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat or 3 Carbohydrate, 2 Vegetable, 3 Very Lean Meat, 1 Fat
Nutrition Facts : Nutritional Facts Serves
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