Summer Garden Stir Fry Recipes

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
• Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
• Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

GARDEN CHICKEN STIR FRY

Steps:

• Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
• Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

SUMMER VEGETABLE STIR-FRY

Steps:

• Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
• Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
• Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• Remove all visible fat from chicken; cut chicken into 1-inch pieces.
• Spray a large nonstick skillet with cooking spray; heat over med-high heat.
• Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
• Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
• Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
• Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
• Serve over rice.

VEGETARIAN GARDEN STIR-FRY

Steps:

• Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
• Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• 1. Spray 12-inch nonstick skillet with cooking spray heat over medium-high heat. Add chicken, garlic and gingerroot stir-fry 2 to 3 minutes or until chicken is brown.2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.4. Mix cornstarch and remaining 1/4 cup broth stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 165 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 50mg Sodium 1,020mg Carbohydrate 16g (Dietary Fiber 4g) Protein 23g % DAILY VALUE: Vitamin A 66% Vitamin C 84% Calcium 6% Iron 12% DIET EXCHANGES: 2 1/2 Very Lean Meat 3 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUMMER GARDEN CHICKEN STIR-FRY

Steps:

• 1. Remove fat from chicken. Cut chicken into 1-inch pieces. Spray 12-inch nonstick skillet with cooking spray heat over medium-high heat. Add chicken, garlic and gingerroot stir-fry 2 to 3 minutes or until chicken is brown. 2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally. 3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. 4. Mix cornstarch and remaining 1/4 cup broth stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice. NUTRITION INFORMATION 1 Serving Calories 200 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 70mg Sodium 600mg Carbohydrate 15g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 52% Vitamin C 46% Calcium 4% Iron 12% DIET EXCHANGES: 3 1/2 Very Lean Meat, 3 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FIVE-VEGETABLE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

SUMMER GARDEN STIR FRY

Steps:

• Cut chicken into strips, and season with salt and pepper. Heat oil in skillet, and add chicken, browning on all sides. Remove, and set aside. Add onions and peppers; saute until softened. Add squash and garlic; saute another few minutes. Season vegetables with salt and pepper to taste. Add herbs, tomato juice, and browned chicken. Cook until heated through. Serve over rice.