Think Pink Florida Stir Fry Recipes

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CITRUS CHICKEN STIR FRY



Citrus Chicken Stir Fry image

Chicken stir fry has a light orange flavor. Quick, easy, and so good.

Provided by cookied

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

Time 1h

Yield 4

Number Of Ingredients 10

1 (16 ounce) package dry whole-wheat noodles
½ cup chicken stock
½ cup orange marmalade
⅓ cup tamari sauce
1 (1 inch) piece ginger root, peeled
ground black pepper to taste
1 lemon, juiced
3 tablespoons peanut oil
2 pounds skinless, boneless chicken breast halves, cut into thin strips
1 (16 ounce) bag frozen stir-fry vegetables, thawed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil.
  • Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
  • Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
  • Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
  • Remove sauce from heat. Stir in lemon juice and set aside.
  • Heat peanut oil in a large skillet over medium-high heat.
  • Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
  • Remove chicken from skillet and set aside, leaving oil in the pan.
  • Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
  • Remove ginger root piece from sauce and discard.
  • Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
  • Serve over whole-wheat noodles.

Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g

BEEF, SHIITAKE, AND SNOW PEA STIR-FRY



Beef, Shiitake, and Snow Pea Stir-Fry image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Mushroom     Stir-Fry     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
1 tablespoon Asian sesame oil
1 tablespoon minced peeled fresh ginger
12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced, divided
1 cup fresh cilantro leaves, divided
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce
1/4 teaspoon Chinese five-spice powder

Steps:

  • Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

MY FLY STIR-FRY



My Fly Stir-Fry image

My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.

Provided by CAROLINEL

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 4

Number Of Ingredients 10

4 center cut pork chops, thinly sliced
¼ cup mirin (Japanese sweet wine)
¼ cup rice vinegar
½ cup soy sauce
½ cup mushrooms, sliced
1 green bell pepper, sliced
1 bunch green onions
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil

Steps:

  • Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients.
  • Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
  • Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

Nutrition Facts : Calories 287 calories, Carbohydrate 14.1 g, Cholesterol 75.7 mg, Fat 11.5 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 3.3 g, Sodium 1868.6 mg, Sugar 7.7 g

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