Thm Basic Chicken And Vegetable Stir Fry S 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
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
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
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
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 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
EASY STIR-FRIED CHICKEN AND VEGETABLES
This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.
Provided by Shelly Bean
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut, cube, or slice chicken, while still frozen ( which was easier for me).
- In a large frying pan heat olive oil on high for 1 minute (or until hot)
- Add vegetables to pan, let fry, stiring occasionally to keep from burning.
- Add chicken to pan
- If you choose to add salt add now. If not then don't.
- Stir all ingredients frequently to keep them from sticking.
- Stir-Fry until chicken is cooked and vegetables are cooked crisp.
Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1
THM BASIC CHICKEN AND VEGETABLE STIR FRY - S
Number Of Ingredients 7
Steps:
- Cut up 2 lbs. boneless and skinless chicken breasts, tenderloins, or boneless thighs into chunks and set aside. Heat 2 Tbs. coconut oil and 1 Tbs. sesame oil in a large skillet over medium/high temperature. Add 2-3 cloves minced garlic and 2 Tbs. fresh minced ginger to oil. Cook garlic and ginger for about 1 minute. Add chicken chunks and cook 4-5 minutes, stirring constantly as they brown. Remove chicken and keep warm. Add 2 more Tbs. sesame oil to skillet and add following vegetables: 3 cups of pea pods, 2 drained 15 oz. cans of baby corn, 4 cups of broccoli florets, 2 cups of loosely cut celery, and one bunch of cut green onions. Stir fry veggies for 2-3 minutes. Add 1⁄3 cup Soy/Tamari sauce. In a separate bowl, whisk in 1⁄2 tsp. glucomannan or xanthan into 2 cups of chicken broth by sprinkling it from a salt shaker to prevent clumping. Add to skillet with other ingredients and cook a few minutes more until vegetables are still crisp tender and sauce is thickened. Return chicken to skillet to warm up shortly before serving.
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