Too Good To Be This Easy Chicken Stir Fry Recipes

WORLDS BEST CHICKEN STIR-FRY FOR TWO

Worlds Best Chicken Stir-Fry for Two image

This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.

Provided by David Magazu

Categories Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb sliced boneless chicken breast
1/2 sliced red bell pepper
1/2 sliced green bell pepper
1 medium french cut white onion
8 -10 medium mushrooms (baby bella recommended)
2 tablespoons green onions
1 cup white rice
2 -3 tablespoons olive oil
2 tablespoons soy sauce (kikkoman recommended)
1/3 cup marsala wine
1/4 teaspoon dried cilantro
1/8 teaspoon garlic powder
1/8 teaspoon dried ginger
salt and pepper

Steps:

Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
Cook until onions are very soft.
Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
Stir in Cilantro, garlic powder, ginger, salt and pepper.
(If you use a very salty soy sauce you might not want to add salt)
Continue cooking until red and green peppers are soft.
Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
Pour over a bed of rice and serve.
NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
Adding a little extra olive oil will always help to thicken the sauce.
Enjoy.

Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4

EASY CHICKEN STIR FRY

Easy Chicken Stir Fry image

Easy 30 Minute Chicken Stir Fry. Loaded with vegetables and tossed in a spicy Asian sauce.

Provided by Kelley Simmons

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil, divided
3 chicken thighs or breasts, cut into bite size pieces
1/2 onion (sliced)
2 cups broccoli
1 cup carrots (diced)
1 cup mushrooms (sliced)
2 cloves garlic (minced)
1 tablespoon peanut butter
2 tablespoons low sodium soy sauce
1 teaspoon sriracha
couple dashes of fish sauce
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
sesame seeds for garnish, if desired

Steps:

Add 1 tablespoon of oil to a large skillet and heat over high heat. Add chicken and stir fry until fully cooked, about 6-7 minutes. Take out of the pan and set aside.
In the same pan heat the remaining 1 tablespoon of oil. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender. Add in garlic and saute for 1 minute.
In a small bowl whisk together peanut butter, soy sauce, sriracha, fish sauce, sesame oil and red pepper flakes.
Add the sauce to the pan along with the chicken. Toss to coat the chicken and veggies.
Serve immediately with sesame seeds for garnish, if desired

Nutrition Facts : Calories 241 kcal, Carbohydrate 10 g, Protein 20 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 428 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHICKEN STIR FRY RECIPE

Chicken Stir Fry Recipe image

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!

Provided by Trish - Mom On Timeout

Categories Dinner

Time 18m

Number Of Ingredients 16

Ingredients

1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
salt and pepper (to taste)
2 tbsp olive oil (divided)
2 cups broccoli florets
1/2 yellow bell pepper (cut into 1 inch pieces)
1/2 red bell pepper (cut into 1 inch pieces)
1/2 cup baby carrots (sliced )
2 tsp minced ginger
2 garlic cloves (minced)
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

Steps:

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice and/or chow mein if desired.

Nutrition Facts : Calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving