Zesty Chicken Stir Fry Recipes

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SPICY SZECHUAN STIR-FRY



Spicy Szechuan Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

Steps:

  • Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SPICY CHICKEN STIR-FRY



Spicy Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 large boneless, skinless chicken breasts, thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
1 pound store-bought peeled and chopped butternut squash
One 10-ounce bag frozen fire-roasted mixed peppers, thawed
2 cubes frozen minced ginger, such as Dorot, or 2 teaspoons minced fresh ginger
2 cups frozen shelled edamame, thawed
1/4 cup peanut satay sauce, such as Thai Kitchen
2 tablespoons soy sauce
1 tablespoon sriracha
Juice of 1 lime
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts
4 cups cooked white rice, for serving

Steps:

  • Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
  • Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
  • Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

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

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

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

SPICY STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

ZESTY CHICKEN STIR-FRY



Zesty Chicken Stir-Fry image

Make and share this Zesty Chicken Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 11

1 lb skinless chicken breast (or thighs)
2 tablespoons cooking oil
1 clove garlic, sliced
1/2 teaspoon ground ginger or 1 tablespoon fresh ginger
3 1/2 cups assorted fresh vegetables
1/4 cup lemonade concentrate or 1/4 cup orange juice concentrate
1/4 cup soya sauce
1/4 cup water
2 teaspoons sugar
1 tablespoon vinegar
1 tablespoon cornstarch

Steps:

  • Cut chicken in desired sized strips or cubes.
  • Slice vegetables.
  • Prepare sauce. Heat oil in a large skillet or wok.
  • Stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked.
  • Add vegetables and stirfry until vegetables are tender-crisp.
  • Add sauce ingredients, mixing well.
  • Cook and stir until sauce thickens.
  • Serve garnish with grated lemon or sesame seeds.

Nutrition Facts : Calories 254.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.8, Sodium 1139.7, Carbohydrate 14.4, Fiber 0.3, Sugar 10.5, Protein 26.2

ZESTY CHICKEN STIR-FRY



Zesty Chicken Stir-Fry image

Make and share this Zesty Chicken Stir-Fry recipe from Food.com.

Provided by SoChic

Categories     Poultry

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless chicken breast, sliced thin
2 teaspoons ground ginger
2 teaspoons garlic powder
2 tablespoons sesame oil
1/2 cup light soy sauce
2 teaspoons red pepper flakes
2 carrots, thinly sliced
1 bunch green onion, thinly sliced
1/4 cup cornstarch, divided
1 (10 ounce) package frozen broccoli, thawed
1 cup chicken broth
1 tablespoon vegetable oil

Steps:

  • Combine ginger, garlic, sesame oil, red pepper flakes, and soy sauce in a bowl. Set aside.
  • Take thinly sliced chicken (I like to slice it in the morning when still frozen, my slices come out much thinner) and coat in 1/2 of the cornstarch. Add chicken to marinade mixture and allow to marinate in refrigerator for 45 minutes.
  • Heat oil in wok or stir-fry pan.
  • Add chicken and marinade to pan, cook for 5 minutes or until chicken is just cooked through. Set aside.
  • Add vegetables to pan, cook 5 minutes or until just cooked. They should be crispy, not mushy.
  • Return chicken to pan. Add chicken broth and the remaining cornstarch. Bring to boil for one minute then reduce heat and simmer for 5 minutes.
  • Serve over steaming hot rice.

Nutrition Facts : Calories 398.7, Fat 21.6, SaturatedFat 4.6, Cholesterol 72.6, Sodium 2358, Carbohydrate 20.3, Fiber 4.6, Sugar 4.3, Protein 32

SPICY CHICKEN STIR-FRY



Spicy Chicken Stir-Fry image

"This zesty dish tastes so special we save it for family birthdays," relates Debbie Long of Elburn, Illinois. "It's simple, and it doesn't keep me in the kitchen all evening."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons cornstarch, divided
1 pound boneless skinless chicken breast, cut into cubes
1/2 teaspoon crushed red pepper flakes
1 pound fresh broccoli florets
1-1/2 cups sliced onions
1 garlic clove, minced
1-1/2 cups chicken broth
1/2 to 1 teaspoon ground ginger
1/2 cup chopped walnuts
Hot cooked rice

Steps:

  • In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.

Nutrition Facts : Calories 466 calories, Fat 33g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 896mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

SPICY SRIRACHA CHICKEN STIR-FRY



Spicy Sriracha Chicken Stir-Fry image

This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Provided by Frankie

Time 45m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
¼ cup chicken broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons Sriracha sauce
2 tablespoons honey
1 teaspoon cornstarch
1 (8 ounce) package sugar snap peas
3 stalks scallions, chopped
2 cloves garlic, diced
2 teaspoons grated fresh ginger
3 tablespoons canola oil, divided
2 cups warm cooked rice

Steps:

  • Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
  • Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
  • Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
  • Rinse the chicken thoroughly in a colander and pat dry.
  • Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
  • Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g

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