BETTY CROCKER STIR FRY RECIPES

Name: Salmon Stir-Fry
Prep time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cups cooked rice; 2 tablespoons extra virgin olive oil; 2 teaspoons sesame oil; 4 cloves garlic, minced; 1 teaspoon ground ginger; 1 lb salmon filets, cut the salmon into 1-inch chunks; 2 cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend); 2 teaspoons seasoned rice vinegar; 1/4 cup low-sodium soy sauce (plus extra for drizzling)

SALMON STIR-FRY RECIPE - BETTYCROCKER.COM

Salmon Stir-Fry Recipe - BettyCrocker.com image

Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.

Provided by Sarah Caron

Total Time 15 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 cups cooked rice
2 tablespoons extra virgin olive oil
2 teaspoons sesame oil
4 cloves garlic, minced
1 teaspoon ground ginger
1 lb salmon filets, cut the salmon into 1-inch chunks
2 cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
2 teaspoons seasoned rice vinegar
1/4 cup low-sodium soy sauce (plus extra for drizzling)

Steps:

Cook rice in water as directed on package to make 4 cups cooked rice.
Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
Serve immediately over cooked rice with a little drizzle of soy sauce.

Nutrition Facts : Calories 510 , CarbohydrateContent 49 g, CholesterolContent 65 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 29 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1250 mg, SugarContent 0 g, TransFatContent 0 g

CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM

Chicken and Broccoli Stir-Fry Recipe - BettyCrocker.com image

Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by Betty Crocker Kitchens

Total Time 28 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
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.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430 , CarbohydrateContent 57 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g

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SALMON STIR-FRY RECIPE - BETTYCROCKER.COM

Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.
From bettycrocker.com
Reviews 4.5
Total Time 15 minutes
Cuisine Asian
Calories 510 per serving

Serve immediately over cooked rice with a little drizzle of soy sauce.

See details

CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM

Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.
From bettycrocker.com
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Calories 430 per serving

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