CHICKEN BEEF STIR FRY RECIPE RECIPES

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CHICKEN OR BEEF STIR-FRY SAUCE RECIPE | ALLRECIPES



Chicken or Beef Stir-Fry Sauce Recipe | Allrecipes image

A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.

Provided by TKinSA

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield cup

Number Of Ingredients 6

½ cup water
3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon garlic powder
¼ teaspoon ground ginger

Steps:

  • Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.

Nutrition Facts : Calories 47.3 calories, CarbohydrateContent 11.1 g, FiberContent 0.2 g, ProteinContent 0.8 g, SodiumContent 677.8 mg, SugarContent 6.5 g

CHICKEN STIR-FRY RECIPE | ALLRECIPES



Chicken Stir-Fry Recipe | Allrecipes image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories     Meat and Poultry    Chicken    Breast    Stir-Fry

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 16

2 cups white rice
4 cups water
? cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  • Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  • Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, CarbohydrateContent 76.7 g, CholesterolContent 161.4 mg, FatContent 12.1 g, FiberContent 4.9 g, ProteinContent 67.7 g, SaturatedFatContent 2.7 g, SodiumContent 1790.4 mg, SugarContent 14.3 g

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