CHICKEN FRY INGREDIENTS RECIPES

Name: Chicken Pepper Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 each small green, sweet red and sweet yellow pepper, julienned; 1 medium onion, quartered; 4 tablespoons olive oil, divided; 2 garlic cloves, minced; 3/4 pound boneless skinless chicken breast halves, cubed; 3/4 teaspoon Cajun seasoning; 1/3 cup packed brown sugar; 2 teaspoons cornstarch; 1 tablespoon water; 1 tablespoon lemon juice; 1 tablespoon honey mustard; 1 teaspoon soy sauce; 1 teaspoon Worcestershire sauce; Hot cooked rice, optional

CHICKEN PEPPER STIR-FRY RECIPE: HOW TO MAKE IT

Chicken Pepper Stir-Fry Recipe: How to Make It image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.—Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHICKEN STIR FRY RECIPE | STIR FRY CHICKEN ...

Chicken Stir Fry Recipe | Stir Fry Chicken ... image

This Chicken stir fry recipe is super volatile and easy to make that’s way better than takeout! This stir fry chicken with vegetable will become your perfect go-to dinner for your busy weeknights.

Categories Main Course Dinner

Prep Time 30 minutes

Cook Time 40 minutes

Number Of Ingredients 16

Ingredients

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

Steps:

In a saucepan boil rice and water over high heat. Now on medium-low heat cover and simmer for 20 to 25 minutes until rice is tender, and water has been absorbed by the rice.
In a small bowl combine brown sugar, cornstarch and soy sauce.
Mix red pepper, ginger, and garlic into the sauce and marinade your chicken and refrigerate for 20 minutes or up to 1 hour.
In a large skillet heat 1 tablespoon sesame oil over medium-high heat. Cook and stir water chestnuts, broccoli, bell pepper, carrots, and onion for about 5 minutes or until just tender.
Now remove chicken pieces from the marinade. Over medium-high heat, add 1 tablespoon sesame oil in skillet. Cook and stir chicken for 2 minutes per side until slightly pink on the inside.
Now add the warm vegetables and the marinade liquid (from the chicken) to skillet. Cook and stir for 5 to 7 minutes until vegetables are tender and chicken is no longer pink in the middle. Serve over plain warm rice.

Nutrition Facts : Servingsize 6 serving, Calories 726 kcal, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 207 mg, SodiumContent 1991 mg, CarbohydrateContent 84 g, SugarContent 10 g, ProteinContent 70 mg

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