CHICKEN PAN FRY RECIPES
CHICKEN STIR FRY RECIPE | STIR FRY ... - ALL CHICKEN RECIPES
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
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
CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
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 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, FatContent 20g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 43g carbohydrate (22g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
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- 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.
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CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT
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From tasteofhome.com
Reviews 4.5
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Reviews 4.5
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- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
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- 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.
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CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 427 calories per serving
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Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 427 calories per serving
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