CHICKEN STIR FRY CROCK POT RECIPE RECIPES

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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

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

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, CarbohydrateContent 23 grams, FatContent 20 grams, FiberContent 2 grams, ProteinContent 27 grams, SugarContent 4 grams

CROCK POT HONEY SESAME CHICKEN RECIPE - SKINNYTASTE



Crock Pot Honey Sesame Chicken Recipe - Skinnytaste image

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

Provided by Gina

Categories     Dinner

Total Time 240 minutes

Yield 8

Number Of Ingredients 15

2 lbs boneless (skinless chicken breast)
black pepper (to taste)
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic (minced)
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions (chopped for garnish)

Steps:

  • Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
  • Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
  • In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
  • Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Nutrition Facts : ServingSize 2 /3 cup, Calories 198 kcal, CarbohydrateContent 13.5 g, ProteinContent 27 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 83 mg, SodiumContent 475.5 mg, FiberContent 0.5 g, SugarContent 10 g

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