CHICKEN STIR-FRY RECIPE - FOOD.COM
Make and share this Chicken Stir-Fry recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
- Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
- Add water and bouillon.
- Return chicken to pan.
- Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 289.8, FatContent 13.6, SaturatedFatContent 2.1, CholesterolContent 75.6, SodiumContent 814, CarbohydrateContent 13.7, FiberContent 1.8, SugarContent 3, ProteinContent 27.9
PAT'S BROCCOLI AND CHICKEN STIR-FRY RECIPE - FOOD NETWORK
Cooked broccoli makes the Neelys' recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
- Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
- Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.
More about "chicken stir fry recipe wok recipes"
CHICKEN AND BROCCOLI STIR-FRY RECIPE | FOOD NETWORK KITCHEN …
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
From foodnetwork.com
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 431 calorie per serving
From foodnetwork.com
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Total Time 27 minutes
Category main-dish
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Calories 431 calorie per serving
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
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CHICKEN STIR-FRY IN 4 EASY STEPS RECIPE - BBC GOOD FOOD
Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 501 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 501 calories per serving
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
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CHICKEN PICCATA STIR-FRY | RECIPES | WW USA
In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.
From weightwatchers.com
Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
From weightwatchers.com
Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
- Serving size: 1 cup
See details
CHICKEN STIR-FRY RECIPE - FOOD.COM
Make and share this Chicken Stir-Fry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 289.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 289.8 per serving
- Cook and stir until thickened and bubbly.
See details
PAT'S BROCCOLI AND CHICKEN STIR-FRY RECIPE - FOOD NETWORK
Cooked broccoli makes the Neelys' recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
- Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.
See details
CHICKEN AND BROCCOLI STIR-FRY RECIPE | FOOD NETWORK KITCHEN …
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
From foodnetwork.com
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 431 calorie per serving
From foodnetwork.com
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 431 calorie per serving
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
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ORANGE CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT - TASTE O…
My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Dinner
Calories 277 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Dinner
Calories 277 calories per serving
- Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
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CHICKEN STIR-FRY IN 4 EASY STEPS RECIPE - BBC GOOD FOOD
Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 501 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 501 calories per serving
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
See details
CHICKEN PICCATA STIR-FRY | RECIPES | WW USA
In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.
From weightwatchers.com
Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
From weightwatchers.com
Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
- Serving size: 1 cup
See details
CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
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CHICKEN STIR-FRY IN 4 EASY STEPS RECIPE - BBC GOOD FOOD
Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 501 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 501 calories per serving
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
See details
CHICKEN PICCATA STIR-FRY | RECIPES | WW USA
In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.
From weightwatchers.com
Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
From weightwatchers.com
Total Time 25 minutes
Category Lunch
Calories 186 kcal per serving
- Serving size: 1 cup
See details
CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
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