ASPARAGUS AND CHICKEN STIR-FRY RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 32 minutes
Prep Time 10 minutes
Cook Time 7 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
Nutrition Facts : Calories 285 calorie, FatContent 9 grams, SaturatedFatContent 2 grams, CarbohydrateContent 20 grams, FiberContent 6 grams, ProteinContent 33 grams
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
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