CHICKEN STIR FRY WITH RICE RECIPE RECIPES

Name: Chicken and Pineapple Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 can (8 ounces) pineapple chunks; 2 tablespoons plus 1 teaspoon cornstarch; 1/4 teaspoon ground ginger; 1-1/2 cups chicken broth; 3 tablespoons brown sugar; 1 tablespoon soy sauce; 1 tablespoon molasses; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon garlic salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes; 5 tablespoons canola oil, divided; 3 medium carrots, chopped; 1 small onion, sliced; 1 small green pepper, coarsely chopped; Hot cooked rice

CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT

Chicken and Pineapple Stir-Fry Recipe: How to Make It image

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

Ingredients

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

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.

PAT'S BROCCOLI AND CHICKEN STIR-FRY RECIPE | THE NEELYS ...

Pat's Broccoli and Chicken Stir-Fry Recipe | The Neelys ... image

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

Ingredients

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1/2 tablespoon cornstarch
1/2 tablespoon sesame oil
1/2 to 1 teaspoon red pepper flakes, or more if desired
1 tablespoon peanut oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons peeled and chopped fresh ginger
4 cloves garlic, minced
4 green onions, sliced
4 cups broccoli florets, pre-cooked
Hot cooked rice, for serving

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.

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