CHICKEN STIRFRY RECIPE RECIPES

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STIR-FRY CHICKEN WITH GARLIC SAUCE RECIPE - FOOD.COM



Stir-Fry Chicken With Garlic Sauce Recipe - Food.com image

Make and share this Stir-Fry Chicken With Garlic Sauce recipe from Food.com.

Total Time 2 hours 10 minutes

Prep Time 2 hours

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 10

2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped

Steps:

  • Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
  • Cover and refrigerate at least 2 hours, stirring once to twice.
  • In large skillet, heat remaining oil.
  • Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
  • Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

Nutrition Facts : Calories 277.5, FatContent 9.8, SaturatedFatContent 1.5, CholesterolContent 72.6, SodiumContent 1140, CarbohydrateContent 21.5, FiberContent 0.5, SugarContent 17.9, ProteinContent 26.3

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

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.

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