CHICKEN TOMATO STIR FRY RECIPES
HONEY CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.
Nutrition Facts : Calories 249 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 455mg sodium, CarbohydrateContent 21g carbohydrate (15g sugars, FiberContent 3g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
ORANGE CHICKEN STIR FRY RECIPE | ALLRECIPES
Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!
Provided by Kelly Dale-Carpenter
Categories Chicken Breast Stir-Fry
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
- Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
- Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.
Nutrition Facts : Calories 523.9 calories, CarbohydrateContent 41.1 g, CholesterolContent 68.4 mg, FatContent 25.1 g, FiberContent 2.7 g, ProteinContent 34.7 g, SaturatedFatContent 3.6 g, SodiumContent 1749.2 mg, SugarContent 8.9 g
More about "chicken tomato stir fry recipes"
CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 427 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 427 calories per serving
- 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.
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SWEET AND SOUR CHICKEN STIR-FRY RECIPE - BETTYCROCKER.COM
Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Cuisine Asian
Calories 380 per serving
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Cuisine Asian
Calories 380 per serving
- In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
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