DRY STIR FRY RECIPES

STIR-FRY CHICKEN AND VEGETABLES RECIPE | ALLRECIPES

Stir-Fry Chicken and Vegetables Recipe | Allrecipes image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories Asian Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, CarbohydrateContent 20.2 g, CholesterolContent 45.4 mg, FatContent 16.2 g, FiberContent 5 g, ProteinContent 22.1 g, SaturatedFatContent 2.6 g, SodiumContent 1265 mg, SugarContent 6.3 g

CHICKEN, GINGER AND OYSTER SAUCE STIR FRY RECIPE ...

Chicken, ginger and oyster sauce stir fry recipe ... image

This tasty chicken stir-fry with ginger and oyster sauce is easy to make and can be on the table in just 15 minutes – a great quick midweek fix.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

Splash vegetable oil for frying
4 free-range skinless boneless chicken thighs, cut into chunks
Thumb-size piece fresh ginger, grated
2 garlic cloves, crushed
2 tbsp soy sauce
2 tbsp oyster sauce
Juice 1 lemon
1 tbsp toasted sesame oil
2 x 200g packs rainbow stir fry (see tip)Apple-converted-space
50g cashews, lightly toasted in a dry pan
Cooked rice to serve

Steps:

Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through.<span class="Apple-converted-space
Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil.<span class="Apple-converted-space
Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.

Nutrition Facts : Calories 249cals, FatContent 9.6g (2g saturated), ProteinContent 22.7g , CarbohydrateContent 13.7g (8.9g sugars), FiberContent 8.1g

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