VEGETABLE CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts : Calories 256 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 13g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat
PAT'S BROCCOLI AND CHICKEN STIR-FRY RECIPE | THE NEELYS ...
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
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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CASHEW CHICKEN WITH GINGER RECIPE: HOW TO MAKE IT
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
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Reviews 4.5
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Calories 349 calories per serving
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PAT'S BROCCOLI AND CHICKEN STIR-FRY RECIPE | THE NEELYS ...
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.
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From foodnetwork.com
Reviews 4.7
Total Time 20 minutes
Category main-dish
- 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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CASHEW CHICKEN WITH GINGER RECIPE: HOW TO MAKE IT
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 349 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 349 calories per serving
- Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.
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