RECIPE FOR STIR FRY CHICKEN RECIPES

Name: Chicken Stir-Fry
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; 3 tablespoons cornstarch; 2 tablespoons soy sauce; 1/2 teaspoon ground ginger; 1/4 teaspoon garlic powder; 3 tablespoons cooking oil, divided; 2 cups broccoli florets; 1 cup sliced celery; 1 cup thinly sliced carrot; 1 small onion, cut into wedges; 1 cup water; 1 teaspoon chicken bouillon granule

CHICKEN STIR-FRY RECIPE - FOOD.COM

Chicken Stir-Fry Recipe - Food.com image

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

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Steps:

Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat.
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
Add water and bouillon.
Return chicken to pan.
Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 289.8, FatContent 13.6, SaturatedFatContent 2.1, CholesterolContent 75.6, SodiumContent 814, CarbohydrateContent 13.7, FiberContent 1.8, SugarContent 3, ProteinContent 27.9

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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