SIMPLE CHICKEN STIR FRY RECIPE RECIPES

GINGER-CHICKEN STIR-FRY RECIPE | ALLRECIPES

Ginger-Chicken Stir-Fry Recipe | Allrecipes image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories Chicken Breast Stir-Fry

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

Steps:

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, CarbohydrateContent 23.7 g, CholesterolContent 65.1 mg, FatContent 20.5 g, FiberContent 2.3 g, ProteinContent 26.5 g, SaturatedFatContent 3.5 g, SodiumContent 1336.2 mg, SugarContent 11.1 g

SZECHUAN CHICKEN STIR-FRY RECIPE | MYRECIPES

Szechuan Chicken Stir-Fry Recipe | MyRecipes image

Chile paste and fresh ginger add just the right amount of heat to Szechuan Chicken Stir-Fry. Add a little zip to your weeknight dinners with this flavorful stir-fry.

Provided by Deb Wise

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 18

Ingredients

1 tablespoon dark sesame oil, divided
½ cup fat-free, lower-sodium chicken broth
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chile paste (such as sambal oelek)
2 teaspoons cornstarch
¼ teaspoon salt
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
½ cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
¼ cup (1-inch) slices green onions
¼ cup chopped unsalted roasted peanuts

Steps:

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.

Nutrition Facts : Calories 420 calories, CarbohydrateContent 32.3 g, CholesterolContent 66 mg, FatContent 16.7 g, FiberContent 2.7 g, ProteinContent 32.3 g, SaturatedFatContent 2 g, SodiumContent 478 mg

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