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
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 427 calories, FatContent 20g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 43g carbohydrate (22g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM
Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.
Provided by Betty Crocker Kitchens
Total Time 28 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Nutrition Facts : Calories 430 , CarbohydrateContent 57 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g
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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
CHICKEN AND BROCCOLI STIR-FRY RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 431 calorie per serving
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT
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.
TERIYAKI CHICKEN STIR-FRY RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 26 minutes
Calories 328.3 per serving
- Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 399 calories per serving
- Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
- Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
- Add a good lug of oil to the pan or wok and place back over a medium-high heat.
- Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
- Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
- Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
- Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
- Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 28 minutes
Cuisine Asian
Calories 430 per serving
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
CHICKEN AND BROCCOLI STIR-FRY RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 431 calorie per serving
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT
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.
TERIYAKI CHICKEN STIR-FRY RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 26 minutes
Calories 328.3 per serving
- Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 399 calories per serving
- Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
- Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
- Add a good lug of oil to the pan or wok and place back over a medium-high heat.
- Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
- Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
- Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
- Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
- Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 28 minutes
Cuisine Asian
Calories 430 per serving
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
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