CHICKEN STIR FRY RECIPE | STIR FRY ... - ALL CHICKEN RECIPES
This Chicken stir fry recipe is super volatile and easy to make that’s way better than takeout! This stir fry chicken with vegetable will become your perfect go-to dinner for your busy weeknights.
Categories Main Course Dinner
Prep Time 30 minutes
Cook Time 40 minutes
Number Of Ingredients 16
Steps:
- In a saucepan boil rice and water over high heat. Now on medium-low heat cover and simmer for 20 to 25 minutes until rice is tender, and water has been absorbed by the rice.
- In a small bowl combine brown sugar, cornstarch and soy sauce.
- Mix red pepper, ginger, and garlic into the sauce and marinade your chicken and refrigerate for 20 minutes or up to 1 hour.
- In a large skillet heat 1 tablespoon sesame oil over medium-high heat. Cook and stir water chestnuts, broccoli, bell pepper, carrots, and onion for about 5 minutes or until just tender.
- Now remove chicken pieces from the marinade. Over medium-high heat, add 1 tablespoon sesame oil in skillet. Cook and stir chicken for 2 minutes per side until slightly pink on the inside.
- Now add the warm vegetables and the marinade liquid (from the chicken) to skillet. Cook and stir for 5 to 7 minutes until vegetables are tender and chicken is no longer pink in the middle. Serve over plain warm rice.
Nutrition Facts : Servingsize 6 serving, Calories 726 kcal, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 207 mg, SodiumContent 1991 mg, CarbohydrateContent 84 g, SugarContent 10 g, ProteinContent 70 mg
CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 lean meat
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Calories 77 per serving
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Category Main Course, Dinner
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Calories 726 kcal per serving
- Now add the warm vegetables and the marinade liquid (from the chicken) to skillet. Cook and stir for 5 to 7 minutes until vegetables are tender and chicken is no longer pink in the middle. Serve over plain warm rice.
CHICKEN & VEGETABLE STIR-FRY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 297 calories per serving
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
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