STIR FRY SALAD RECIPES

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HEARTY STIR-FRY SALAD RECIPE: HOW TO MAKE IT



Hearty Stir-Fry Salad Recipe: How to Make It image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6-8 servings.

Number Of Ingredients 18

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

STIR-FRY CHICKEN SALAD RECIPE - FOOD.COM



Stir-Fry Chicken Salad Recipe - Food.com image

Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.

Total Time 26 minutes

Prep Time 15 minutes

Cook Time 11 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 1/2 lbs boneless skinless chicken breasts, cut into strips
4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
3 garlic cloves, finely chopped
1 cup broccoli floret
10 ounces mixed baby greens
1/2 cup Italian dressing
2 tablespoons reduced sodium soy sauce

Steps:

  • Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
  • Add the chicken and stir-fry for 5 minutes or until golden.
  • Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
  • Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
  • Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
  • Serve with noodles or rice.

Nutrition Facts : Calories 315.9, FatContent 13.9, SaturatedFatContent 2.3, CholesterolContent 98.8, SodiumContent 901.7, CarbohydrateContent 5.5, FiberContent 0.1, SugarContent 2.6, ProteinContent 40.6

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