STIR FRY SEASONINGS RECIPES

Name: Chicken and Pineapple Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 can (8 ounces) pineapple chunks; 2 tablespoons plus 1 teaspoon cornstarch; 1/4 teaspoon ground ginger; 1-1/2 cups chicken broth; 3 tablespoons brown sugar; 1 tablespoon soy sauce; 1 tablespoon molasses; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon garlic salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes; 5 tablespoons canola oil, divided; 3 medium carrots, chopped; 1 small onion, sliced; 1 small green pepper, coarsely chopped; Hot cooked rice

CHICKEN AND PINEAPPLE STIR-FRY RECIPE: HOW TO MAKE IT

Chicken and Pineapple Stir-Fry Recipe: How to Make It image

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

Ingredients

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

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.

PORK VEGGIE STIR-FRY RECIPE: HOW TO MAKE IT

Pork Veggie Stir-Fry Recipe: How to Make It image

Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. —Laurel Reisinger, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 18

Ingredients

3 cups sliced cauliflower
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 can (15 ounces) whole baby corn, rinsed and drained
1/2 cup frozen peas, thawed
1 pound boneless pork, cut into thin strips
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 to 1 teaspoon chili powder
1 cup water
1/4 cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
4 teaspoons cornstarch
2 tablespoons cold water
1/4 cup salted peanuts
Hot cooked rice, optional

Steps:

In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm. , Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm. , Combine 1 cup water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

Nutrition Facts : Calories 277 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 1131mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 22g protein.

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