STIR FRY VEGGIES AND CHICKEN RECIPES

Name: Stir Mein (Stir Fry/Lo Mein)
Prep time: 5 min
Cook time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1 package(s) spaghetti or thin spaghetti noodles; 2 - boneless skinless chicken breasts; - veggies of your choice (we used 3 cups of frozen stir fry veggies); SAUCE; 1 cup(s) chicken broth; 6 tablespoon(s) Hoisin sauce; 6 tablespoon(s) soy sauce, low sodium; 2 tablespoon(s) Teriyaki sauce; 2 tablespoon(s) rice vinegar; 2 tablespoon(s) brown sugar, lightly packed; 1/2 teaspoon(s) hot sauce (or a sprinkle of hot pepper flakes); 2 teaspoon(s) pure sesame oil; 2 teaspoon(s) ginger paste; 1 tablespoon(s) corn starch; 1 tablespoon(s) cold water

STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES

Stir Mein (Stir Fry/Lo Mein) - Just A Pinch Recipes image

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.

Provided by Michelle Griggs @NOMtasticEats

Categories Chicken

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 package(s) spaghetti or thin spaghetti noodles
2 - boneless skinless chicken breasts
- veggies of your choice (we used 3 cups of frozen stir fry veggies)
SAUCE
1 cup(s) chicken broth
6 tablespoon(s) Hoisin sauce
6 tablespoon(s) soy sauce, low sodium
2 tablespoon(s) Teriyaki sauce
2 tablespoon(s) rice vinegar
2 tablespoon(s) brown sugar, lightly packed
1/2 teaspoon(s) hot sauce (or a sprinkle of hot pepper flakes)
2 teaspoon(s) pure sesame oil
2 teaspoon(s) ginger paste
1 tablespoon(s) corn starch
1 tablespoon(s) cold water

Steps:

Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

STIR-FRY RECIPES - BBC GOOD FOOD

Stir-fry recipes - BBC Good Food image

Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "stir fry veggies and chicken recipes"

STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.
From justapinch.com
Reviews 4
Category Chicken
Cuisine Asian

In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES

Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
7. Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
8. 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.
9. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
10. 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.
11. Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
12. Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

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STIR-FRY RECIPES - BBC GOOD FOOD

Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.
From bbcgoodfood.com

See details

STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES

In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

See details

EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
7. Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
8. 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.
9. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
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11. Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
12. Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

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