STIR FRY WITH POTATOES AND CHICKEN RECIPES

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CHICKEN AND POTATO STIR-FRY | BETTER HOMES & GARDENS



Chicken and Potato Stir-Fry | Better Homes & Gardens image

This savory stir-fried stew features chunks of carrots, potatoes, and chicken in a simple, herb-seasoned sauce, and it cooks in 30 minutes.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Number Of Ingredients 12

4 medium potatoes, cut into 3/4-inch pieces
4 medium carrots, thinly sliced (2 cups)
12 ounces skinless, boneless chicken breast halves
¾ cup water
1 teaspoon cornstarch
1 teaspoon instant chicken bouillon granules
1 teaspoon dried thyme, crushed
½ teaspoon salt
? teaspoon pepper
1 tablespoon cooking oil
1 large onion, chopped (1 cup)
3 tablespoons snipped parsley

Steps:

  • In a medium saucepan, precook potatoes and carrots, covered, in enough boiling water to cover about 10 minutes or just until tender. Drain. Set aside.
  • Cut chicken into thin bite-size strips. Set aside.
  • For sauce, in a small bowl stir together water, cornstarch, bouillon granules, thyme, salt, and pepper. Set aside.
  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onions in hot oil for 2 minutes or until crisp-tender.
  • Add chicken to the hot wok; stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
  • Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add cooked potatoes and carrots. Stir all ingredients together to coat with sauce. Cover and cook for 2 minutes more or until heated through. Stir in parsley. Serve immediately. Makes 4 servings.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 47 g, CholesterolContent 45 mg, FatContent 6 g, ProteinContent 21 g, SaturatedFatContent 1 g, SodiumContent 583 mg

IDAHO® POTATO AND CHICKEN STIR FRY | IDAHO POTATO COMMISSION



Idaho® Potato and Chicken Stir Fry | Idaho Potato Commission image

Provided by Andy Kao

Number Of Ingredients 19

6 tablespoons salad oil
6 ounces Idaho® potato (peeled and sliced 3-inches long by 1-inch wide by 3/8-inch thick)
12 ounces Marinated Chicken (Recipe follows)
2 ounces red bell pepper, diced
1/2 teaspoon ground ginger
1/2 teaspoon ground garlic
1/2 cup water
3 tablespoons soy sauce
1 teaspoon cooking wine
1 tablespoon cornstarch mixed with 1 tablespoon water
1 green onion, sliced
1 teaspoon sesame oil
<strong>Marinated Chicken</strong>
12 ounces boneless, skinless chicken (washed, drained well and diced into 1/2-inch pieces)
2 tablespoons water
1/4 teaspoon salt
1 tablespoon egg, lightly beaten
1 1/2 tablespoon cornstarch
1 tablespoon salad oil

Steps:

  • 1. Heat 4 tablespoons oil in a wok until hot. Fry potatoes until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside. 2. Heat a clean wok for 10 seconds. Add remaining 2 tablespoons of salad oil into wok and heat oil to 250ºF. 3. Add chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside. 4. Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times. 5. Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix; stir until sauce boils and thickens. 6. Add fried potato. Stir and fold several times. 7. Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately. 8. Combine chicken and water, mixing well. Add salt and egg. Mix again. Thoroughly stir in cornstarch and salad oil, and marinate in refrigerator for 1 hour before use.

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IDAHO® POTATO AND CHICKEN STIR FRY | IDAHO POTATO COMMISSION
idaho® potato and chicken stir fry | idaho potato commission image
From idahopotato.com
  • 1. Heat 4 tablespoons oil in a wok until hot. Fry potatoes until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside. 2. Heat a clean wok for 10 seconds. Add remaining 2 tablespoons of salad oil into wok and heat oil to 250ºF. 3. Add chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside. 4. Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times. 5. Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix; stir until sauce boils and thickens. 6. Add fried potato. Stir and fold several times. 7. Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately. 8. Combine chicken and water, mixing well. Add salt and egg. Mix again. Thoroughly stir in cornstarch and salad oil, and marinate in refrigerator for 1 hour before use.
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  • 1. For marinated chicken: In large mixing bowl, combine chicken and water and mix well. Add salt and egg. Mix again. Thoroughly stir in cornstarch and salad oil; marinate in refrigerator for 1 hour before use.2. Heat 4 tablespoons oil in wok until hot. Add potatoes; fry until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside.3. Heat clean wok for 10 seconds. Add remaining 2 tablespoons oil into wok; heat to 250 F.4. Add marinated chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside.5. Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times.6. Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix. Stir until sauce boils and thickens.7. Add fried potatoes. Stir and fold several times.8. Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately.Photo courtesy of Idaho Potato Commission
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  • 1. For marinated chicken: In large mixing bowl, combine chicken and water and mix well. Add salt and egg. Mix again. Thoroughly stir in cornstarch and salad oil; marinate in refrigerator for 1 hour before use.2. Heat 4 tablespoons oil in wok until hot. Add potatoes; fry until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside.3. Heat clean wok for 10 seconds. Add remaining 2 tablespoons oil into wok; heat to 250 F.4. Add marinated chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside.5. Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times.6. Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix. Stir until sauce boils and thickens.7. Add fried potatoes. Stir and fold several times.8. Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately.Photo courtesy of Idaho Potato Commission
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