SWEET AND SOUR STIR FRY VEGETABLES RECIPES

Name: Chicken and Broccoli Stir-Fry
Prep time: 15 min
Total time: 28 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1 pound boneless skinless chicken breast, cut into 1-inch pieces; 2 garlic cloves, finely chopped; 2 teaspoons finely chopped gingerroot; 1 medium onion, cut into thin wedges; 1 cup baby-cut carrot, cut lengthwise in half; 1 cup Progresso™ chicken broth (from 32-ounce carton); 3 tablespoons soy sauce; 2 teaspoons sugar; 2 cups broccoli flowerets; 1 cup sliced fresh mushrooms (3 ounces); 1/2 cup diced red bell pepper; 2 teaspoons cornstarch; 4 cups hot cooked Chinese plain noodles

CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM

Chicken and Broccoli Stir-Fry Recipe - BettyCrocker.com image

Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by Betty Crocker Kitchens

Total Time 28 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430 , CarbohydrateContent 57 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g

CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM

Chicken and Broccoli Stir-Fry Recipe - BettyCrocker.com image

Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by Betty Crocker Kitchens

Total Time 28 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

40 ASIAN STIR-FRY RECIPES THAT WON'T HAVE YOU MISSING TAKEOUT

16/08/2018 · 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
From tasteofhome.com

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33 STIR-FRY RECIPES TO ROCK OUT WITH YOUR WOK OUT

24/08/2020 · Water-velveting isn't just for chicken—you can use it to give the same silky texture to pork loin. That's how we start our take on sweet-and-sour pork, adding onion, bell pepper, and canned pineapple to complete the stir-fry. We use pineapple juice in the sauce, but balance it out with acidic rice vinegar and aromatic sesame oil.
From seriouseats.com

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BAKED SWEET AND SOUR CHICKEN - THE RECIPE CRITIC

01/11/2020 · Easy Sweet and Sour Chicken Tips. Vinegar: You can use all Apple Cider Vinegar, but I wouldn’t use all White Vinegar, the flavor and zing will be different. Substitute: If you want a lighter vinegar flavor try Rice Vinegar, it’s still tangy but a little milder. Chicken: Cut the Chicken into even bite sized pieces so it’ll cook evenly.Using thighs might result in uneven cooking as light ...
From therecipecritic.com

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