TUNA STIRFRY RECIPES
SPICY PEANUT CHICKEN STIR-FRY RECIPE | ALLRECIPES
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Asian
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, CarbohydrateContent 11.1 g, CholesterolContent 71 mg, FatContent 21.4 g, FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 4.7 g, SodiumContent 676.5 mg, SugarContent 5.3 g
GINGER VEGGIE STIR-FRY RECIPE | ALLRECIPES
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Asian
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, CarbohydrateContent 8 g, FatContent 9.3 g, FiberContent 2.2 g, ProteinContent 2.2 g, SaturatedFatContent 1.5 g, SodiumContent 903.3 mg, SugarContent 2.5 g
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