VEGETABLE RICE STIR FRY RECIPES

STIR-FRY CHICKEN AND VEGETABLE DELIGHT RECIPE | ALLRECIPES

Stir-Fry Chicken and Vegetable Delight Recipe | Allrecipes image

A great chicken and vegetable combination.

Provided by Mazola

Categories Mazola®

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

⅔ cup chicken or vegetable broth
2 tablespoons Argo® Corn Starch
1 tablespoon sugar
½ teaspoon Spice Islands® Crushed Red Pepper
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
3 tablespoons Mazola® Corn Oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 onion, cut into thin wedges
12 ounces sugar snap peas*
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
½ cup sliced green onions
Hot cooked rice

Steps:

Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Nutrition Facts : Calories 320.3 calories, CarbohydrateContent 32.4 g, CholesterolContent 46.7 mg, FatContent 10.9 g, FiberContent 3.6 g, ProteinContent 22.8 g, SaturatedFatContent 1.9 g, SodiumContent 648.8 mg, SugarContent 6.2 g

SHRIMP AND VEGETABLE STIR-FRY RECIPE | MYRECIPES

Shrimp and Vegetable Stir-Fry Recipe | MyRecipes image

Instead of take-out, make an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

¾ cup chicken broth
¼ cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
½ teaspoon sugar
2 tablespoons peanut oil or vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
3 garlic cloves, minced
1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
4 cups steamed brown rice, for serving (cook about 2 dry)

Steps:

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Nutrition Facts : Calories 472 calories, CarbohydrateContent 59 g, CholesterolContent 172 mg, FatContent 11 g, FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 2 g, SodiumContent 880 mg

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