WAYS TO FRY CHICKEN RECIPES

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CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER



Chicken and vegetable stir fry recipe | Jamie Oliver image

As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!

Total Time 20 minutes

Yield 2

Number Of Ingredients 19

1 clove of garlic
4 cm piece of ginger
1 fresh red chilli
2 carrots
½ a red onion
1 red pepper
80 g purple sprouting or tenderstem broccoli
80 g mixed mushrooms
1 free-range chicken breast
1 teaspoon Chinese five-spice
1 tablespoon sesame oil
1 teaspoon vegetable oil
130 g baby corn
80 g mangetout or sugar snap peas
2 wholewheat noodle nests (130g)
1 tablespoon reduced-salt soy sauce
1 tablespoon black bean sauce
1 teaspoon sesame seeds
a few sprigs of fresh coriander

Steps:

    1. Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
    2. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
    3. Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
    4. Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
    5. Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
    6. Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
    7. Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
    8. Divide between your plates, scatter over the sesame seeds and coriander, and dig in.

Nutrition Facts : Calories 506 calories, FatContent 11.6 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 30.7 g protein, CarbohydrateContent 70.3 g carbohydrate, SugarContent 18.6 g sugar, SodiumContent 1.5 g salt, FiberContent 10.6 g fibre

VEGETABLE AND CHICKEN STIR-FRY RECIPE - MCCORMICK



Vegetable and Chicken Stir-Fry Recipe - McCormick image

Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!

Provided by McCormick

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 13

1 can (14 1/2 ounces) chicken broth
1/4 cup reduced sodium soy sauce
2 tbsps cornstarch
1 tbsp sugar
1 tsp McCormick® Garlic Powder
1 tsp McCormick® Ginger, Ground
1/4 tsp red pepper crushed optional
1 tbsp oil
1 1/2 pounds boneless skinless chicken breasts cut into thin strips
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup red bell pepper strips
1 cup sugar snap peas

Steps:

  • Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
  • Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

Nutrition Facts : Calories 156 Calories

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