Best Chicken And Red Pepper Stir Fry Recipes

CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY

Steps:

• In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
• Stir in the chicken and let it stand at room temperature for 10 minutes.
• In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
• When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
• Reserve the marinade.
• Stir-fry until the chicken is cooked through, 3-4 minutes.
• Transfer the chicken to a plate.
• Add the remaining 1 1/2 tablespoons oil to the wok.
• When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
• Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
• Sprinkle with the green onions.
• Serve immediately with the rice and additional soy sauce.

CHICKEN AND RED PEPPER STIR FRY

Steps:

• Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
• Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
• In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
• chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
• Return chicken to wok and stir until heated through.

CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY

Steps:

• Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time.
• Chicken Marinade -- In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else.
• Cashews -- This only takes a few minutes. In the same large pan you are going to cook the chicken in (I prefer non stick), add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often). Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken.
• Sauce -- In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet.
• Rice -- Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side.
• Chicken -- Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done. Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have) and sesame oil (don't leave out the sesame oil (it gives this dish great flavor) and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them.
• Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done.
• NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute -- this will thicken it up quickly.
• Serve -- Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner. ENJOY!
• Note: Time to make includes marinating.

CHICKEN, CASHEWS AND RED PEPPER STIR-FRY

Steps:

• Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
• Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
• Heat a large nonstick skillet over medium-high heat.
• Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
• Remove from pan.
• Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned.
• Remove chicken from pan; place in a bowl.
• Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
• Add garlic and ginger; cook 30 seconds.
• Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
• Sprinkle with cashews and green onions.
• QUICK RICE PILAF:.
• Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!