Best Chicken Vegetable Stir Fry Recipes

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

CHICKEN & VEGETABLE STIR-FRY

Steps:

• Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

VEGETABLE CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

ALMOND VEGETABLE CHICKEN STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink., In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

CHICKEN VEGETABLE STIR FRY

Steps:

• In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
• Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
• Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

ORANGE CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
• Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's well browned, stirring often.
• Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
• Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.

THAI CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

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.

EASY CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY

Steps:

• In a hot wok, heat oil.
• Stirfry chicken until brown.
• Add vegetables, curry paste, sugar, brown sugar and fish sauce.
• Stir fry 5 - 7 minutes or until cooked.

CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY

Steps:

• Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
• Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
• Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

ORANGE-SESAME CHICKEN & VEGETABLE STIR FRY

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.

EASY ORANGE CHICKEN VEGETABLE STIR-FRY RECIPE - (4.4/5)

Steps:

• Blend all the ingredients for the sauce in a blender or food processor for 10 seconds. Taste the sauce and add your choice of sweetener to your liking. Blend again for a few more seconds. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl. Rinse the skillet clean. Season the chicken with salt and pepper. Add the corn starch and massage the chicken with your hands. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm. Transfer the vegetables to a plate lined with a paper towel. Wipe down the skillet until dry. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes. Add the remaining vegetables and stir-fry them together for 2 minutes. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

VEGETABLE-CHICKEN STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
• Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.

SPICY CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
• Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
• Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.

ALMOND CHICKEN VEGETABLE STIR FRY

Steps:

• Measure and prepare all ingredients prior to beginning to cook.
• Slice chicken breasts into bite-size pieces, set aside.
• Drain bamboo shoots.
• Cut celery on the bias.
• Slice mushrooms.
• Cut onion into 8ths- separate pieces.
• Mince fresh ginger root and garlic together, set aside.
• At about 350F, toast almonds for about 2 minutes.
• Set aside.
• Stir together the broth & soy sauce.
• In a separate bowl, stir together the water and corn starch.
• At medium high heat, heat oil and salt in wok until hot.
• Add salt, stir to dissolve.
• Stir in garlic and ginger, cook about 10 seconds.
• If you scorch these, turn off heat, dump and re-do this step.
• Add chicken.
• Cook and stir until almost done, about 5 minutes.
• Add onions, red pepper and celery, stir for about 1 minute, then add mushrooms.
• Cook and stir another minute.
• Add bamboo shoots.
• Stir in broth mixture, cover and reduce heat.
• Simmer about 3-5 minutes, or until vegetables are done.
• Stir in water-cornstarch mixture, heat until thickened.
• Top with toasted almonds, serve over rice.

CHICKEN 'N' VEGETABLE STIR FRY

Steps:

• In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
• Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
• Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
• Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
• MICROWAVE DIRECTIONS:
• Omit oil and degrease ginger to 1/4 t.
• In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
• Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
• Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
• Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
• Return chicken to casserole and heat 1 minute or until heated through.
• Let stand covered 5 minutes.
• Serve and garnish as above.

SLOW-COOKER CHICKEN AND VEGETABLE "STIR-FRY"

Steps:

• Cooking Time 2 to 3 hours on Low Slow Cooker Size 5 1/2 to 7 Quarts INSTRUCTIONS 1. Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low. 2. Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces. 3. Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve.