Best Creole Chicken Vegetable Stir Fry Recipes

CHICKEN CREOLE

Chicken Creole image

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CREOLE CHICKEN & VEGETABLES

Creole Chicken & Vegetables image

Make and share this Creole Chicken & Vegetables recipe from Food.com.

Provided by Pineapple

Categories Creole

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
1 lb chicken breast tenders
2 cups frozen bell peppers, stir-fry thawed (such as Bird's Eye brand)
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tablespoon butter

Steps:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add chicken; cook 3 minutes on each side or until browned.
Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.
Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
Add parsley and butter, stirring until butter melts.

Nutrition Facts : Calories 184.9, Fat 4.5, SaturatedFat 2.2, Cholesterol 73.5, Sodium 625.3, Carbohydrate 8.2, Fiber 2, Sugar 5, Protein 27.3