Best My Fly Stir Fry Recipes

THE EASIEST VEGETABLE STIR FRY

The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Time 15m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

CHICKEN STIR-FRY

Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g