Best Ronis Chicken Stir Fry Recipes

CHICKEN RICE-A-RONI®

Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

Ingredients

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

CHICKEN STIR-FRY

Chicken Stir-Fry image

In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 boneless, skinless chicken breast, about 12 ounces
2 tablespoons light soy sauce
1 tablespoon plus 2 teaspoons cornstarch
3 tablespoons vegetable oil
One 1-inch piece ginger, peeled and cut into matchsticks
2 cloves garlic, chopped
8 ounces broccoli florets
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
1 small carrot, peeled and cut into 3-inch-long matchsticks
1 tablespoon Shaoxing wine
1/2 cup low-sodium chicken stock
1/4 teaspoon ground white pepper, optional
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice, for serving

Steps:

Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

ROTISSERIE CHICKEN STIR FRY RECIPE - (4.2/5)

Rotisserie Chicken Stir Fry Recipe - (4.2/5) image

Provided by rrxing

Number Of Ingredients 5

Ingredients

1 pound shredded rotisserie chicken
8 oz fresh vegetable mix or frozen stir fry vegetables
2 to 4 oz low sodium stir fry sauce
1 small can mandarin oranges, mostly drained
1 egg, for scrambling

Steps:

Shred rotisserie chicken. Heat chicken in pan over medium high heat with 1 tbsp. oil. Add vegetables and when everything is hot, add stir fry sauce and mix to coat. Crack and whisk an egg in separate bowl until yolks are broken up. Make a well in the middle of the chicken and veg and pour in the egg. Mix egg until cooked completely and stir everything together. Serve over hot brown or white rice.

RONI'S CHICKEN STIR-FRY

Roni's Chicken Stir-Fry image

My husband loves this. He had 3 helpings the last time I made it! It has an addictive flavor.

Provided by Irana Grenier @sweetangel

Categories Chicken

Number Of Ingredients 22

Ingredients

MARINADE:
2 large chicken breast halves, skinless and boneless, cut into bite-size pieces
3 clove(s) garlic, minced
2 tablespoon(s) cornstarch
2 tablespoon(s) soy sauce
1 tablespoon(s) rice vinegar w/red pepper
1 teaspoon(s) seseme oil
VEGETABLES:
1 cup(s) broccoli florets
2 - mini red bell peppers, cut in 1/2-in pieces
2 - mini yellow bell peppers, cut in 1/2-in pieces
1/2 medium red onion, cut in 1/2-in pieces
4 - green onions, cut in 1-in pieces
5 - baby carrots, jullienned
1 - handful of snap peas
5-6 - stalks asparagus, cut in 1-in pieces
SAUCE:
1 cup(s) chicken broth
1 tablespoon(s) cornstarch
1 tablespoon(s) soy sauce
1 tablespoon(s) rice vinegar w/red pepper
1 teaspoon(s) sesame oil

Steps:

In large wok, heat 2 tbsp oil on med-hi. Cook chicken for 3-5 min. or until cooked through; remove from skillet and set aside.
Add another 2 tbsp of oil to skillet and cook vegetables for 3-5 min. or until broccoli is a bright green.
Turn up heat and add sauce. Stir vegetables until sauce is thickened. Add chicken and stir for 1 min. longer. Serve immediately.