Best Spicy Chicken Breastroast With Stir Fried Vegetables Recipes

SPICY STIR-FRIED CHICKEN AND VEGETABLES

Spicy Stir-Fried Chicken and Vegetables image

One of the easiest ways to serve a quick, delicious dinner is to choose a recipe that combines all the elements of your meal in a single dish. Here, find out how to make spicy stir-fried chicken and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 22

Ingredients

1 ounce dried tree-ear or wood-ear mushrooms
1 cup boiling water
1 large egg white
1 tablespoon rice-wine vinegar
1/2 teaspoon salt
1 tablespoon cornstarch, dissolved in 1 1/2 tablespoons water
2 whole boneless, skinless chicken breasts, cut into strips
1/2 head broccoli, cut into florets
3 medium carrots, thinly sliced
2 tablespoons canola oil
1 1/2 teaspoons freshly grated ginger
1 1/2 teaspoons minced garlic
2 scallions, white and most of green part, sliced into thin rings
1/2 teaspoon crushed red-pepper flakes
1 medium onion, cut in 3/4-inch pieces
1 medium red bell pepper, cut in 3/4-inch pieces
1 one-pound green cabbage, shredded
1/2 small jalapeno pepper, minced
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon toasted sesame oil
Salt and freshly ground black pepper

Steps:

Place mushrooms in a medium bowl, and cover with boiling water. Soak 10 minutes, and drain in a colander.
Place egg white, rice-wine vinegar, salt, and cornstarch mixture in a large bowl; whisk to combine. Add chicken, cover, and refrigerate 30 minutes.
Bring a large stockpot of water to boil. Blanch broccoli for 1 minute; remove broccoli from water, and rinse under cold running water to stop cooking. Add carrots to boiling water, and blanch 1 to 2 minutes. Drain, and rinse under cold running water to stop cooking.
Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions, and red-pepper flakes. Saute 30 seconds. Add onion and bell pepper, and saute 1 minute more. Add carrots, and cook another 2 minutes. Stir in broccoli, cabbage, jalapeno, and mushrooms; cook 3 to 4 minutes, until cabbage starts to wilt. Remove chicken from marinade, and add to wok. Saute until chicken is thoroughly cooked, about 5 minutes. Stir in soy sauce, vinegar, and sesame oil, and season to taste with salt and pepper. Serve hot.

Nutrition Facts : Calories 208 g, Cholesterol 31 g, Fat 7 g, Fiber 6 g, Protein 17 g, Sodium 695 g

SPICY CHICKEN AND VEGETABLE STIR-FRY

Spicy Chicken and Vegetable Stir-Fry image

With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups uncooked instant rice
1 bag (12 oz) frozen Asian style vegetable medley
1 package (10 oz) refrigerated grilled chicken breast strips
1/2 cup spicy stir-fry sauce
1/3 cup chopped dry-roasted peanuts

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.

Nutrition Facts : Calories 450, Carbohydrate 59 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 0 g

SPICY CHICKEN BREAST/ROAST WITH STIR FRIED VEGETABLES

Spicy Chicken Breast/Roast With Stir Fried Vegetables image

This is a great quick recipe to do with a lovely end result, this dish can either be done with chicken breasts or with a whole roast chicken. I served my chicken over Asian vegetables I have listed the recipe for that below, but you could serve with rice or your favorite vegetables and potato whatever you prefer. Prep Time includes making veg, time will be about 5-8 minutes if just making chicken. Also cook time is for breasts please note time below for a whole chicken.

Provided by The Flying Chef

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

4 chicken breasts or 1 roasting chicken
2 -2 1/2 tablespoons honey (depending on the size of breasts)
2 teaspoons sesame seeds
4 garlic cloves, crushed
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
3 teaspoons curry powder
1 teaspoon garam masala
2 1/2 tablespoons lemon juice
1 small red pepper, sliced thinly
1 small yellow pepper, thinly sliced
1 large carrot, sliced into thin strips with a vegetable peeler
100 g snow peas, trimmed
200 g thin stalked asparagus
1 onion, sliced thinly
200 g bean sprouts
1 garlic clove, crushed
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 tablespoon dry sherry
1 tablespoon soy sauce
3 tablespoons water
1/2 teaspoon instant chicken bouillon granules
2 teaspoons sugar

Steps:

Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.
Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.
If doing a whole chicken.
Rub spice mixture all over chicken, place chicken on wire rack in roasting dish. Bake at 180°C for 45-50 minutes.
Warm honey and brush over chicken, cook, 15 Min's longer. Sprinkle chicken with sesame seeds 5 Min's before cooking is completed.
Cut chicken into pieces and serve.
Vegetables.
In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.
Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.

Nutrition Facts : Calories 423.4, Fat 18.3, SaturatedFat 4.7, Cholesterol 92.9, Sodium 683.3, Carbohydrate 30, Fiber 5.2, Sugar 17.8, Protein 36.5