EASY CHICKEN STIR FRY
Easy Chicken Stir Fry that's perfect for any night of the week. This recipe is my family's favorite and is made with healthy and delicious ingredients.
Provided by Joanna Cismaru
Categories Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Start by chopping and slicing all the vegetables and the chicken.
- In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
- In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
- Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
- Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
- Serve over steamed rice.
Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 34 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 2106 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
CHICKEN STIR-FRY
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
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
STIR-FRIED CHICKEN WITH GREENS
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 to 4 main-dish servings
Number Of Ingredients 18
Steps:
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
- Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN AND SPROUTS STIR FRY
This is an adaptation of a Weight Watchers Recipe that is great served with a scoop of fluffy white rice.
Provided by CaliforniaJan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.
- To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.
- Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.
- Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.
- Top warm sprouts with chicken mixture.
Nutrition Facts : Calories 325.4, Fat 12.4, SaturatedFat 1.9, Cholesterol 90.8, Sodium 588.2, Carbohydrate 21.4, Fiber 2.3, Sugar 16.9, Protein 33
STIR-FRIED CHICKEN WITH BEAN SPROUTS
A recipe I found in my collection of cuttings from magazines. I'm posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I've collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Provided by Galley Devil
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken with cornflour, salt and pepper for one hour.
- Heat oil in a wok and fry chicken for two minutes.
- Drain oil from the wok and saute spring onions, ginger, red pepper and bean sprouts for 30 seconds.
- Add broth and chicken, and cook for two minutes.
Nutrition Facts : Calories 150.9, Fat 8.1, SaturatedFat 2.3, Cholesterol 37.5, Sodium 115.5, Carbohydrate 8.2, Fiber 1.6, Sugar 2.5, Protein 11.4
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