Best Stir Fry Princess Chicken Over Rice Recipes
PRINCESS CHICKEN
Make and share this Princess Chicken recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop chicken into 1 inch pieces.
- Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in medium bowl; add chicken, stir and let sit for 30 minutes.
- Combine sake, soy sauce, sugar, salt, cornstarch and sesame oil; set aside.
- Heat oil in wok.
- Stir fry chicken 2 minutes until lightly browned.
- Remove all but 2 teaspoons oil from wok.
- Stir fry dried pepper and peppercorns briefly.
- Add minced ginger and cooked chicken stir fry 1 minute.
- Add seasoning sauce; stir until sauce thickens.
- Stir in peanuts.
- Serve over hot rice.
Nutrition Facts : Calories 1629.6, Fat 83.3, SaturatedFat 13.7, Cholesterol 85.1, Sodium 1430.8, Carbohydrate 176, Fiber 6.1, Sugar 10.1, Protein 42.3
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
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
STIR FRY PRINCESS CHICKEN OVER RICE
We felt like Chinese food today normally would have ordered out, I thought why order out when I have all the ingredients. I dug out the wok and books, found a recipe called princess chicken. My daughters are the princesses so the name was perfect. I liked the sauce it was easy, added ingredients I had on hand, this tasty dish...
Provided by Judy Wisniewski
Categories Chicken
Number Of Ingredients 18
Steps:
- 1. Cube the chicken,place in a large bowl , add the marinate ingredients, cover refrigerate for 30 mins
- 2. Slice the peppers in match sticks, dice the scallion, slice the mushrooms
- 3. Combine the sauce ingredients and set aside.
- 4. Add about 2-3 tbs of canola oil to the wok, once hot add the chicken stir fry until cooked, remove the chicken from the wok and drain on a paper towel
- 5. Add 1 -2 tbs of canola oil to the wok add minced garlic, minced ginger, until fragrant add the veggies stir fry till crisp. Make a well in the middle of the wok add the sauce.
- 6. Bring sauce to boil add chicken back to wok, stir until everything is incorporated and heated through. Serve over rice
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