Best Zesty Chicken Stir Fry Recipes

ZESTY CHICKEN STIR-FRY

Zesty Chicken Stir-Fry image

Make and share this Zesty Chicken Stir-Fry recipe from Food.com.

Provided by Dancer

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb skinless chicken breast (or thighs)
2 tablespoons cooking oil
1 clove garlic, sliced
1/2 teaspoon ground ginger or 1 tablespoon fresh ginger
3 1/2 cups assorted fresh vegetables
1/4 cup lemonade concentrate or 1/4 cup orange juice concentrate
1/4 cup soya sauce
1/4 cup water
2 teaspoons sugar
1 tablespoon vinegar
1 tablespoon cornstarch

Steps:

Cut chicken in desired sized strips or cubes.
Slice vegetables.
Prepare sauce. Heat oil in a large skillet or wok.
Stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked.
Add vegetables and stirfry until vegetables are tender-crisp.
Add sauce ingredients, mixing well.
Cook and stir until sauce thickens.
Serve garnish with grated lemon or sesame seeds.

Nutrition Facts : Calories 254.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.8, Sodium 1139.7, Carbohydrate 14.4, Fiber 0.3, Sugar 10.5, Protein 26.2

ZESTY CHICKEN STIR-FRY

Zesty Chicken Stir-Fry image

Make and share this Zesty Chicken Stir-Fry recipe from Food.com.

Provided by SoChic

Categories Poultry

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless chicken breast, sliced thin
2 teaspoons ground ginger
2 teaspoons garlic powder
2 tablespoons sesame oil
1/2 cup light soy sauce
2 teaspoons red pepper flakes
2 carrots, thinly sliced
1 bunch green onion, thinly sliced
1/4 cup cornstarch, divided
1 (10 ounce) package frozen broccoli, thawed
1 cup chicken broth
1 tablespoon vegetable oil

Steps:

Combine ginger, garlic, sesame oil, red pepper flakes, and soy sauce in a bowl. Set aside.
Take thinly sliced chicken (I like to slice it in the morning when still frozen, my slices come out much thinner) and coat in 1/2 of the cornstarch. Add chicken to marinade mixture and allow to marinate in refrigerator for 45 minutes.
Heat oil in wok or stir-fry pan.
Add chicken and marinade to pan, cook for 5 minutes or until chicken is just cooked through. Set aside.
Add vegetables to pan, cook 5 minutes or until just cooked. They should be crispy, not mushy.
Return chicken to pan. Add chicken broth and the remaining cornstarch. Bring to boil for one minute then reduce heat and simmer for 5 minutes.
Serve over steaming hot rice.

Nutrition Facts : Calories 398.7, Fat 21.6, SaturatedFat 4.6, Cholesterol 72.6, Sodium 2358, Carbohydrate 20.3, Fiber 4.6, Sugar 4.3, Protein 32

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