CHICKEN STIR FRY RECIPE
This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 17
Steps:
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl.
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
SPICY THAI CHICKEN STIR FRY
The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 13
Steps:
- Mix Sauce ingredients in a small bowl.
- Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
- Add onion and cook for 45 seconds.
- Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
- Stir through shallots. Then stir through coriander and immediately take off the heat.
- Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.
Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g
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
AROMATIC CHICKEN CURRY
You'll be surprised how easy it is to make a tasty curry sauce from scratch
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
- Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.
Nutrition Facts : Calories 380 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
AROMATIC CHICKEN STIR-FRY
Make and share this Aromatic Chicken Stir-Fry recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes.
- Lightly dry toast the seeds until the white sesame seeds turn brown. Don't over toast. Place in a mortar and grind to a fine powder.
- Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok.
- Cut the chicken into bite sizes pieces.
- Reheat the rice and plate. Keep it warm.
- Add the oil to the wok and bring to high heat.
- Add the chicken and stir-fry until the meat is cooked through.
- Plate the mixture beside the rice and sprinkle with the seed powder.
Nutrition Facts : Calories 779.1, Fat 26.6, SaturatedFat 4.4, Cholesterol 98.7, Sodium 1504.4, Carbohydrate 83.7, Fiber 2, Sugar 1.1, Protein 47.9
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30 BEST STIR-FRY RECIPES (+ EASY DINNER IDEAS) - INSANELY GOOD
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5/5 (1)Published May 26, 2022Category Recipe Roundup
- Beef and Broccoli. Beef and broccoli is an easy favorite of most American lovers of Asian food. It’s simple, tasty, and not too exotic. After all, who doesn’t love meat and veggies?
- Chicken Stir-Fry. You’ll love the sweet-n-savory stir-fry sauce on this dish. It’s absolutely scrumptious and perfectly complements the tender chicken and crunchy veggies.
- Pork Ramen Stir-Fry. I’m not a huge fan of plain packaged ramen. College burned me out on that years ago. However, homemade ramen stir-fry dishes are another matter entirely.
- Teriyaki Chicken Stir-Fry. Teriyaki chicken and stir-fry are two things that go hand in hand. Technically, you can have one without the other, but why would you want to?
- Pineapple Chicken. I love this recipe! However, I make one tiny adjustment. I add a dash of cayenne pepper into the mix. Did you ever have SweetFire chicken from Panda Express?
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