Asian Stir Fry With Millet Recipes
ASIAN STIR-FRY WITH MILLET
Betty Crocker's Heart Healthy Cookbook shares a recipe! Chicken, millet and vegetables stir-fried to perfection - a flavorful Asian dinner made ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat broth to boiling in 1 1/2-quart saucepa. Stir in millet; reduce heat to low. Cover and simmer 20 minutes.
- Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add vegetables; stir-fry 2 minutes. Stir in 1/3 cup of the apple juice; reduce heat to medium. Cover and cook about 3 minutes or until vegetables are crisp-tender.
- While vegetables are cooking, mix remaining 1 cup apple juice, the soy sauce, cornstarch and ginger in small bowl until smooth.
- Gradually stir apple juice mixture into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; cook until thoroughly heated. Toss with cooked millet.
Nutrition Facts : Calories 320, Carbohydrate 44 g, Cholesterol 40 mg, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 10 g, TransFat 0 g
STIR-FRY CHICKEN LO MEIN
This simple, yet scrumptious chicken lo mein recipe is the perfect stir-fry meal. Follow our handy step-by-step video below for a spur-of-the-minute supper special enough to serve guests! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
Nutrition Facts : Calories 410 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 940mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
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