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
ASIAN-STYLE CHICKEN AND VEGETABLES
It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.
Provided by JENISSE
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
ASIAN-STYLE CHICKEN PACKETS WITH VEGETABLES
Make and share this Asian-Style Chicken Packets With Vegetables recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees or the grill to medium-high.
- Mix the sherry or vermouth, soy sauce, oil, onions, ginger, and garlic in a small bowl.
- Add the chicken, pepper, peas, broccoli and water chestnuts to the mixture and toss until evenly coated.
- Center 1/4 of the chicken mixture on each of four 12 inch X 18 inch sheets of heavy-duty aluminum foil.
- Bring up sides of foil; double fold the top and ends to seal packets.
- Bake for 15-18 minutes on a baking sheet in the oven or grill for 12-14 minutes in a covered grill.
(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES
This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS.
Provided by ksglenda
Categories Poultry
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- . In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
- 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
- 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
- 4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.
Nutrition Facts : Calories 215.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.9, Sodium 628, Carbohydrate 20.1, Fiber 1.7, Sugar 15.2, Protein 25.8
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