CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
CHICKEN FAJITA STIR-FRY WITH PEPPERS
Make and share this Chicken Fajita Stir-Fry With Peppers recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts into bite sized pieces; place in sealable plastic bag.
- Whisk fajita seasoning into the chicken broth; pour over chicken in plastic bag; shake well and seal tightly , place in fridge to marinate for 30 minutes or more.
- Veggie spray non stick wok or large frypan; heat to medium hot; pour chicken with marinade into wok, stir fry and cook down to about 1/4 cup of mainade. about 10 minutes.
- Add sweet peppers and red onion to wok, add salt and pepper, stir fry until almost all of the marinade is gone, (or until the consistancey you prefer), about 10 minutes; we like our veggies tender crisp).
- Serve hot and enjoy!
Nutrition Facts : Calories 255.1, Fat 11.5, SaturatedFat 3.3, Cholesterol 74.4, Sodium 451.3, Carbohydrate 11.2, Fiber 2, Sugar 4.1, Protein 26.4
FAJITA STIR FRY
This is an easy, quick dinner. We love fajitas and stir-fry. I found this recipe on razzle dazzle recipes.
Provided by Lavender Lynn
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut beef into 1" strips 1/8" thick.
- Place skillet on high heat. When hot, add 1 T oil and stir fry meat until browned(1 1/2 to 2 minutes).
- Transfer meat to bowl.
- Add 1 T oil to skillet and add garlic, onion, and green pepper.
- Stir fry until onion is soft, about 3 minutes.
- Stir together cumin, lime juice and cornstarch, then add to skillet.
- Return meat to pan and stir fry until mixture is hot and bubbles.
- Transfer to bowl.
- Serve in tortillas with garnishments.
Nutrition Facts : Calories 98.1, Fat 7.2, SaturatedFat 0.9, Sodium 5.4, Carbohydrate 8.2, Fiber 1.7, Sugar 3.5, Protein 1.1
STIR-FRY CHICKEN FAJITAS - WW
Make and share this Stir-Fry Chicken Fajitas - Ww recipe from Food.com.
Provided by Gallopin Gael
Categories One Dish Meal
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Take oil, lime juice, cumin and cayenne and mix together in a glass bowl. Put chicken in bowl and let it marinade for 1-2 hours.
- In a wok, heat 1 tablespoon of water until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove to plate.
- Add another 2 tablespoons of water to wok and heat until very hot. Add peppers, onion, garlic; stir-fry until crisp-tender, 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute.
- Serve with flour tortillas, shredded cheese, sour cream and guacamole.
STIR-FRIED CHICKEN FAJITAS
I developed this recipe one evening when I was hungry for fajitas but didn't want to light the charcoal grill! That makes the preparation a little different from traditional chicken fajitas...but our family likes these better.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. , Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.
Nutrition Facts : Calories 326 calories, Fat 14g fat, Cholesterol 78mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate, Fiber 29g protein. Diabetic Exchanges
GRILLED CHICKEN FAJITA STIR-FRY
Give your picnic extra sizzle with chicken fajitas in the grill basket. Peppers, chilies and Old El Paso salsa lend mucho flavor to this low-fat main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill "wok").
- Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Fajita, Sodium 190 mg, Sugar 4 g, TransFat 0 g
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CHICKEN FAJITA STIR-FRY RECIPE | EATINGWELL
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Category Healthy Diabetes-Friendly RecipesCalories 226 per servingTotal Time 35 mins
- Combine chicken, cornstarch, 1½ tsp. soy sauce, and 1 tsp. cider (or sherry) in a medium bowl. Stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the chicken is lightly coated.
- Combine 2 Tbsp. broth, vinegar, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. cider (or sherry) in a small bowl. Set aside.
- Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add onion and garlic; stir-fry until fragrant, about 10 seconds. Push the onion mixture to the sides of the pan and add the chicken in an even layer. Cook, undisturbed, until the chicken begins to brown, about 1 minute. Sprinkle evenly with chili powder. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
- Add bell pepper and the remaining ¼ cup broth; cover and cook for 1 minute. Uncover and stir the pepper mixture, then return the chicken and any accumulated juices to the pan, along with the reserved broth mixture. Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes. Stir in cilantro. Remove the garlic cloves, if desired.
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- In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.
- In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.
- Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.
- Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortillas, if desired.
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