Chicken Pepper And Corn Stir Fry Recipes

CHICKEN PEPPER STIR-FRY

Chicken Pepper Stir-Fry image

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

Ingredients

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

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 :

GARLIC CHICKEN AND CORN STIR-FRY

Garlic Chicken and Corn Stir-Fry image

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

Provided by BamaBelle30

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken thighs, cut into 1-inch squares
1 tablespoon soy sauce
4 garlic cloves, minced
1/4 teaspoon black pepper
1/2 cup chicken broth
3/4 teaspoon onion powder
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 large red bell pepper, cut into 1-inch squares
2 large stalk celery, cut into 1-inch slices
1 (10 ounce) package frozen corn, thawed and drained
2 cups hot cooked rice

Steps:

Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside.
Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes.
Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens.
Serve over rice.

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