Chinese Chicken Coleslaw Stir Fry Recipes

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Chicken and Chinese Vegetable Stir-Fry image

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

Ingredients

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

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

CHINESE STIR-FRY OVER CRUNCHY SLAW

Chinese Stir-Fry over Crunchy Slaw image

Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn't needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients (hope that makes sense, lol)

Provided by riffraff

Categories Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup water
2 teaspoons cornstarch
1 tablespoon canola oil
1/2 cup coarsely chopped red bell pepper
1/2 cup snow peas, cut into thirds
2 coarsely chopped green onions (I think it needs more)
1 garlic clove, minced (I used 3)
2 cups shredded broccoli coleslaw mix
1 tablespoon coarsely chopped peanuts (I used dry roasted)
1 tablespoon minced cilantro

Steps:

In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
Divide in half, reserving half for sauce, other half is for marinade.
Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
Whisk water and cornstarch into reserved sauce until smooth and set aside.
Remove chicken from marinade.
Heat oil in wok over high heat till hot.
Add chicken and stir fry until almost cooked through, about 3 minutes.
Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
Divide cole slaw mix between 2 plates, top with chicken mixture.
Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 423.8, Fat 26.1, SaturatedFat 3.5, Cholesterol 75.5, Sodium 4166.1, Carbohydrate 12.9, Fiber 2.8, Sugar 4.3, Protein 35.2

CHINESE CHICKEN STIR-FRY

Chinese Chicken Stir-Fry image

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

Provided by MizzNezz

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces boneless chicken, cut into 1 inch pieces
1 (8 ounce) can pineapple chunks (with juice)
1 tablespoon soy sauce
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons cornstarch
1/4 cup chicken broth
2 tablespoons hoisin sauce
1 1/2 cups sweet red peppers, diced
1 1/2 cups green peppers, diced
hot cooked rice

Steps:

In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
Shake well.
Refrigerate for 25 minutes (or up to 24 hours).
Coat a wok with cooking spray and set to med hi heat.
Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
When wok is hot, add the chicken and pineapple.
Cook and stir for 2 minutes.
Add the peppers; cook and stir for 3 minutes.
Add the marinade; bring to a boil.
Cook and stir for 5 minutes.
Serve over rice.

Nutrition Facts : Calories 259.5, Fat 11.3, SaturatedFat 3.2, Cholesterol 53.4, Sodium 482.3, Carbohydrate 24, Fiber 2.9, Sugar 15.3, Protein 15.6

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