CHICKEN STIR FRY RECIPE
This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 17
Steps:
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl.
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY
This recipe is quite versatile as you can spice-it-up with extra chili sauce or make it a little more exotic by adding curry spices to the noodle dish. The world is your oyster. The chicken's garlic seasonings lend themselves well to whatever part of the culinary world you'd like to visit - in under an hour.
Provided by Mary Jenny
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- • Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
- • Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
- • About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
- • Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
- • Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
- • Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).
Nutrition Facts : Calories 791.3, Fat 22.7, SaturatedFat 5.5, Cholesterol 187.3, Sodium 179.4, Carbohydrate 96.7, Fiber 9.3, Sugar 7.2, Protein 52
HONEY-GARLIC CHICKEN STIR-FRY
Honey-garlic chicken stir-fry--yeah, it's that good!
Provided by Alisa Provost
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
- Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
- Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
- Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
- Serve chicken and vegetables over hot rice.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g
GARLIC CHICKEN STIR FRY
A stir fry recipe I developed to satisfy a family of garlic lovers.
Provided by Teresa Shields
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
More about "garlic chicken veggies stir fry recipe 455 recipes"
HONEY GARLIC CHICKEN AND VEGGIE SHEET PAN STIR FRY - GET INSPIRED …
From getinspiredeveryday.com
5/5 (7)Category ChickenAuthor ChihyuTotal Time 30 mins
- Mix together the cornstarch and soy sauce until the cornstarch completely dissolves, and no lumps remain. Add the maple syrup or honey and garlic, mixing to combine.
- Place the diced onion on the lined baking sheet. For the broccoli, cut the tops into 1/2″-1″ florets, and place the florets on the baking sheet. Using a vegetable peeler, peel the tough outer layer aways from the broccoli stems. Thinly slice the stems into 1/4″ slices, and place them on the baking sheet.
- Peel the carrots and thinly slice them into 1/4″ rounds, then add them to the baking sheet. Core the bell pepper and cut it in half. Remove the seeds and slice it into 1/4″ strips lengthwise, then cut the strips in half crosswise. Divide the prepped veggies between the baking sheets along with the cut up chicken pieces, spreading everything evenly. Stir the sauce again to make sure the cornstarch hasn’t settled to the bottom before pouring it evenly over both sheet pans of chicken and veggies.
CHICKEN AND VEGETABLE STIR-FRY | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (43)Total Time 38 minsCategory Main DishesCalories 290 per serving
THIS BETTER THAN TAKEOUT CHICKEN STIR FRY RECIPE IS PACKED FULL OF ...
From pinterest.ca
CASHEW CHICKEN STIR FRY - I WASH YOU DRY
From iwashyoudry.com
STIR-FRIED PEANUT BUTTER CHICKEN RECIPE - MASHED
From mashed.com
GARLIC VEGETABLE STIR FRY RECIPE - SIZZLING EATS
From sizzlingeats.com
STIR FRY CHICKEN AND VEGETABLES | THE CLEAN EATING …
From thecleaneatingcouple.com
HOW TO MAKE A BASIC CHICKEN STIR-FRY RECIPE - TASTE OF …
From tasteofhome.com
HONEY GARLIC CHICKEN STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
GARLIC CHICKEN STIR FRY - GLUTEN-FREE - FEELS LIKE HOME™
From feelslikehomeblog.com
CHICKEN & VEGETABLE STIR-FRY - ALLRECIPES
From allrecipes.com
CHICKEN & VEGETABLE STIR-FRY | SWANSON® RECIPES
From campbells.com
SPICY CHICKEN AND GREEN BEAN STIR FRY - ALLRECIPES
From allrecipes.com
CHICKEN VEGETABLE STIR-FRY - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BEST CHICKEN AND VEGGIES STIR FRY RECIPE - COUNTRY LIVING
From countryliving.com
OUR 20 BEST STIR-FRY RECIPES
From allrecipes.com
GARLIC CHICKEN VEGGIES STIR FRY RECIPE 455 RECIPES
From wikifoodhub.com
SHEET PAN CHICKEN AND VEGGIE “STIR FRY” - GIMME …
From gimmesomeoven.com
RED CURRY CHICKEN STIR FRY WITH SPICY CASHEW SAUCE
From pinchofyum.com
GARLIC CHICKEN STIR-FRY - BETTER HOMES & GARDENS
From bhg.com
PAUL'S CHICKEN STIR FRY PAK CHOI WITH SWEET POTATO - RTÉ
From rte.ie
CHICKEN VEGETABLE STIR-FRY | CANADIAN LIVING
From canadianliving.com
SIMPLE 1-PAN CHICKEN TAGINE RECIPE - TASTING TABLE
From tastingtable.com
CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search