Japanese Chicken Stir Fry Recipe 475 Recipes

JAPANESE CHICKEN STIR FRY RECIPE - (4.7/5)

Steps:

• stir broth, corn starch, and soy sauce in a small bowl. Heat oil in skillet over medium heat. Stir fry the precooked chicken until warm then add all the veggies and stir fry until tender crisp. Add broth mixture to the skillet and cook and stir until mixture boils and thickens. Sprinkle with sesame seeds just before serving.

ASIAN CHICKEN STIR-FRY

Steps:

• In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

PONZU CHICKEN STIR FRY

Steps:

• Mix all of the ingredients (except the oil) in a large bowl.
• Turn the chicken thighs with tongs to coat. Cover the bowl in a tea towel. Marinate for 1 hour at room temperature.
• Remove chicken from the marinade. Pour oil into a large skillet and warm over medium heat. When the oil is hot, add the chicken thighs. Cook uncovered for 4 minutes on each side, and then covered for 5 minutes.
• Transfer the chicken to a plate. Pour in reserved ponzu marinade and bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken and serve hot.

ASIAN CHICKEN STIR-FRY

Steps:

• COOK pasta in large saucepan as directed on package without salt, adding broccoli to the boiling water for the last 3 minute.
• MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minute or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
• DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.