Maple Chicken Vegetable Stir Fry With Noodles Recipes

CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY

Chicken and Vegetable Glass Noodle Stir-Fry image

This stir-fry comes together in about 30 minutes. It's also a perfect way to get in some tasty vegetables! Feel free to swap types of vegetables.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups water
12 ounces dried cellophane (glass) noodles
⅛ cup sesame oil
1 shallot, thinly sliced
2 cloves garlic, minced
½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 carrot, peeled and sliced diagonally
1 red bell pepper, cut into strips
1 zucchini, cut into matchsticks
4 ounces portobello mushrooms, quartered
2 tablespoons fish sauce, or to taste
2 tablespoons oyster sauce
1 ½ teaspoons coconut aminos (soy-free seasoning sauce)
1 tablespoon lime juice, or more to taste
1 tablespoon chopped green onions

Steps:

Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 81.2 g, Cholesterol 32.3 mg, Fat 8.4 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 691.1 mg, Sugar 3.8 g

CHICKEN NOODLE STIR-FRY

Chicken Noodle Stir-Fry image

Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) chicken ramen noodles
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 cup canned bean sprouts
1/2 cup teriyaki or soy sauce

Steps:

Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.

Nutrition Facts :

MAPLE CHICKEN STIR FRY

Maple Chicken Stir Fry image

On 23 April 2004 Jan in Lanark posted #89837 Maple Chicken. It looked wonderful as I read it. The problem was I'd been locked into a stir fry mode for the last couple of weeks and I liked being there. I had a pint and mulled it all over. Somewhere along the way the thought came to me. Why not Sweet and sour Chicken using maple syrup instead of sugar or honey? Not authentic but then if the Chinese had sugar maples they are too practical not to use them. This could be what one of them might have come up with. The times are a guess.

Provided by Pierre Dance

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup real maple syrup
2 tablespoons rice vinegar
2 tablespoons rice wine (Dry Sherry will do)
2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)
2 tablespoons cornstarch
3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
4 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons peanut oil, again
2 -3 teaspoons ginger, grated
4 cloves garlic, minced
5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do)
4 green onions, cut an inch long,all of the white,most of the green
1/3 red bell pepper, julienne
1 1/2 inches daikon radishes, peeled,julienne
1/4 lb snow peas
1/4 cup water, room temperature
cooked jasmine rice or basmati rice

Steps:

Mix the first 5 sauce ingredients, set aside.
Combine the flour, cornstarch, and black pepper in a bag.
Add the chicken, shake to coat.
Heat the wok over high heat.
Add 2 TBS oil, swirl to coat.
Add the chicken, 8-10 pieces at a time.
Stir fry'til done, 2-3 minutes.
Drain on a paper towel. Add oil as needed.
Continue until all of the chicken is done.
Reheat the wok.
Add 2 TBS oil.
Add ginger, garlic, and chilies.
Cook 1 minute. Remove and discard the chilies.
Add vegetables, stir fry 3-4 minutes.
Push vegetables up the sides of the wok.
Add water to the center of the wok.
Cover.
Steam for 2 minutes.
Return the chicken.
Re-stir the sauce, add to the wok.
Stir'til the sauce has thickened well.
Serve with rice, Basmati is my favorite.

Nutrition Facts : Calories 388.6, Fat 15, SaturatedFat 2.6, Cholesterol 51.3, Sodium 575.5, Carbohydrate 37.4, Fiber 3, Sugar 17.4, Protein 24.9

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