CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
CHICKEN TERIYAKI STIR-FRY SAUCE
Couldn't find just one I wanted to try, so took a few and combined them with what I had on hand. Use for your chicken veggie stir-fry.
Provided by Lins5844
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 13.5 g, Cholesterol 1 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 1018.7 mg, Sugar 10.2 g
CHICKEN OR BEEF STIR-FRY SAUCE
A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.
Provided by TKinSA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 11.1 g, Fiber 0.2 g, Protein 0.8 g, Sodium 677.8 mg, Sugar 6.5 g
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
CHICKEN STIR-FRY
"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
SAUCY CHICKEN STIR-FRY
Whip up a Saucy Chicken Stir-Fry in 25 minutes tonight! This Saucy Chicken Stir-Fry includes toasted sesame dressing, red pepper, snap peas and onions.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 9
Steps:
- Cook rice as directed on package, omitting salt. Meanwhile, mix cornstarch, ginger and soy sauce until blended.
- Heat dressing in wok or large skillet on medium heat. Add chicken; stir-fry 2 min. Add peppers and peas; stir-fry 3 min. Add onions and rice; stir-fry 1 min. or until chicken is done.
- Stir cornstarch mixture. Add to chicken mixture; stir-fry 1 min. or until sauce is thickened.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
More about "saucy chicken stir fry recipes"
10 BEST CHICKEN STIR FRY SAUCE RECIPES | YUMMLY
From yummly.com
EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHICKEN BROCCOLI STIR FRY (EXTRA SAUCY!) | RECIPETIN EATS
From recipetineats.com
40 BASIC STIR FRY SAUCE RECIPES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GROUND CHICKEN STIR FRY | BITES OF WELLNESS
From bitesofwellness.com
THE BEST STIR FRY SAUCE - QUICK AND EASY! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CHICKEN KATSU CURRY STIR FRY | ASDA GOOD LIVING
From asda.com
10 BEST CHINESE CHICKEN STIR FRY SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN STIR-FRY RECIPE BY ROBOCHEF - COOKPAD
From cookpad.com
EASY CHICKEN STIR FRY {WITH THE BEST SAUCE!} - BELLY FULL
From bellyfull.net
GARLIC CHICKEN STIR FRY FROM ALLRECIPES MCDOUGALS FARM LLC
From recipesmanuals.com
LEFTOVER TURKEY STIR FRY RECIPE - READY TO EAT IN 15 MINUTES!
From icookfortwo.com
KIKKOMAN STIR FRY SAUCE CHICKEN RECIPE - SAUCEPROCLUB.COM
From sauceproclub.com
SAUCY CASHEW CHICKEN STIR FRY - COOK WITH CAMPBELLS
From cookwithcampbells.ca
EASY CHICKEN & ONIONS STIR-FRY - COUPLE EATS FOOD
From coupleeatsfood.com
THE CHICKEN STIR FRY RECIPE ROUND-UP YOU NEED | MARION'S KITCHEN
From marionskitchen.com
STIR-FRY RECIPES - FOOD & WINE
From foodandwine.com
STIR FRY CHICKEN - CHRISTOPHER UNIVERSITY - HEALTHY DINNER RECIPE
From christopheruniversity.com
RICE CAKE STIR FRY (炒年糕, CHAO NIAN GAO)
From omnivorescookbook.com
CHICKEN STIR-FRY RECIPES
From allrecipes.com
HONEY CHICKEN STIR-FRY - BHG.COM
From bhg.com
GROUND CHICKEN STIR FRY - OHSNAPMACROS
From ohsnapmacros.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