EASY PEPPER CHICKEN STIR FRY
This Pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your pantry. Fast, full of flavour and best served with some steamed rice.
Provided by Richa Gupta
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.
- Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.
- Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
- Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
- Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.
- Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.
Nutrition Facts : Calories 460 kcal, Carbohydrate 16 g, Protein 51 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 144 mg, Sodium 1670 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LEFTOVER CHICKEN STIR-FRY WITH BELL PEPPERS
Bell peppers and baby corn add color and a sweet flavor to this simple chicken stir-fry recipe using leftover chicken.
Provided by Rhonda Parkinson
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Wash the bell peppers, remove their seeds, and cut into thin strips.
- Rinse the can of baby corn in warm water and drain thoroughly.
- Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.
- Whisk in the cornstarch and set aside.
- Heat the wok and add oil, drizzling it around the sides.
- When the oil is hot, add the garlic, and stir-fry until aromatic.
- Add the baby corn, stir-fry briefly and then add the green bell peppers, red bell peppers. Continue stir-frying.
- Give the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
- Add the chicken, mix everything together, and serve hot over rice or noodles.
Nutrition Facts : Calories 365 kcal, Carbohydrate 12 g, Cholesterol 145 mg, Fiber 2 g, Protein 29 g, SaturatedFat 5 g, Sodium 681 mg, Sugar 4 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g
CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY
Categories Chicken Ginger Pepper Stir-Fry Quick & Easy Spring Lemongrass Sesame Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.
STIR-FRIED CHICKEN WITH GREEN BELL PEPPERS
Make and share this Stir-fried chicken with green bell peppers recipe from Food.com.
Provided by Kim Ong
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan.
- Stir-fry the ginger for about 1 minute.
- Add mushrooms and green peppers.
- Stir for a while then add some water.
- Stir-fry until the mushrooms and green peppers are rather cooked.
- Add chicken into pan and cooked till it changes color.
- Add carrots and water into pan and stir well.
- Add salt to season.
- Add corn starch solution to thicken the gravy.
- Add in the cooking wine and stir for 30 secs, then remove to serve.
- Serve hot with steamed white rice.
Nutrition Facts : Calories 76.7, Fat 4.6, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 7.8, Fiber 1, Sugar 1.5, Protein 0.5
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
STIR-FRIED CHICKEN WITH GREENS
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 to 4 main-dish servings
Number Of Ingredients 18
Steps:
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
- Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
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