STIR-FRIED CHICKEN WITH GREENS
Button mushrooms and greens add great color and flavor to an already flavorful garlic-and-ginger chicken skillet.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add ginger and garlic; cook and stir 1 min.
- Add chicken; cook and stir 2 min. or until no longer pink. Add chard and mushrooms; cook and stir 3 min. Add dressing and crushed pepper; cook and stir 2 min. or until chicken is done and chard is tender.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
STIR FRIED COLLARD GREENS
Steps:
- Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.
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
EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS
Steps:
- In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
- In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
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
LEMON CHICKEN STIR-FRY WITH GREEN BEANS
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
- Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.
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
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- Rinse chicken and pat dry. Cut crosswise into strips about 1/8 inch thick and 2 to 3 inches long. In a bowl, mix chicken with sherry. In another small bowl, mix broth, soy sauce, cornstarch, and white pepper.
- Remove and discard any yellow, damaged, or tough leaves from 1 pound Asian greens. Trim off and discard tough stem ends. For tough stalks, remove any thick side stems attached to center stalk; discard center stalk and use stems. Rinse well.
- For bok choy: Cut leaves and stalks diagonally or crosswise into 1/4-inch-thick slices; separate leaves from stalks.
- For Chinese mustard or yao choy: Trim stalk ends, especially if fibrous (a white, woody center is an indication). If skin on stalks is tough, peel off and discard. Cut greens into 3-inch lengths, separating leaves and thin stems from thicker stems or stalks. If any pieces are thicker than 1/2 inch, cut to that thickness.
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