Chicken And Vegetable Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STIR-FRIED CHICKEN AND VEGETABLES



Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

CHICKEN & VEGETABLE STIR-FRY



Chicken & Vegetable Stir-Fry image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 16

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

  • Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  • Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

CHICKEN AND CHINESE VEGETABLE STIR-FRY



Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

  • Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
  • Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

VEGETABLE CHICKEN STIR-FRY



Vegetable Chicken Stir-Fry image

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh carrots
1 cup fresh cauliflowerets
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

EASY CHICKEN AND VEGETABLE STIR-FRY



Easy Chicken and Vegetable Stir-Fry image

This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!

Provided by Sandi Nicol

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 (8 ounce) cans sliced water chestnuts, drained
2 stalks celery, sliced
2 carrots, sliced
½ pound fresh green beans, cut into pieces
½ pound fresh mushrooms, sliced
½ pound fresh bean sprouts
½ pound fresh broccoli, cut into pieces
½ pound fresh green cabbage, cut into pieces
1 ½ cups stir-fry sauce (such as Kikkoman®)
½ cup minced garlic
7 green onion stalks, cut into pieces
2 tablespoons sesame seeds, or to taste
2 tablespoons ground ginger, or to taste
½ teaspoon salt, or to taste

Steps:

  • Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g

STIR-FRY CHICKEN AND VEGETABLE DELIGHT



Stir-Fry Chicken and Vegetable Delight image

A great chicken and vegetable combination.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 35m

Yield 6

Number Of Ingredients 17

⅔ cup chicken or vegetable broth
2 tablespoons Argo® Corn Starch
1 tablespoon sugar
½ teaspoon Spice Islands® Crushed Red Pepper
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
3 tablespoons Mazola® Corn Oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 onion, cut into thin wedges
12 ounces sugar snap peas*
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
½ cup sliced green onions
Hot cooked rice

Steps:

  • Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 32.4 g, Cholesterol 46.7 mg, Fat 10.9 g, Fiber 3.6 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 648.8 mg, Sugar 6.2 g

CHICKEN VEGETABLE STIR FRY



Chicken Vegetable Stir Fry image

If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 20m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
2 large red or yellow bell peppers, chopped
1 ¼ cups chopped red onion
2 cups bean sprouts
1 cup snow peas, cut in 3/4-inch pieces
2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 (8.8 ounce) pouches UNCLE BEN'S® READY RICE® - Whole Grain Brown
2 tablespoons sesame seeds

Steps:

  • In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
  • Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
  • Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g

More about "chicken and vegetable stir fry recipes"

CHICKEN AND VEGETABLE STIR FRY RECIPE | JAMIE OLIVER
chicken-and-vegetable-stir-fry-recipe-jamie-oliver image
2019-02-08 Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, …
From jamieoliver.com
Servings 2
Total Time 20 mins
Category Vegetables Recipes
Calories 506 per serving
  • Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.


VEGETABLE AND CHICKEN STIR-FRY RECIPE - FOOD & WINE
vegetable-and-chicken-stir-fry-recipe-food-wine image
2013-12-06 1/4 cup canola oil, divided. 1 medium onion, halved and thinly sliced. 1/2 pound skinless, boneless chicken thighs, cut into thin strips. 1 tablespoon fish sauce
From foodandwine.com


CHICKEN AND VEGETABLE STIR-FRY | RICARDO
chicken-and-vegetable-stir-fry-ricardo image
In a wok or large skillet, stir-fry the chicken in half the oil over high heat. Season with salt and pepper. Set aside. In the same wok, sauté the onions, garlic, snow peas and bell pepper in the remaining oil for about 2 minutes. Add the …
From ricardocuisine.com


EASY CHICKEN STIR FRY {WITH THE BEST SAUCE!} - BELLY FULL
easy-chicken-stir-fry-with-the-best-sauce-belly-full image
2021-02-23 Instructions. In a small bowl, combine all the ingredients for the sauce. Set aside. Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add chicken and season with salt and …
From bellyfull.net


CHICKEN AND VEGETABLE STIR FRY – HOW TO PREPARE - TASTE …
chicken-and-vegetable-stir-fry-how-to-prepare-taste image
2020-05-28 Add the remaining ingredients. Add the stir fry sauce. Once the vegetables are well combined with the flavored oil and stir fry sauce, return the cooked chicken and sauteed garlic to the wok. Thicken with cornflour slurry …
From tasteasianfood.com


CHICKEN & VEGETABLE STIR-FRY - SWANSON
chicken-vegetable-stir-fry-swanson image
2018-09-13 Step 2. Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet. Step 3. Add the vegetables, …
From campbells.com


10 BEST SPICY CHICKEN STIR FRY WITH VEGETABLES RECIPES
10-best-spicy-chicken-stir-fry-with-vegetables image
2022-08-13 Spicy Chicken Stir-Fry Noodles Palatable Pastime. soy sauce, peanut oil, fish sauce, sesame oil, fresh ginger, garlic and 9 more. Sweet and Spicy Chicken Stir-fry With Corn. Island Smile. onions, tomatoes, lime juice, …
From yummly.com


CHICKEN AND VEGETABLE STIR-FRY (EASY & HEALTHY RECIPE)
chicken-and-vegetable-stir-fry-easy-healthy image
2016-10-27 Instructions. In a small bowl, whisk together the broth, tamari, honey, cornstarch, red pepper flakes, garlic, and ginger. Set aside. In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil. When the oil …
From everydayeasyeats.com


CHICKEN STIR FRY WITH VEGETABLES | LOW CALORIE RECIPE
chicken-stir-fry-with-vegetables-low-calorie image
2 Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; …
From mccormick.com


20 EASY VEGAN STIR FRY RECIPES WE ADORE - INSANELY GOOD
2022-08-28 Throw water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger into a large skillet. Stir fry for 20 minutes until the veggies are nice and tender. Serve over brown rice or enjoy it by itself. Honestly, it’s good enough to …
From insanelygoodrecipes.com


CHICKEN AND VEGETABLE STIRFRY | HEART AND STROKE FOUNDATION
Enjoy this Chicken and vegetable stirfry recipe and find many more heart-healthy cooking ideas at heartandstroke.ca. ... The ginger and sesame flavour of this stir-fry will work well with a variety of vegetables. by Emily Richards PH Ec. 262 cal Serves 4. Prep time 0h 10m. Cook time 0h 15m. Total time 0h 25m. Jump to recipe. Healthy living Recipes Poultry Chicken and vegetable …
From heartandstroke.ca


SWEET-SPICY CHICKEN AND VEGETABLE STIR-FRY RECIPE | MYRECIPES
Combine the first 7 ingredients, stirring well; set aside. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 …
From myrecipes.com


30-MINUTE CHICKEN STIR FRY - GARNISH & GLAZE
2022-08-26 Cook Chicken. Heat remaining oil in the pan and add the chicken. Cook for 2-3 minutes, flip and cook another 2-3 minutes until cooked through. Combine. Add the vegetables back to the pan along with the sauce. Cook and stir 1-2 minutes or until sauce is thick and everything is coated. Garnish & Serve.
From garnishandglaze.com


5-INGREDIENT CHICKEN STIR FRY - MIGHTY MRS | SUPER EASY RECIPES
2022-08-25 Stir in cooked chicken and heat for 1-2 minutes, stirring, if needed. Add sauces, then cooked noodles. Toss to coat noodles and vegetables in sauce. Keep stirring in the heated pan as long as needed to bring all cooked ingredients to desired serving temperature.
From mightymrs.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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #vegetables     #asian     #chinese     #diabetic     #dietary     #low-saturated-fat     #low-calorie     #stir-fry     #low-carb     #low-in-something     #technique

Related Search