Chicken Marinara Stir Fry Recipes

CHICKEN STIR FRY MARINADE

Steps:

• Add the soy sauce, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.
• Place chicken thighs into a large mixing bowl or plastic zipper bag and pour just enough marinade over the chicken to coat it.
• Set aside the remainder of the marinade in an air tight container.
• Place the chicken in the fridge to marinate for 30 minutes.
• While the chicken is marinating, prepare the vegetables.
• Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet.
• Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.
• Remove the chicken from the skillet, and add another tbsp of olive oil.
• Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.
• Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.
• Reduce the heat to medium-low, and pour in the reserved marinade. Cook for a few minutes tossing the ingredients to coat them well in the sauce.
• Serve the stir fry on its own, or with your favorite keto-friendly side.

CHICKEN STIR-FRY

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.

CHICKEN MARINARA STIR-FRY

Steps:

• Drain tomatoes, reserve juice, and set aside.
• In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
• In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
• In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
• Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
• Add chicken and tomatoes; heat through.
• Serve over pasta. Top with parmesan cheese.

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

ZESTY CHICKEN MARINARA

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese. Freeze option: Do not cook pasta. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place chicken mixture in a large skillet. Heat until a thermometer inserted in chicken reads 165°, stirring occasionally; add a little water if necessary. Serve as directed.