Chicken Peppers With Rice Stir Fry Recipes

CHICKEN PEPPER STIR-FRY

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.

ASIAN CHICKEN-RICE STIR-FRY WITH PEPPERS

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 4 min. or until chicken is no longer pink. Add peppers and ginger; cook 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add dressing; cook 2 min. or until heated through, stirring frequently.
• Serve chicken mixture over rice.

CHICKEN, PEPPER AND CORN STIR-FRY

Steps:

• Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
• Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
• Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

20-MINUTE CHICKEN AND RICE STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
• Stir in water and soy sauce. Bring to boil.
• Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.

CHICKEN STIR-FRY WITH MIXED PEPPERS

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.

CHICKEN AND SWEET PEPPER STIR-FRY

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
• Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
• Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

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.

CHICKEN AND RICE STIR FRY

Steps:

• Wash hands and clean preparation area. Clean the rims of any canned food before opening.
• Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
• In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
• In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
• Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
• Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
• Serve 1/4th of chicken stir fry with ¼ cup brown rice.

CHICKEN & VEGETABLE STIR-FRY

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.

STIR FRY CHICKEN AND PEPPERS

Steps:

• Preheat wok to med. high and add chicken.
• Cook until no pink shows.
• Remove and set aside.
• Add peppers and carrot.
• Cook until tender crisp.
• Add chicken back in with the garlic.
• Cook about 30 sec.
• Add chicken broth, honey and soya sauce.
• Bring to a boil, cooking just until some of sauce is reduced.
• Serve over rice.

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE

Steps:

• Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
• Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
• Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
• Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
• Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

CHICKEN, LEEK & BROWN RICE STIR-FRY

Steps:

• Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
• Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
• Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

CHICKEN STIR FRY RICE

Steps:

• Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use.
• Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. Cook another 4 minutes.
• Stir in seasonned chicken and cooked rice.
• Stir fry until piping hot.
• Serve.