Chicken Stir Fry Salad Recipes

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CHICKEN STIR-FRY



Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

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.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN STIR-FRY SALAD



Chicken Stir-Fry Salad image

When your family tells you the dish you just made was restaurant-quality-well, that feels pretty good. This Chicken Stir-Fry Salad will get the job done!

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 7

3/4 lb. boneless skinless chicken breasts, cut into strips
1/2 cup KRAFT Classic CATALINA Dressing
1 cup each broccoli florets, red pepper strips, pea pods and shredded carrots
1/2 cup slivered onions
1/4 cup chopped PLANTERS COCKTAIL Peanuts
2 Tbsp. lite soy sauce
6 cups field greens

Steps:

  • Cook chicken in large nonstick skillet on medium-high heat 5 min. or until done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
  • Heat dressing in same skillet on medium-high heat. Add vegetables; cook and stir 3 min. Add chicken, nuts and soy sauce; cook 2 min. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
  • Serve over greens.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

HEARTY STIR-FRY SALAD



Hearty Stir-Fry Salad image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts :

STIR-FRY CHICKEN SALAD



Stir-Fry Chicken Salad image

Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 1/2 lbs boneless skinless chicken breasts, cut into strips
4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
3 garlic cloves, finely chopped
1 cup broccoli floret
10 ounces mixed baby greens
1/2 cup Italian dressing
2 tablespoons reduced sodium soy sauce

Steps:

  • Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
  • Add the chicken and stir-fry for 5 minutes or until golden.
  • Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
  • Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
  • Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
  • Serve with noodles or rice.

SESAME CHICKEN STIR FRY SALAD



Sesame Chicken Stir Fry Salad image

This recipe is from a Pampered Chef book, and is a favorite in our home. I substitute the dressing with Newman's Own Low Fat Sesame Ginger salad dressing, and since I love garlic and ginger, I double or triple them.

Provided by Haversac

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup vegetable oil
2 tablespoons lemon juice
2 teaspoons soy sauce
1/4 teaspoon hot pepper sauce
1 teaspoon vegetable oil
1 lb chicken breast, thinly sliced
1 cup carrot, thinly sliced
2 garlic cloves, crushed
1 1/2 inches gingerroot
2 tablespoons sesame seeds
1 (8 ounce) can pineapple chunks, drained
1/4 cup green onion, sliced
10 ounces fresh spinach

Steps:

  • For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
  • For salad, heat oil in skillet.
  • Add chicken, carrots, garlic, gingerroot and sesame seeds.
  • Stir-fry 4-5 minutes until chicken is done.
  • Arrange spinach on plate, or platter.
  • Top with green onions and pineapple and chicken mixture.
  • Drizzle with dressing.

Nutrition Facts : Calories 308.4, Fat 21.6, SaturatedFat 3.9, Cholesterol 48.4, Sodium 219.9, Carbohydrate 11.5, Fiber 2.5, Sugar 6.8, Protein 18.5

VEGETABLE-CHICKEN STIR-FRY



Vegetable-Chicken Stir-Fry image

A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 14m

Number Of Ingredients 5

2 tablespoons vegetable oil
1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
1 garlic clove, finely chopped
1/2 cup stir-fry sauce

Steps:

  • Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
  • Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

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