Easy Chicken And Green Bean Stir Fry Recipes
STIR FRIED GREEN BEANS
This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.
Provided by Barb G.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
- Set aside.
- Stir- Fry: In a large skillet or wok.
- Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
- Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
- Add the sauce and continue stir-frying for 5 or 6 more minutes.
- Until the beans are tender,BUT, not over cooked.
- Serve immediately.
Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 0.8, Sodium 344.7, Carbohydrate 10.4, Fiber 4.1, Sugar 2, Protein 3
SUPER-EASY CHICKEN STIR FRY RECIPE FOR CLEAN EATING
Super-Easy Chicken Stir Fry Recipe for Clean Eating
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together all sauce ingredients.
- Heat oil in a large skillet or wok over medium-high heat. Add in the meat then cook, stirring occasionally until cooked through, about 5-6 minutes.
- Stir in the veggies and cook for 3-4 minutes more.
- Pour your sauce over top and stir to coat the meat and veggies.
- Serve immediately over brown rice, cauliflower rice, or quinoa. OR
- Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.
EASY CHICKEN STIR FRY
This easy chicken stir fry recipe is served with a thick and flavorful sauce for a delicious meal that takes less than 30 minutes to make! Serve it all on it's own or with noodles or rice.
Provided by Stephanie
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Whisk the corn starch and water in a medium bowl until well-combined. Add remaining sauce ingredients and whisk to combine. Set aside.
- Heat the peanut oil over medium heat. Add the onions and garlic and cook for 1 minute.
- Add the chicken and increase to medium-high heat. Cook for 2 minutes, until the chicken is about halfway cooked.
- Add the broccoli and cook for another 2-3 minutes. By now the chicken should be almost done.
- Add remaining vegetables and cook for 2 more minutes, then add the sauce.
- Let the sauce come to a bubble and thicken. Toss to coat the vegetables.
- Remove from heat once thick. Top with optional garnishes and serve.
Nutrition Facts : Calories 316 kcal, Carbohydrate 20 g, Protein 28 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1043 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
EASY CHICKEN AND GREEN BEAN STIR-FRY
Make and share this Easy Chicken and Green Bean Stir-Fry recipe from Food.com.
Provided by janetconnor_677750
Categories Chicken
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- If starting with frozen chicken breasts, set in bowl of cold water to defrost.
- Take end off green beans and wash.
- Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
- Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
- Add marinade ingredients to chicken - soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
- Refrigerate chicken.
- Start rice to cook before starting stir fry.
- Prepare stir fry sauce. Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
- Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
- Heat two tablespoons of oil in an large skillet over medium-high heat.
- Add green beans. If green beans don't fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
- If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
- Remove beans from pan.
- Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
- When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
- Add string beans and stir to combine. Add dash of sesame oil if desired.
- Remove chicken and string beans to serving dish.
- Serve over rice.
Nutrition Facts : Calories 283.2, Fat 7.8, SaturatedFat 1, Cholesterol 72.6, Sodium 1398.8, Carbohydrate 17.4, Fiber 2.8, Sugar 10.5, Protein 28.3
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.
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- Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
- Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
- When ready to cook, preheat your wok over medium high heat until it’s almost smoking. Add 2 tablespoons oil to the wok and sear the chicken until it's just browned. If your wok is as hot as it should be, the chicken should not stick. Turn off the heat while you transfer the chicken to a separate bowl. Leave any oil/fat in the wok.
- Add 2 additional tablespoons oil to the wok, and add the string beans in a single layer. Sear the string beans on one side, about 1 minute. Stir-fry the beans for 30 seconds, and then add ¼ cup water to the wok. Cover the wok and allow the green beans to steam for 60-90 seconds (still on medium high heat).
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- Sprinkle chicken cubes with salt and pepper and stir-fry until brown, about 7-9 minutes, stirring frequently. Remove chicken from wok and set aside.
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- In a large skillet over medium-high heat, add the olive oil. Brown the chicken on both sides until cooked through (or almost cooked through). Remove from skillet and keep warm.
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- Add the chicken back to the skillet with the vegetables and pour the sauce over the top. Gently toss and continue to cook until the chicken is done.
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Ratings 3Category Main CourseCuisine ChineseTotal Time 25 mins
- In a medium bowl, combine the chicken, 3 tbsp soy sauce and Asian spice blend. Toss to coat the chicken and let sit for 10 minutes.
- In a large wok, heat the oil over high heat. Add the chicken and stir constantly, cooking until brown, about 3-4 minutes. Toss in the green beans and cook for about 2 minutes. Add the garlic and cook for another 15 seconds. Finally, add the cashews, hoisin, 1 tbsp soy sauce, sesame oil, sesame seeds, Sriracha and red pepper flakes. Stir to coat and cook for an additional minute. Remove from heat.
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- Make the stir fry sauce: Add the water and cornstarch to a jar or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves. Then add the soy sauce, hoisin sauce, brown sugar, garlic, ginger powder, and crushed red pepper (if using). Reserve the sauce for later. Store it in the refrigerator if not using right away. Stir well just before using.
- Heat 2 tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat. When the oil is hot and slides around the skillet easily, add the green beans and sprinkle with ¼ teaspoon of salt. Cook the green beans until they are crisp-tender, about 3 – 4 minutes. Stir and toss them often to prevent the beans having direct contact with the bottom of the skillet from burning.
- Heat 1-2 tablespoons of oil in the same skillet or wok over medium-high heat. (If there is still some oil left from the green beans use only one tablespoon of oil, if not use two.)
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- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
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- Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
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