Food Network Chicken Stir Fry Recipes

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CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN "STIR-FRY" CHEAT SHEET



Chicken

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white sesame seeds
2 teaspoons finely minced fresh ginger
Two 8-ounce boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
1 cup diced Spanish onion (1/2-inch dice)
1/2 cup diced carrots (1/2-inch dice)
1 red bell pepper, cut into 1-inch pieces
1/2 head broccoli, cut into medium florets
1 cup thinly sliced scallions

Steps:

  • In a medium bowl, combine the soy sauce, sesame oil, sesame seeds and ginger. Add the chicken and season with pepper. Marinate, refrigerated, for 45 minutes.
  • Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up.
  • Toss the marinated chicken with the onion, carrots, bell pepper and broccoli, then drain any excess liquid. Put the chicken and vegetables flat on the hot baking sheet and season with salt and pepper. Put the baking sheet back in the oven and roast, stirring halfway through to promote even browning, until the chicken is fully cooked, 12 to 14 minutes.
  • Transfer the chicken and vegetables to a platter and top with the scallions.

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CHICKEN STIR-FRY



Chicken Stir-Fry image

Make and share this Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Steps:

  • Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
  • Add cornstarch and toss to coat.
  • Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
  • Refrigerate for 30 minutes.
  • In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
  • Remove and keep warm.
  • Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
  • Add water and bouillon.
  • Return chicken to pan.
  • Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9

FOOD NETWORK CHICKEN STIR FRY



Food Network Chicken Stir Fry image

I got this recipe out of the Food Network magazine. Its very versatile. Feel free to change the veggies to satisfy your needs. Yummy! Prep time includes 1hr. of marinating time.

Provided by Chef Emstar

Categories     Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast
2 tablespoons cornstarch
2 tablespoons rice wine or 2 tablespoons dry sherry
1 egg white
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 cup chicken broth
3 scallions, cut diagonally in 1 inch pieces
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 tablespoon vegetable oil
1 tablespoon water
1 lb asparagus, cut into 2 inch pieces
1/2 cup shiitake mushroom, sliced
1 1/2 cups edamame, shelled
1 cup snap peas

Steps:

  • Whisk together the egg white, 1 Tbs. cornstarch and 1 Tbs. rice wine or sherry. Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour.
  • Make the sauce by mixing 1 Tbs. cornstarch, 1 Tbs. hoisin, 1 Tbs. soy sauce, 1 Tbs. rice wine or sherry and 1/2 cup chicken broth. Mix until well combined.
  • Drain excess marinade from the chicken. Heat 1/2 Tbs. oil in a wok or deep skillet on Med-hi heat. Cook the chicken until opaque. About 2-3 minutes.
  • Remove the chicken from the wok and dump out any excess oil.
  • Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
  • Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
  • Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
  • Serve over rice.

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

I love tangerines and their tart taste! I found this recipe in Good Housekeeping, and with the chicken, rice and vegetables in it, it's a meal-in-one.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 -3 tangerines
1/4 cup dry sherry
1 tablespoon grated peeled fresh ginger
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2-inch wide strips
1 cup quick-cooking brown rice (10-minute type)
4 teaspoons vegetable oil
12 ounces broccoli florets
2 medium carrots, thinly sliced diagonally
3 green onions, cut into 1-inch pieces
1/3 cup water

Steps:

  • From one tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel. Cut peel into thin strips and set aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
  • In a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
  • Cook rice as label directs. Meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
  • To same skillet, add broccoli, carrots and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
  • To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
  • Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
  • To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.

TERIYAKI CHICKEN & RICE STIR-FRY



Teriyaki Chicken & Rice Stir-Fry image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Provided by OahuPat Abrams

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

  • Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
  • Stir-fry chicken in wok or skillet with oil until no longer pink.
  • Add mushrooms and vegetables, stir-fry 5 more minutes.
  • Serve over rice.

Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8

CHICKEN STIR FRY



Chicken Stir Fry image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 Tbsp. Mrs. Dash® Original Seasoning Blend
2 Tbsp. peanut oil
2 garlic cloves, slivered
2 tsp. ginger, grated
3 scallions cut into 1 inch lengths, white and green parts
2 boneless, skinless chicken breasts, cut into 1/4 inch wide strips

Steps:

  • Low-Sodium Recipe
  • 1. Heat an 8 inch sauté pan or wok over medium heat.
  • 2. Add 1/2 Tbsp. of oil and toss with garlic, ginger and scallions. Stir fry quickly and remove to a bowl.
  • 3. Add remaining 1 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix, Mrs. Dash and finish cooking all together.

CHICKEN STIR-FRY



Chicken Stir-Fry image

Make and share this Chicken Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup orange juice
1 1/2 tablespoons cornstarch
1 lb boneless skinless chicken breast, cut into strips
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons canola oil
1 clove garlic, minced
1 1/2 teaspoons ground ginger
1 1/2 cups snow peas
1 cup red bell pepper, cut into thin strips
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice

Steps:

  • In a shallow glass bowl, combine orange juice and cornstarch; mix well.
  • Stir in chicken.
  • Cover and chill for 2 hours or as long as you can.
  • Drain chicken; discard juice mixture.
  • In a small bowl, combine broth and soy sauce.
  • Set aside.
  • In a wok or large non-stick skillet, heat canola oil over medium heat.
  • Add garlic and ginger; stir-fry for 30 seconds.
  • Add chicken; stir-fry for 3 minutes.
  • Add vegetables; stir-fry until crisp-tender, about 5 minutes.
  • Stir in broth mixture.
  • Place 1/2 cup of rice on each serving plate.
  • Top with the chicken mixture, dividing evenly.

Nutrition Facts : Calories 572.1, Fat 5.5, SaturatedFat 0.8, Cholesterol 65.8, Sodium 344.6, Carbohydrate 91.5, Fiber 6.6, Sugar 6.2, Protein 37

CHICKEN STIR-FRY



Chicken Stir-Fry image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 9

2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce

Steps:

  • Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
  • Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.

PAT'S BROCCOLI AND CHICKEN STIR-FRY



Pat's Broccoli and Chicken Stir-Fry image

Cooked broccoli makes the Neelys' recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 14

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1/2 tablespoon cornstarch
1/2 tablespoon sesame oil
1/2 to 1 teaspoon red pepper flakes, or more if desired
1 tablespoon peanut oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons peeled and chopped fresh ginger
4 cloves garlic, minced
4 green onions, sliced
4 cups broccoli florets, pre-cooked
Hot cooked rice, for serving

Steps:

  • In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
  • Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
  • Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.

CHICKEN STIR-FRY



Chicken Stir-Fry image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce

Steps:

  • Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
  • Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

CHICKEN STIR FRY



Chicken Stir Fry image

Make and share this Chicken Stir Fry recipe from Food.com.

Provided by cuisinebymae

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1 garlic clove, minced
3 tablespoons oil
2 cups broccoli, cut up
1 cup celery, sliced
1 cup carrot, thinly sliced
1 small onion, sliced
1 cup chicken stock

Steps:

  • Cut chicken into 1/2 inch strips.
  • Stir together cornstarch, soy sauce and garlic.
  • Add chicken strips.
  • Toss to coat.
  • Marinate at least 30 minutes.
  • Heat 2 tablespoons oil in a large skillet.
  • Stir fry chicken until no longer pink.
  • Remove and keep warm.
  • Do not overcook.
  • Add remaining 1 tablespoons oil to skillet.
  • Stir fry broccoli, celery, carrots, and onions until done as you like.
  • Add chicken stock.
  • Add reserved cooked chicken.
  • Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 315.3, Fat 14.3, SaturatedFat 2.2, Cholesterol 77.3, Sodium 784.1, Carbohydrate 16.8, Fiber 2.9, Sugar 4.6, Protein 29.5

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