Garlic Mushroom Chicken Thigh Stir Fry Recipes

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CHICKEN STIR FRY RECIPE



Chicken Stir Fry Recipe image

This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.

Provided by Valentina Ablaev

Categories     Easy

Time 30m

Number Of Ingredients 17

1 lb chicken thighs (cut into bite-sized pieces)
1/2 zucchini (sliced or cubed)
2 Tbsp oil (divided)
1 Tbsp unsalted butter
1 cup broccoli (cut into florets)
1 small carrot (julienned or cubed)
8 oz mushrooms (sliced)
1/2 red pepper (cubed)
4 garlic cloves (minced)
1 tsp fresh ginger (minced)
1/2 onion (cubed)
½ cup cashews
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
2 Tbsp honey
1 Tbsp cornstarch

Steps:

  • Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
  • Combine all of the ingredients for the sauce in a bowl.
  • In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
  • Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
  • Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
  • Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS



Broccoli Stir-Fry With Chicken and Mushrooms image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
1 cup water
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper

Steps:

  • Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
  • Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
  • Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
  • Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams

GARLIC-MUSHROOM CHICKEN THIGH STIR-FRY



Garlic-Mushroom Chicken Thigh Stir-Fry image

This stir-fry is flavorful and full of assorted vegetables. I use the Better than Bouillon® garlic paste in my sauce, but feel free to use a different brand. Serve with cooked rice or chow mein noodles.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 16

⅓ cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon garlic paste
1 teaspoon fish sauce
1 teaspoon oyster sauce
2 teaspoons tapioca flour
1 tablespoon sesame oil
1 green bell pepper, sliced into strips
4 ounces portobello mushrooms, sliced
1 small onion, cut into wedges
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
2 cloves garlic, sliced
½ teaspoon minced fresh ginger

Steps:

  • Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
  • Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 29.2 g, Cholesterol 73.2 mg, Fat 22 g, Fiber 2.7 g, Protein 23.6 g, SaturatedFat 4.6 g, Sodium 1041 mg, Sugar 17.4 g

CREAMY GARLIC MUSHROOM CHICKEN



Creamy Garlic Mushroom Chicken image

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 11

1 1/2 pounds chicken thighs or breasts (boneless skinless )
2 Tablespoons olive oil
8 ounces sliced mushrooms
3 garlic cloves (minced or whole (whatever your preference is))
1 cup chicken broth
1/2 cup heavy cream
2 ounces cream cheese (softened)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon flour

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 27 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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