Italian Chicken Vegetable Stir Fry Recipes
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
ITALIAN CHICKEN & VEGETABLE STIR-FRY RECIPE
Dress our chicken and vegetable stir-fry recipe with a zesty Italian dressing in this dish. This Italian Chicken & Vegetable Stir-Fry Recipe is super easy!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Cook rice as directed on package.
- Meanwhile, cook chicken in large nonstick skillet on medium heat 2 to 3 min. or until chicken is no longer pink, stirring frequently. Add vegetables and dressing; stir-fry 3 to 4 min. or until chicken is done and vegetables are crisp-tender.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
CHICKEN VEGETABLE STIR FRY
If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
- Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
- Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g
VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR
Here's a very quick way of serving mixed vegetables that just may make you put away your steamer for forever! You can make this with any vegetables you happen to have on hand.
Provided by Pepina Rae
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat wok or large skillet. Add olive oil.
- When very hot, add all vegetables.
- Stir fry for 3-5 minutes.
- Add bouillon, balsamic vinegar, and water.
- Quickly cover and let steam for 1-2 minutes.
- Season with salt and pepper to taste and toss.
- Sprinke with cheese and serve.
NO-TOMATOES-REQUIRED ITALIAN SEASONED STIR FRY
This is a delicious, completely customizable, and quick main dish stir fry. Use any combination of meats and veggies. The stir fry makes its own thick gravy and is perfect served over couscous or rice.
Provided by gapch1026
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. Add cubed chicken to the bag and shake until well coated.
- Heat the oil in a large skillet over medium heat. Add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and Italian dressing. Cover and simmer until vegetables and meat are tender, about 10 minutes.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 10.2 g, Cholesterol 58.5 mg, Fat 7.9 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 297 mg, Sugar 4.2 g
ITALIAN CHICKEN STIR FRY
This is a great way to use sweet peppers from your garden. Although it can be eaten as is, we very often will serve it over thin pasta such as capellini. Very colorful with a marvellous flavor!
Provided by MMers
Categories Chicken
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
- In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
- Remove from skillet and set aside.
- Add remaining oil to skillet and cook onion and garlic until softened.
- Add sweet & hot peppers and rosemary.
- Cook for 10 minutes, stirring occasionally.
- Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
- Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
- Stir in basil.
Nutrition Facts : Calories 480.7, Fat 22.9, SaturatedFat 3.5, Cholesterol 96.8, Sodium 596, Carbohydrate 26.5, Fiber 5.2, Sugar 7, Protein 36.3
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ITALIAN CHICKEN STIR FRY WITH VEGETABLES RECIPE | LAURA IN ...
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- In a large bowl, toss the thinly sliced chicken with the tomato puree, olive oil, parsley, garlic, oil and salt cover and pop it in the fridge for at least an hour.
- In a very large skillet, over medium high heat, add a little oil and then start searing the chicken (it doesn’t have to be fully cooked at this point and you don’t want to over crowd the pan so do it in batches) until golden brown on both sides then remove to a plate and set aside.
- Once all your chicken is seared, add a touch more oil to the pan, then add the veggies along with a good pinch of salt and saute on medium high until they develop some caramelized color and cook down slightly, about 4 minutes.
- In a small measuring cup, whisk together the stock, tomato puree and balsamic, add it in with the veggies along with the partially cooked chicken, reduce the heat to medium, partially cover the pan with a lid and cook for about 6 minutes, then remove the lid, increase the heat to high and cook for 2 more minutes. Sprinkle over some fresh parsley and dig in!
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4.4/5 (120)Category Skillet + One Pot MealsServings 4Total Time 30 mins
- Season the cut up pieces of chicken with salt and pepper and place them in a freezer bag with the tablespoon of pesto, 1 teaspoon of Italian seasoning, red pepper flakes and minced garlic. Massage the mixture into the chicken and let it marinate for at least 15 minutes or overnight.
- Add the chicken mixture to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate.
- Spray the skillet with more cooking oil then add in the zucchini, tomatoes and remaining teaspoon of Italian seasoning. Sauté until they start to soften, about 2-3 minutes.
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Estimated Reading Time 3 mins
- Preheat a very large saute pan or dutch oven over medium high heat. While the pan is heating, cut the chicken into strips. Pour one tablespoon of oil over the chicken and mix to distribute the oil. Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blend over the chicken and mix to evenly distribute the seasoning.
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- Slice the garlic. Cut the stem and root ends off of the onion and cut into quarters, then cut the quarters into 2-3 wedges each.
ITALIAN CHICKEN AND VEGETABLE SKILLET - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 7 mins
- In a medium bowl, add the chicken, half of the lemon juice, half of the Italian seasoning, half of the olive oil, salt, and pepper. Toss to coat and cover or store in a Ziploc bag. Refrigerate the chicken mixture for at least 30 minutes or overnight.
- When ready to cook, remove the chicken from the marinade, letting excess drip off. Heat a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 8-12 minutes (depending on thickness), until chicken is just cooked through. Remove from pan and set aside. It will continue to cook as it sits, so make sure not to overcook the chicken.
- Add the remaining olive oil to the pan. Then add the asparagus, zucchini, remaining Italian seasoning, and remaining lemon juice. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally.
- Add in the tomatoes, garlic, and balsamic vinegar. Cook for another 2-3 minutes or until all vegetables are cooked through and the sauce has thickened up. Remove from heat and stir chicken back into the pan, toss until evenly coated in the sauce.
ITALIAN STIR FRY RECIPE | DIETHOOD
From diethood.com
Estimated Reading Time 4 mins
- Stir in tomatoes, garbanzo beans and olives; continue to cook for 3 to 4 minutes, or until soft and heated through.
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