Leftover Veggie Chicken Stir Fry Recipes

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CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

LEFTOVER VEGGIE CHICKEN STIR-FRY



Leftover Veggie Chicken Stir-Fry image

This is a great recipe for using up leftover vegetables that are in your refrigerator. Can use fresh and leftover veggies. This recipe will be different each time you make it depending on the choice of vegetables you have.

Provided by kzbhansen

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups vegetables, cut in 1 in. cubes. (Veggies can be fresh or whatever is leftover in the fridge. Combination ideas peas, broccoli, corn,)
1/3 cup canned chicken stock, defatted
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 teaspoon cornstarch
2 teaspoons fresh grated gingerroot
3 boneless skinless chicken breasts, cut into 1 inch cubes
3 garlic cloves
1/4 cup chicken broth (To coat wok or pan)
rice or pasta

Steps:

  • Sauté chicken and garlic. Set aside.
  • Coat a wok or frying pan with oil and heat.
  • Add 1/4 Cup chicken broth and the 4 cups of veggies.
  • Stir-fry 2-3 minutes stirring constantly.
  • Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
  • Serve over brown rice or pasta.

Nutrition Facts : Calories 120.1, Fat 1.4, SaturatedFat 0.4, Cholesterol 51.9, Sodium 558.2, Carbohydrate 3.3, Fiber 0.1, Sugar 1.1, Protein 22.1

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