Quickchickenstirfry 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

QUICK CHICKEN & BROCCOLI STIR-FRY



Quick Chicken & Broccoli Stir-Fry image

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons chili garlic sauce
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
2 teaspoons fish sauce or additional soy sauce
1/2 cup reduced-sodium chicken broth, divided
2 cups instant brown rice
2 teaspoons sesame oil
4 cups fresh broccoli florets
2 cups cubed cooked chicken
2 green onions, sliced

Steps:

  • In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

QUICK CHICKEN STIR-FRY



Quick Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servngs

Number Of Ingredients 14

1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Steps:

  • While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
  • To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
  • Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
  • Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

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