Rotisserie Chicken Stir Fry Recipe 425

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STIR FRY CHICKEN



Stir Fry Chicken image

I served this for my mom, husband and grandpa, they loved it! The recipe came with no measurements, so I had to do the measuring myself but it turned out amazing!! I can't wait to make this again (:

Provided by Denise Logan

Categories     Chicken

Time 1h30m

Number Of Ingredients 7

2-3 boneless, skinless chicken breast(or tenders)
1 large onion
3-4 medium bell peppers
1 can(s) pineapple chunks(save juice)
1 bag(s) broccoli florets
1 Tbsp sesame oil
1 Tbsp soy sauce(i used a little bit more than that)

Steps:

  • 1. Rinse, dry and chop broccoli florets them place in bowl and set aside.
  • 2. Rinse, dry and chop bell peppers (I usually rinse after I've chopped them, to get out extra unwanted seeds.) Then place in separate bowl.
  • 3. Then, chop of your onion (if you avoid cutting the core your eyes will not water!) Set onions aside in separate bowl or leave on cutting board, however you prefer.
  • 4. Next, cut your chicken into cubes and place on plate or in bowl; spoon two-three tablespoons of pineapple juice over chicken to marinate, gives great flavor!
  • 5. Put broccoli florets, pineapple chunks and onions in cooking pan or Wok( I used the Wok.) Mix and flip occasionally; cooking until onions (or most onions) are tender and bendy and fork goes through broccoli.
  • 6. Then, add in bell peppers and cook until tender, mixing and flipping occasionally. Spoon in two-three more tablespoons of pineapple juice over what is in Wok.
  • 7. Once ready add your chicken chunks, stir frying with the other ingredients. Throw in some soy sauce and cook for two minutes, then add sesame oil and cook for an additional ten minutes.
  • 8. Chicken will start to brown so make sure to flip and mix occasionally to brown other pieces of the chicken. If desired, add a little more pineapple juice and mix. Once all chicken is browned cut at least three to four pieces of chicken to check if meat is white. When pieces are white you're good to go!
  • 9. Serve over hot white or brown rice!

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

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