Summer Stir Fry Recipes

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SUMMER CHICKEN STIR FRY



Summer Chicken Stir Fry image

This twist on Ree's versatile summer stir fry from her book "Food From My Frontier," is made with shrimp instead of chicken. The key to a successful stir-fry is to have all of your ingredients prepped before you start cooking. The high heat under the pan makes things go quickly - if you stop to prep inbetween, your food will overcook.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 cloves garlic, minced
2 large zucchinis, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings to serve
Juice of 1 lemon
Rice or Pasta, for serving, optional

Steps:

  • Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
  • Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
  • Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
  • Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

SUMMER GARDEN CHICKEN STIR-FRY



Summer Garden Chicken Stir-Fry image

Make and share this Summer Garden Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast half
2 garlic cloves, minced
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby carrots, cut lengthwise in half
1 cup fat free chicken broth
3 tablespoons low sodium soy sauce
2 -3 teaspoons sugar
2 cups broccoli florets
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
2 teaspoons cornstarch
hot cooked rice

Steps:

  • Remove all visible fat from chicken; cut chicken into 1-inch pieces.
  • Spray a large nonstick skillet with cooking spray; heat over med-high heat.
  • Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
  • Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
  • Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
  • Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
  • Serve over rice.

Nutrition Facts : Calories 190.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 683.5, Carbohydrate 14.2, Fiber 1.7, Sugar 6.2, Protein 29.4

SUMMER SQUASH STIR-FRY



Summer Squash Stir-Fry image

Harvest garden flavor with zucchini, pattypan and yellow summer squash roasted in your grill basket and tossed with ripe tomatoes. Quick and fresh!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 6

2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
6 baby pattypan squash, cut in half
1/4 cup citrus vinaigrette dressing
2 medium roma (plum) tomatoes, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
  • Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g

SUMMER SQUASH STIR-FRY



Summer Squash Stir-Fry image

"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 small zucchini or yellow summer squash, cut int 1/4-inch slices
1 small green pepper, julienned
1 small onion, chopped
1 tablespoon butter
1 medium tomato, peeled and chopped
1/2 cup cubed fully cooked ham, optional
Salt and pepper to taste
1/2 cup shredded cheddar cheese, optional

Steps:

  • In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

SUMMER GARDEN CHICKEN STIR-FRY



Summer Garden Chicken Stir-Fry image

Chicken stir-fry made with vegetables - perfect for an Asian cuisine that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
3 tablespoons reduced-sodium soy sauce
2 to 3 teaspoons sugar
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (3 oz)
1/2 cup chopped bell pepper (any color)
2 teaspoons cornstarch
Hot cooked brown rice, if desired

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
  • Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
  • Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g

SUMMERY CHICKEN STIR-FRY



Summery chicken stir-fry image

Full of fibre and vitamin C ,this chicken dish is much healthier - but just as tasty - as a takeaway

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 8

handful cashew nuts
2 tbsp sunflower oil
2 boneless skinless chicken breasts , cut into thin strips
3 spring onions , sliced
175g small broccoli florets
175g sugar snap pea or mange tout
half a small head Chinese leaves , shredded
2 tbsp hoisin sauce

Steps:

  • Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.
  • Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.

Nutrition Facts : Calories 420 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 0.78 milligram of sodium

SUMMER STIR FRY



Summer Stir Fry image

mmm... stir fry... this says summer because of the squash, but you can mix it up and add whatever sounds appealing or is in your kitchen at the time.

Provided by katemonster8

Categories     One Dish Meal

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 16

3 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon sugar
1 tablespoon nutritional yeast
1/4 teaspoon smoked paprika
1 teaspoon olive oil
1 summer squash, diced bite sized
1 cup green beans, halved
2 radishes, sliced
1 carrot, sliced
2 celery ribs, sliced
1 red bell pepper, diced
1/2 large onion, diced
3 garlic cloves, minced
1 cup lentils
1 cup rice

Steps:

  • combine first 5 ingredients in a small bowl, as they are for sauce. set aside.
  • cook lentils and rice in separate sauce pans while you are preparing the stir fry. use ratio called for in rice and a 3 c water/ 1 c lentils ratio to cook the lentils.
  • meanwhile, in a large pot, saute the onion and garlic in the oil.
  • add carrots and celery. stirring occasionally, cook for 2-3 minutes.
  • add the remaining vegetables and continue to cook. add the sauce and some water if the vegetables are sticking to the pan.
  • cover and simmer for 5 minutes.
  • once all components are done, combine in the vegetable pot.

Nutrition Facts : Calories 208.2, Fat 1.5, SaturatedFat 0.2, Sodium 526.4, Carbohydrate 41.4, Fiber 5.7, Sugar 5, Protein 8.2

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