Sweet And Spicy Stir Fry With Chicken And Broccoli Recipes

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SWEET AND SPICY CHICKEN STIR FRY



Sweet and Spicy Chicken Stir Fry image

This Sweet and Spicy Chicken Stir Fry will make you never go for take out again!

Provided by Wendie Williams

Categories     Entrees

Time 25m

Number Of Ingredients 16

2 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons soy sauce
3 tablespoons rice vinegar
1/4 cup brown sugar
2-3 tablespoons Garlic chili sauce (depending on your heat level)
3 tablespoon ketchup
3 tablespoons oil
1 small onion, cut into slices
1 cup yellow pepper, cut into slices
1 cup red pepper, cut into slices
1 1/2 cups sugar snap peas
4 cloves garlic minced
Green onions chopped for garnish

Steps:

  • Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
  • In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
  • Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
  • Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
  • Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.
  • Serve with rice and garnish with green onions.

Nutrition Facts : Calories 421 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 40 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1715 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

STIR-FRY CHICKEN AND BROCCOLI



Stir-Fry Chicken and Broccoli image

Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!

Provided by anemptyroad

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 16

2 skinless, boneless chicken breast halves, sliced
2 tablespoons vegetable oil
1 tablespoon cornstarch
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon minced garlic
½ teaspoon minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons dry sherry
2 tablespoons oyster sauce
1 teaspoon sambal oelek
2 tablespoons vegetable oil, divided
3 cups broccoli florets
½ cup sliced onion
2 green onions, sliced
salt and ground black pepper to taste

Steps:

  • Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
  • Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
  • Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 12.7 g, Cholesterol 35.9 mg, Fat 16.1 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 1067.4 mg, Sugar 2.5 g

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