Worldsbestchickenstirfryfortwo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN STIR FRY RECIPE



Chicken Stir Fry Recipe image

This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.

Provided by Valentina Ablaev

Categories     Easy

Time 30m

Number Of Ingredients 17

1 lb chicken thighs (cut into bite-sized pieces)
1/2 zucchini (sliced or cubed)
2 Tbsp oil (divided)
1 Tbsp unsalted butter
1 cup broccoli (cut into florets)
1 small carrot (julienned or cubed)
8 oz mushrooms (sliced)
1/2 red pepper (cubed)
4 garlic cloves (minced)
1 tsp fresh ginger (minced)
1/2 onion (cubed)
½ cup cashews
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
2 Tbsp honey
1 Tbsp cornstarch

Steps:

  • Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
  • Combine all of the ingredients for the sauce in a bowl.
  • In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
  • Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
  • Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
  • Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

CHICKEN STIR-FRY



Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  • Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  • Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN STIR-FRY



Chicken Stir-Fry image

In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 boneless, skinless chicken breast, about 12 ounces
2 tablespoons light soy sauce
1 tablespoon plus 2 teaspoons cornstarch
3 tablespoons vegetable oil
One 1-inch piece ginger, peeled and cut into matchsticks
2 cloves garlic, chopped
8 ounces broccoli florets
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
1 small carrot, peeled and cut into 3-inch-long matchsticks
1 tablespoon Shaoxing wine
1/2 cup low-sodium chicken stock
1/4 teaspoon ground white pepper, optional
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice, for serving

Steps:

  • Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
  • Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
  • Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
  • Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
  • Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

More about "worldsbestchickenstirfryfortwo recipes"

CHICKEN STIR-FRY RECIPES - BBC FOOD
Chicken noodle stir-fry. by Jane Hornby. Chicken noodle stir-fry is very quick and easy to make. We show you how to make the perfect chicken stir-fry every time. This meal provides 674 kcal, …
From bbc.co.uk


44 QUICK & TASTY CHICKEN STIR-FRY RECIPES | WOMEN'S WEEKLY FOOD
Oct 28, 2024 Step 1: Add some neutral oil, like grapeseed, vegetable of peanut oil, which all have a high smoke point. Once the oil shimmers on the surface, it’s hot enough to start stir …
From womensweeklyfood.com.au


THE BEST HEALTHY CHICKEN STIR FRY RECIPE - WHOLEFULLY
Dec 1, 2023 Instructions. In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop …
From wholefully.com


BEST CHICKEN STIR FRY RECIPE - KRISTINE'S KITCHEN
Jul 27, 2023 Add the remaining tablespoon olive oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes. Whisk …
From kristineskitchenblog.com


CHICKEN STIR-FRY RECIPES
79 Ratings. Stir-Fried Chicken With Pineapple and Peppers. 115 Ratings. Chicken and Broccoli Stir-Fry. 25 Ratings. 26 Chicken Stir-Fry Recipes for When You Want Takeout at Home. …
From allrecipes.com


THE CHICKEN STIR FRY RECIPE ROUND-UP YOU NEED
Sweet and Sour Chicken. Sweet and sour chicken is a classic, but Marion’s version is lighter, fresher and super awesome. Simmer up the sticky sweet and sour sauce, then coat the chicken in flour and deep-fry for a light crunch – not …
From marionskitchen.com


CHOP SUEY (CHICKEN STIR FRY) - RECIPETIN EATS
Jun 8, 2021 Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt. Add chicken, cook for 1 minute until the surface changes from pink to …
From recipetineats.com


BEST CHICKEN STIR-FRY RECIPE - HOW TO MAKE CHICKEN …
Oct 25, 2023 Step 1 In a small bowl, whisk soy sauce, honey, and sesame oil. Step 2 In a large skillet over high heat, heat oil. Cook broccoli, bell pepper, and garlic, stirring frequently, until softened ...
From delish.com


EASY 20-MINUTE CHICKEN STIR FRY - SIMPLY DELICIOUS
Sep 3, 2018 Instructions. Add a splash of vegetable oil to a pre-heated wok then fry the chicken in batches until golden brown. Remove from the pan and set aside. Add the vegetables, stir-frying until just cooked and starting to color …
From simply-delicious-food.com


HONEY GARLIC CHICKEN STIR-FRY - INSANELY GOOD RECIPES
Apr 26, 2024 Cook the chicken in a single layer until browned, about 2-3 minutes per side. Add the garlic and ginger and cook until fragrant, about 30 seconds. Pour in the sauce and bring to a boil. Simmer until thickened, stirring …
From insanelygoodrecipes.com


CHICKEN STIR-FRY RECIPES
Dec 2, 2021 Recipe creator Katie Sechrist says, "A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of …
From allrecipes.com


CHICKEN STIR FRY - THE BUSY BAKER
Apr 23, 2024 Time needed: 25 minutes. Follow these simple steps to make the perfect stir fry. Prepare all your ingredients. Chop all the veggies, get the chicken marinating in the marinade, and mix your sauce ingredients together in a bowl. …
From thebusybaker.ca


OUR 25 BEST STIR-FRY RECIPES
Jan 4, 2024 France C. Red curry paste, coconut milk, and lime juice act as the base for this boldly flavored curry stir fry. Tender bell peppers and fresh basil add a hint of sweetness that …
From allrecipes.com


CHICKEN STIR FRY RECIPE - WHOLESOME YUM
Mar 20, 2023 Prep the chicken. Pat the chicken dry with paper towels. Cut into bite-size pieces, and season with salt and pepper. Make the chicken stir fry marinade. In a large bowl, whisk together chicken broth, coconut aminos, and …
From wholesomeyum.com


23 STIR-FRY RECIPES TO MAKE FOR A QUICK, DELICIOUS DINNER AT HOME
Jun 17, 2024 Lemon Chicken Stir-Fry With Green Beans. Justin Walker. Bright and light, this quick dinner calls for boneless, skinless chicken breasts tossed with cornstarch, which are …
From marthastewart.com


EASY CHICKEN STIR FRY RECIPE - 101 COOKING FOR TWO
Jul 8, 2024 2. Heat 2 tablespoons oil in a nonstick large skillet, or wok over medium-high heat and add the chicken when hot—stir frequently. 3. Combine soy sauce, ground ginger, and garlic powder in a small bowl—mix well. For a …
From 101cookingfortwo.com


Related Search