Best 5 Chicken And Chinese Vegetable Stir Fry Recipes

Embark on a culinary journey to the Orient with our delectable Chicken and Chinese Vegetable Stir-Fry recipes, a symphony of flavors that will tantalize your taste buds. This collection presents a diverse range of stir-fry dishes, each bursting with the vibrant essence of Chinese cuisine. From the classic stir-fry with tender chicken and crisp vegetables to innovative variations featuring unique ingredients and tantalizing sauces, these recipes cater to every palate. Prepare to be captivated by the aromatic blend of ginger, garlic, and soy sauce, perfectly complementing the succulent chicken and an array of colorful vegetables.

Indulge in the traditional Chicken and Chinese Vegetable Stir-Fry, a harmonious balance of flavors and textures that will leave you craving more. For a healthier twist, try the Chicken and Chinese Vegetable Stir-Fry with Brown Rice, a lighter option that doesn't compromise on taste. Experience the unique flavors of Szechuan cuisine with the Szechuan Chicken and Chinese Vegetable Stir-Fry, where bold spices and chili peppers create a delectable fiery sensation. If you prefer a milder option, the Cantonese Chicken and Chinese Vegetable Stir-Fry offers a delicate balance of sweet and savory flavors.

For those seeking a vegetarian delight, the Chinese Vegetable Stir-Fry is a vibrant medley of colorful vegetables sautéed to perfection, delivering a symphony of flavors and textures. Craving something different? The Chicken and Chinese Vegetable Stir-Fry with Peanut Sauce introduces a rich and creamy peanut sauce that beautifully complements the chicken and vegetables. And for a touch of elegance, the Chicken and Chinese Vegetable Stir-Fry with Snow Peas and Baby Corn adds a sophisticated touch with its tender snow peas and baby corn, creating a visually appealing and flavorful dish.

These Chicken and Chinese Vegetable Stir-Fry recipes provide a culinary odyssey through the diverse flavors of Chinese cuisine. Whether you prefer classic or innovative, mild or spicy, vegetarian or meat-based, this collection has something for every food enthusiast. Prepare to embark on a delightful journey as you explore these tantalizing recipes and create unforgettable meals that will leave your taste buds dancing.

Let's cook with our recipes!

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

Ingredients

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

CHICKEN & VEGETABLE STIR-FRY

Chicken & Vegetable Stir-Fry image

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Steps:

Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

CHICKEN AND VEGETABLE STIR FRY

Chicken and Vegetable Stir Fry image

This came from a diabetic cook book and is very easy and very delicious. Dinner can be ready in 20 minutes, aside from marinading.

Provided by luminajd

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons water
3 tablespoons rice vinegar
2 tablespoons soy sauce (low sodium preferred)
1 clove garlic, minced
2 green onions, chopped
1 lb boneless skinless chicken breast, skinned and cut into small strips
2 tablespoons sesame oil
1 cup celery, cut diagonally
1 cup carrot, sliced diagonally
1 cup broccoli, flowerets and stems,sliced
1 cup Chinese pea pod
1 tablespoon sesame seeds

Steps:

In a glass dish, combine water, soy sauce, vinegar, garlic, onions and chicken and refrigerate for at least 2 hours.
Drain chicken and reserve marinade.
In a large skillet or wok, heat sesame oil over medium-high heat until hot.
Add chicken and cook, stirring constantly, until chicken loses it's pink color.
Remove chicken Add celery, carrots, and broccoli and cook, stirring, for at least 3 minutes.
Add pea pods and marinade and cover.
Let vegetables steam for 2-3 minutes Add chicken and sesame seeds and stir to combine Vegetables should be crisp-tender, pea pods still bright and green.
Serve with rice.

Nutrition Facts : Calories 239.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 65.8, Sodium 625.9, Carbohydrate 8.6, Fiber 3, Sugar 3.4, Protein 29.5

STIR-FRY CHICKEN AND VEGETABLE DELIGHT

Stir-Fry Chicken and Vegetable Delight image

A great chicken and vegetable combination.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 35m

Yield 6

Number Of Ingredients 17

Ingredients

⅔ cup chicken or vegetable broth
2 tablespoons Argo® Corn Starch
1 tablespoon sugar
½ teaspoon Spice Islands® Crushed Red Pepper
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
3 tablespoons Mazola® Corn Oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 onion, cut into thin wedges
12 ounces sugar snap peas*
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
½ cup sliced green onions
Hot cooked rice

Steps:

Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 32.4 g, Cholesterol 46.7 mg, Fat 10.9 g, Fiber 3.6 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 648.8 mg, Sugar 6.2 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly and quickly.
Use a large skillet or wok: This will give the chicken and vegetables plenty of room to cook evenly.
Heat the skillet or wok over high heat: This will help to sear the chicken and vegetables and give them a nice color.
Don't overcrowd the skillet or wok: If you overcrowd the pan, the chicken and vegetables will not cook evenly.
Stir-fry constantly: This will help to prevent the chicken and vegetables from sticking to the pan and burning.
Add the sauce last: This will help to prevent the sauce from burning.
Serve immediately: Stir-fry is best served immediately after it is cooked.

Conclusion:

This chicken and Chinese vegetable stir-fry is a quick, easy, and delicious meal that is perfect for a busy weeknight. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you are looking for a healthy and flavorful meal, give this stir-fry a try!