Indulge in a culinary journey with our irresistible stir-fry chicken and vegetable recipes, a symphony of flavors that will tantalize your taste buds. Embark on a delectable adventure with our classic stir-fry chicken, featuring succulent chicken strips expertly tossed in a flavorful sauce, complemented by a medley of crisp vegetables. For a delightful variation, try our honey garlic stir-fry chicken, where succulent chicken meets a luscious honey garlic sauce, creating a sweet and savory harmony. If you prefer a spicy kick, our Szechuan stir-fry chicken is sure to satisfy, ignited with the fiery heat of Szechuan peppers, sure to leave your palate ablaze. Vegetarians, rejoice! We haven't forgotten about you. Our vegetable stir-fry is a symphony of colorful vegetables, stir-fried to perfection, offering a symphony of flavors and textures in every bite.
Let's cook with our recipes!
CHICKEN STIR-FRY
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
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
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
CHICKEN STIR FRY RECIPE
This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!
Provided by Trish - Mom On Timeout
Categories Dinner
Time 18m
Number Of Ingredients 16
Steps:
- In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
- Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.
Nutrition Facts : Calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
CHICKEN & VEGETABLE STIR-FRY
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
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 & VEGGIE STIR-FRY RECIPE BY TASTY
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
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
VEGETABLE-CHICKEN STIR-FRY
A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14m
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
- Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
EASY STIR-FRIED CHICKEN AND VEGETABLES
This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.
Provided by Shelly Bean
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut, cube, or slice chicken, while still frozen ( which was easier for me).
- In a large frying pan heat olive oil on high for 1 minute (or until hot)
- Add vegetables to pan, let fry, stiring occasionally to keep from burning.
- Add chicken to pan
- If you choose to add salt add now. If not then don't.
- Stir all ingredients frequently to keep them from sticking.
- Stir-Fry until chicken is cooked and vegetables are cooked crisp.
Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1
Tips:
- Mise en Place: Before you start cooking, make sure all your ingredients and tools are prepped and ready to go. This will help you stay organized and ensure that your stir-fry cooks quickly and evenly.
- Use a hot wok or skillet: A hot wok or skillet will help to sear the chicken and vegetables, giving them a nice caramelized flavor. If your wok or skillet is not hot enough, the chicken and vegetables will steam instead of stir-frying, resulting in a soggy dish.
- Stir-fry in batches: If you're cooking a large amount of chicken or vegetables, stir-fry them in batches. This will prevent the wok or skillet from getting too crowded, which will help the food cook evenly.
- Use a variety of vegetables: Stir-fries are a great way to use up leftover vegetables. Feel free to experiment with different types of vegetables, such as broccoli, bell peppers, carrots, snow peas, and zucchini.
- Don't overcook the chicken: Chicken cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry.
- Serve immediately: Stir-fries are best served immediately after they are cooked. This will help to preserve the鮮豔的顏色and flavors of the vegetables.
Conclusion:
Stir-fries are a quick, easy, and healthy way to get a delicious meal on the table. With a little planning and preparation, you can create a stir-fry that is packed with flavor and nutrients. So next time you're looking for a simple and satisfying meal, give stir-fry a try.
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