Best 3 Garden Chicken Stir Fry Recipes

Indulge in a culinary journey with our diverse collection of garden chicken stir-fry recipes. Embark on a flavor-packed adventure as you explore a symphony of tastes and textures. From the classic stir-fry bursting with vibrant vegetables and tender chicken to tantalizing variations featuring unique sauces and ingredients, this article offers a culinary adventure like no other. Discover the secrets of creating a stir-fry that is not only delectable but also incredibly easy to prepare. With step-by-step instructions and a treasure trove of tips, you'll be whipping up irresistible stir-fries that will leave your taste buds dancing with delight.

Here are our top 3 tried and tested recipes!

GARDEN CHICKEN STIR FRY

Garden Chicken Stir Fry image

Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens.

Provided by Jean McKinney

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 cup julienned carrots
1 small onion, chopped
1 cup fresh sliced mushrooms
1 zucchini squash, peeled and cut into 1 inch rounds
2 yellow summer squash, peeled and sliced into 1 inch pieces
½ cup pecan halves
1 teaspoon coarse ground black pepper

Steps:

Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 11.1 g, Cholesterol 71.9 mg, Fat 17.2 g, Fiber 3.9 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 87.4 mg, Sugar 5.2 g

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

Ingredients

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

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

Ingredients

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

Tips:

Use fresh, seasonal vegetables. This will give your stir-fry the best flavor and texture.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you do, the vegetables will steam instead of fry.
Stir-fry the vegetables over high heat. This will help them retain their color and crispness.
Add the sauce at the end of the cooking process. This will prevent it from burning.
Serve the stir-fry immediately over rice or noodles.

Conclusion:

Garden chicken stir-fry is a quick, easy, and delicious meal that is perfect for busy weeknights. It's also a great way to use up any fresh vegetables you have on hand. With a little planning, you can have a delicious and healthy stir-fry on the table in no time.