Best 4 Stir Fried Chicken Marinara Recipes

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**A Culinary Journey: Stir-Fried Chicken Marinara - A Unique Fusion of Flavors**

Embark on a tantalizing culinary adventure with our Stir-Fried Chicken Marinara, a delectable dish that seamlessly blends the bold flavors of Italian cuisine with the vibrant essence of Asian cooking. This unique fusion of East and West creates a symphony of flavors that will captivate your taste buds and leave you craving for more. Our collection of recipes offers variations to cater to diverse preferences, ensuring that every bite is an explosion of taste. From the classic Stir-Fried Chicken Marinara with its rich tomato sauce and tender chicken, to the Spicy Stir-Fried Chicken Marinara that adds a fiery kick, and the Healthy Stir-Fried Chicken Marinara that caters to a lighter, yet flavorful meal, our recipes guarantee a culinary experience like no other. Prepare to elevate your taste buds and embark on a journey of culinary delight with our Stir-Fried Chicken Marinara recipes.

Here are our top 4 tried and tested recipes!

CHICKEN MARINARA



Chicken Marinara image

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 jar (26 ounces) meatless spaghetti sauce
1/2 cup dry red wine or chicken broth
Hot cooked angel hair pasta or spaghetti

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.

CHICKEN MARINARA STIR-FRY



Chicken Marinara Stir-Fry image

Make and share this Chicken Marinara Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 (14 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
1 (8 ounce) can tomato sauce
1/4 cup chicken broth
1/4 cup red wine
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 lb boneless skinless chicken breast, cut into strips
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped
1 medium green pepper, julienned
1 small eggplant, peeled and cut into 3/4-inch cubes
hot cooked spaghetti
parmesan cheese

Steps:

  • Drain tomatoes, reserve juice, and set aside.
  • In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
  • In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
  • In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
  • Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
  • Add chicken and tomatoes; heat through.
  • Serve over pasta. Top with parmesan cheese.

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.

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

Tips:

  • Use boneless, skinless chicken thighs: They're more flavorful and juicy than chicken breasts.
  • Marinate the chicken for at least 30 minutes: This will help the chicken absorb the flavors of the marinade.
  • Don't overcrowd the pan when cooking the chicken: This will prevent the chicken from cooking evenly.
  • Cook the chicken over medium-high heat: This will help the chicken brown quickly and evenly.
  • Add the marinara sauce and simmer for at least 15 minutes: This will allow the sauce to thicken and the flavors to meld.
  • Serve the chicken marinara over pasta, rice, or vegetables: It's a delicious and versatile dish that can be enjoyed by everyone.

Conclusion:

Stir-fried chicken marinara is a quick and easy dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The chicken is marinated in a flavorful mixture of olive oil, garlic, oregano, and basil, then stir-fried until browned. The marinara sauce is added to the pan and simmered for a few minutes, until the sauce has thickened and the flavors have melded. Serve the chicken marinara over pasta, rice, or vegetables for a delicious and satisfying meal.

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