Best 4 Stir Fried Chicken With Carrots And Spinach Recipes

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**Stir-fried chicken with carrots and spinach** is a quick and easy dish that is perfect for a busy weeknight meal. It is packed with flavor and nutrients, making it a healthy and satisfying choice. This recipe uses simple ingredients such as chicken, carrots, spinach, and a flavorful sauce made with soy sauce, ginger, and garlic. The result is a delicious and colorful dish that is sure to please the whole family. Also included in this article are recipes for other variations of stir-fried chicken, such as stir-fried chicken with broccoli and stir-fried chicken with snow peas. There is also a recipe for a delicious vegetarian stir-fry, made with tofu, carrots, and spinach. With so many options to choose from, you are sure to find a stir-fried chicken recipe that you will love.

Here are our top 4 tried and tested recipes!

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

STIR FRIED CHICKEN WITH CARROTS AND SPINACH RECIPE - (3.7/5)



Stir Fried Chicken with Carrots and Spinach Recipe - (3.7/5) image

Provided by PineyCook

Number Of Ingredients 11

1 pound boneless skinless chicken thighs, cut into bite-sized pieces
2 teaspoons vegetable oil, plus 2 tablespoons
1 teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar or honey
1 1/2 tablespoons soy sauce, plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
5 slices ginger
6 medium carrots, julienned or spiralized into long "noodles"
2 scallions, cut into 2-inch lengths
2 large handfuls of baby spinach

Steps:

  • In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes. Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute. Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach. Stir in the spinach until it's just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!

CARROT AND SPINACH STIRFRY



Carrot and Spinach Stirfry image

Make and share this Carrot and Spinach Stirfry recipe from Food.com.

Provided by nemokitty

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups baby carrots
1 teaspoon gingerroot, finely chopped or 1/4 teaspoon ground ginger
1 garlic clove, chopped
1 teaspoon canola oil
4 green onions, cut in 1 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
4 cups spinach leaves, lightly packed

Steps:

  • In a large nonstick skillet, stir fry carrots, ginger and garlic in oil over medium heat for 5 minutes or till crisp tender.
  • Add green onions, broth and salt. Stir fry 1 minute more. Stir in fresh spinach and heat through.

Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 7.9, Fiber 2.9, Sugar 3.6, Protein 1.9

SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS



Skillet Mustard Chicken With Spinach and Carrots image

In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.

Provided by Melissa Clark

Categories     dinner, one pot, poultry, roasts, vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 garlic cloves, finely grated or mashed to a paste
1 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
3/4 teaspoon black pepper
2 1/2 pounds bone-in, skin-on chicken thighs (6 or 7 thighs)
1 bunch scallions, trimmed
3 medium carrots (about 6 ounces)
4 tablespoons/60 grams unsalted butter (1/2 stick)
1 sprig fresh oregano, marjoram or rosemary
2/3 cup chicken stock
1/2 cup good dry white wine
2 tablespoons Dijon mustard
5 ounces baby spinach
1 cup chopped fresh dill
Fresh lemon juice, for serving

Steps:

  • Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
  • Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
  • Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
  • Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
  • Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
  • Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
  • If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.

Tips:

  • Use a large skillet or wok to stir-fry the chicken and vegetables. This will ensure that the ingredients have enough space to cook evenly.
  • Heat the oil over high heat before adding the chicken. This will help to sear the chicken and prevent it from sticking to the pan.
  • Stir-fry the chicken in batches if necessary. Do not overcrowd the pan, or the chicken will not cook evenly.
  • Cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be tough and dry.
  • Add the vegetables to the pan and stir-fry until they are tender-crisp. Do not overcook the vegetables, or they will become mushy.
  • Finish the dish with a flavorful sauce. This could be a simple soy sauce and rice vinegar mixture, or a more complex sauce made with ginger, garlic, and chili peppers.
  • Garnish the dish with fresh herbs, such as cilantro or scallions, before serving.

Conclusion:

Stir-fried chicken with carrots and spinach is a quick, easy, and healthy meal that can be enjoyed by the whole family. It is packed with flavor and nutrients, and it can be easily customized to suit your own tastes. So next time you are looking for a quick and easy dinner, give this stir-fry a try. You won't be disappointed!

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