Best 2 Stir Fry Chicken And Vegetables Recipes

**Stir-Fry Chicken and Vegetables: A Culinary Symphony of Flavors and Health**

Savor the tantalizing aroma of sizzling chicken and crisp-tender vegetables, harmoniously blended in a symphony of flavors. Stir-fry, a culinary technique that originated in China, has captivated taste buds worldwide with its vibrant colors, delightful textures, and symphony of flavors. In this comprehensive guide, we embark on a culinary journey, exploring a diverse collection of stir-fry chicken and vegetable recipes that cater to various dietary preferences and culinary skills. From the classic chicken and broccoli stir-fry to innovative takes on this timeless dish, each recipe promises a unique taste experience. Whether you seek a quick weeknight meal, a healthy lunch option, or an impressive dish for a special occasion, this collection has something for every palate and cooking style.

Here are our top 2 tried and tested recipes!

STIR-FRY CHICKEN AND VEGETABLES

Stir-Fry Chicken and Vegetables image

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

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

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

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Quinoa Stir-Fry with Vegetables and Chicken image

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Provided by Kerri Conan

Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

Steps:

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Stir-Fry Chicken and Vegetables Tips:

Mise en place: Prepare all of your ingredients before you start cooking. This will help you save time and ensure that everything is cooked evenly.
Use a hot pan: Make sure your pan is nice and hot before adding the chicken and vegetables. This will help to sear the chicken and prevent the vegetables from sticking.
Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly. Work in batches if necessary.
Stir constantly: Stir the chicken and vegetables constantly to ensure that they cook evenly and don't burn.
Season to taste: Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve immediately: Stir-fry chicken and vegetables is best served immediately. This dish does not reheat well.

Conclusion:

Stir-fry chicken and vegetables is a quick, easy, and delicious meal that is perfect for a busy weeknight. This dish is packed with flavor and nutrients, and it can be customized to your liking. Whether you like your stir-fry spicy, savory, or sweet, there is a recipe out there for you. So next time you're looking for a quick and easy meal, give stir-fry chicken and vegetables a try.

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