Best 2 Summer Garden Chicken Stir Fry Recipes
Step into the vibrant world of flavors with Summer Garden Chicken Stir-Fry, a symphony of fresh vegetables, tender chicken, and a delectable sauce that will transport your taste buds to a summer paradise. This stir-fry bursts with the essence of the season, showcasing the best of nature's bounty. From the crisp snap of bell peppers and the sweetness of carrots to the earthy notes of mushrooms and the juicy tenderness of chicken, each bite is a celebration of summer's harvest. Accompanied by three enticing variations – a zesty Lemon Herb Sauce, a creamy Coconut Curry Sauce, and a tangy Sweet and Sour Sauce – this stir-fry offers a culinary adventure that caters to every palate. Get ready to embark on a culinary journey that celebrates the vibrant flavors of summer with Summer Garden Chicken Stir-Fry.
Here are our top 2 tried and tested recipes!
SUMMER GARDEN CHICKEN STIR-FRY
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
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
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
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 vegetables. Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a local farmers market or grow your own in a garden.
- Cut your vegetables into uniform pieces. This will help them cook evenly. For example, cut broccoli florets into 1-inch pieces and slice carrots into 1/4-inch-thick rounds.
- Marinate the chicken. Marinating the chicken in a flavorful sauce or marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or you can try a more complex marinade, such as one made with soy sauce, ginger, and honey.
- Cook the chicken over high heat. This will help to sear the chicken and keep it juicy. If you are using a wok, heat the oil until it is smoking before adding the chicken.
- Add the vegetables to the wok or skillet. Stir-fry the vegetables until they are tender-crisp. Be careful not to overcook them, or they will become mushy.
- Add the sauce. Once the vegetables are cooked, add the sauce and stir to coat. Bring the sauce to a boil, then reduce the heat to low and simmer for a few minutes, or until the chicken is cooked through.
- Serve immediately. Stir-fry is best served hot. You can serve it over rice, noodles, or quinoa, or you can eat it as is.
Conclusion:
Summer garden chicken stir-fry is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is packed with fresh vegetables and lean protein, and it is low in calories and fat. Plus, it is a great way to use up any leftover vegetables that you have in your refrigerator. So next time you are looking for a healthy and flavorful meal, give this summer garden chicken stir-fry a try.
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