Dinner - Chicken stir fry not asian recipes

Author: Steven Turner

It’s a QUICK one-skillet dinner loaded with tender chicken, garlic ginger stir fry sauce, tender-crisp veggies and crunchy peanuts or cashews. Made with chicken, veggies, and pantry sauces, this one gets done in less than 15 minutes.

Garlic Chicken Stir Fry
Chicken Stir Fry
Easy Stir Fry Recipe
Chicken Stir Fry with Veggies
Does stir fry have to be Asian?
What can I add to stir fry if I don't have soy sauce?
What are the seven common ingredients in a stir fry?
What goes with chicken stir fry?

Garlic Chicken Stir Fry

This garlic chicken stir fry is a quick and easy dinner that's perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out!
Provided by: Alyssa Rivers
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian American
Number of ingredients: 12

Ingredients:

1 tablespoon + 1 teaspoon vegetable oil (divided use)
1 cup broccoli florets
1 cup mushrooms (halved)
1 yellow bell pepper (cored, seeded and thinly sliced)
1 pound boneless skinless chicken breast (cut into 1 inch pieces)
salt and pepper to taste
4 cloves of garlic (minced)
3/4 cup chicken broth
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

Nutrition:

How to cook:

Place 1 teaspoon of oil in a large pan and heat over medium high heat.
Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
Add the chicken to the pan in a single layer and season with salt and pepper to taste.
Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
Lower heat to medium, add the garlic and cook for 30 seconds.
Add the vegetables back to the pan.
In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
Pour the sauce over the chicken mixture and bring to a simmer.
Simmer for 1-2 minutes or until sauce has just thickened.
Serve immediately, with steamed rice if desired.

Notes: Chinese Chicken Stir-Fry (Quick and Healthy), To make this super simple stir-fry, you need to slice (or dice) and marinate the chicken first. We're not talking about hours of marinating here

Tags:

chicken stir fry with veggies chicken stir fry not asian

Chicken Stir Fry

This easy Chicken Stir fry recipe is better than your favorite takeout and heather too! It’s a QUICK one-skillet dinner loaded with tender chicken, garlic ginger stir fry sauce, tender-crisp veggies and crunchy peanuts or cashews. This Chicken Stir Fry recipe utilizes the easy restaurant velveting technique to produce smooth, tender, melt-in-your-mouth chicken you will have to taste to believe! Now get giddy for a wonderfully versatile, filling, healthy and satisfyingly delicious go-to chicken stir fry!
Provided by: Jen
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 25

Ingredients:

1 lb. chicken breasts (chopped into bite-sized pieces)
2 tablespoons vegetable oil
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon rice wine
1 teaspoon baking soda
1/3 cup low sodium chicken broth
1/4 cup reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon Japanese rice wine or dry sherry (see notes in post)
1 tablespoon Asian chili sauce or Sriracha (more or less to taste)
1 tablespoon sesame oil
1/4 teaspoon pepper
2 teaspoons cornstarch
1/2 large yellow onion (cut into 1” pieces)
3 cups broccoli florets ((bite size))
3 carrots (thinly sliced)
8 oz. mushrooms (sliced)
1 red bell pepper (cut into 1” pieces)
4-6 garlic cloves (minced)
1 tablespoon minced ginger
4 oz. Snow peas
1/4 cup roasted UNSALTED peanuts or cashews

How to cook:

Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).
Meanwhile, whisk Stir Fry Sauce ingredients together in a medium bowl; set aside.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.* Once very hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate.
To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add broccoli, carrots, mushrooms, bell peppers and onions. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and sauté 30 seconds.
Whisk sauce (to recombine) and add to pan along with chicken. Bring the sauce to a boil then reduce to a simmer until sauce has thickened;1-2 minutes. Stir in snow peas and cashews and cook an additional minute.
Garnish with additional chili sauce, green onions, salt and pepper to taste if desired.

Notes: Chicken Stir Fry, Dry Sherry (optional): The secret ingredient in Chinese restaurant stir fry's is Shaoxing Wine – but it's not gluten-free!

Easy Stir Fry Recipe

This delicious easy stir fry recipe is packed with fresh ingredients and a tasty homemade stir fry sauce that has an outstanding flavor. Stir fry is fast and easy to make at home and makes excellent leftovers. Plus its an easy way to get kids to eat vegetables because of the tasty sauce and bright colors!
Provided by: Megan Miller
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 16

Ingredients:

2 tbsp water
1 tbsp cornstarch
1/4 cup chicken broth
3 tbsp soy sauce
1 tbsp sesame oil
1/4 cup oyster sauce
1 tsp red chili flakes
4 tbsp vegetable oil (divided)
1 lb chicken breast (boneless, skinless)
2 tsp salt
2 tsp pepper
1 cup broccoli florets
1 cup red and yellow bell peppers (chopped)
1/2 cup carrots (chopped)
1/2 cup sugar snap peas
2 tbsp ginger garlic paste

Nutrition:

How to cook:

Whisk together the corn starch and water in a medium sized bowl. Then, add in the chicken broth, soy sauce, oyster sauce, sesame oil, and red pepper flakes and set aside.
Then, add one tablespoon of oil to a wok over medium high heat. Once the oil has heated through, add in the chicken and season with salt and pepper. Once the chicken is cooked through, remove from the wok and set the chicken aside in a small bowl and reduce the heat to medium.
Add in the broccoli, bell pepper, carrots, and ginger garlic paste to the wok and cook until fork tender. Once the veggies are fork tender, add the chicken back in and stir. Pour the stir fry sauce over the chicken and vegetable mixture and stir to combine. Bring to a boil and allow to boil for one minute. Serve over rice immediately.

Notes: Easy Chicken Stir Fry, whisking sauce and seasoning chicken for chicken stir fry. Prep all ingredients and chop the veggies. · sauteing chicken and onion for chicken

Chicken Stir Fry with Veggies

When it comes to one-pan meals, this chicken recipe has it all. A simple chicken stir fry recipe is not only easy to make, but it’s also quite delicious. Made with chicken, veggies, and pantry sauces, this one gets done in less than 15 minutes.
Provided by: Veena Azmanov
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Asian
Number of ingredients: 21

Ingredients:

1 lb Chicken (boneless breast or thighs, cut into 2-inch pieces)
2 tbsp Cooking oil (canola or sunflower (divided)
2 med Garlic (thinly sliced)
1/4 inch Ginger (fresh - thinly sliced)
1 med Onion (sliced and separated)
1 large Red chily (fresh, sliced and seeds removed)
1 cup Green beans (washed and cut into 2 )
1 cup Carrots (Cut into sticks)
2 cups Bell Peppers (any colors - I used yellow, orange, green, and red)
¼ tsp Salt
1/2 tsp Pepper
2 tbsp Soy sauce ((I use low sodium))
1 tbsp Dark soy sauce ((optional) )
1 tbsp Rice vinegar
1 tsp Sesame oil
1 tbsp Honey
1 tsp Chilly oil ((or ½ tsp paprika) )
1 tbsp Corn starch ((cornflour) )
¼ cup Water
½ cup Parsley ((or cilantro) roughly chopped)
1/4 cup Scallions (chopped at an angle (optional) )

Nutrition:

How to cook:

Prep the chicken - Clean, wash, and pat dry the chicken. Cut into bite-size cubes or long strips.Pro tip - Cut the chicken into small pieces so they cook quickly and can be eaten without having to be cut.
Chicken - In a wok or wide saute pan ( I like using my 12-inch cast-iron skillet) add one tablespoon of oil. Add the chicken pieces and spread them so they cook in a single layer. Cook for 2 minutes on one other side. Then, turn them and cook a few minutes more until almost cooked. Remove chicken and set aside.Pro tip - The chicken breast will take about 6 minutes while chicken thighs will take 8 minutes to cook.
Veggies - To the same wok/skillet add the remaining oil. Stir fry the garlic and ginger and onions for 2 minutes. Then, add the red chilly and green beans and cook for 2 minutes more. Add the carrots and cook for another 2 minutes. Next, add the peppers and stir fry until well combined. Pro tip - Add the peppers only after the beans and carrots are almost tender because peppers cook in less than 2 minutes and must stay crunchy.
Assemble - Return the chicken back to the pan and stir-fry another minute. Then, add all the sauces - light and dark soy sauce, sesame oil, chilly oil, rice vinegar, and honey. Season with salt and pepper. Pro tip - Use less salt in the beginning as some of these sauces contain salt. In the end, taste and adjust as necessary.
Thicken - Finally, combine the cornstarch with water to make a slurry and add it to the stir fry. Combine well. Taste and adjust seasoning.
Serve immediately over boiled noodles, steamed rice, or on its own.

Notes: Easy Basic Chicken Stir Fry, Recipe notes and helpful tips · Cook the chicken and vegetables in a very hot wok so everything is stir fried crisp tender. · Use an oil with a