Asian Chicken Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN CHICKEN STIR-FRY

I always feel good serving this healthy Asian chicken stir-fry to my family, and it's easy to prepare at a moment's notice.-Marie Curry, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11



Asian Chicken Stir-Fry image

Steps:

  • In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. , Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

Nutrition Facts : Calories 227 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1007mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon olive oil
2 celery ribs, sliced
1 small onion, cut into thin wedges
2 cups fresh broccoli florets
1 garlic clove, minced
2 to 3 teaspoons minced fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
2 teaspoons soy sauce

CHICKEN AND CHINESE VEGETABLE STIR-FRY

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14



Chicken and Chinese Vegetable Stir-Fry image

Steps:

  • Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
  • Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

CHICKEN STIR-FRY

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



Chicken Stir-Fry image

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

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

ASIAN CHICKEN STIR-FRY

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

Provided by CamDrake

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Asian Chicken Stir-Fry image

Steps:

  • COOK pasta in large saucepan as directed on package without salt, adding broccoli to the boiling water for the last 3 minute.
  • MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minute or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
  • DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

Nutrition Facts :

angel hair pasta, uncooked (1/2lb.)
broccoli floret, Small (2 cups)
chicken breast, boneless, skinless, cut into thin strips (1lb.)
asian toasted sesame dressing (1/2 cup)
soy sauce (2 T.)
ground ginger (1/4 t.)
garlic powder (1/4 t.)
crushed red pepper flakes (1/4 t.)
dry roasted peanuts, Chopped (1/3cup)

ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY

We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven't tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 17



Asian Chicken and Japanese Eggplant Stir-Fry image

Steps:

  • Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
  • In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
  • Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
  • Serve with steamed or fried rice.

Nutrition Facts : Calories 468.7, Fat 31.1, SaturatedFat 5.3, Cholesterol 54.4, Sodium 1420.7, Carbohydrate 24.4, Fiber 7, Sugar 5.9, Protein 24.3

6 ounces chicken breasts, sliced
1/2 ounce green onion, sliced
cornstarch, mix (50% water, 50% cornstarch, need 1 1/2 tbsp.)
2 tablespoons vegetable oil
1 teaspoon sesame oil
12 ounces Japanese eggplants, sliced lengthwise into quarters (depending upon size)
2 tablespoons fresh garlic, chopped
2 ounces red bell peppers, chopped
1 teaspoon cooking wine (rice wine)
2 tablespoons soy sauce
1 tablespoon oyster sauce
3/4 cup water
cooked rice, for serving
1 egg white
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch salt

ASIAN CHICKEN AND ORZO STIR FRY

This recipe is based on Paula Deen's salad recipe that is posted, but I modified it so much that it's almost a totally different dish. My version is cooked and contains some different ingredients.

Provided by AshS6013

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Asian Chicken and Orzo Stir Fry image

Steps:

  • Cook the garlic and ginger in the oil for 1-2 minutes.
  • Add the red peppers and asparagus, and sautee for 2-3 minutes.
  • Add the soy sauce, hoisin sauce, and sri racha; simmer for 5 minutes.
  • Stir in the orzo, chicken, and toasted almonds until well combined. Serve warm or chilled.

Nutrition Facts : Calories 506.7, Fat 13, SaturatedFat 2.2, Cholesterol 52.5, Sodium 433.4, Carbohydrate 64.9, Fiber 5.8, Sugar 5, Protein 32.3

1 lb asparagus, chopped
1 (16 ounce) package orzo pasta, cooked and drained
3 cups diced cooked chicken
3 green onions, chopped
1 red bell pepper, chopped
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2 ounce) package slivered almonds, toasted
1/4 teaspoon fresh ginger, minced (or powdered)
1 garlic clove, minced
1 tablespoon sesame oil (or vegetable oil)
1 tablespoon sriracha sauce (careful, it's spicy!)

CHINESE CHICKEN STIR-FRY

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

Provided by MizzNezz

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Chinese Chicken Stir-Fry image

Steps:

  • In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
  • Shake well.
  • Refrigerate for 25 minutes (or up to 24 hours).
  • Coat a wok with cooking spray and set to med hi heat.
  • Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
  • When wok is hot, add the chicken and pineapple.
  • Cook and stir for 2 minutes.
  • Add the peppers; cook and stir for 3 minutes.
  • Add the marinade; bring to a boil.
  • Cook and stir for 5 minutes.
  • Serve over rice.

Nutrition Facts : Calories 259.5, Fat 11.3, SaturatedFat 3.2, Cholesterol 53.4, Sodium 482.3, Carbohydrate 24, Fiber 2.9, Sugar 15.3, Protein 15.6

10 ounces boneless chicken, cut into 1 inch pieces
1 (8 ounce) can pineapple chunks (with juice)
1 tablespoon soy sauce
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons cornstarch
1/4 cup chicken broth
2 tablespoons hoisin sauce
1 1/2 cups sweet red peppers, diced
1 1/2 cups green peppers, diced
hot cooked rice

More about "asian chicken stir fry recipes"

SPICY ASIAN CHICKEN STIR FRY | GOOD IN THE SIMPLE
Mar 4, 2016 In a bowl, toss the chicken with 1 tablespoon baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat …
From goodinthesimple.com
4.9/5 (17)
Total Time 30 mins
Category Main Course
Calories 297 per serving
  • To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
  • In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch.
  • In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
spicy-asian-chicken-stir-fry-good-in-the-simple image


10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES - THE …

From thespruceeats.com
  • Kung Pao Chicken. Kung pao chicken is a favorite order for Chinese takeout and it's surprisingly easy to make at home. This recipe is healthier because the chicken is stir-fried rather than deep-fried, reducing the fat content.
  • Moo Goo Gai Pan. Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
  • Ultimate Chicken Stir-Fry. Chicken and cashews are a perfect pairing and this ultimate chicken stir-fry recipe is a fantastic introduction. If you don't have chicken on hand, it also works very well with beef.
  • Garlic Chicken Stir-Fry. It takes just a few minutes to actually cook this delicious garlic chicken stir-fry. It requires far fewer ingredients than many other Chinese recipes, so even the prep is a breeze.
  • Cashew Chicken. Toasted cashews add the final touch to this chicken and vegetable stir-fry. It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger, garlic, and green onion.
  • Fusion Chicken and Asparagus. Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
  • Chengdu Chicken. This spicy Chengdu chicken dish is named after the capital of Sichuan province in western China. It features chili bean paste, which is made with fermented soybeans and crushed chilies and it quickly gives any dish a little zing.
  • Leftover Chicken Stir-Fry. Are you looking for a quick way to use up leftover chicken or turkey? This is the recipe for you and it's actually a great Chinese stir-fry recipe for beginners.
  • Mongolian Chicken. For another unique recipe that is sure to please the family, try this Mongolian chicken. To complete the meal, serve it with a steamed green vegetable and thick noodles pan-fried in soy sauce and sugar.
  • Chicken Mango Stir-Fry. When you're in the mood for something lively and truly unique, the chicken mango stir-fry is a fantastic choice. It's a great way to bring fresh fruit into a Chinese dish.
10-fast-and-easy-chinese-chicken-stir-fry-recipes-the image


14 CHICKEN STIR-FRY RECIPES THAT WILL MAKE YOU FORGET …
Jun 30, 2020 A whopping 6 cups of veggies are in this Asian chicken stir-fry recipe! Choose your own adventure with 3 cups of sturdy vegetables (carrots, cauliflower, mushrooms) and 3 cups of tender produce (snow peas, bell …
From bhg.com
14-chicken-stir-fry-recipes-that-will-make-you-forget image


10 BEST CHINESE STIR FRY SAUCE VEGETABLES RECIPES
Nov 30, 2022 The Best Chinese Stir Fry Sauce Vegetables Recipes on Yummly | Best Chinese Stir Fry Sauce, Best Chinese Stir Fry Sauce, Chinese Stir-fry Sauce ... Tabasco Sauce, chicken broth, black pepper, crushed red …
From yummly.com
10-best-chinese-stir-fry-sauce-vegetables image


15-MINUTE ASIAN CHICKEN STIR FRY RECIPE | PRODUCE FOR KIDS
Sep 18, 2018 Heat oil in large skillet over medium heat. Add chicken, mushrooms and garlic powder. Cook chicken 5 minutes, or until cooked through. Add snow peas and cook 2 …
From healthyfamilyproject.com


ASIAN CHICKEN STIR FRY RECIPE - FOOD.COM
Recipes. Breakfast & Brunch Recipes ... Chicken Recipes Salmon Recipes Pork Chop Recipes Ground Beef Recipes Shrimp Recipes Healthy & Diet. Keto Recipes ... Chinese Recipes …
From food.com


ASIAN AND STIR FRY | ALLRECIPES
Profile Menu. Join Now. Join Now
From allrecipes.com


STIR-FRY WITH CHINESE WOLFBERRY AND CELERY SHREDDED CHICKEN
Heat up the pot over high heat and pour in an appropriate amount of salad oil. When the oil is 80% hot, add celery and stir-fry until half cooked, then add 2 teaspoons of oyster sauce. …
From simplechinesefood.com


CHICKEN, ZUCCHINI, AND RAMEN NOODLE STIR-FRY RECIPE
Dec 6, 2022 If you have thinner chicken breasts, cook for 10 minutes and flip once. Set them aside to cool a bit before slicing. Pour sesame oil into a large skillet over medium heat. Add …
From delishably.com


8 CHINESE STIR FRY CHICKEN RECIPES EVERYONE WANT TO EAT
Oct 27, 2019 Stir-fry Kung Pao chicken is very hot thanks to the chilli and pepper used. Once you have your boneless chicken finely cubed, marinate them for at least 25 minutes. Stir-fry …
From misschinesefood.com


MOO GOO GAI PAN RECIPE: A MODERNIZED AMERICAN-CHINESE STIR …
In the Cantonese dialect, “moo goo” means mushroom and “gai pan” means a chicken dish. It is a dish made by stir-frying chicken, mushrooms, and vegetables in a tasty, gooey sauce. It’s …
From healthyrecipes101.com


20 INSANELY DELICIOUS CHICKEN STIR FRY RECIPES THAT YOU WILL WANT …
Mar 12, 2016 Chicken Lo Mein | Jo Cooks. Chinese Hunan Chicken – Donan Chicken | China Sichuan Food. Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with …
From omnivorescookbook.com


40 ASIAN STIR-FRY RECIPES THAT WON'T HAVE YOU MISSING …
Aug 16, 2018 Quick Chicken & Broccoli Stir-Fry. This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever …
From tasteofhome.com


CHICKEN STIR-FRY RECIPES | BBC GOOD FOOD
Soy & chilli chicken with peppers & peanuts. A star rating of 4.9 out of 5. Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a …
From bbcgoodfood.com


13 CRAVEABLE CHINESE CHICKEN STIR-FRY RECIPES - TASTE OF …

From tasteofhome.com


ASIAN CHICKEN STIR-FRY - VERYWELL FIT
Sep 20, 2019 Heat olive oil over medium heat. Add chopped vegetables and sauté until soft, about 5-6 minutes. Set aside. Cut chicken into strips. Cook your chicken in the same pan as …
From verywellfit.com


CHICKEN STIR-FRY RECIPES
Authentic Thai Basil Chicken (Very Easy and Fast) 23 Ratings. Ginger-Chicken Stir-Fry. 21 Ratings. Hong Kong-Style Chicken Chow Mein. 11 Ratings. Stir-Fried Chicken with Tofu and …
From allrecipes.com


STIR FRY CHICKEN WITH HOISIN SAUCE - THESUPERHEALTHYFOOD
Jul 12, 2022 Cut chicken into bite-size strips. In a small bowl, stir hoisin with water, rice vinegar and chili-garlic sauce. Lightly coat a large frying pan with vegetable oil and set over medium …
From thesuperhealthyfood.com


HOW TO MAKE ASIAN STIR FRY? - TEST FOOD KITCHEN
Dec 7, 2022 You can use any type of oil or fat, but some people prefer vegetable oil because it has a lower heat index. Add the desired amount of water (or stock) and bring it to a boil over …
From testfoodkitchen.com


ASIAN-STYLE STIR-FRY WITH GREEN BEANS AND CASHEWS (GLUTEN-FREE)
Nov 4, 2017 Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, …
From celiac.com


Related Search