Bbq Chicken Stir Fry Recipes

Steps:

• For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
• For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
• Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.

Steps:

• Cut chicken into bite sized pieces.
• Peel and julienne the carrots. Destring and slice celery. Dice the bell pepper. Cut broccoli florets into small pieces. Cut pineapple into chunks.
• Heat wok over medium heat.
• Add BBQ sauce. Heat until sauce is hot.
• Add the chicken and stir to coat. Cook Chicken until done through, about 10 minutes.
• Add vegetables and stir to coat.
• Sprinkle evenly with ginger and garlic. Stir to mix well.
• Cook stirring often until vegetables are tender crisp about 15 minutes.
• Serve with brown rice.

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.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until chicken is done.
• Stir in barbecue sauce, soy sauce and garlic powder. Add vegetables; cook 3 to 4 min. or until heated through, stirring occasionally.
• Serve over rice.