Chicken And Pasta Stir Fry Recipes

Steps:

• Cook and drain pasta according to package directions.
• Heat a large nonstick skillet coated with cooking spray over medium heat.
• Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.
• Remove mixture from skillet and set aside.
• Spray skillet with cooking spray; heat over med-high heat.
• Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.
• Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.
• Cook about 2 minutes, stirring frequently, until mixture is hot.
• Adjust seasoning to taste with salt/pepper.
• Sprinkle with parmesan cheese.

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:

• Cook the pasta in boiling salted water until al dente.
• While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.
• Transfer to serving bowls and garnish with scallions.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
• Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
• While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
• Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
• Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.

Steps:

• In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
• While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
• Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
• Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.

Steps:

• Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
• Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
• Toss pasta with vegetables, and serve warm.

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.