ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
CHICKEN AND PASTA STIR-FRY
Enjoy this tasty stir-fry made with chicken and pasta - ready for dinner in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
- Add chicken; stir-fry about 5 minutes to heat through.
- Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg
SPICY STIR-FRY CHICKEN AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
- In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
- Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
- Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN AND ASPARAGUS STIR FRY
Make and share this Chicken and Asparagus Stir Fry recipe from Food.com.
Provided by Chef EBHMOM1
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat peanut oil with the two tablespoons of broth in a wok over medium heat. Add the garlic and scallions and saute for a few seconds. Add the chicken pieces and stir fry until opaque, about 5 to 8 minutes. Push the chicken onto the sides of the wok. Add a little more broth if necessary, and add carrot slices. Stir fry about 2 minutes, then add the asparagus and stir fry 3 minutes more. Add water chestnuts and continue to stir fry for another minute. Bring chicken back down and combine all ingredients well.
- Combine remaining ingredients in a small bowl and stir until smooth. Add mixture to the wok and stir to coat. Cover and steam for about 2 minutes, then serve.
Nutrition Facts : Calories 275.8, Fat 13.7, SaturatedFat 3.5, Cholesterol 69.6, Sodium 643.3, Carbohydrate 12.2, Fiber 2.9, Sugar 2.9, Protein 26.4
CHICKEN AND ASPARAGUS STIR FRY
Make and share this Chicken and Asparagus Stir Fry recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornstarch and chicken stock and blend well.
- Prepare all ingredients.
- Heat oil over medium heat in a wok of heavy skillet.
- Cook onion constantly.
- Add chicken stock mixture. Increase heat to medium high and add asparagus and red pepper.
- Cook for 2-3 minutes, stirring constantly. Add chicken, cover, and reduce heat to low. Cook until chicken is thoroughly heated. Serve over hot cooked rice.
Nutrition Facts : Calories 1066.7, Fat 24.8, SaturatedFat 5.1, Cholesterol 90, Sodium 194.2, Carbohydrate 158.8, Fiber 10.2, Sugar 6.7, Protein 51.3
CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY
Make and share this Chicken, Mushroom, and Asparagus Stir-Fry recipe from Food.com.
Provided by Gail Blue Eyes
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions.
- Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
- Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
- Transfer chicken to a plate.
- Add the other tablespoon oil to skillet.
- Stir-fry asparagus, onion, and garlic for 3 minutes.
- Add mushrooms and stir fry 3 more minutes.
- Add water, cover and steam 2-3 minutes or until asparagus is tender.
- In a little bowl, mix together the stir-fry sauce and oyster sauce.
- Add sauce to skillet and also add the chicken back to the skillet.
- Stir-fry a minute or so until heated.
- Serve over hot cooked rice.
Nutrition Facts : Calories 517.3, Fat 19.4, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1062.4, Carbohydrate 53.6, Fiber 3.9, Sugar 5.5, Protein 32.4
ASPARAGUS CHICKEN STIR-FRY
Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.
Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges
BROCCOLI PEPPER AND CHICKEN STIR-FRY
I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.
Nutrition Facts :
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- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
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- Heat half of the sesame oil on medium heat. Once hot, add the garlic and cook for about 30 seconds or until fragrant. Add the broccoli, asparagus, and broth. Cover and simmer for about 5 minutes.
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