CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
ASIAN CHICKEN-RICE STIR-FRY WITH PEPPERS
Combine garlic, freshly peeled fresh ginger & more for a chicken-rice stir-fry. Our Asian Chicken-Rice Stir-Fry with Peppers has terrific flavor and aroma.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 4 min. or until chicken is no longer pink. Add peppers and ginger; cook 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add dressing; cook 2 min. or until heated through, stirring frequently.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
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
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
CHICKEN & PEPPERS WITH RICE STIR FRY
The combination of the green peppers and chicken are so delicious. It is easy to fix. it is so different from other stir fry recipes because of not adding soy sauce. Also, if any left over I take for my lunch the next day. It heats up well and the flavors the next day are compiled together so nicely.
Provided by Betty Graves
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a large pan over med-high heat, saute' onions and garlic. I always cut my onions in large chunks. Saute' for 2 minutes until translucent. Add chicken pieces with onions and garlic and make sure chicken is done cooking about 3 minutes, turning on each side. Add peppers to mixture for 1 minute. Add rice and thyme, cook and stirfor 1 minute. Add stock,parsley, salt and pepper to mixture and bring to a boil. Cover and simmer on low for 15 minutes until liquid has been absorbed. Remove from low heat and let stand, covered, another 10 minutes before serving.
CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN, PEPPER AND CORN STIR-FRY
An easy tip to follow when cooking and eating healthy is "Eat the rainbow," and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little goes a long way.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
- Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
- Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 640 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 22 grams, Sugar 7 grams
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g
SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE
Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.
Provided by Julie Hubert
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
- Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
- Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
- Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
- Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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