Faux Chicken Stir Fry Recipes

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CHICKEN STIR-FRY

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12



Chicken Stir-Fry image

Steps:

  • Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

FAUX-CHICKEN STIR-FRY

This easy vegan stir-fry is loaded with fresh veggies and plant-based "chicken" fillets. Serve it over hot steamed brown or white rice, or in iceberg lettuce leaves.

Provided by Juliana Hale

Time 35m

Yield 4

Number Of Ingredients 16



Faux-Chicken Stir-Fry image

Steps:

  • Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
  • Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
  • Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 41.8 g, Fat 25 g, Fiber 7.2 g, Protein 26.3 g, SaturatedFat 4.1 g, Sodium 1751.1 mg, Sugar 13 g

½ cup reduced-sodium soy sauce
2 tablespoons packed brown sugar
2 tablespoons rice vinegar
2 teaspoons ground ginger
1 teaspoon cornstarch
¼ teaspoon crushed red pepper, or more to taste
2 tablespoons vegetable oil
1 medium onion, cut into 1/2-inch wedges
2 medium carrots, cut into thin slices
1 cup button mushrooms, quartered
2 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, cut into thin strips
⅔ pound vegetarian chicken substitute, diced
1 cup hot cooked rice
½ cup dry roasted cashews

FAMILY CHICKEN STIR-FRY

As if there aren't already enough, I thought I'd at least post it for those who have tried all the others. :) I've been making this as long as I can remember. It's not at all authentic, but my family and I love it! Items not listed on ingredient list: 4 healthy appetites and a large wok.

Provided by SmoochTheCook

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Family Chicken Stir-Fry image

Steps:

  • Cut the chicken into 2 inch cubes. Toss them into a ziplock (or generic -- lol!) bag with the soy sauce. Set the bag in the fridge while you chop your veggies.
  • Cook the rice according to the directions on the package.
  • Chop broccoli into bite size pieces (larger if you want to watch your family work for their meal!). Slice the onion into rather thick slices. Cut bell pepper into 1 inch cubes. (Tired yet?). Slice the carrotsand drain the mushrooms -- phew!
  • Heat the olive oil in your wok and toss in the chicken. Cook until just a little pink is left. Throw in the onions and cook until the meat is done. Put the garlic, broccoli, peppers, and carrots, in the wok and cover for 4-5 minutes.
  • The mushrooms go in last for just a couple of minutes. Put some rice and the stir fry on the plate and devour with any sauces you'd like to add (teriyaki and soy sauce are my family's choices).
  • Nudge the person beside you and motion for them to go clean up your mess. :D.

Nutrition Facts : Calories 164.1, Fat 3.1, SaturatedFat 0.6, Cholesterol 49.4, Sodium 1100.6, Carbohydrate 10.7, Fiber 3.2, Sugar 3.7, Protein 23.9

3/4 lb boneless skinless chicken breast
1/4 cup soy sauce (or Bragg's Liquid Aminos if you have any)
2 garlic cloves (crushed, minced)
1/2 tablespoon extra virgin olive oil (or more if you feel like splurging!)
1 bunch fresh broccoli
1/2 large sweet onion
1/2 green bell pepper
1 cup carrot (sliced)
1 (3 ounce) can mushrooms, sliced

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