Grilled Chicken Stir Fry Pocket Recipes

GRILLED CHICKEN STIR FRY POCKET

Categories Sandwich Chicken Stir-Fry Quick & Easy Lunch

Yield 2

Number Of Ingredients 11

GRILLED CHICKEN STIR FRY POCKET image

Steps:

Heat a medium skillet over medium-high heat. Add the oil. Season the chicken on both sides with salt and pepper. Add to the pan and cook until browned and done, about 5 minutes per side, depending on thickness. Remove from pan, cut into strips, and cover with foil. Reduce heat to medium. If needed, add a little more oil to the pan, then the garlic, peppers and onions. Season with the basil, oregano, salt and pepper. Sauté, tossing occasionally, until tender, about 10 minutes. Cut the pockets/rolls in half horizontally. If desired, place in the broiler and toast lightly. If desired, spread both insides of the rolls with mayonnaise. Top with the chicken, peppers and onions, then the cheese. Return to the broiler just until the cheese starts to melt.

Ingredients

2 teaspoons olive oil, more if needed
2 small boneless, skinless chicken breasts
Salt and pepper to taste
1/2 each small red and green pepper, cut into thin strips
1/2 large onion, preferably sweet, sliced thin
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 medium clove garlic, finely chopped
2 pita pockets (sub rolls and crusty sandwich rolls also work)
Thinly sliced extra sharp provolone cheese (or other cheese, as desired)
Mayonnaise (optional)

VEGGIE CHICKEN PITAS

These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Veggie Chicken Pitas image

Steps:

In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1 medium red onion, sliced
1 cup julienned carrots
1 cup chopped fresh broccoli
1 cup fresh snow peas
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 cup cubed cooked chicken
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/4 cup white wine or chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
10 pita pocket halves
1/3 cup shredded part-skim mozzarella cheese
1/3 cup shredded cheddar cheese

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

Chicken Stir-Fry image

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

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

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CHICKEN STIR FRY {IN 30 MINUTES!} - CHELSEA'S MESSY APRON

Web Jun 15, 2019 You can also pair this stir fry with a fruit salad, spring rolls, egg rolls, or dumplings. Cucumber salad: 1 large English cucumber (~2 …
From chelseasmessyapron.com
Ratings 24
Calories 210 per serving
Category Dinner, Main Course

SAUCE: Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
PREP: Prepare the chicken and veggies. Cut the chicken into small chunks (about 3/4 to 1 inch). Finely chop the garlic and ginger. Slice the onion into thin strips. Peel and then very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop the broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
COOK: Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add in the carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2-3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn't get soggy or soft -- you want some bite to them!)
SERVE: Remove from heat and serve immediately with your preferred base (we like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.

Grilled Chicken Stir Fry Pocket Recipes

GRILLED CHICKEN STIR FRY POCKET

VEGGIE CHICKEN PITAS

These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina

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.

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