Sesame Chicken And Stir Fried Vegetables Recipes

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

Steps:

• Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
• While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.

Steps:

• Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside. Cut chicken into chunks.
• Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
• Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
• Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
• Add leaves , stir fry 2 minutes.
• Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
• Serve with rice and sprinkle with sesame seeds.