STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
STIR-FRIED SPINACH WITH GARLIC
Provided by Food Network
Time 8m
Number Of Ingredients 5
Steps:
- In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.
SPINACH AND WALNUTS
I made this up about 18 years ago while visiting my aunt. She had purchased 10 pounds of fresh spinach and didn't know what to do with it!
Provided by Jenni Wallace
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet with a lid over medium-high heat.
- Saute the onion and garlic until the onion becomes translucent.
- Add the red pepper flakes, if using, and stir through once.
- Add the walnuts and saute until they become somewhat fragrant.
- Add the spinach and continue to stir until it begins to wilt.
- Cover and allow to steam in it's own juice for 5 minutes.
- If needed you can add 1 Tablespoon of water to the pan.
- Remove cover and add the soy sauce.
- Mix well and serve.
Nutrition Facts : Calories 290, Fat 26.3, SaturatedFat 2.8, Sodium 342.9, Carbohydrate 10.8, Fiber 4.9, Sugar 2.2, Protein 8.5
WALNUT CHICKEN STIR-FRY
This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.
Provided by Karamia
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
- Refrigerate for 15 minutes to 1 hour.
- In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
- Remove chicken with slotted spoon and keep aside.
- In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
- Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
- Cook and stir for 2 minutes then sprinkle with walnuts.
- Serve over rice if desired, enjoy!
WALNUT BROCCOLI STIR-FRY
Make and share this Walnut Broccoli Stir-Fry recipe from Food.com.
Provided by VeggieChallenge
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and carrots with oil in a wok or large pot until onion is tender. • Add mushrooms, broccoli and nuts and stir for one or two minutes.
- Add the water, cover with a lid, and simmer for a few minutes until broccoli is bright green. Don't overcook. • Add soy sauce, salt and pepper, and cornstarch dissolved in cold water (to thicken the sauce).
- Serve with brown rice or whole-grain noodles.
- Variations: Be creative! Experiment with different combinations of fresh veggies, tofu, seeds or nuts. For more flavour, try adding ginger, garlic, or miso.
- Source: Source: Vegetarian Tastes of Toronto, p. 71.
Nutrition Facts : Calories 261.5, Fat 17.1, SaturatedFat 1.9, Sodium 830.9, Carbohydrate 23.3, Fiber 7, Sugar 7.3, Protein 9.4
STIR-FRIED CHICKEN WITH WILTED SPINACH & TAMARI WALNUTS
Yield 4 1 cup
Number Of Ingredients 17
Steps:
- To marinate chicken: Combine 2 teaspoons tamari (or soy sauce), 2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon sesame oil in a medium bowl. Add chicken and toss to coat. Cover and refrigerate until ready to cook. Place walnuts in a small skillet; heat over medium heat until hot. Drizzle with tamari (or soy sauce) and stir until the nuts are coated and the pan is dry, about 1 minute. Transfer to a bowl to cool. To prepare stir-fry: Stir cornstarch, 1 tablespoon tamari (or soy sauce), 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame oil in a small bowl until smooth; set stir-fry sauce aside. Heat 1 teaspoon canola oil in a large nonstick skillet or wok over medium-high heat. Add half the chicken, a few pieces at a time, and stir-fry, turning up the heat as necessary to maintain a steady sizzle, until the chicken is no longer pink in the center, 2 to 3 minutes. Transfer the chicken and any juices in the pan to a plate. Repeat with another teaspoon oil and the remaining chicken; transfer to the plate. Add the remaining 1 teaspoon oil to the hot pan and heat briefly over medium-high heat. Add bell pepper and stir-fry for 1 minute. Add ginger and garlic; stir-fry for 20 seconds. Add spinach, about half at a time, turning to combine with the seasonings. Cover and cook just until wilted, 30 to 60 seconds. Add the reserved chicken (and any accumulated juices) to the pan, along with scallions. Stir the sauce and add it to the pan; stir-fry over high heat until the sauce has thickened, 30 to 60 seconds. Serve immediately, sprinkled with Tamari Walnuts.
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