Do you have a recipe for chicken stir-fry?!


Question: I would like a kind of simple one if you have it. Thank you!


Answers: I would like a kind of simple one if you have it. Thank you!

Easy Chicken Stir-Fry
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing or Italian Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped Peanuts (opitional)
4 cups hot cooked instant white rice
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
SERVE over the rice.


nfd?

Easy Chicken Stir-Fry

Ingredients
4 Skinless boneless chicken breasts
2 Carrots
1 Bunch of spring onions
100g (4oz) Broccoli
100g (4oz) Baby sweetcorn
2.5cm (1 inch) piece of Root ginger
150ml (1/4 pint) Chicken stock
3 Tablespoons olive oil, for the sauce
1 Tablespoon soft dark brown sugar
1 Tablespoon corn flour
1 Tablespoon Soy sauce

Method
(1) Bring a Wok or pan of water to the boil. Cut the broccoli into florets. Blanch broccoli and sweetcorn in water for 2 mins, then drain well.

(2) Cut chicken into large pieces. Peel ginger and cut into thin matchsticks. Trim and diagonally slice the spring onions. Peel carrots and cut into matchsticks.

(3) Wipe the Wok with kitchen paper and heat oil until almost smoking. Add the chicken and stir-fry for 7-8 minutes, or until golden. Transfer to a plate and keep warm.

(4) Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and sweetcorn and cook for 1 minute. Whisk together the sauce ingredients until smooth and well blended. Add to the pan, along with the chicken. Bring to boil and simmer for further 2 minutes, or until heated through.

Hi, simple format!, get some peppers red, green, and yellow, finely slice them add some onions {french would be best} finely slice or chop them add button mushrooms, then fry them with your chicken , (I would use extra virgin oil).

Chicken Stir-Fry

INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups 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
DIRECTIONS
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine 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 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.
Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce and reduced-sodium bouillon) equals 306 calories, 14 g fat (0 saturated fat), 73 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.





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