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Quick and Easy Stir Fry Chicken
Make the simple marinade the night before, and your Stir Fry Chicken will be ready to stir fry when you are ready to cook. |
Prep all the food first, so that your meal comes together quickly.
Heat your pan or wok until near smoking. That way you will be searing the chicken and it will be very moist and tender. I usually pre-heat my wok for up to 5 minutes on very hi heat, without any oil.
This Chicken Stir Fry Recipe is one of the healthiest ways to serve chicken. Kids love it as much as adults!
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Serve over a bed of rice, or udon noodles. You will be amazed at how beautiful and appealing this colorful, healthy meal looks, and it tastes wonderful.
New Page 1Chicken Stir Fry Recipe with Vegetables | Stir Fry Chicken with Veggies | | | | | | No time to Cook? Try this impressive one-pan meal, stir fry chicken, ready in under 20 min (after marinade time). | | | | 2 chicken | | boneless, skinless breasts, cut into bite-sized portions | | | 1 cup | | sliced button mushrooms | | | 2 Tbs | | cornstarch | | | 2 Tbs | | water | | | 3 tsp | | each, garlic and ginger pastes | | | 1/4 cup | | water | | | 2 cups | | broccoli, cut into bite-sized portions | | | 1 | | red pepper, sliced and seeded | | | 2 Tbs | | Traditional Hoisin Sauce | | | 4 Tbs | | vegetable oil | | | 1 tsp | | sugar | | | 3 Tbs | | sesame seeds | | | 3 cups | | steamed rice | | | | | | | 1 | Mix cornstarch, soy sauce and 2T water in a plastic zip-type bag. Shake bag well to mix. Add chicken pieces, then refrigerate for 1 hour (may be kept up to 8 hours in refrigerator). | | 2 | Add oil to wok, or large frying pan, and heat over med high heat. Add chicken and cook for 6 minutes, stirring a bit to brown evenly. Add vegetables, 1/4 cup water and sugar. Cover pan and let steam for 3 minutes. | | 3 | Remove from heat, and serve over rice. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 494.10 | | | Calories From Fat (35%) | | 170.65 | | | | | % Daily Value | | Total Fat 19.36g | | 30% | | | Saturated Fat 1.98g | | 10% | | | Cholesterol 68.44mg | | 23% | | | Sodium 142mg | | 11% | | | Potassium 587.51mg | | 17% | | | Carbohydrates 45.28g | | 15% | | | Dietary Fiber 2.06g | | 8% | | | Sugar 2.06g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 43.22g | | | | | Protein 33.89g | | 68% | | | | | | | Cooking Tips | | Busy schedule? Cut and marinade the chicken the night before. And to save time, steam the rice while you stir fry this dish. | | | | | | | | | | | | | | |
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