We cut all the vegetables into thin strips. Usturoil il taiem marunt. We cut the chicken breast into strips.
Put a tablespoon of olive oil in a well-heated wok pan. Add the garlic and cook for about 30 seconds then add the vegetables and fry for about 3 minutes. Near the end add a tablespoon of soy sauce. We take them out of the pan and put them aside.
Put 2 tablespoons of olive oil in the pan and fry the chicken breast. When it is ready, put the vegetables and leave them on the fire for another 2 minutes. At the end we add a tablespoon of soy sauce and 2 tablespoons of Oyster sauce.
I served simple. It can be served with Chinese noodles or rice. Very good! :)
How to Make Chicken Stir Fry
Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside. Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn.
NOTE: While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey or brown sugar. Set Aside.
Followed by red onions, bell pepper and pepper flakes, continue cooking for another 2 -3 minutes. Add vegetables and continue stirring, about 2-3 minutes.
Return chicken into the skillet.
Pour the sauce mixture into the skillet, let it cook until it thickens. Finally throw in basil and green onions. If desired, you may adjust with broth.
Moo Goo Gai Pan
Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.
For this recipe, you’ll marinate the chicken in a soy and rice wine mix. Pick up some whole mushrooms, ginger, clove, bamboo shoots, and water chestnuts. The sauce has a chicken stock and oyster sauce base.
1. Slice and Marinate Some Chicken
Chicken stir-fry is a great meal to make for one or two, because that gives you more room in your wok or skillet to really sear things quickly. But you can make it for up to four people at a time (any more than that and youâ & # x20AC; & # x2122; ll have to make it in batches). How much chicken you need depends on how many people you & # x27re feeding and how much chicken they want to eat — I like to use about 1/4 pound of chicken per person in my stir-fry, but some people might want more like 1 / 2 pounds per person. You can use either chicken breast cutlets or boneless skinless chicken thighs whichever you choose, slice them into 1-inch thick strips or 1-inch cubes and put it all in a bowl.
To season one pound of chicken, you need about 3 teaspoons of marinade. My basic stir-fry marinade consists of equal parts soy sauce, rice wine, and corn starch. So for one pound of chicken, I stir together a teaspoon soy sauce, a teaspoon of rice wine, and a teaspoon of cornstarch, then I jazz it up some chili flakes or freshly grated ginger or garlic. Once the marinade is all mixed up, pour it over the sliced chicken and toss it thoroughly so that every piece is coated. Then let it sit while you get everything else ready to stir-fry. (This is not a long marinade game — 10 minutes will do the trick, and thatâ & # x20AC; & # x2122; s probably about as long as itâ & # x20AC; & # x2122; s taking you to get all your ducks in a row before you can start cooking.)
Ginger stir-fries have more fun.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
- 3/4 cup quinoa, rinsed
- 1/2 teaspoon salt, divided
- 1 tablespoon vegetable oil
- 1 small carrot, thinly sliced
- 1 medium red bell pepper, cored, seeded and chopped
- 2 teaspoons grated ginger
- 1 clove garlic, sliced
- 1 small red chile, chopped (optional)
- 2 cups snow peas, trimmed
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 4 ounces grilled chicken breast, chopped
- 2 scallions, chopped
- 1/2 cup cilantro
- 1 tablespoon soy sauce
Chicken and Vegetable Stir Fry
Chicken and Vegetable Stir Fry is a simple, quick, and healthy dinner recipe. Fresh vegetables and chicken are tossed in a light and silky sauce.
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This simple Chicken and Vegetable Stir Fry recipe originally appeared in Hy-Vee & # 8217s quarterly magazine Seasonsmagazine (which if you don & # 8217t get, you must!) last month, and Ben and I both like it so much that I & # 8217ve made it at least every other week since then. I & # 8217s tweaked the dish over time so that it & # 8217s now got the perfect stir fry sauce. Not too gingery, and with just a tiny kick of heat.
A good Chicken and Vegetable Stir Fry recipe is one that I believe every cook should have in their repertoire. Full of lean chicken and healthy veggies, it's on the table quickly, and is filling without leaving you feeling overly-stuffed. Great for when time and health is of the essence, or when you just couldn & # 8217t turn down that last strip of bacon.
Start by mixing up the chicken marinade and stir fry sauce, which are one in the same. Combine ingredients including gluten-free tamari or soy sauce, rice vinegar, sesame oil, red chili pepper flakes, fresh garlic and ginger in a bowl then add 1lb chicken breasts cut into bite-sized pieces. Marinate the chicken in the fridge for 10 minutes.
Lick Your Plate Coconut Chicken Curry
Drain the chicken into another bowl, reserving the marinade, then add 3/4 cup chicken broth. Next, gradually sprinkle in 2 teaspoons cornstarch while whisking to avoid lumps.
Time to get cooking! What & # 8217s my # 1 rule when stir frying ?! (Besides not talking about stir frying? HA!) Make sure all your ingredients are prepped and ready to go before you start stir frying! That includes chopping / measuring 6 cups assorted vegetables. I & # 8217ll talk about these again in a sec.
Start by heating 1 teaspoon grapeseed oil (or other high heat cooking oil like canola or vegetable oil) in a large wok or nonstick skillet over medium-high heat. Add the chicken then stir fry until no longer pink. Remove to a plate then set aside.
Crank the heat up to high then add 2 teaspoons oil to the wok and then add the veggies according to how long each take to cook. I started with broccoli and carrots, then added yellow squash, frozen edamame, and frozen sweet corn about 2 minutes later. Stir fry until the veggies are just crisp tender. You don & # 8217t want them completely cooked at this point & # 8211 they & # 8217ll finish as the sauce is bubbling away.
Which is what we add next! Add the chicken back into the wok then pour in the sauce and boil for 2-3 minutes, until thickened.
Glory to Chicken and Vegetable Stir Fry!
Scoop the stir fry over hot cooked rice. I made brown rice cooked in chicken broth & # 8211 I usually do about 1/4 cup dry rice per person. Sprinkle with sesame seeds if you & # 8217re feeling fancy, then dig in (chop sticks optional!)
Chicken and Veggie Stir Fry
This flavorful keto chicken stir fry is packed full of crisp, tender veggies. There are so many flavors and textures in this dish. Fresh ginger and green onions provide bright, fresh flavors. The red pepper flakes gives a little kick of heat. It & # 8217s a delicious way to eat your veggies for the day!
Stir fry is great for a quick and easy dinner on those busy work nights. From start to finish, this dish only takes 25 minutes. Bonus points because it only uses one pan. Less time in the kitchen and less dishes is always a win & # 8211 win in my book!
Keto Chicken Stir Fry
Start by heating up a tablespoon of coconut oil in a large saute pan or wok. Once hot, add the chicken, ginger, and garlic and cook for 3-4 minutes, until chicken is browned. Remove chicken from pan and place onto a large plate.
Now add an additional tablespoon of coconut oil and the sesame oil to the pan. Add the onion, red bell pepper, mushrooms and broccoli. Saute the veggies for about 3 minutes. Continue tossing the veggies so that they are coated in oil.
Next, add the liquid aminos, red pepper flakes, and Brown Swerve. Mix to combine and coat the veggies. Place the chicken back into the pan and toss to thoroughly combine the meat, veggies, and sauce. Simmer for 5-6 minutes. The vegetables should still be crisp but fork tender. Season with salt and pepper to taste.
If you prefer a thicker sauce with this keto chicken stir fry, add this additional step. In a small bowl, whisk together 1/2 teaspoon xanthan gum with a tablespoon of the liquid from the pan. Add the mixture back into the pan and stir, over low heat, for 1-2 more minutes, until the sauce has thickened.
- : Juicy shrimp, sautéed with a gorgeous rainbow of vegetables! : This steak stir-fry with a savory garlic-and-butter sauce feels indulgent, and is so easy to make. : This deeply flavorful pork stir-fry is a healthy way to bring a taste of the tropics to your weeknight table.
Chicken And Vegetable Stir-Fry Recipe
Protein: 22 g /%
Carbs: 16 g /%
Fat: 10 g /%
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 chicken breasts, sliced
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 carrots, julienned
- 2 celery stalks, thinly sliced
- 1 onion, sliced
- 1 cup mushrooms, chopped
- 1 cup bean sprouts
- 2 tbsp. coconut oil
- 1/4 cup amino coconut
- 1 tsp. sesame oil
- Sea salt and freshly ground black pepper
- Heat coconut oil in a skillet, or wok, over medium-high heat.
- Season the chicken to taste and cook until no longer pink, remove from skillet and set aside.
- Add all of the remaining vegetables and cook until they just start to soften, 6 to 8 minutes.
- Drizzle the coconut aminos and sesame oil over the vegetables, add the chicken back to the skillet, give everything a good stir, cover and cook another 2 to 3 minutes.
- Add the bean sprouts and cook for 2 minutes, then serve.
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Chicken Stir Fry
I love making stir fry for dinner because it & # 8217s a complete meal, with protein and veggies, served over rice. This chicken stir fry has become one of my family & # 8217s favorite dinners. It's easy, relatively quick, and full of healthy vegetables.
The key to a good stir fry is a flavorful sauce. In this recipe, I use my best stir fry sauce. You can mix it up in ten minutes or less, and it's so tasty with fresh ginger and garlic. This homemade sauce is so much better than anything you might buy at a store or restaurant.
This chicken and broccoli stir fry also has carrots and bell peppers to add lots of color to your meal. The more colorful veggies you can work into your diet, the more nutrients you get. Not to mention that all of those veggies are just plain delicious when they & # 8217re coated in the irresistible sauce!
To truly have the best stir fry, serve it over fluffy rice. I recommend my perfect stove top brown rice, Instant Pot white rice or Instant Pot brown rice. The rice will soak up any extra sauce & # 8211 yum! Quinoa or cauliflower rice are other good options for serving with stir fry.