Best 3 Stir Fried Chicken With Carrots And Spinach Recipes

Craving a healthy and flavorful meal? Stir-fried chicken with carrots and spinach is a vibrant, quick and easy dish that combines tender chicken, crisp vegetables, and a flavorful sauce. Packed with color, texture, and taste, this dish is not only delicious but also a nutritious option for those seeking a balanced meal. Be ready for this culinary journey as we delve into the fantastic and flavorsome world of stir-fried chicken with carrots and spinach.

Let's cook with our recipes!

SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS

Skillet Mustard Chicken With Spinach and Carrots image

In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.

Provided by Melissa Clark

Categories dinner, one pot, poultry, roasts, vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 garlic cloves, finely grated or mashed to a paste
1 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
3/4 teaspoon black pepper
2 1/2 pounds bone-in, skin-on chicken thighs (6 or 7 thighs)
1 bunch scallions, trimmed
3 medium carrots (about 6 ounces)
4 tablespoons/60 grams unsalted butter (1/2 stick)
1 sprig fresh oregano, marjoram or rosemary
2/3 cup chicken stock
1/2 cup good dry white wine
2 tablespoons Dijon mustard
5 ounces baby spinach
1 cup chopped fresh dill
Fresh lemon juice, for serving

Steps:

Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.

SPINACH BEEF STIR-FRY

Spinach Beef Stir-Fry image

With tender strips of steak and fresh colorful vegetables, this mouthwatering stir-fry sizzles with flavor! "My versatile entree can also be made with chicken breasts instead of beef," says LaVerne Heath of Fountain, North Carolina. "If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used."-LaVerne Heath, Fountain, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium soy sauce
1 boneless beef sirloin steak (1 pound), cut into thin strips
2 teaspoons cornstarch
1/2 teaspoon beef bouillon granules
1/2 teaspoon Chinese five-spice powder
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green pepper, julienned
1 cup sliced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced green onions
6 cups torn fresh spinach
Hot cooked rice, optional

Steps:

Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce., In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside., Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 597mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

CARROT AND SPINACH STIRFRY

Carrot and Spinach Stirfry image

Make and share this Carrot and Spinach Stirfry recipe from Food.com.

Provided by nemokitty

Categories Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups baby carrots
1 teaspoon gingerroot, finely chopped or 1/4 teaspoon ground ginger
1 garlic clove, chopped
1 teaspoon canola oil
4 green onions, cut in 1 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
4 cups spinach leaves, lightly packed

Steps:

In a large nonstick skillet, stir fry carrots, ginger and garlic in oil over medium heat for 5 minutes or till crisp tender.
Add green onions, broth and salt. Stir fry 1 minute more. Stir in fresh spinach and heat through.

Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 7.9, Fiber 2.9, Sugar 3.6, Protein 1.9

Tips:

Choose the right chicken: Use boneless, skinless chicken breasts or thighs for a quick and easy stir-fry. If you're using chicken with bones, be sure to remove them before cooking.
Slice the chicken thinly: This will help it cook evenly and quickly. You can also use a food processor to shred the chicken.
Marinate the chicken: Marinating the chicken in a flavorful mixture of soy sauce, rice wine, and sesame oil will help it stay moist and tender.
Use a hot wok or skillet: A hot wok or skillet will help the chicken sear quickly and evenly. If you don't have a wok, you can use a large skillet or Dutch oven.
Don't overcrowd the wok or skillet: Cook the chicken in batches if necessary to avoid overcrowding. Overcrowding will prevent the chicken from cooking evenly.
Stir-fry the chicken until it's cooked through: The chicken should be cooked through but still tender. Overcooking will make the chicken tough.
Add the vegetables: Add the vegetables to the wok or skillet and stir-fry until they are tender-crisp. You can use any vegetables you like, but carrots, spinach, and bell peppers are popular choices.
Season the stir-fry: Season the stir-fry with soy sauce, rice wine, and sesame oil. You can also add other seasonings, such as ginger, garlic, or chili peppers, to taste.
Serve the stir-fry over rice or noodles: Stir-fried chicken is a great dish to serve over rice or noodles. You can also serve it with a side of steamed vegetables.

Conclusion:

Stir-fried chicken with carrots and spinach is a quick, easy, and healthy dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.