Best 5 Stir Fried Chicken With Ketchup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Stir-fried chicken with ketchup is a delightful and versatile dish that can be enjoyed by people of all ages. This delectable dish is made with chicken, ketchup, and a variety of other ingredients, such as vegetables, herbs, and spices. The result is a flavorful and satisfying meal that can be prepared in a matter of minutes. Whether you are looking for a quick and easy weeknight dinner or a flavorful dish to serve at a party, stir-fried chicken with ketchup is sure to please.

Here are our top 5 tried and tested recipes!

STIR-FRIED CHICKEN WITH KETCHUP



Stir-Fried Chicken With Ketchup image

I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator. It's stir-fried chicken with ketchup, and before you turn your nose up, think how good ketchup can taste. In the version he cooked for me, Mr. Saran tossed cauliflower in a slurry of cornstarch and egg, then deep-fried it. The crust was exquisite, and the cauliflower perfectly cooked. But it was what happened next that really got my attention: He finished the cauliflower in a sauce, made in about three minutes, containing nothing more than ketchup, garlic and cayenne pepper.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
1/2 cup flour, more as needed
4 tablespoons neutral oil, like corn or canola
Salt and pepper
2 tablespoons slivered garlic
1/4 teaspoon cayenne pepper, or to taste
1 cup ketchup

Steps:

  • Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
  • When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
  • Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN STIR-FRY



Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  • Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  • Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN STIR-FRY



Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh 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

Steps:

  • Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 the 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.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

EASY STIR FRIED CHICKEN



Easy stir fried chicken image

Make and share this Easy stir fried chicken recipe from Food.com.

Provided by najwa

Categories     Chicken

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breast halves, sliced (1/2" x 1")
1 onion, sliced
1 green bell pepper, sliced
1 jalapeno pepper, chopped
salt, to taste
pepper, to taste
1 cup cabbage, shredded
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons white vinegar

Steps:

  • Heat 2 tbsp oil in a saucepan, add the chicken and cook until inside is white.
  • (I use cooking spray).
  • Remove chicken, add onions and cook until soft, return chicken to saucepan and add green bell pepper and jalapeno.
  • Season with salt and pepper, add cabbage and cook for a few minutes.
  • Add the last three ingredients and cook for a few minutes longer.
  • Goes well with rice or pita.

GINGERED CHICKEN STIR-FRY



Gingered Chicken Stir-Fry image

Ginger and soy sauce give eye-opening flavor to this colorful stir-fry shared by Donna Sauvageau of Detroit Lakes, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 11

1 tablespoon ketchup
1 tablespoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1 large green pepper, sliced
1 large sweet red pepper, sliced
6 green onions, sliced
2 teaspoons canola oil, divided
2 teaspoons sesame or additional canola oil, divided
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes., In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.

Nutrition Facts : Calories 234 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 496mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken: For stir-fried chicken with ketchup, boneless, skinless chicken breasts or thighs are the best choices. They are tender and cook quickly.
  • Cut the chicken into bite-sized pieces: This will help ensure that the chicken cooks evenly.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, cornstarch, and Shaoxing wine (or dry sherry) will help tenderize it and give it more flavor.
  • Use a well-seasoned wok: A well-seasoned wok will help prevent the chicken from sticking and will also impart a nice flavor to the dish.
  • Cook the chicken over high heat: This will help to create a nice sear on the chicken and prevent it from becoming tough.
  • Add the ketchup and other seasonings towards the end of cooking: This will help to prevent the ketchup from burning.
  • Serve the stir-fried chicken with ketchup over rice or noodles: This is a classic Chinese dish that is sure to please everyone at the table.

Conclusion:

Stir-fried chicken with ketchup is a quick and easy dish that is perfect for a weeknight meal. It is 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.

Related Topics