Best 2 Stir Fry Chicken And Vegetables Recipes

Craving a delightful and delectable stir-fry chicken and vegetables dish? Look no further! Embark on a culinary journey with us as we explore a treasure-trove of diverse recipes, each promising an explosion of flavors and textures. From classic Chinese stir-fries to Thai-inspired curries and Korean-style bulgogi, our handpicked collection caters to every palate and preference. Whether you're a seasoned wok warrior or a novice seeking a quick and easy weeknight meal, we have you covered. Get ready to tantalize your taste buds with our curated guide to the best stir-fry chicken and vegetables recipes out there!

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STIR-FRY CHICKEN AND VEGETABLES

Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories World Cuisine Recipes Asian

Time 40m

Yield 2

Number Of Ingredients 12

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Quinoa Stir-Fry with Vegetables and Chicken image

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Provided by Kerri Conan

Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

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

Steps:

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Tips:

Choose fresh, high-quality ingredients: Fresh vegetables will have a better flavor and texture, and chicken that is free of hormones and antibiotics will be healthier and taste better.
Marinate the chicken: Marinating the chicken in a flavorful mixture of soy sauce, ginger, garlic, and other spices will help to tenderize and flavor the chicken.
Use a hot skillet: A hot skillet will help to sear the chicken and vegetables, giving them a nice caramelized flavor.
Stir-fry in batches: Don't overcrowd the skillet, or the ingredients will not cook evenly. Stir-fry the chicken and vegetables in batches, if necessary.
Cook the chicken until it is cooked through: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Add the sauce at the end: Adding the sauce at the end of the cooking process will help to prevent it from burning.
Serve immediately: Stir-fry is best served immediately after it is cooked, while it is still hot and fresh.

Conclusion:

Stir-fry chicken and vegetables is a quick, easy, and delicious meal that is perfect for a busy weeknight dinner. With a little planning and preparation, you can have a healthy and flavorful stir-fry on the table in less than 30 minutes. So next time you're looking for a quick and easy meal, give stir-fry chicken and vegetables a try.

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