Best 7 Stir Fry Princess Chicken Over Rice Recipes
Unleash your culinary skills and embark on a delectable journey as we unveil the secrets to creating the ultimate "Stir Fry Princess Chicken over Rice" dish. Get ready to tantalize your taste buds with a harmonious blend of succulent chicken, vibrant vegetables, and a tantalizing sauce that will transport you to a realm of culinary delight. In this comprehensive guide, we will unravel the intricacies of this dish, providing step-by-step instructions, insightful tips, and a handpicked selection of the most delectable recipes. So, prepare your palate for an unforgettable experience as we delve into the art of crafting this irresistible dish.
Here are our top 7 tried and tested recipes!
PRINCESS CHICKEN
Make and share this Princess Chicken recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop chicken into 1 inch pieces.
- Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in medium bowl; add chicken, stir and let sit for 30 minutes.
- Combine sake, soy sauce, sugar, salt, cornstarch and sesame oil; set aside.
- Heat oil in wok.
- Stir fry chicken 2 minutes until lightly browned.
- Remove all but 2 teaspoons oil from wok.
- Stir fry dried pepper and peppercorns briefly.
- Add minced ginger and cooked chicken stir fry 1 minute.
- Add seasoning sauce; stir until sauce thickens.
- Stir in peanuts.
- Serve over hot rice.
Nutrition Facts : Calories 1629.6, Fat 83.3, SaturatedFat 13.7, Cholesterol 85.1, Sodium 1430.8, Carbohydrate 176, Fiber 6.1, Sugar 10.1, Protein 42.3
CHICKEN AND RICE STIR FRY
Steps:
- Wash hands and clean preparation area. Clean the rims of any canned food before opening.
- Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
- In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
- In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
- Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
- Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
- Serve 1/4th of chicken stir fry with ¼ cup brown rice.
20-MINUTE CHICKEN AND RICE STIR-FRY
Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
- Stir in water and soy sauce. Bring to boil.
- Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
CHICKEN, LEEK & BROWN RICE STIR-FRY
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 19m
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
- Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
- Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
TERIYAKI CHICKEN & RICE STIR-FRY
I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.
Provided by OahuPat Abrams
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
- Stir-fry chicken in wok or skillet with oil until no longer pink.
- Add mushrooms and vegetables, stir-fry 5 more minutes.
- Serve over rice.
Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8
CITRUS CHICKEN STIR FRY
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
Provided by cookied
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
- Remove sauce from heat. Stir in lemon juice and set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g
CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE
Steps:
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
Tips:
- To save time, use pre-cooked rice or boil it ahead of time.
- If you don't have Shaoxing wine, use dry sherry or sake as a substitute.
- Add a splash of soy sauce and Chinese rice vinegar to the sauce for extra flavor.
- Top the dish with chopped green onions, cilantro, or peanuts for a pop of color and flavor.
- Serve the chicken over rice immediately, or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Stir-fry princess chicken is a delicious and easy weeknight meal that can be made in under 30 minutes. With its tender chicken, flavorful sauce, and fluffy rice, this dish is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try!
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