Best 3 Summer Chicken Stir Fry Recipes

As the weather warms up, there's nothing better than a light, healthy, and flavorful summer chicken stir fry. Whether you're using fresh vegetables from your garden or grabbing a bag of frozen veggies from the store, this dish is quick, easy, and sure to please everyone at the table. With a variety of sauces and seasonings to choose from, you can customize your stir fry to suit your own taste buds. So gather your ingredients, heat up your wok, and get ready to enjoy a delicious and satisfying summer meal.

Here are our top 3 tried and tested recipes!

TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY

Turkey or Chicken, Summer Squash and Tomato Stir-Fry image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Number Of Ingredients 13

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1 pound chicken or turkey breast, cut into 1-inch pieces
1 small onion, cut into 3/4-inch dice (about 1 cup)
1 red bell pepper, seeded and cut into 3/4-inch dice (about 1 cup)
2 cloves garlic, minced
2 small summer squash, seeds removed and cut into a 3/4-inch dice (about 1 1/2 cups)
8 to 10 small cherry tomatoes, mixed colors
1/3 cup loosely packed fresh basil leaves
Rice, for serving

Steps:

Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.

SUMMER GARDEN CHICKEN STIR-FRY

Summer Garden Chicken Stir-Fry image

Chicken stir-fry made with vegetables - perfect for an Asian cuisine that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
3 tablespoons reduced-sodium soy sauce
2 to 3 teaspoons sugar
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (3 oz)
1/2 cup chopped bell pepper (any color)
2 teaspoons cornstarch
Hot cooked brown rice, if desired

Steps:

Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g

SUMMER GARDEN CHICKEN STIR-FRY

Summer Garden Chicken Stir-Fry image

Make and share this Summer Garden Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast half
2 garlic cloves, minced
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby carrots, cut lengthwise in half
1 cup fat free chicken broth
3 tablespoons low sodium soy sauce
2 -3 teaspoons sugar
2 cups broccoli florets
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
2 teaspoons cornstarch
hot cooked rice

Steps:

Remove all visible fat from chicken; cut chicken into 1-inch pieces.
Spray a large nonstick skillet with cooking spray; heat over med-high heat.
Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
Serve over rice.

Nutrition Facts : Calories 190.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 683.5, Carbohydrate 14.2, Fiber 1.7, Sugar 6.2, Protein 29.4

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you cook efficiently and avoid any scrambling.
Use Fresh Ingredients: Fresh vegetables and herbs will give your stir-fry the best flavor. If possible, buy your ingredients from a farmers market or local grocery store.
Choose the Right Oil: Use an oil with a high smoke point, such as grapeseed oil or avocado oil. This will help prevent the oil from burning and smoking.
Heat Your Wok or Pan Properly: Make sure your wok or pan is nice and hot before adding the ingredients. This will help create a sear on the vegetables and prevent them from sticking.
Don't Overcrowd the Wok or Pan: If you crowd the wok or pan, the vegetables will steam instead of stir-frying. This will make them soggy and bland.
Stir-Fry in Batches: If you have a lot of vegetables to stir-fry, cook them in batches. This will help prevent the vegetables from becoming overcrowded and soggy.
Season to Taste: Add salt, pepper, and other seasonings to taste. Be careful not to over-season, as the flavors will intensify as the stir-fry sits.

Conclusion:

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