Stir-Fry Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/stir-fry/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Feb 2025 15:39:18 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Stir-Fry Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/stir-fry/ 32 32 Sweet Chili & Orange Chicken https://www.tasteofhome.com/recipes/sweet-chili-orange-chicken/ Fri, 17 Jan 2025 20:25:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099262

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 3/4 cup sweet chili sauce
  • 1/3 cup thawed orange juice concentrate
  • Hot cooked jasmine or other rice
  • Minced fresh basil
Text Ingredients

Directions

  1. Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm.
  2. Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

Nutrition Facts

1/2 cup chicken mixture: 309 calories, 9g fat (4g saturated fat), 78mg cholesterol, 1014mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 24g protein.

]]> Weeknight Chicken Chop Suey https://www.tasteofhome.com/recipes/weeknight-chicken-chop-suey/ Fri, 17 Jan 2025 20:11:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102921

Ingredients

  • 4 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon grated lemon zest
  • 1-1/2 cups chopped carrots
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium tart apple, chopped
  • 1/2 cup chopped onion
  • 1 cup unsweetened pineapple tidbits plus 3 tablespoons pineapple juice
  • 1 cup cold water, divided
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons cornstarch
  • 3 cups hot cooked brown rice
Text Ingredients

Directions

  1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 4 ingredients. Stir in pineapple tidbits, pineapple juice, 3/4 cup water and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
  2. Combine cornstarch and remaining 1/4 cup water; gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Test Kitchen Tips

Where did chop suey originate?

While chop suey is a well-known dish, we're not entirely sure where it originated. Whatever the origin, it's a really delicious and quick weeknight meal.

What can I add to this dish?

This dish is a great way to eat more veggies! Toss in whatever you have on hand, like green pepper, bok choy, broccoli or kale. You could also drizzle on some Sriracha for a spicy kick.

Nutrition Facts

1 cup with 1/2 cup rice: 330 calories, 6g fat (1g saturated fat), 42mg cholesterol, 227mg sodium, 50g carbohydrate (14g sugars, 5g fiber), 20g protein.

]]> Cashew Chicken with Bok Choy https://www.tasteofhome.com/recipes/cashew-chicken-with-bok-choy/ Fri, 17 Jan 2025 20:06:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102725

Ingredients

  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup chopped celery
  • 1 medium sweet red pepper, julienned
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup stir-fry sauce
  • 1/4 cup chicken broth
  • 1/4 cup sherry or additional chicken broth
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 head bok choy, trimmed
  • 1/2 cup salted cashews
  • Hot cooked rice
Text Ingredients

Directions

  1. Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes.
  2. In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.

Nutrition Facts

1 cup: 357 calories, 15g fat (3g saturated fat), 63mg cholesterol, 1114mg sodium, 21g carbohydrate (10g sugars, 4g fiber), 30g protein.

]]> Teriyaki Glazed Chicken https://www.tasteofhome.com/recipes/teriyaki-glazed-chicken/ Fri, 17 Jan 2025 19:58:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102269

Ingredients

  • 1 pound boneless skinless chicken breast halves, cut into strips
  • 3 tablespoons canola oil, divided
  • 4 medium carrots, julienned
  • 1 medium sweet onion, julienned
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • Hot cooked rice
  • Sesame seeds, toasted, optional
  • Sliced green onions, optional
Text Ingredients

Directions

  1. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside.
  2. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer.
  3. Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Health tip: A simple swap to reduced-sodium soy sauce will decrease sodium to about 1,200 milligrams per serving, but that’s still high. To cut even more, replace some of the soy sauce with water or reduced-sodium broth.

Nutrition Facts

1 serving: 324 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1922mg sodium, 23g carbohydrate (20g sugars, 3g fiber), 28g protein.

]]> Skillet Zucchini and Sausage https://www.tasteofhome.com/recipes/skillet-zucchini-and-sausage/ Fri, 17 Jan 2025 19:54:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102009

Ingredients

  • 2 tablespoons canola oil
  • 1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 4 to 5 medium zucchini, sliced
  • 4 to 5 medium tomatoes, coarsely chopped
  • Herb seasoning blend to taste
Text Ingredients

Directions

  1. Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

Nutrition Facts

1 serving: 313 calories, 23g fat (6g saturated fat), 40mg cholesterol, 525mg sodium, 18g carbohydrate (10g sugars, 5g fiber), 11g protein.

]]> Green Pepper Steak https://www.tasteofhome.com/recipes/green-pepper-steak/ Fri, 17 Jan 2025 19:54:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101986

Ingredients

  • 1 tablespoon cornstarch
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons canola oil, divided
  • 1 pound beef top sirloin steak, cut into 1/4-in.-thick strips
  • 2 small onions, cut into thin wedges
  • 2 celery ribs, sliced diagonally
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice
Text Ingredients

Directions

  1. Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
  2. Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

Nutrition Facts

1 serving: 259 calories, 12g fat (2g saturated fat), 46mg cholesterol, 647mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

]]> Simple Shrimp Pad Thai https://www.tasteofhome.com/recipes/simple-shrimp-pad-thai/ Fri, 17 Jan 2025 19:46:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101502

Ingredients

  • 8 ounces uncooked thick rice noodles
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 cup marinara sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup chopped dry roasted peanuts
  • Fresh cilantro leaves
  • 1 medium lime, cut into wedges
  • Sriracha chili sauce or hot pepper sauce, optional
Text Ingredients

Directions

  1. Cook noodles according to package directions.
  2. Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set.
  3. Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture.
  4. Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha.

Nutrition Facts

1-1/4 cups (caluculated without sriracha): 530 calories, 17g fat (2g saturated fat), 232mg cholesterol, 1212mg sodium, 64g carbohydrate (11g sugars, 3g fiber), 29g protein.

]]> Simple Sesame Chicken with Couscous https://www.tasteofhome.com/recipes/simple-sesame-chicken-with-couscous/ Fri, 17 Jan 2025 19:45:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101423

Ingredients

  • 1-1/2 cups water
  • 1 cup uncooked whole wheat couscous
  • 1 tablespoon olive oil
  • 2 cups coleslaw mix
  • 4 green onions, sliced
  • 2 tablespoons plus 1/2 cup reduced-fat Asian toasted sesame salad dressing, divided
  • 2 cups shredded cooked chicken breast
  • 2 tablespoons minced fresh cilantro
  • Chopped peanuts, optional
Text Ingredients

Directions

  1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
  2. In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous mixture from pan; keep warm.
  3. In same skillet, add chicken and remaining 1/2 cup dressing; cook and stir over medium heat until heated through. Serve over couscous mixture; top with cilantro and, if desired, peanuts.

Nutrition Facts

1 cup couscous with 1/2 cup chicken mixture (calculated without peanuts): 320 calories, 9g fat (1g saturated fat), 54mg cholesterol, 442mg sodium, 35g carbohydrate (9g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

]]> Colorful Shrimp Pad Thai https://www.tasteofhome.com/recipes/colorful-shrimp-pad-thai/ Fri, 17 Jan 2025 19:43:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101340

Ingredients

  • 6 ounces uncooked thick rice noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons Thai chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • STIR-FRY:
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 3 teaspoons sesame oil, divided
  • 2 cups fresh snow peas
  • 2 medium carrots, grated
  • 2 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup unsalted dry roasted peanuts, chopped
Text Ingredients

Directions

  1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
  2. In a large nonstick skillet or wok, stir-fry the shrimp in 2 teaspoons oil until they turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil, 1-2 minutes. Add garlic, cook until vegetables are crisp-tender, about 1 minute longer. Add eggs; cook and stir until set.
  3. Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition Facts

1 cup: 352 calories, 10g fat (2g saturated fat), 208mg cholesterol, 955mg sodium, 38g carbohydrate (10g sugars, 4g fiber), 28g protein.

]]> Spicy Orange Chicken https://www.tasteofhome.com/recipes/spicy-orange-chicken/ Fri, 17 Jan 2025 19:37:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100968

Ingredients

  • 2 large navel oranges
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 1 jalapeno pepper, seeded and minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons canola oil, divided
  • Hot cooked rice
  • Sesame seeds and thinly sliced green onions
Text Ingredients

Directions

  1. Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel.
  2. Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken.
  3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
]]> Cabbage Roll Skillet https://www.tasteofhome.com/recipes/cabbage-roll-skillet/ Fri, 17 Jan 2025 19:35:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100842

Ingredients

  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 1 pound extra-lean ground beef (95% lean)
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 small head cabbage, thinly sliced (about 6 cups)
  • 1 medium green pepper, cut into thin strips
  • 4 cups hot cooked brown rice
Text Ingredients

Directions

  1. Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
  2. Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

Nutrition Facts

1-1/3 cups with 2/3 cup rice: 332 calories, 5g fat (2g saturated fat), 43mg cholesterol, 439mg sodium, 50g carbohydrate (12g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

]]> Vegetable Pad Thai https://www.tasteofhome.com/recipes/vegetable-pad-thai/ Fri, 17 Jan 2025 19:33:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100742

Ingredients

  • 12 ounces uncooked thick rice noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • Dash Louisiana-style hot sauce
  • 3 teaspoons canola oil, divided
  • 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 2 medium carrots, grated
  • 2 cups fresh snow peas
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup unsalted peanuts, chopped
Text Ingredients

Directions

  1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
  2. In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
  3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition Facts

1-1/3 cups: 402 calories, 10g fat (2g saturated fat), 62mg cholesterol, 1054mg sodium, 63g carbohydrate (12g sugars, 4g fiber), 15g protein.

]]> Chicken and Pineapple Stir-Fry https://www.tasteofhome.com/recipes/chicken-and-pineapple-stir-fry/ Fri, 17 Jan 2025 19:27:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100335

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1-1/2 cups chicken broth
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon molasses
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 5 tablespoons canola oil, divided
  • 3 medium carrots, chopped
  • 1 small onion, sliced
  • 1 small green pepper, coarsely chopped
  • Hot cooked rice
Text Ingredients

Directions

  1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses.
  2. In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat.
  3. In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices.
  4. Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts

1-1/4 cups (calculated without rice): 427 calories, 20g fat (3g saturated fat), 49mg cholesterol, 941mg sodium, 43g carbohydrate (22g sugars, 3g fiber), 21g protein.

]]> Chinese Chicken and Broccoli https://www.tasteofhome.com/recipes/chinese-chicken-and-broccoli-recipe/ Fri, 07 Feb 2025 06:53:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087179

Ingredients

  • CHICKEN:
  • 1 boneless skinless chicken breast (about 6 ounces), thinly sliced
  • 2 tablespoons Shaoxing rice wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • SAUCE:
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing rice wine
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sugar
  • 2 tablespoons cornstarch
  • STIR FRY:
  • 1/2 cup water
  • 1 bunch broccoli, chopped into bite-sized pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon minced fresh gingerroot
  • Hot cooked rice, for serving
Text Ingredients

Directions

  1. In a small bowl, combine chicken breast, oyster sauce, Shaoxing wine and cornstarch; set aside.
  2. In another small bowl, whisk together oyster sauce, Shaoxing wine, soy sauce, hoisin sauce and sugar. Whisk cornstarch into sauce until combined; set aside.
  3. Pour water in a large skillet; bring to a boil over medium-high heat. Add broccoli; cover to steam 1 minute. Remove broccoli and set aside; drain water. To the same skillet, heat sesame oil to medium-high heat. Add chicken; brown 2 minutes. Flip; brown the other side another 2 minutes. Add broccoli, garlic and ginger; stir. Add sauce to the skillet; cook 2-3 minutes or until thickened. Serve with cooked rice, if desired.

Nutrition Facts

1 serving: 219 calories, 9g fat (1g saturated fat), 24mg cholesterol, 772mg sodium, 22g carbohydrate (6g sugars, 4g fiber), 14g protein.

]]> Turkey Stir-Fry https://www.tasteofhome.com/recipes/turkey-stir-fry/ Mon, 18 Nov 2024 20:38:55 +0000 http://origin-www.tasteofhome.com/recipes/turkey-stir-fry/

Ingredients

  • 1-1/2 pounds boneless turkey breast halves, cut into strips
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 carrot, julienned
  • 1/2 medium green pepper, sliced
  • 2 cups fresh mushrooms, sliced
  • 1 cup chicken broth
  • 3 tablespoons cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 2 cups pea pods, trimmed
  • Cooked rice, optional
  • 1/3 cup cashews, optional
Text Ingredients

Directions

  1. In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.
  2. In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.
  3. Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

Nutrition Facts

1/4 pound: 277 calories, 7g fat (0 saturated fat), 84mg cholesterol, 200mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 40g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

]]> Cashew Chicken https://www.tasteofhome.com/recipes/cashew-chicken-with-ginger/ Wed, 13 Nov 2024 19:34:33 +0000 http://origin-www.tasteofhome.com/recipes/cashew-chicken-with-ginger/ This quick cashew chicken recipe is great as a weeknight timesaver that you won’t find yourself compromising on flavor. If you’ve never cooked with nuts before, prepare for a pleasant surprise. They really bring the best out of the chicken breast. ]]>

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1-1/4 cups chicken broth
  • 2 tablespoons soy sauce
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 small green pepper, cut into strips
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 teaspoons grated fresh gingerroot
  • 4 green onions, sliced
  • 3/4 cup salted cashews
  • Hot cooked rice
Text Ingredients

Directions

  1. Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
  2. In same pan, heat remaining 1 tablespoon oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
  3. Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts

3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.

]]> Sichuan Chicken https://www.tasteofhome.com/recipes/sichuan-chicken/ Mon, 11 Nov 2024 15:13:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078114

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 3 tablespoons cornstarch
  • 2 egg whites, room temperature
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon crushed Szechuan peppercorns
  • 1/4 teaspoon salt
  • SAUCE:
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • STIR FRY:
  • 1/4 cup canola oil, divided
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/2 medium onion, chopped
  • 3 green onions, thinly sliced, whites and green separated
  • 3 dried red chiles
  • 1 teaspoon crushed Szechuan peppercorns
  • Hot cooked rice, for serving
Text Ingredients

Directions

  1. In a large bowl, toss chicken with cornstarch. Mix in egg whites, soy sauce, peppercorns and salt until well-combined; set aside.
  2. In a small bowl, whisk all sauce ingredients; set aside.
  3. In a large skillet or wok, heat oil over medium-high heat. Add chicken, working in batches if needed; cook until crispy and golden on all sides. Transfer chicken to a plate; set aside.
  4. Heat remaining 2 tablespoons oil in the hot skillet or wok. Add bell peppers and onion; cook 2-3 minutes or until crisp-tender. Stir in whites of the green onion, red chiles and peppercorns; cook another 1-2 minutes or until fragrant. Add chicken back to the skillet or wok; stir in sauce. Bring to a simmer until thickened, 1-2 minutes.
  5. Serve with hot cooked rice; sprinkle with green part of green onion.

Nutrition Facts

1 serving: 351 calories, 19g fat (2g saturated fat), 63mg cholesterol, 782mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 26g protein.

]]> Thai Basil Chicken (Pad Krapow Gai) https://www.tasteofhome.com/recipes/thai-basil-chicken-pad-krapow-gai/ Sat, 21 Dec 2024 06:49:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2046437

Ingredients

  • PRIK NAM PLA:
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce or soy sauce
  • 1 Thai chile, finely sliced
  • 1 teaspoon packed brown sugar
  • 1 garlic cloves, minced
  • THAI BASIL SAUCE:
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon mushroom soy sauce
  • CHICKEN:
  • 3 tablespoons canola oil
  • 2 cups cut fresh green beans
  • 1 shallot, chopped
  • 2 boneless skinless chicken thighs, chopped into 1-in. pieces
  • 4 garlic cloves, minced
  • 2 Thai chiles, finely sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup fresh Thai basil leaves
  • Hot cooked Jasmine rice
Text Ingredients

Directions

  1. To make Prik Nam Pla, in a small bowl, stir together lime juice, fish sauce, Thai chile, brown sugar and garlic; set aside.
  2. To make Thai basil sauce, in another small bowl, stir together oyster sauce, fish sauce, soy sauce, mushroom soy sauce and sugar; set aside.
  3. Heat oil in a large skillet or wok to medium-high heat. Add green beans and shallots; cook 3-4 minutes or until shallots are soft. Add chicken, garlic and Thai chiles; cook 4-5 minutes or until chicken is browned on each side. Pour in Thai basil sauce and broth; simmer 3-4 minutes or until chicken and green beans have absorbed some of the liquid. Stir in Thai basil.
  4. Serve over hot cooked Jasmine rice; spoon Prik Nam Pla on top.

Nutrition Facts

1 serving: 165 calories, 10g fat (1g saturated fat), 25mg cholesterol, 497mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 9g protein.

]]> Shrimp Chow Mein https://www.tasteofhome.com/recipes/shrimp-chow-mein/ Thu, 19 Sep 2024 05:39:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2019449

Ingredients

  • 3 tablespoons reduced-sodium soy sauce, divided
  • 4 teaspoons Xiao Xing wine, divided
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 6 ounces uncooked chow mein noodles
  • 3 tablespoons canola oil, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 cups shredded cabbage
  • 1 large sweet red pepper, chopped
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 10 green onions, cut into 2-inch pieces
Text Ingredients

Directions

  1. In a small bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons wine, cornstarch and pepper. Add shrimp and toss to coat; set aside.
  2. In another small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 teaspoons wine, oyster sauce and sugar. Set aside.
  3. Cook noodles according to package directions.
  4. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until shrimp turn pink, 3-4 minutes. Remove with slotted spoon; keep warm.
  5. Add remaining 2 tablespoons oil to pan, add garlic and ginger; cook and stir 1 minute. Add cabbage, pepper, sprouts and carrot; cook until crisp-tender, about 2-3 minutes. Add noodles, reserved shrimp, sauce mixture and green onion; heat through.

Nutrition Facts

1 cup: 450 calories, 19g fat (5g saturated fat), 138mg cholesterol, 864mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 25g protein.

]]> Shrimp Lo Mein https://www.tasteofhome.com/recipes/shrimp-lo-mein-2/ Thu, 26 Sep 2024 05:42:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2016180

Ingredients

  • 10 ounces uncooked Asian lo mein noodles
  • 1 teaspoon sesame oil
  • 1/4 cup reduced-sodium soy sauce, divided
  • 1 tablespoon cornstarch
  • 3 garlic cloves, minced, divided
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 tablespoons canola oil, divided
  • 1 sliced onion
  • 1 julienned sweet red pepper
  • 3 cups coleslaw mix
  • 1 teaspoon minced fresh gingerroot
  • 4 green onions, julienned
Text Ingredients

Directions

  1. Cook noodles according to package directions; drain and toss with sesame oil. Set aside.
  2. In a medium bowl, combine 2 tablespoons soy sauce, cornstarch and garlic. Add shrimp and toss to coat; set aside.
  3. In a small bowl, mix together the remaining 2 tablespoons of soy sauce, water, oyster sauce and hoisin sauce; set aside.
  4. Meanwhile, heat 1 tablespoon oil in a wok on medium-high heat, cook the shrimp until cooked through and pink, about 4 to 5 minutes. Remove and set aside. Add 2 tablespoons oil to the wok, add the onion and cook until soft, about 2 to 3 minutes. Stir in bell pepper and slaw mix; cook until softened, 2 to 3 minutes. Add ginger and remaining 2 cloves garlic and cook 1 minute.
  5. Add cooked noodles, shrimp (with marinade) and sauce to the wok. Toss together until well combined. Use tongs to fold the noodles, vegetables and sauce together until coated. Transfer to a platter and garnish with green onion.

Nutrition Facts

1 serving: 337 calories, 10g fat (1g saturated fat), 92mg cholesterol, 722mg sodium, 43g carbohydrate (3g sugars, 3g fiber), 18g protein.

]]> Kung Pao Shrimp https://www.tasteofhome.com/recipes/kung-pao-shrimp/ Fri, 28 Jun 2024 04:30:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993700

Ingredients

  • 2 teaspoons Shaoxing wine
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable or peanut oil
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon sugar
  • Dash pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • SAUCE:
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons sugar
  • 4-1/2 teaspoons cider vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/8 teaspoon pepper
  • STIR-FRY:
  • 2 tablespoons vegetable or peanut oil, divided
  • 1/2 cup unsalted peanuts
  • 2 to 4 dried Tien Tsin chiles or other dried red chiles, halved
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 small carrots, cut into 1/2-inch pieces (about 1 cup)
  • 2 celery ribs, cut into 1/2-inch pieces (about 1 cup)
  • 1 medium onion, cut into 1/2-inch pieces (about 1 cup)
  • 1 medium sweet red pepper, cut into 1/2-inch pieces (about 1 cup)
  • 1 teaspoon cornstarch, optional
  • 1 tablespoon water, optional
  • Hot cooked rice
Text Ingredients

Directions

  1. In a large bowl, whisk Shaoxing wine, soy sauce, cornstarch, oil, oyster sauce, sugar and pepper. Stir in shrimp. Let stand at room temperature 20 minutes.
  2. Meanwhile, for sauce, in a small bowl, combine Shaoxing wine, soy sauce, sugar, vinegar, oyster sauce, hoisin sauce, sesame oil and pepper. Set aside
  3. In large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add peanuts; cook and stir until lightly browned, 3-4 minutes. Using a slotted spoon, remove peanuts to a small bowl.
  4. Drain and discard marinade from shrimp. Pat shrimp dry. In the same skillet or wok over medium-high heat, cook shrimp until shrimp just starts to turn pink, 1-2 minutes, turning once. Remove shrimp to a bowl.
  5. In the same skillet or wok, heat remaining 1 tablespoon oil over low heat. Add chiles; cook and stir 30 seconds. Add garlic and ginger. Cook and stir 30 seconds longer. Increase heat to medium-high. Add carrots and celery, cook and stir 2 minutes. Add onion and sweet red pepper; cook and stir until vegetables are crisp-tender, 2-3 minutes. Add the sauce and shrimp. Cook and stir until shrimp turn pink and sauce is slightly thickened, 2-3 minutes. If desired, to make sauce thicker, whisk cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 1 minute. Sprinkle with peanuts. Serve with rice.

Nutrition Facts

1 serving: 389 calories, 20g fat (3g saturated fat), 138mg cholesterol, 842mg sodium, 25g carbohydrate (14g sugars, 4g fiber), 25g protein.

]]> Firecracker Shrimp https://www.tasteofhome.com/recipes/firecracker-shrimp-2/ Wed, 12 Jun 2024 03:33:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1995810

Ingredients

  • 1/3 cup sweet chili sauce
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha chili sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lime zest
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 3 tablespoons canola oil
  • Hot cooked rice
  • Optional: Sliced green onions and sesame seeds
Text Ingredients

Directions

  1. In a small bowl, whisk the first 6 ingredients. In a large bowl, combine cornstarch, salt and pepper. Add shrimp; toss to coat.
  2. In a large skillet, heat oil over medium heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Remove shrimp and keep warm. Add chili sauce mixture to skillet. Bring to a boil. Cook and stir until slightly thickened. Add shrimp back to skillet, stir to coat. Serve with rice and, if desired, green onions and sesame seeds.

Nutrition Facts

about 10 shrimp: 326 calories, 13g fat (1g saturated fat), 207mg cholesterol, 1187mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 28g protein.

]]> Moo Shu Shrimp https://www.tasteofhome.com/recipes/moo-shu-shrimp/ Fri, 05 Jul 2024 04:47:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992961

Ingredients

  • 1/4 cup vegetable oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 4 garlic cloves, minced, divided
  • 3 large eggs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon white pepper, divided
  • 6 cups shredded cabbage
  • 2 celery ribs, thinly sliced
  • 1/4 small onion, thinly sliced
  • 3 green onions, halved lengthwise and cut into 1-inch pieces
  • 4-1/2 teaspoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 12 flour tortillas (6 inches) or moo shu pancakes
Text Ingredients

Directions

  1. In a wok or large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and 1 teaspoon minced garlic. Cook and stir until shrimp turn pink, 2-3 minutes. Remove to a large bowl; keep warm.
  2. In a small bowl, whisk eggs with 1/4 teaspoon salt and 1/8 teaspoon white pepper. In the same skillet, heat 1 tablespoon oil over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add to bowl with shrimp; keep warm.
  3. Wipe pan clean. Heat remaining 2 tablespoons oil over medium-high heat. Add cabbage, celery, onion and green onions; cook and stir until vegetables are crisp-tender, 4-6 minutes. Add remaining garlic; cook 1 minute longer.
  4. Return shrimp and eggs to pan. Stir in hoisin sauce, oyster sauce, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon white pepper. Serve with tortillas and, if desired, additional hoisin sauce.

Nutrition Facts

1 serving: 626 calories, 27g fat (6g saturated fat), 278mg cholesterol, 1610mg sodium, 61g carbohydrate (6g sugars, 6g fiber), 34g protein.

]]> Spicy Pork & Mango Noodle Stir-Fry https://www.tasteofhome.com/recipes/spicy-pork-mango-noodle-stir-fry/ Thu, 18 Apr 2024 20:52:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1982575

Ingredients

  • 8 ounces uncooked thick rice noodles
  • 3 tablespoons peanut oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh gingerroot
  • 6 garlic cloves, minced
  • 1-1/2 pounds ground pork
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup fresh mint leaves, chopped, divided
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 medium ripe mango, peeled and chopped
  • 4 green onions, chopped
Text Ingredients

Directions

  1. Prepare noodles according to package directions; drain.
  2. In a large skillet, heat oil over medium-high heat. Add onion, green pepper and jalapeno; cook and stir until crisp-tender, 3-4 minutes. Stir in ginger and garlic; cook and stir 2 minutes longer.
  3. Add pork, salt, pepper and cinnamon to onion mixture. Cook and stir until pork is no longer pink, 4-5 minutes, breaking pork into crumbles. Stir in 1/4 cup mint, oyster sauce, hoisin sauce, lime juice and soy sauce until combined.
  4. Add drained noodles, mango, green onions and remaining 1/4 cup mint; toss to coat. If desired, garnish with additional green onions and mint.

Nutrition Facts

1-1/2 cups: 529 calories, 24g fat (8g saturated fat), 76mg cholesterol, 1040mg sodium, 51g carbohydrate (12g sugars, 4g fiber), 26g protein.

]]> Sesame Chicken https://www.tasteofhome.com/recipes/easy-sesame-chicken-recipe/ Tue, 19 Mar 2024 17:48:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952543

Ingredients

  • 1/2 cup rice vinegar
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 2 large eggs, beaten
  • 1 cup cornstarch
  • 1 pound boneless skinless chicken breasts, cut into 1-in. cubes
  • 1/4 cup canola oil, divided
  • 2 teaspoons sesame seeds
  • Hot cooked rice
  • thinly sliced green onions, optional
Text Ingredients

Directions

  1. In a small bowl, combine the first 7 ingredients until blended; set aside.
  2. Place eggs and cornstarch in separate shallow bowls. Dip chicken, a few pieces at a time in eggs, then in cornstarch. Toss to coat; shake off excess.
  3. In a wok or large skillet, heat 2 tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4-5 minutes. Remove from pan. Repeat with remaining 2 tablespoons oil and remaining chicken.
  4. Stir ketchup mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.

Nutrition Facts

1 cup: 499 calories, 21g fat (3g saturated fat), 109mg cholesterol, 978mg sodium, 52g carbohydrate (37g sugars, 0 fiber), 25g protein.

]]> Vegan Stir-Fry https://www.tasteofhome.com/recipes/vegan-stir-fry/ Mon, 25 Mar 2024 20:13:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952434

Ingredients

  • 1 cup vegetable broth
  • 1/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon cornstarch
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 3 tablespoons olive oil, divided
  • 4 cups fresh broccoli florets
  • 2 cups fresh sugar snap peas
  • 1-1/2 cups julienned carrots
  • 1 cup julienned onions
  • 2 cups sliced fresh mushrooms
  • 2 cups julienned sweet red pepper
  • 1 cup canned whole baby corn
  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Hot cooked rice, optional
Text Ingredients

Directions

  1. In a small bowl, combine the first 7 ingredients until smooth; set aside. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat. Add broccoli, snap peas, carrots and onions. Stir-fry 5 minutes. Add mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, 4-5 minutes longer.
  2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Top with green onions and sesame seeds. If desired, serve with rice.

Nutrition Facts

1 cup: 215 calories, 10g fat (1g saturated fat), 0 cholesterol, 768mg sodium, 26g carbohydrate (16g sugars, 5g fiber), 7g protein.

]]> Chicken Stir-Fry https://www.tasteofhome.com/recipes/easy-chicken-stir-fry/ Thu, 29 Feb 2024 20:44:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952365

Ingredients

  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon canola oil, optional
  • 1 pound boneless skinless chicken breasts, cut into 1/8-in. strips
  • SAUCE:
  • 1/2 cup chicken broth
  • 2 tablespoons Chinese cooking wine, optional
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • Dash white pepper
  • STIR-FRY:
  • 2 tablespoons canola oil, divided
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 3 cups chopped fresh mixed vegetables, such as broccoli, sweet red pepper, onion and carrots
  • Optional: Hot cooked rice and sesame seeds
Text Ingredients

Directions

  1. In a small bowl, whisk cornstarch, salt, pepper and oil if desired. Add chicken; toss to coat. Marinate at room temperature 15 minutes. In a small bowl, mix sauce ingredients until smooth; set aside.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken mixture; stir-fry 4-5 minutes or until no longer pink. Remove from pan.
  3. Stir-fry garlic and ginger in remaining 1 tablespoon oil for 1 minute. Add remaining vegetables; cook until vegetables are crisp-tender, 2-3 minutes longer.
  4. Stir sauce mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return chicken pan; heat through. If desired, serve with rice and sesame seeds.

Nutrition Facts

1 cup: 316 calories, 11g fat (1g saturated fat), 63mg cholesterol, 1261mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 28g protein.

]]> Pad See Ew https://www.tasteofhome.com/recipes/pad-see-ew/ Tue, 12 Mar 2024 20:25:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952359

Ingredients

  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons black soy sauce or soy sauce
  • 1-1/2 teaspoons Golden Mountain Thai seasoning sauce or soy sauce
  • 1-1/2 teaspoons fish sauce or soy sauce
  • 8 ounces fresh wide rice noodles
  • 2 tablespoons canola oil, divided
  • 8 ounces boneless skinless chicken breasts, cut into 1-in. cubes
  • 2 garlic cloves, minced
  • 4 fresh spears gai lan (Chinese broccoli) or Broccolini, cut into 1-in. pieces
  • 1 large egg
  • Optional: Sliced green onions and white pepper
Text Ingredients

Directions

  1. In a small bowl, mix the first 6 ingredients until smooth; set aside. Carefully separate rice noodles so they will not clump together when stir-fried; set aside.
  2. In a large wok or skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 6-8 minutes. Remove from pan. Wipe pan clean.
  3. Stir-fry garlic in remaining 1 tablespoon oil for 30 seconds. Add broccoli; cook until crisp-tender, 3-4 minutes longer. Carefully crack egg into pan; cook and stir until egg is thickened and no liquid egg remains. Stir in noodles.
  4. Pour sauce over noodles; toss to coat. Cook without stirring for 30 seconds. Stir; cook without stirring until vegetables and noodles have a slight char. Return chicken to pan; heat through. If desired, sprinkle with green onion and white pepper.

Nutrition Facts

2 cups: 567 calories, 20g fat (3g saturated fat), 156mg cholesterol, 2055mg sodium, 61g carbohydrate (8g sugars, 3g fiber), 34g protein.

]]> General Tso’s Chicken https://www.tasteofhome.com/recipes/general-tsos-chicken-recipe/ Wed, 06 Mar 2024 15:33:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952355

Ingredients

  • 1 tablespoon cornstarch plus 1/4 cup cornstarch, divided
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • Oil for deep-fat frying
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds
Text Ingredients

Directions

  1. In a small bowl, combine 1 tablespoon cornstarch and broth until smooth. Stir in soy sauce, vinegar, hoisin sauce, sugar and sesame oil; set aside.
  2. In an electric skillet or deep fryer, heat oil to 375°. Place remaining 1/4 cup cornstarch in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken pieces, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Keep warm.
  3. In a large skillet, heat canola oil over medium-high heat. Add ginger, garlic and pepper flakes; stir-fry until fragrant, about 30 seconds. Stir broth mixture and add to pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken to pan; toss to coat. Sprinkle with green onions and sesame seeds.

Nutrition Facts

1 cup: 524 calories, 35g fat (5g saturated fat), 101mg cholesterol, 779mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 30g protein.

]]> Ramen Stir-Fry https://www.tasteofhome.com/recipes/ramen-stir-fry/ Wed, 29 Mar 2023 10:37:17 +0000 https://www.tasteofhome.com/recipes/ramen-stir-fry-2/

Ingredients

  • 2 packages (3 ounces each) ramen noodles
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sesame oil
  • 1 cup fresh broccoli florets
  • 1 cup fresh sugar snap peas
  • 1 medium carrot, cut into matchsticks
  • 1 medium sweet red pepper, julienned
  • Optional: Sesame seeds and green onions
Text Ingredients

Directions

  1. Discard ramen noodle seasoning packets or save for another use. Cook noodles according to package directions.
  2. Meanwhile, in a small bowl, combine cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
  3. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until crisp-tender, 5-7 minutes.
  4. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Drain noodles; stir into vegetable mixture. If desired, garnish with sesame seeds and green onions.

Ramen Stir-Fry Tips

Can you use a different type of oil to stir-fry?

You bet! Sesame oil imparts a distinctive nutty flavor, but you can use other oils for frying, like peanut oil, canola oil or regular vegetable oil. You may wish to steer away from olive oil, which could impart its own flavor to the dish.

Can you use frozen stir-fry vegetables instead of fresh?

Of course you can! Feel free to substitute about 3 cups of your favorite stir-fry veggie blend and adjust the cook time accordingly. Besides being just as healthy as fresh, frozen veggies will cook a bit faster than fresh raw veggies. You can even freeze your own vegetables and fruits for thrifty meals later.

What else can you put in ramen stir-fry?

Add your favorite protein, such as shredded cooked chicken or pork, sliced beef steak, crumbled cooked ground beef or cubed drained tofu (here’s all you need to know about how to prepare tofu). Another favorite is scrambled eggs: Beat 2 eggs and 2 tablespoons of water, then cook in a thin layer in a large skillet in a bit of oil (preferably sesame). Remove the eggs, then cut into thin ribbons. Toss into the stir-fry near the end of cooking.

How long will leftover ramen stir-fry last?

After cooling completely, cover and refrigerate the leftovers for up to 4 days. When reheating, you may need to add a little broth, soy sauce or water to help moisten the noodles (ramen absorbs liquid while it sits). Meanwhile, check out these other ramen noodle recipes for more inspiration!

—Christine Rukavena, Taste Recipes Senior Book Editor

Nutrition Facts

1-1/4 cups: 332 calories, 14g fat (5g saturated fat), 0 cholesterol, 1257mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 8g protein.

]]>