Recipes Chicken Vegetable Stir Fry

It gives the cashew chicken dish a nutty aroma and crunchy texture that is accented with a hint of ginger garlic and green onion.

Recipes chicken vegetable stir fry. Cut the chicken into 1cm strips and toss in a bowl with the chinese five spice and sesame oil. Return chicken to skillet. A quick dinner recipe this chicken and vegetable stir fry is made entirely with frozen and pantry staples.

In large nonstick skillet heat oil over medium high heat. Remove cooked chicken from pan and set aside. Cook and stir chicken peppers and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.

In a large nonstick skillet stir fry the chicken garlic and ginger in hot oil for 4 5 minutes or until chicken is no longer pink. Add the chicken breast cubes and stir fry until no longer raw turning the chicken pieces so that they are cooked on all sides about 5 minutes. Thaw your chicken ahead of time but you can use frozen veggies straight out of the freezer.

The sauce is a combination of dark soy and hoisin sauces. Cook the chicken and vegetable stir fry the chicken. In the same pan heat 1 tablespoon of oil and add mushrooms.

Add the stir fry sauce and stir fry for another 1 2 minutes until the chicken and vegetables are well coated. Use whatever green veggies you have on hand though i recommend green beans broccoli or a stir fry vegetable blend. First do not start with high heat.

In a large pan on medium high heat add 1 tablespoon of oil. Stir in green onions and serve warm with cooked rice. Add chicken broth cover and simmer until vegetables are tender 4 to 5 minutes.