A good Chicken Stir fry recipe?

Question

does anybody know an easy good recipe that kids will eat and is not to spicy?

Answer 1

Super EASY~

INGREDIENTS
1 tablespoon sugar
1 teaspoon cornstarch
1/3 cup water
2 tablespoons soy sauce
1 small onion, cut into wedges
1 tablespoon vegetable oil
1 boneless, skinless chicken breast, cut into 1/2 inch pieces
1/2 cup salted cashew halves
Hot cooked rice

DIRECTIONS
In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside. In a skillet, saute onion in oil until crisp-tender. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice.

Answer 2

CHICKEN AND VEGETABLE STIR FRY

1 yellow pepper
1 or 2 large carrots, chopped
2 boneless and skinless chicken breast, cut into chunks
3 cups rice
1 1/2 of Yoshida's gourmet sauce
1 cup onion cut into strips.

Start rice first. Use a rice cooker for best results, following the manufacturer's directions. While the rice is cooking, it is best to do all the chopping and preparation.
When preparation is done, in a large Wok or frying pan, combine the pepper, carrot, chicken, sauce and the onions.

Let this cook for about 15 minutes, stirring occasionally. Don't let it cook too long; check your vegetable to see that they are still crunchy. Serve when chicken is done

Answer 3

Black Pepper Basil Chicken Stir Fry

This chicken stir fry is great served over noodles or rice. The basil and lime really add a great flavor.

Ingredients:
2 (6 oz) pieces of skinless chicken breasts (cut into bite-size pieces)
1/2 cup of diced red onion
1 tablespoon of crushed dried basil
1 lime, juiced
1/2 of a red bell pepper, diced
1/3 cup of soy sauce
Salt and course black pepper, to taste
1/3 cup of white wine
Method
Heat up the pan and add olive oil. Toss in the red onions and stir fry it till it's slightly brown. Add in the bell pepper and stir it up again. Then toss in the chicken pieces and basil. Add the lime juice, soy sauce, salt, pepper and white wine. Stir fry everything for about 15-20 minutes and serve.

Notes:

Number of servings: 2
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Answer 4

1 pound thinly sliced beef or chicken
1 1/2 small bags frozen stir fry veggies
1/4-1/3 cup soy sauce/soy sauce alternative
2 tablespoon fresh minced ginger
2 tablespoon fresh minced garlic
Brown meat until cooked through in a pan with 2 tablespoons olive oil or coconut oil. Add soy sauce, garlic and ginger to meat and simmer 4 minutes. Add vegetables and cook 5 minutes or until heated though. Serve over a bed of rice.

Answer 5

SWEET AND SPICY CHICKEN STIR-FRY

1 (8 oz.) can Del Monte pineapple chunks, in its own juice
1 tbsp. vegetable oil
2 half boneless chicken breast, skinned and cubed (6 oz.)
1/4 to 1/2 tsp. crushed red pepper flakes or hot pepper sauce
1 (16 oz.) can Del Monte Blue Lake cut green beans, drained
3/4 c. sweet and sour sauce

Drain pineapple reserving 1/4 cup juice. In a wok or skillet, heat oil over medium high heat. Add chicken, cook 5 minutes, stirring occasionally. Season with salt and pepper, if desired. Stir in reserved juice and red pepper. Reduce heat and cook, uncovered, 2 minutes. Add green beans, pineapple and sauce. Cover and cook until heated through. Serve over hot cooked rice. 4 servings. Total time 20 minutes.

Answer 6

1 lb chicken cut in chunks-sprinkle with ginger powder and garlic powder-saute until no longer pink inside--add veggies of your choice (I use broccoli,cauliflower,peas and carrots)Cover and steam about 7-9 minuets. I don't put any sauce on it because my kids didn't like it the ginger and garlic were enough.

Answer 7

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Answer 8

CHICKEN AND BROCCOLI STIR FRY

1 bunch broccoli
1 sweet red pepper
2 large green onions
3 boneless, skinless chicken breasts
1/2 cup chicken stock, divided use
2 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp oyster sauce
1 tsp sesame oil
1/4 tsp chili paste or hot sauce
3 Tbsp vegetable oil, divided use
3 cloves garlic, minced
1 Tbsp minced ginger
1/4 cup halved cashew nuts

Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices. Seed and cut red pepper into 1-inch squares. Halve green onions lengthwise, then cut on diagonal into 2-inch pieces. Cut chicken into 2-inch strips. Set each ingredient aside separately.

Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil, and chili paste; set aside.

Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam. Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary. Transfer chicken to plate.

Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.

Add broccoli and red pepper; stir-fry for 1 minute.

Add onions; stir-fry for 30 seconds.

Pour in remaining 1/4 cup stock. Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.

Return chicken to wok. Push contents of wok to side of pan. Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.

Stir vegetables and chicken into sauce until glazed and coated. Sprinkle with cashew nuts. Remove to a serving platter or dish and serve immediately.

Answer 9

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