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Chicken stirfry

Does anyone have a good recipe for a chicken stir fry, preferably something low in fat? I have boneless skinless chicken breast, frozen bell pepper strips, frozen sugar snap peas, carrots, celery, onion, soy sauce, hoisin sauce as far as ingredients that I think would typically go in a stir-fry. Any good recipes? Thanks!


Asked by AprilDJC at 3:18 PM on Jun. 17, 2009 in Food & Drink

Level 20 (8,524 Credits)
This question is closed.
Answers (4)
  • just cut the chicken in thin strips then cook in a frying pan with oil,salt, pepper, and soy sauce. when it is done add veggies, all sliced up. cook until as done as you like. i like the veggies tender but it is healthier crruchy a little. serve with rice or stir fry noodles.
    i guess that is really the same as the first response! lol! it is really simple!

    Answer by bettylou420 at 4:32 PM on Jun. 17, 2009

  • lol - they have recipies? I would just marinate the chicken in a teriaki or mix the soy/hoisin together and use that. Cook the chicken first; slice the veggies thin and long and add them the last oh IDK 3-4 mins of cooking depending on how soft/crunchy you like them

    Serve over white rice; maybe add a little more of your 'marinade'/sauce over it just before you're done cooking...

    Answer by beachmamaof2 at 4:12 PM on Jun. 17, 2009

  • You can probably use chicken instead of tofu in this: Tasty Bean Curd – this is a great recipe that you can adjust based on what you have on hand

    1/2 pound flat noodles (I use whole wheat linguine)
    3 tablespoons oil
    1 small onion, sliced
    1 cup sliced broccoli
    1 cup sliced mushrooms
    1/2 cup sliced water chestnuts
    1/2 cup sliced bamboo shoots
    1 cup bean sprouts
    2 garlic cloves, chopped
    1 teaspoon ginger, chopped
    1 teaspoon salt
    1 teaspoon brown sugar
    2 tablespoons soy sauce
    2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
    1 tablespoon sesame oil
    1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
    2 teaspoons sesame seeds
    2 tablespoons cashew nuts
    2 tablespoons green onions, chopped
    2 tablespoons green peppers, chopped

    Answer by rkoloms at 10:21 PM on Jun. 17, 2009

  • Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal. Serves 2 to 4.

    Answer by rkoloms at 10:22 PM on Jun. 17, 2009