Need a dinner recipe please help!

Question

I want a chicken stir fry recipe that doesn't have many vegetables and using breast meat. Thank you so much!

Answer 1

I get a lot of good recipes from Prevention Magazine's blog... at buzz.prevention.com. One blogger recently wrote about making baked chicken nuggets using not much more than breast meat, paprika and cornflakes. I haven't tried it yet, but it sounds so easy. Here's the link:

http://buzz.prevention.com/community/chi...

Answer 2

try this recipe. It looks easy and im sure you dont have to have the already grilled chicken breast, you can just cook it yourself before you add the veggies. http://food.yahoo.com/recipes/kraft/5398...

Answer 3

STIR FRY SWEET & SOUR CHICKEN  

3 boneless skinless chicken breast

sesame seeds (optional)

1 green bell pepper (julienned)

1 clove of garlic (chopped)

2 1/2 tbsp. of coconut oil

1 jar of La Choy sweet and sour sauce

Cube chicken into desired chuncks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.

Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce. Stir and turn down heat to low.

Cover and simmer for about 10 minutes until bell pepper is soft and tender. Serves 2-3.

Answer 4

SPICY TERIYAKI CHILCKEN STIR-FRY

(per single serving)

1 skinless, boneless chicken breast

6 single jalepeno peppers

1/2 red bell pepper

1 carrot

sesame seeds

1 cup of teriyaki sauce

1/2 teaspoon of Worcestershire sauce

2 teaspoons of chili paste

1/4 cup Kikkoman Stir-fry Sauce

2 tbsp cooking oil

1 cup instant rice

In a bowl, mix together teriyaki and Worcestershire sauce. Slice chicken into strips. Using a fork, lightly pierce the chicken until there are a dozen or so holes in each strip. Place the chicken in the bowl with the sauce. Cover with plastic wrap and refrigerate for 20-30 minutes.

Heat 1 tablespoon of cooking oil in a Wok or large skillet, slowly adding chicken.

After chicken is golden brown, add peppers and another`tablespoon of oil. Stir in Kikkoman Stir-fry Sauce and chili paste.

Reduce heat and simmer for 5 minutes. Prepare rice according to package directions. Spread the shredded carrot over the rice.

Add the stir-fry and serve.

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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!

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CHICKEN STIR FRY

1 whole boneless, skinless chicken breast

1 lb. fresh broccoli

2 tbsp. vegetable oil

1 onion, chunked

2 red bell peppers, chunked

1/2 lb. fresh mushrooms, quartered

1/3 c. Kikkoman stir fry sauce

1/4 tsp. crushed red pepper

Cut chicken into 1 inch square pieces. Cut broccoli flowerets into bite size pieces and peel stalks into thin slices. Heat oil in hot wok or large skillet over high heat. Add chicken, stir fry 1 minute. Add broccoli and onions, stir fry 1 minute. Add 2 tablespoons water and cook 2 minutes, stirring once. Add bell peppers and mushrooms, stir fry 2 minutes. Add stir fry sauce and crushed red pepper. Cook, stirring, until chicken and vegetables are coated with sauce. Makes 4 to 6 servings.

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SZECHAWAN STIR FRY (MICROWAVE)

1 pkg. (3.5 oz.) Japanese style quick cooking noodles and soup mix.

1 lb. boneless chicken b*****s, skinned and cut into 1/2 in strips.

1 pkg. (1 lb.) frozen broccoli, carrot, combination vegetables, thawed

1 can (jar) baby corn, drained

1/2 c. prepared Chinese stir fry sauce

1 1/2 tsp. chili oil, opt.

In 1 quart glass measure. Combine noodles and 3 cups hot water. Cook. Covered on high 3 minutes. Drain, set aside.

In large casserole, combine chicken with 2 tablespoons salad oil. Cook. Covered, on high 3 minutes. (Until chicken is no longer pink). Add vegetables, stir fry sauce, noodles and seasoning packet from noodles. Mix well. Cook, covered, on high 6 minutes. Stirring and rotating dish once. (Toss with chili oil, if used). Makes about 4 servings.

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JADE AND RUBY STIR-FRY

2 boneless chicken b*****s, halves

1 lb. fresh broccoli

2 tbsp. vegetable oil

1 med. onion, chunked

2 med. red bell peppers

1/2 lb. mushrooms, quartered

1/3 c. Kikkoman stir-fry sauce

1/4 tsp. crushed red pepper

Cut chicken into 1 inch square pieces - cut broccoli flowerets into bite size pieces and peeled stalks into thin slices. Heat oil in large wok or large skillet over high heat. Add chicken, stir-fry 1 minute. Add 2 tablespoons water, cover and cook 2 minutes, stirring once. Add bell peppers and mushrooms, stir-fry 3 minutes. Add stir-fry sauce and crushed red pepper. Cook, stirring until chicken and vegetables are coated with sauce. Serves 4-6.

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COLORFUL DRAGON STIR - FRY

1 whole chicken breast, skinned and boned

1 lb. fresh broccoli

5 tbsp. Kikkoman Stir-Fry sauce, divided

3 tbsp. vegetable oil, divided

1 med. onion, cut into thin wedges

1 med. carrot, cut diagonally into thin slices

2 tbsp. water

Cut chicken into 1/2-inch strips. Remove flowerets from broccoli; set aside. Peel stalks; cut into thin slices. Coat chicken with 1 tablespoon stir-fry sauce. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove. Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1 minute. Add broccoli and carrot; stir-fry 2 minutes longer. Pour water into pan. Reduce heat and simmer, covered, 3 minutes; stir once. Add remaining 4 tablespoons stir-fry sauce and chicken. Cook and stir just until chicken and vegetables are coated. Serve immediately. Makes 4 servings.

hope this helped ang good luck:)

Answer 5

http://kraftfoods.com/kf/recipes/stir-fr...

http://kraftfoods.com/kf/recipes/speedy-...

http://kraftfoods.com/kf/recipes/stir-fr...

http://kraftfoods.com/kf/recipes/italian...

Answer 6

Hello and I'm so glad you ask because I have a recipe that will make you life in the kitchen a little piece of heaven. I only eat chicken breast so I came up with this recipe for picky eaters just like me, hope you have fun making it and eating it. You will need 1 lb of boneless/skinless chicken breast tender loins cut them in squares and season them with a pinch of garlic salt. heat up a deep pan  with 1 spoon of oil put them in and brown them(8 minutes) then when all the pink is gone add a cup of water 1 onion, 1 red pepper, 1 green pepper and 3 chopped garlic cloves you can add some broccoli ( optional)  or buy a bag of frozen veggies ready for stir fry then lower the heat to a least medium and cook for a least 15-18 minutes YOU DEFINITELY HAVE TO BUY THIS SAUCE NAME IS(KIKKOMAN STIR FRY SAUCE) you can get it at Walt mart for 1.75 or at Publix for 3.49 buy two bottles  then pour it all over and let it cook on slow heat with the lid on for 20 minutes and serve with some white rice. You will have the Best stir fry in all your life I guarantee it. If you follow this reciepe please email me and let me know if you love it as much as my family and I do.Be bless in Jesus name. [e-mail]