SPICY THAI CHICKEN STIR FRY
The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 13
Steps:
- Mix Sauce ingredients in a small bowl.
- Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
- Add onion and cook for 45 seconds.
- Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
- Stir through shallots. Then stir through coriander and immediately take off the heat.
- Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.
Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
ORANGE "SPICY THAI" CHICKEN
What a truly flavorful explosion, with the fusion of fresh produce just the right amount of "Spice" and served over fragrant "Coconut Jasmine Rice" Taking the time to mix together the stir fry sauce is worth every minute.
Provided by Bill Wentz @bwentz
Number Of Ingredients 12
Steps:
- Lets make our stir fry sauce: 3tbs molasses, 3tbs soy sauce, 1tbs dark soy sauce, 3tbs fish sauce, juice from 1 orange, 1tsp cayenne pepper, 2 tsp cornstarch, 1tbs orange marmalade, 1tsp orange extract, 1/2 cup of juice from mandarin oranges,1tsp crushed red pepper flake. Whisk all ingredients vigorously for 1 minute, pour 1/2 of the sauce over the chopped chicken breast to marinate while preparing the veggies.
- Heat 2tbs veg oil in wok or lg skillet, add garlic, ginger and red onion, saute 1 minute. Add chicken and saute until no longer pink (5-7min) transfer chicken and onion mixture to a lg bowl. Add stir fry sauce to your pan, add carrots, celery, and asparagus tips saute 2-3min, add peppers and broccoli saute 2-3min, return chicken to the pan add cashews and mandarin oranges turn lightly to coat evenly, and saute 1-2min. Remove from heat and serve over steamed coconut jasmine rice.
- Coconut Jasmine Rice: 1 can coconut milk, 1 can water, 2 cups Jasmine Rice, 1/2 cup coconut flakes, 1 tsp salt, 1tbs vegetable oil, 1tbs sugar. Coat the interior of your pot with veg oil, combine all ingredients and stir continuously over med-high heat until boiling, reduce heat to low cover tightly and simmer for 15 minutes, turn off heat and keep covered until ready to serve.
SPICY ORANGE CHICKEN STIR-FRY
Make and share this Spicy Orange Chicken Stir-Fry recipe from Food.com.
Provided by melyndalaurent
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
- In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
- Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
- Serve over rice.
Nutrition Facts : Calories 368.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 1493.8, Carbohydrate 49.9, Fiber 5.8, Sugar 24.9, Protein 34.5
ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
SPICY ORANGE CHICKEN
A sweet and spicy chinese inspired chicken dish. I can't get good Chinese food in my neighborhood, so I've been trying to make my own. This is a definite go to for me now.
Provided by pkhemmerich
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cut veggies into chunks and minces garlic. Set aside for later.
- Combine all the sauce ingredients into a bowl and whisk together. Set aside. (I recommend doing this ahead of time so the flavors can get happy together).
- Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
- Beat the egg and add cayenne pepper. Combine chicken into the egg mixture. Combine flour and corn starch in a ziplock bag, add the chicken pieces from the egg mixture into the bag. Close and shake. Shake off excess flour for the cooking process.
- Begin cooking chicken in a wok with about 2 inches of peanut oil in it. The oil should be 375-400 degrees. Work in small batches. Don't overload the wok.
- Once all the chicken is cooked, reserve only about 3 tablespoons of the oil in the bottom of the wok. Crank the heat up high and add your chicken back into the wok. Cook until all the pieces get a nice golden brown. You can add your veggies during this process.
- Once your veggies are cooked the way you like them add the sauce mixture and stir constantly. Saute for 3 minutes or so, allowing the sauce to thicken.
SPICY THAI CHICKEN
this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.
Provided by BDM FAMILY
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a zip log bag or bowl.
- Remove excess fat from chicken and add to bowl.
- Add chicken to bowl/bag and let marinate for 1 hour.
- Place saute pan on med/high heat and wait until hot.
- Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
- Cook until chicken is cooked and sauce turns a darker color.
- Remove cooked chicken and repeat from step 4/5 until all done.
Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1
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