SWEET-AND-SPICY CHICKEN STIR-FRY
Get amazing flavor with this Sweet-and-Spicy Chicken Stir-Fry. Ready in just 25 minutes, this Sweet-and-Spicy Chicken Stir-Fry is a great weeknight go-to.
Provided by My Food and Family
Categories Chicken
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large skillet on high heat 3 min.
- Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
- Stir in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
EASY SWEET AND SPICY CHICKEN
Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. -Cassandra Corridon, Frederick, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.
Nutrition Facts : Calories 378 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 393mg sodium, Carbohydrate 65g carbohydrate (57g sugars, Fiber 2g fiber), Protein 21g protein.
SPEEDY CHICKEN STIR-FRY
Serve this Speedy Chicken Stir-Fry in just 25 minutes! This savory Speedy Chicken Stir-Fry features tantalizing aromas and enticing Asian flavors.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
- Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.
Nutrition Facts : Calories 520, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SPEEDY CHICKEN STIR-FRY
Make and share this Speedy Chicken Stir-Fry recipe from Food.com.
Provided by Dudemickgal
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.
- Meanwhile, spray large nonstick skillet with cooking spray; heat on med-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 minute, stirring occasionally.
- Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.
SPICY CHICKEN & VEG STIR-FRY
Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
- Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.
Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium
SWEET AND SPICY STIR-FRY CHICKEN
Get out the chopsticks! You can dine on an awesome Asian stir-fry in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
- In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
- To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
- Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 11 g, TransFat 0 g
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SWEET-SPICY CHICKEN AND VEGETABLE STIR-FRY RECIPE
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- Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.
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- To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
- In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch.
- In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
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