Spicy Chicken And Peach Stir Fry Food

SPICY PEACH CHICKEN

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

SPICY CHICKEN STIR-FRY

Steps:

• Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
• Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
• Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.

SWEET 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

SPICY CHICKEN & VEG STIR-FRY

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.

SPICY STIR-FRY CHICKEN

Steps:

• Mix chicken, sherry and 1 tsp. cornstarch in bowl; let stand 15 min.
• Meanwhile, mix dressing, soy sauce, pepper sauce and remaining cornstarch until blended.
• Heat oil in wok or large skillet on medium-high heat. Add ginger and garlic; cook and stir 15 sec. Add chicken mixture; cook and stir 8 to 10 min. or until chicken is done. Push chicken to side of wok.
• Stir dressing mixture; add to center of wok. Cook and stir until thickened and bubbly. Add onions and nuts; stir to coat with sauce. Cook and stir 1 to 2 min. or until heated through. Serve immediately with rice.

SPICY PEACH STIR-FRY SAUCE

Steps:

• In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
• Bring mixture to a boil over high heat-stir.
• Reduce heat and simmer for 5 minutes.
• In a blender, puree peaches and then pour into a bowl.
• Remove syrup mixture from heat and stir into the peaches.
• Cover and refrigerate.