Spicy Chicken And Stir Fried Grain Salad Food

SPICY CHICKEN AND STIR-FRIED GRAIN SALAD

Steps:

• Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
• Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
• Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
• Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.

SWEET-AND-SPICY CHICKEN STIR-FRY

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.

STIR-FRY CHICKEN SALAD

Steps:

• Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
• Add the chicken and stir-fry for 5 minutes or until golden.
• Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
• Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
• Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
• Serve with noodles or rice.

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.

HEARTY STIR-FRY SALAD

Steps:

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

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.

STIR-FRIED CHICKEN WITH GREENS

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
• Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles

SPICY CHICKEN STIR-FRY

Steps:

• Heat oil and pepper flakes in skillet over medium high heat.
• Add chicken and cook for 2 - 3 minutes, until no longer pink. Stir frequently.
• Add remaining ingredients, stirring frequently until vegetables are cooked.
• Serve with brown rice.

SPICY CHICKEN STIR-FRY

Steps:

• In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.