Spicy Chicken Saute Food

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CHICKEN SATAY WITH SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h33m

Yield 6 servings, about 24 skewers

Number Of Ingredients 20

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

Steps:

  • Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
  • Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
  • Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
  • Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

SPICY SEASONED CHICKEN



Spicy Seasoned Chicken image

Seasoned with a zesty combination of garlic and chili powders and cumin, this specialty from our Test Kitchen cam be used as a fabulous filling for tacos, burritos and more.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound boneless skinless chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon canola oil
4 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sliced ripe olives, shredded lettuce, sour cream and salsa, optional

Steps:

  • In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.

Nutrition Facts : Calories 305 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

SPICY CHICKEN SAUTE



Spicy Chicken Saute image

Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves, julienned
2 tablespoons vegetable oil, divided
1 celery rib, sliced
1 medium carrot, julienned
1 medium green pepper, julienned
1/4 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon salt, optional
1/2 teaspoon cornstarch
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
Hot cooked rice, optional

Steps:

  • In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired.

Nutrition Facts :

SPICY CHINESE TAKEOUT CHICKEN



Spicy Chinese Takeout Chicken image

Chiles, hoisin, Chinese aromatics, and citrus zest create a bold flavor base for this crispy chicken, which tastes like it's straight from your favorite takeout spot. Cornstarch not only forms the chicken's light crust, but also thickens the spicy, sweet-and-sour sauce into a sticky glaze.

Provided by Michael Ruhlman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

4 chicken thighs, boneless and skinless
Kosher salt
1 cup corn starch
3 scallions, divided
4 cloves garlic
1-inch piece of ginger, about 2 teaspoons grated
1 1/2 cups vegetable or peanut oil, for frying
1 yellow bell pepper
Zest of 1 orange
Zest of 1 lemon
12 dried red chile peppers, or fewer for less spice
1/4 cup hoisin sauce
2 tablespoons red wine vinegar, may substitute rice wine vinegar or lemon juice
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon tomato paste
2 tablespoons chile-garlic sauce, such as sambal oelek or Sriracha
Water, as needed
Steamed rice, such as jasmine or long-grain
Thinly sliced scallions, reserved from Step 3

Steps:

  • Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
  • Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
  • Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
  • Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
  • When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
  • Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.

SPICY HONEY CHICKEN



Spicy Honey Chicken image

This is a sweet and spicy chicken stir-fry dish with yummy crisp tender veggies. This is easy to throw together and even easier to devour with some hot rice. We liked it with fried rice, but it'd be just as good with plain white or brown rice as well. Enjoy!

Provided by Midwest Maven

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 lbs chicken breasts, cut into 1 inch chunks
1/2 cup flour
1/4 teaspoon black pepper
1/2 teaspoon salt
4 tablespoons oil (I used a combo or sesame and olive oils)
1/2 large onion, chopped
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
12 ounces broccoli slaw mix
8 ounces water chestnuts, drained
20 ounces pineapple chunks in juice, drained (save the juice)
1/2 cup dry sherry
1/2 cup pineapple juice (that you saved)
1 teaspoon Chinese five spice powder
1/4 cup soy sauce
1/2 cup honey
1/2 teaspoon chili flakes (or more if you like hotter)
4 green onions, thinly sliced

Steps:

  • Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
  • Add the chicken chunks to the bag and seal and shake to coat them.
  • Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
  • Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
  • Take chicken out of skillet and cover to keep warm.
  • Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
  • Saute for 3-5 minutes.
  • Add the broccoli slaw, and water chestnuts to skillet.
  • Saute for 5 minutes more.
  • Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
  • Cook on low about 10 minutes, stirring occasionally.
  • While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
  • After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
  • Add the chicken back to the skillet now.
  • Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
  • Sprinkle some green onions on top of each serving and enjoy!

Nutrition Facts : Calories 1007.5, Fat 35.1, SaturatedFat 8.1, Cholesterol 145.3, Sodium 1466.4, Carbohydrate 96.1, Fiber 4.5, Sugar 63.9, Protein 53.3

SPICY SWEET CHICKEN MARINATED WITH SOY SAUCE



Spicy Sweet Chicken Marinated With Soy Sauce image

This is fabulous and so easy! I don't even care for soy sauce that much, but this was wonderfully tender and sweet and spicy. You can use whole chicken legs instead of breasts if you prefer. This is a recipe from The Asian Grill that I modified quite a bit.

Provided by Pintsizechef

Categories     Chicken Breast

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup soy sauce
2 1/2 tablespoons sugar
1/2 tablespoon sesame oil
1 garlic clove, finely grated
1 scallion, trimmed and minced
4 whole chicken breasts

Steps:

  • Whisk together soy sauce and sugar until sugar dissolves.
  • Add sesame oil, garlic, and scallion. Stir well.
  • Poke several holes in each chicken breast so they can soak up the marinade.
  • Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade.
  • Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade.
  • Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill).
  • Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes.
  • ENJOY.

Nutrition Facts : Calories 557.4, Fat 28.6, SaturatedFat 8, Cholesterol 185.6, Sodium 1188.9, Carbohydrate 9.4, Fiber 0.3, Sugar 8.3, Protein 62.5

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