CHINESE JALAPENO CHICKEN RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- In a Zip-lock sealable plastic bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for at least 5 minutes. Heat 4 cups of vegetable oil in a deep fryer to 375°F. Add the chicken and fry in batches until the chicken is crispy and fully cooked (internal temperature is 165°F). Drain on paper towels. Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.
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.
SPICY CHICKEN STIR-FRY
Make and share this Spicy Chicken Stir-Fry recipe from Food.com.
Provided by Barenakedchef
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the green beans. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce.
- In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
- While the rice cooks, in a large pan (nonstick, if you have one), heat the garlic, scallion and ginger on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
- While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess flour before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.
- To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the finished chicken and vegetables over the cooked rice. Enjoy!
Nutrition Facts : Calories 603.8, Fat 20.3, SaturatedFat 5.4, Cholesterol 109, Sodium 175.1, Carbohydrate 62.9, Fiber 8.1, Sugar 5.7, Protein 41.6
STIR-FRIED JALAPENO LIME CHICKEN
A tasty chicken stir-fry with a different kind of heat than a lot of Asian dishes. Adjust the heat to your taste. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the chicken breasts across into large meallions, then toss with the flour that is well-seasoned with salt and pepper.
- Heat the oil and half the butter in your wok, and stir-fry the chicken with the jalapeno slices until the chicken is golden and cooked through.
- Add the lime zest and juice and continue to cook for about 30-45 seconds, stirring to coat the chicken.
- Then add the jelly with 2-3 tablespoons of warm water and stir until the jelly is dissolved and forms a glaze.
- Add the remaining 2 tablespoons of butter and stir-fry until it is incorporated, and serve.
- Garnish with lime slices and chopped fresh cilantro, if desired.
SPICY CHICKEN STIR-FRY
Make and share this Spicy Chicken Stir-Fry recipe from Food.com.
Provided by senseicheryl
Categories One Dish Meal
Time 20m
Yield 4 1 3/4 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- TOSS chicken with 1/4 cup of the dressing and the hot sauce; set aside. Heat remaining 1/4 cup dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 minute Add chicken mixture; stir-fry 4 to 5 minute or until chicken is done.
- STIR in pineapple and peanuts; cook 1 minute or until heated through, stirring occasionally.
- SERVE over rice.
Nutrition Facts : Calories 719.8, Fat 25, SaturatedFat 3.8, Cholesterol 65.8, Sodium 533.4, Carbohydrate 86, Fiber 5.1, Sugar 12.1, Protein 38.1
SPICY CHICKEN STIR-FRY
This was adapted from a recipe in Men's Health Magazine for pork stir fry. All we had was chicken, so went with it.
Provided by Linky
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 402.8, Fat 22.9, SaturatedFat 5.8, Cholesterol 109, Sodium 887.2, Carbohydrate 10, Fiber 2.3, Sugar 4.7, Protein 38.5
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