SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
SPICY CHICKEN STIR-FRY WITH PEANUTS
On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
- Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.
Nutrition Facts : Calories 369 g, Fat 12 g, Fiber 4 g, Protein 52 g
STIR-FRIED CHICKEN WITH PEANUTS
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Lucinda Scala Quinn
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
- Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
- Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SPICY FRIED RICE WITH CHICKEN, BEAN SPROUTS AND PEANUTS
This dish is a mash-up of fried rice and pad Thai; the chicken is an accent to the rest of the dish. Using more veggies and carbs, and less meat and dairy, is a hallmark of Mark Bittman's new _The Food Matters Cookbook_, which is the source of this recipe. Adapted from Caroline Russock's post at Serious Eats. http://bit.ly/gysmIT
Provided by DrGaellon
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put 1 tablespoon oil in a large skillet over high heat. When it shimmers and emits wisps of smoke, add the scallions, carrot, and bean sprouts. Saute, stirring occasionally, until the vegetables soften and begin to brown, 3 to 5 minutes. Lower the heat if it looks like it might burn. Transfer the vegetables to a bowl with a slotted spoon.
- Add 1 tablespoon of oil to the pan, followed by the chicken pieces; cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Using a slotted spoon, add chicken to the bowl with the vegetables, leaving as much oil in the pan as possible.
- Put the last tablespoon of oil in the skillet, followed by the garlic. When fragrant, about 15 seconds, add the rice a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in the center and break the egg into it; scramble it a bit, then stir it thoroughly into the rice.
- Return the chicken and vegetables to the pan and stir to combine well. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles. Serve with the lime wedges.
Nutrition Facts : Calories 509.2, Fat 24.6, SaturatedFat 8.6, Cholesterol 82.8, Sodium 826.8, Carbohydrate 52.5, Fiber 5, Sugar 24.9, Protein 22.6
SPICY STIR FRIED CHICKEN IN HOISIN SAUCE
A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-)
Provided by larry 2
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
- In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
- Add the scallions and ginger, and stir-fry for about 30 seconds.
- Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
- Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
- Add the hoisin sauce, sherry, salt and black pepper, and combine.
- Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
- Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .
Nutrition Facts : Calories 453.3, Fat 21.2, SaturatedFat 4.3, Cholesterol 64, Sodium 1339, Carbohydrate 22.1, Fiber 2.7, Sugar 8.1, Protein 26.2
SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS
This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!
Provided by AZRT8871
Categories Chicken Breast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
- Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
- Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
- Heat 1 tablespoon vegetable oil in pan.
- Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
- Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
- Serve over rice.
SICHUAN-STYLE STIR FRIED CHICKEN WITH PEANUTS
This recipe is from Cooking Light Magazine. Don't be fooled by the number of ingredients, it is really an easy dish, and the flavor rivals that from your favorite Chinese restaurant, as well as healthier.
Provided by Scrapbook Lori
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.
- Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add chicken mixture, stir fry 4 minutes or until chicken is done. Remove from pan, set aside.
- To prepare sauce, combine broth and next 6 ingredients; stir well with a whisk. Heat 1 tbsp vegetable oil in a pan. Add 2 tbsp green onions, ginger, garlic, and chile paste; stir fry for 15 seconds. Add broth mixture; cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
- Serve over rice. (serving size: 3/4 cup stir-fry and 1 cup rice).
Nutrition Facts : Calories 680.5, Fat 26.1, SaturatedFat 5.2, Cholesterol 72.6, Sodium 928.4, Carbohydrate 72.8, Fiber 3.7, Sugar 7.5, Protein 35.6
SPICY CHICKEN FRIED RICE WITH PEANUTS
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.
Provided by CaliforniaJan
Categories Brown Rice
Time 30m
Yield 1 3/4 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 4 ingredients in a small bowl; stir well with a whisk.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
- *Note: cooking time does not include time to cook rice or chicken.
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- To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
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