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
SPICY VIETNAMESE STIR-FRY WITH CHICKEN
Make and share this Spicy Vietnamese Stir-Fry With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time P1DT20m
Yield 4-5 serving(s)
Number Of Ingredients 30
Steps:
- To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
- To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
- To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
- Return to a boil and cook briefly until thickened.
- To serve: Spoon stir-fry over rice; garnish with lime and cilantro.
Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8
SPICY CHICKEN STIR FRY, # 3
Make and share this Spicy Chicken Stir Fry, # 3 recipe from Food.com.
Provided by skat5762
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients for marinade.
- Reserve about 1/4 of mixture in separate container.
- Add chicken and let sit for at least an hour.
- Put pan or wok over medium-high heat.
- Add fire oil/olive oil combo until sizzling.
- Add green onions and garlic.
- Add chicken mixture and simmer until chicken is no longer pink.
- Add eggplant, zucchini and onion; add reserved marinade as necessary.
- Simmer for about 10 minutes, until vegetables are crisp-tender.
- Cook soba noodles in boiling water 2- 3 minutes.
- Remove and drain; add noodles to vegetable-chicken mixture and cook 2 minutes longer.
Nutrition Facts : Calories 444.8, Fat 14.4, SaturatedFat 4, Cholesterol 92.8, Sodium 4132.5, Carbohydrate 31.4, Fiber 10.4, Sugar 13.5, Protein 42.5
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 STIR FRY
Steps:
- Heat a large wok over high heat. Place the chicken, spinach, tomatoes and avocado in the wok and toss. Add the hot sauce and stir fry for 2 to 3 minutes.
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
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
Toss together chicken, veggies, pineapple and peanuts to make an Asian-style stir-fry that delivers big flavor-for very little effort!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 7
Steps:
- Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
- Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
- While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
- Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
- Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
- Return cooked chicken to pan and toss with vegetables.
- Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
- Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
- Serve over rice or rice noodles.
SPICY STIR-FRY CHICKEN
Try Spicy Stir-Fry Chicken for a great dinner entrée. This Kung-Pao inspired recipe contains hot pepper sauce, soy sauce, peanuts, white rice and chicken.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
SPICY CHICKEN & VEG STIR-FRY
Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium
THAI SPICY STIR FRY CHICKEN
Make this as spicey as you want or as mild. This is one Thai recipe without peanuts it is from the figment of my imagination, tweaked twice. This is the type of recipe you may change ingredients at will , use up left overs etc etc. Have fun with it. I like to serve it over Chow Mein Fried Noodles. Add fresh Jalapeneo peppers too if you like. There are many Hot/sweet Thai Chili sauces but I like UFC brand. If you like your veggies well cooked steam the carrots until tender before adding to the pan.. I like mine crunchie so I use them raw.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into bite size pieces.
- Stir Fry the cut chicken until browned (apprx 5 minutes).
- Add peppers, mushrooms & carrots, stir fry for 5 minutes more over medium high heat.
- Add green onions cook 1 minute.
- Mix together remaining ingredients (except Cilantro garnish), pour over chicken simmer 5 minutes .
- Meanwhile cook your Noodles or rice or whatever you are serving it with.
SPICY CASHEW CHICKEN STIR FRY
Make and share this Spicy Cashew Chicken Stir Fry recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
- Add the garlic & ginger and cook for 30 seconds.
- Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
- Transfer to a plate.
- Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
- Return the chicken to the skillet and add the green onion.
- Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
- Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
- Stir in cashews and serve.
Nutrition Facts : Calories 191.2, Fat 7, SaturatedFat 1.2, Cholesterol 51.6, Sodium 230.3, Carbohydrate 9.3, Fiber 0.8, Sugar 2.8, Protein 23.3
SPICY THAI CHICKEN STIR FRY
Make and share this Spicy Thai Chicken Stir Fry recipe from Food.com.
Provided by canarygirl
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
- Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
- Heat peanut oil in large fry pan or even better, a wok.
- Add garlic, stir fry until golden, then add onion, and fry another minute.
- Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
- Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
- Add basil and cook about 1 more minute, until basil wilts.
- Serve over steamed white rice.
- I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.
Nutrition Facts : Calories 354.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 91.3, Sodium 2849.6, Carbohydrate 26.4, Fiber 1.5, Sugar 20.2, Protein 34.2
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