Sweet And Spicy Chicken Stir Fry Recipe 15 Food

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.

SWEET AND SPICY CHICKEN STIR FRY

Steps:

• Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
• In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
• Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
• Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
• Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.
• Serve with rice and garnish with green onions.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET AND SPICY STIR FRIED CHICKEN

Steps:

• Combine 1 tablespoon each cornstarch and soy sauce in medium bowl. Add chicken and stir to combine. Set aside.
• Combine chicken stock, rice vinegar, brown sugar, sesame oil, hoisin sauce, soy sauce, chili garlic sauce and cornstarch. Set aside.
• Heat 1 tablespoon oil over high heat in large wok.
• Add frozen vegetables. Stir fry until thawed, about 3 minutes.
• Remove from wok and set aside. Carefully wipe wok dry.
• Return wok to high heat; add remaining oil.
• Add garlic, green onions and chili paste and stir fry until fragrant, about 1 minute.
• Add chicken and stir fry until almost cooked, about 2 minutes.
• Add sauce, vegetables and asparagus.
• Bring to a boil and cook 1-2 minutes, or until sauce thickens.
• Remove from heat and garnish with green onions and cilantro.
• Serve over favorite noodles or rice.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.

SPEEDY SWEET & SPICY CHICKEN STIR-FRY

Steps:

• Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to chicken; toss to coat. Let stand 5 min.
• Stir-fry chicken and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is done.
• Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.