Sweet And Spicy Chicken Stir Fry 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 AND SPICY STIR-FRY CHICKEN

Steps:

• In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
• To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
• Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.

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 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

SWEET & SPICY CHICKEN STIR-FRY WITH LIME, GREEN BEANS & JASMINE RICE

Steps:

• • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, wash and dry produce. • Trim green beans if necessary; cut crosswise on a diagonal into 1-inch pieces. (TIP: To do this quickly, line up several beans and slice all at once.) Pick cilantro leaves from stems; roughly chop leaves. Quarter lime. Thinly slice chili.
• • In a small bowl, whisk together half the cornstarch and ½ cup cold water until smooth. (For 4 servings, use all the cornstarch and 1 cup water.) Whisk in sweet soy glaze and chili sauce. Set aside. • Pat chicken* dry with paper towels. Season with garlic powder, salt, and pepper.
• • Heat a large drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and just tender, 3-5 minutes. Transfer to a plate. • Add another drizzle of oil to pan, then add chicken. Cook, stirring occasionally, until browned and cooked through, 3-5 minutes.
• • Pour sauce into pan with chicken. Bring to a boil, then reduce to a low simmer. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. • Stir in green beans, cilantro, and a squeeze of lime juice. Taste and add more lime juice, salt, and pepper if desired.
• • Fluff rice with a fork and season with salt and pepper. TIP: Add 1 TBSP butter (2 TBSP for 4 servings) to rice for a richer flavor. • Divide rice between plates or bowls and top with chicken stir-fry. Add a pinch of chili if desired. Serve with any remaining lime wedges on the side.

SWEET-AND-SPICY CHICKEN STIR FRY RECIPE - (4.5/5)

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 remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally. *Kraft Kitchens Tips* Special Extra: Serve over hot cooked rice. Substitute: Substitute small broccoli florets or drained, canned baby corn for some of the vegetables. Make it Easy: Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need. Nutrition Bonus: Enjoy this delicious alternative to takeout that can help you eat right. And as a bonus, the red peppers provide both vitamins A and C. Carb Choices: 1 Nutrition Information Per Serving: 250 calories, 10g total fat, 1.5g saturated fat, 65mg cholesterol, 370mg sodium, 14g carbohydrate, 2g dietary fiber, 9g sugars, 26g protein, 60%DV vitamin A, 60%DV vitamin C, 4%DV calcium, 10%DV iron. Exchange: 1/2 Starch, 1 Vegetable, 3 Meat (L), 1 Fat

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.

EASY SWEET AND SPICY CHICKEN

Steps:

• In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

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.

SWEET AND SPICY CHICKEN

Steps:

• Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
• Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
• Cover and cook on low for 6-7 hours.
• Serve over hot, cooked rice.