Thai Spicy Stir Fry Chicken Food

SPICY THAI CHICKEN STIR FRY

Steps:

• Mix Sauce ingredients in a small bowl.
• Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
• Add onion and cook for 45 seconds.
• Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
• Stir through shallots. Then stir through coriander and immediately take off the heat.
• Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

THAI CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

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.

THAI SPICY STIR FRY CHICKEN

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 THAI CHICKEN STIR FRY

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.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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 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.

THAI CHICKEN STIR-FRY

Steps:

• Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
• Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
• Mix chicken thighs with curry paste.
• Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
• Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
• Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
• Serve chicken over rice, garnished with cilantro and Thai basil.

SPICY BASIL CHICKEN STIR-FRY

Steps:

• Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
• Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

THAI CHICKEN STIR-FRY FOR TWO

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.

SPICY THAI CHICKEN

Steps:

• Mix all ingredients in a zip log bag or bowl.
• Remove excess fat from chicken and add to bowl.
• Add chicken to bowl/bag and let marinate for 1 hour.
• Place saute pan on med/high heat and wait until hot.
• Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
• Cook until chicken is cooked and sauce turns a darker color.
• Remove cooked chicken and repeat from step 4/5 until all done.

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY

Steps:

• 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
• 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
• 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
• Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.