Cilantro Chili Chicken Stir Fry Recipes

CILANTRO-LIME CHICKEN SKILLET

Cilantro-Lime Chicken Skillet image

This lightened-up, all-in-one skillet meal starts with seasoned chicken breasts cooked on top of a rice, black bean and green chile mixture, and is finished off with a fresh Cilantro-Lime Topping to bring it all together.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 7 oz each)
1 tablespoon vegetable oil
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons lime juice
1 tablespoon finely chopped garlic
1 cup uncooked regular long-grain white rice
1 cup black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup water
2 tablespoons lime juice
1 medium avocado, pitted, peeled and cut into 1-inch pieces
1/4 cup chopped fresh cilantro leaves
1 teaspoon finely chopped garlic
1/8 teaspoon salt
Chopped fresh cilantro leaves and lime wedges

Steps:

In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.

Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 0 g

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS

Sweet Chili Lime Chicken with Cilantro Couscous image

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

Provided by Grumpy's Honeybunch

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cubed
1 pinch monosodium glutamate (such as Ac'cent®), or to taste
6 tablespoons soy sauce
6 tablespoons brown sugar
½ teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
2 cups vegetable broth
1 cup couscous
⅓ cup chopped cilantro
4 wedges lime for garnish

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 52 g, Cholesterol 58.5 mg, Fat 6.2 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 1675.2 mg, Sugar 22.2 g

CHILLI CHICKEN STIR-FRY

Chilli Chicken Stir-Fry image

Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.

Provided by AaliyahsAaronsMum

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

Steps:

Slice the chicken into thin bite-size strips.
In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
Leave to marinate for atleast 30 minutes.
Heat a wok over high heat, and when hot, add the oil.
Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
Add the vegetables and chillies to the wok, and fry briskly for a minute.
Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
Mix cornflour in hot water till dissolved and pour into the wok.
Stir until the sauce is thickened, season to taste, and serve straight away.

Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4

GRILLED CHILE-CILANTRO-LIME CHICKEN

Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Steps:

Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g