FIERY CHICKEN THIGH STIR-FRY
This stir-fry comes together with chicken, and fire-roasted vegetables and is a keto-friendly Chinese dish. I love fire-roasting my vegetables, but it's completely optional. Use any assorted vegetables you like, e.g. red bell pepper, onions, tomatoes, green beans, mushrooms, or carrots, but be careful if using carrots as they have more carbs than most other vegetables.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Combine onion, bell pepper, mushrooms, green beans, and 1 tablespoon sesame oil; toss until well combined. Spread vegetables out on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes, turning vegetables after 8 minutes.
- Heat remaining 1 1/2 tablespoons sesame oil in a wok over medium-high heat. Stir in rice vinegar and chili-garlic sauce. Add chicken, minced garlic, and ginger. Stir-fry for 5 minutes. Mix in roasted vegetables. Sprinkle with bagel seasoning before serving.
Nutrition Facts : Calories 289.7 calories, Carbohydrate 4.9 g, Cholesterol 63.8 mg, Fat 19.8 g, Fiber 1.4 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 382.2 mg, Sugar 2 g
CHICKEN THIGH MEAT STIR-FRY
Easy stir fry with chicken thigh meat. Serve over steamed rice.
Provided by Jennifer Baker
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
- Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, red bell pepper, orange bell pepper, and garlic until partially tender, about 5 minutes. Add white wine, garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through, about 5 minutes.
- Whisk cornstarch and water together in a small bowl until dissolved.
- Mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 14.6 g, Cholesterol 95.8 mg, Fat 26 g, Fiber 2.8 g, Protein 29.9 g, SaturatedFat 6 g, Sodium 652.8 mg, Sugar 3.7 g
FIERY SWEET CHICKEN THIGHS
This dish combines my love of spicy Thai food with a sweet, almost barbecue-like sauce. You can't beat the slow-cooker convenience! -Eve Gray, Marietta, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4- or 5-qt. slow cooker. Add poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer., Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan. Stir in chili garlic sauce and chili paste; pour over chicken., Cook, covered, on low until a meat thermometer inserted into chicken reads 165°, 4-5 hours.
Nutrition Facts : Calories 421 calories, Fat 21g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 611mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 43g protein.
SPICY CHICKEN STIR-FRY
"This zesty dish tastes so special we save it for family birthdays," relates Debbie Long of Elburn, Illinois. "It's simple, and it doesn't keep me in the kitchen all evening."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.
Nutrition Facts : Calories 466 calories, Fat 33g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 896mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
STIR-FRY CHICKEN WITH GARLIC SAUCE
Make and share this Stir-Fry Chicken With Garlic Sauce recipe from Food.com.
Provided by CoffeeMom
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
- Cover and refrigerate at least 2 hours, stirring once to twice.
- In large skillet, heat remaining oil.
- Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
- Remove to platter. Garnish with green onion. Serve with snow peas, if desired.
SPICY BASIL CHICKEN STIR-FRY
In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 11
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.
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