Firecracker Chicken Stir Fry Recipes

SAVORY FIRECRACKER CHICKEN STIR-FRY RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 min. or until chicken is evenly browned.
• Add pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.
• Serve over rice.

FIRECRACKER CHICKEN

Steps:

• First add all the sauce ingredients in the mixing bowl, mix well and set aside.
• Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of stir fry sauce mixture in the chicken. Mix well and let it sit for 10-15 minutes.
• Prepare all the vegetables before you start frying and set aside.
• Heat a large wok or pan over medium-high heat, drizzle 2 tablespoon of vegetable oil.
• Fry the chicken slices for 2-3 minutes until almost cooked, then push to one side of pan and add the dry red chillies and stir for few seconds. Follow with the chilli flakes and continue stir for few seconds.
• Add the onion slices, bell pepper slices and snow peas in. Stir fry for another 1 minute.
• Turn the heat over high heat and pour the sauce mixture in. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes.Add the spring onions and remove from heat.
• To serve, add the hot cooked rice in a small bowl, press down gently with a spatula and fill the rice bowl. Place the serving plate over the rice bowl, flip the bowl over the plate and tap the rice gently out. Add the firecracker chicken around the rice. Garnish with Japanese Shichimi chilli powder and lime wedge over the rice. Serve immediately!

FIRECRACKER CHICKEN

Steps:

• Place all of the marinade ingredients into a large bowl and mix together.
• Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
• Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
• Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
• Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
• Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
• Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
• Check one of the larger pieces of chicken to ensure it's cooked in the middle. Then turn off the heat.
• Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
• Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
• Top the rice with a wedge of lime and serve!

FIRECRACKER CHICKEN STIR FRY

Steps:

• Heat large skillet or wok until very hot.
• Add oil.
• When oil is hot add chicken and stir fry until done, just a few minutes.
• Remove chicken.
• Add remaining ingredients except for peanuts and stir fry until tender crisp.
• Add chicken back into pan.
• Toss thru to reheat.
• Stir in peanuts.

KRAFT'S FIRECRACKER CHICKEN STIR-FRY

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 minutes or until chicken is evenly browned.
• 2. Add pepper strips and snow peas; stir-fry 2-3 minutes or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 minutes or until heated through.
• 3. Serve over rice.

FIRECRACKER CHICKEN

Steps:

• Mix the sauce in a measuring cup --- whisk together all the ingredients. Add water to bring the mixture up to a cup. Set aside.
• Cut the chicken into bite sized pieces.
• Whisk the egg, cornstarch and flour together with a tablespoon of water. Season with a little salt and pepper.
• Pour oil into a FD or frying pan to a depth of about 1/2 inch. Heat the oil to about 340F. Sear onions and peppers. Then, Working in batches, drop the chicken into the egg and cornstarch mixture, coating it completely, and then into the oil and fry until golden, about 2 minutes or until the chicken is completely cooked. Flip the chicken halfway through cooking. Drain on paper towels
• Shove the food to one side of the FD and pour the sauce into the pan. Tilt the pan so the sauce can come to a boil and thicken. Once the sauce has come to a boil it will become instantly thick and glossy. Stir everything together to coat with the sauce and heat through.
• Serve hot over rice, garnished with sliced green onion and a sprinkle of sesame seeds.
• Garnish with sesame seeds

FIRECRACKER CHICKEN STIR FRY RECIPE

Steps:

• In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute, but don't let the garlic or ginger brown. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add chicken and green onions; stir-fry until chicken is cooked, about 4 minutes or so, depending on how thick your chicken is. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked brown rice. Per Serving: 480 Calories