Poultry Essentials Spicy Fry Sauce Recipes

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SPICY STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY FRY SAUCE



Spicy Fry Sauce image

In Utah fry sauce is a must with fries. This is a spicy twist to the standard ketchup mayo mixture.

Provided by Cindy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

¼ cup mayonnaise
¼ cup ketchup
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

  • Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.4 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 318 mg, Sugar 3.6 g

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

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.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry With Spicy Peanut Sauce image

If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 21

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 cup peanut butter, creamy
1/4 cup water, hot from the tap
1/2 teaspoon garlic powder
2 tablespoons vinegar, distilled
2 boneless skinless chicken breasts, thinly sliced
1 tablespoon olive oil (for cooking chicken)
1 tablespoon olive oil
1/2 cup onion, sliced
1 cup broccoli spear
1/2 cup carrot, julienned
1 cup snow peas (or sugar snap)
1/3 cup peanut butter, creamy
1/3 cup water, hot from the tap
1 tablespoon soy sauce
2 tablespoons vinegar, distilled
1/4 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper, freshly ground

Steps:

  • Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
  • While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
  • Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
  • Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
  • Return cooked chicken to pan and toss with vegetables.
  • Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
  • Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
  • Serve over rice or rice noodles.

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