SWEET AND SPICY CHICKEN STIR FRY
This Sweet and Spicy Chicken Stir Fry will make you never go for take out again!
Provided by Wendie Williams
Categories Entrees
Time 25m
Number Of Ingredients 16
Steps:
- Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
- In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
- Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
- Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
- Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.
- Serve with rice and garnish with green onions.
Nutrition Facts : Calories 421 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 40 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1715 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SWEET & SPICY CHICKEN STIR-FRY WITH LIME, GREEN BEANS & JASMINE RICE
We love addictively peppery take-out chicken stir-fry. Fortunately, this version is super speedy to whip up in your own kitchen. In just 20 minutes, you can have steamy jasmine rice, saucy chicken, tender green beans, and a sprinkle of spicy chili flakes if you want to amp up the heat. It's safe to say it doesn't get much better than this, folks.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 13
Steps:
- • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
- • While rice cooks, wash and dry produce. • Trim green beans if necessary; cut crosswise on a diagonal into 1-inch pieces. (TIP: To do this quickly, line up several beans and slice all at once.) Pick cilantro leaves from stems; roughly chop leaves. Quarter lime. Thinly slice chili.
- • In a small bowl, whisk together half the cornstarch and ½ cup cold water until smooth. (For 4 servings, use all the cornstarch and 1 cup water.) Whisk in sweet soy glaze and chili sauce. Set aside. • Pat chicken* dry with paper towels. Season with garlic powder, salt, and pepper.
- • Heat a large drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and just tender, 3-5 minutes. Transfer to a plate. • Add another drizzle of oil to pan, then add chicken. Cook, stirring occasionally, until browned and cooked through, 3-5 minutes.
- • Pour sauce into pan with chicken. Bring to a boil, then reduce to a low simmer. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. • Stir in green beans, cilantro, and a squeeze of lime juice. Taste and add more lime juice, salt, and pepper if desired.
- • Fluff rice with a fork and season with salt and pepper. TIP: Add 1 TBSP butter (2 TBSP for 4 servings) to rice for a richer flavor. • Divide rice between plates or bowls and top with chicken stir-fry. Add a pinch of chili if desired. Serve with any remaining lime wedges on the side.
Nutrition Facts : Calories 590 kcal, Fat 16 g, SaturatedFat 3 g, Carbohydrate 82 g, Sugar 30 g, Protein 33 g, Fiber 4 g, Cholesterol 100 mg, Sodium 1200 mg
SPEEDY SWEET & SPICY CHICKEN STIR-FRY
CATALINA dressing, soy sauce and a bit of crushed red pepper give this speedy chicken stir-fry its spicy appeal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to chicken; toss to coat. Let stand 5 min.
- Stir-fry chicken and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is done.
- Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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.
SWEET-AND-SPICY CHICKEN STIR-FRY
Get amazing flavor with this Sweet-and-Spicy Chicken Stir-Fry. Ready in just 25 minutes, this Sweet-and-Spicy Chicken Stir-Fry is a great weeknight go-to.
Provided by My Food and Family
Categories Chicken
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large skillet on high heat 3 min.
- Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
- Stir in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SPEEDY CHICKEN STIR-FRY
Make and share this Speedy Chicken Stir-Fry recipe from Food.com.
Provided by Dudemickgal
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.
- Meanwhile, spray large nonstick skillet with cooking spray; heat on med-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 minute, stirring occasionally.
- Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.
SWEET-AND-SPICY CHICKEN STIR FRY RECIPE - (4.5/5)
Provided by KraftKitchensExpert
Number Of Ingredients 7
Steps:
- COOK and stir chicken in hot oil in large skillet on high heat 3 min. ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned. STIR in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally. *Kraft Kitchens Tips* Special Extra: Serve over hot cooked rice. Substitute: Substitute small broccoli florets or drained, canned baby corn for some of the vegetables. Make it Easy: Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need. Nutrition Bonus: Enjoy this delicious alternative to takeout that can help you eat right. And as a bonus, the red peppers provide both vitamins A and C. Carb Choices: 1 Nutrition Information Per Serving: 250 calories, 10g total fat, 1.5g saturated fat, 65mg cholesterol, 370mg sodium, 14g carbohydrate, 2g dietary fiber, 9g sugars, 26g protein, 60%DV vitamin A, 60%DV vitamin C, 4%DV calcium, 10%DV iron. Exchange: 1/2 Starch, 1 Vegetable, 3 Meat (L), 1 Fat
SWEET AND SPICY STIR-FRY CHICKEN
Get out the chopsticks! You can dine on an awesome Asian stir-fry in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
- In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
- To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
- Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 11 g, TransFat 0 g
QUICK SWEET 'N' SPICY CHICKEN
A few convenience items combine with chicken to create a zesty main dish. Garnish with chopped green onions if you like.-Sheri White, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 738mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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- Place cauliflower in a dish, sprinkle with 2 Tbsp. water and microwave on high until tender, 3 to 4 minutes. In a small bowl, whisk together honey, hot sauce, broth, cornstarch, 2 Tbsp. soy sauce and 2 Tbsp. rice vinegar.
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