Spicy Chicken Fried Rice With Peanuts By Ellie Krieger Recipes

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CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE



Chicken Sate with Spicy Peanut Dipping Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Steps:

  • In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
  • Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
  • Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
  • Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
  • Place all ingredients in blender and blend until smooth.
  • Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

OVEN FRIED CHICKEN



Oven Fried Chicken image

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Steps:

  • Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
  • Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
  • In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  • One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
  • Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams

SPICY CHICKEN FRIED RICE WITH PEANUTS



Spicy Chicken Fried Rice With Peanuts image

From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.

Provided by CaliforniaJan

Categories     Brown Rice

Time 30m

Yield 1 3/4 cups, 5 serving(s)

Number Of Ingredients 14

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

Steps:

  • Combine first 4 ingredients in a small bowl; stir well with a whisk.
  • Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
  • *Note: cooking time does not include time to cook rice or chicken.

SPICY CHICKEN FRIED RICE



Spicy chicken fried rice image

A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

300g mixed basmati and wild rice
1 chicken stock cube
4 skinless chicken breasts , thinly sliced
3 tsp ground cumin
good pinch chilli flakes
handful coriander , roughly chopped
1 tbsp sunflower oil
2 red peppers , deseeded and thinly sliced
400g can kidney bean , rinsed and drained
bunch spring onions , thinly sliced

Steps:

  • Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
  • Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

Nutrition Facts : Calories 538 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.91 milligram of sodium

PEANUT FRIED RICE



Peanut Fried Rice image

A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This version of fried rice is chock full of nutrients, especially vital minerals.

Provided by D Rusak

Categories     Rice

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces broccoli florets, broken up into smaller pieces
1 medium carrot, sliced thinly
1/2 leek, sliced thinly
1/2 cup yellow bell pepper, chopped
1/4 cup shelled peas
1 cup mustard greens, shredded
1 cup rice, day-old
1/4 cup sunflower seeds
1/4 cup peanuts, shelled
1 teaspoon tahini
1 1/2 tablespoons low-sodium peanut butter
1 teaspoon light coconut milk
1 1/2 tablespoons low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon minced garlic
1/2 teaspoon red curry paste

Steps:

  • Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
  • Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
  • Add leek and pepper and cook 1-2 minutes.
  • Add peas and greens and cook 1-2 minutes.
  • Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
  • Add sauce. Cook 1-2 minutes, stirring constantly, then serve.

Nutrition Facts : Calories 725.5, Fat 26.4, SaturatedFat 3.7, Sodium 460.9, Carbohydrate 104, Fiber 8.9, Sugar 6.3, Protein 23.5

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

SPICY CHICKEN FRIED RICE WITH PEANUTS (BY ELLIE KRIEGER) RECIPE



Spicy Chicken Fried Rice with Peanuts (by Ellie Krieger) Recipe image

Provided by á-26084

Number Of Ingredients 14

1/4 cup less-sodium soy suace
1 Tbsp. dark brown sugar
1 tsp. dark sesame oil
3/4 tsp. crushed red pepper
2 Tbsp. canola oil
2 cup diced red bell pepper (about 2)
1 cup diced onion
1/4 cup thinly sliced green onions
2 Tbsp. minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (about 1 lb.)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 cup chopped, unsalted, dry-roasted peanuts

Steps:

  • 1. Combine the first 4 ingredients in a small bowl, stir well with a whisk. 2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts). Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg

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