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.
SPICY CHICKEN STIR-FRY
This was adapted from a recipe in Men's Health Magazine for pork stir fry. All we had was chicken, so went with it.
Provided by Linky
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and pepper flakes in skillet over medium high heat.
- Add chicken and cook for 2 - 3 minutes, until no longer pink. Stir frequently.
- Add remaining ingredients, stirring frequently until vegetables are cooked.
- Serve with brown rice.
Nutrition Facts : Calories 402.8, Fat 22.9, SaturatedFat 5.8, Cholesterol 109, Sodium 887.2, Carbohydrate 10, Fiber 2.3, Sugar 4.7, Protein 38.5
SPICY CHICKEN STIR-FRY
Steps:
- Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"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
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.
SPICY CASHEW CHICKEN STIR FRY
Make and share this Spicy Cashew Chicken Stir Fry recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
- Add the garlic & ginger and cook for 30 seconds.
- Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
- Transfer to a plate.
- Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
- Return the chicken to the skillet and add the green onion.
- Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
- Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
- Stir in cashews and serve.
Nutrition Facts : Calories 191.2, Fat 7, SaturatedFat 1.2, Cholesterol 51.6, Sodium 230.3, Carbohydrate 9.3, Fiber 0.8, Sugar 2.8, Protein 23.3
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.
SPICY CHICKEN STIR-FRY
Toss together chicken, veggies, pineapple and peanuts to make an Asian-style stir-fry that delivers big flavor-for very little effort!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 7
Steps:
- Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
- Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g
SPICY CHICKEN & VEG STIR-FRY
Asian dishes are easy to throw together, full of flavour and packed with veg, The perfect quick meal for the health conscious foody
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
- Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.
Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.67 milligram of sodium
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SPICY CHICKEN AND VEGETABLE STIR-FRY
With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
- Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
- Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.
Nutrition Facts : Calories 450, Carbohydrate 59 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 0 g
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
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
SPICY CHICKEN STIR-FRY WITH PEANUTS
On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
- Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.
Nutrition Facts : Calories 369 g, Fat 12 g, Fiber 4 g, Protein 52 g
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SPICY CHICKEN STIR-FRY RECIPE - PUREWOW
From purewow.com
2.6/5 (141)Total Time 25 minsServings 4Calories 325 per serving
- In a large sauté pan, heat the sesame oil over medium heat. Add the scallions, ginger and garlic, and sauté until fragrant, 1 minute. Add the chile and cook 1 minute more.
- Add the green beans and chicken, and sauté until the chicken is cooked through and the green beans are tender, 5 to 6 minutes.
- Add the soy sauce, rice vinegar, honey, and chili paste and bring to a simmer. Cook, tossing occasionally, until the sauce reduces slightly, 2 to 3 minutes.
- Serve immediately, garnishing each portion with cilantro and sesame seeds and with a side steamed rice.
SPICY CHICKEN STIR-FRY (FIREBIRD CHICKEN) - THE WOKS OF LIFE
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4.8/5 (12)Total Time 20 minsCategory Chicken And PoultryCalories 243 per serving
- Add the chicken to a bowl, along with 2 tablespoons water. Use your hands to massage the water into the chicken until it is absorbed. Add the rest of the marinade ingredients to the chicken, mix well and set aside.
- Heat your wok until almost smoking, and add 1 tablespoon of oil. Spread the chicken one layer deep, and let sear for about 20 seconds. Turn the chicken and let the other side sear for another 20 seconds. Then, immediately transfer back into the marinade bowl.
- Add another tablespoon of oil and ginger to the wok, and let caramelize for 10 seconds. Working quickly, stir in the garlic and scallions. After 15 seconds, add the seared chicken (and any juices from the bowl), and the bamboo shoots.
- The wok should be on the highest heat and should be searing hot for this next step. Pour the tablespoon of Shaoxing wine around the wok and quickly add the Sacha sauce, soy sauce, sugar, and chili oil. It's a good idea to combine all these ingredients in a bowl before you turn on your stove, so that you're not fumbling with jars and bottles while cooking. Note: If this sounds too spicy for you, you can add chili oil to taste rather than the entire amount called for.
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