Sweet And Hot Pepper Chicken Asian Style Recipes

SWEET, STICKY AND SPICY CHICKEN

Sweet, Sticky and Spicy Chicken image

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

Ingredients

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

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

CHICKEN IN SWEET AND HOT PEPPER SAUCE

Chicken in sweet and hot pepper sauce image

If you don't like it hot, leave out the peppers and cayenne; I would think you end up with a nice sweet sauce but without "the kick". You can use parsley if you are not a basil fan.

Provided by PetsRus

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 sweet red peppers, seeded and roughly chopped (approx ¾ -1 lb)
2 -3 cloves garlic, peeled
3 tablespoons slivered almonds or 3 tablespoons ground almonds
1 -2 red chili pepper, roughly chopped,seeds removed
1/4 teaspoon cayenne pepper
1 medium onion, roughly chopped
1/2 cup chicken stock
1/2 cup evaporated milk
1 1/2 lbs chicken breasts or 1 1/2 lbs boneless chicken thighs, thinly sliced
5 tablespoons olive oil
1 medium zucchini, finely cubed
salt and pepper
1/2 cup torn basil leaves
3 tablespoons toasted pine nuts
12 ounces penne pasta
freshly grated parmesan cheese, to serve (optional)

Steps:

Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
Add the milk and chicken stock.
Then add the chicken and stir, add the zucchini a few minutes later.
Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
Sprinkle the rest of the basil on top together with the pine nuts.
Serve.

CHINESE CHICKEN AND PEPPERS

Chinese Chicken and Peppers image

Make and share this Chinese Chicken and Peppers recipe from Food.com.

Provided by _Pixie_

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 red peppers
1 green pepper
1 tablespoon vegetable oil
1 teaspoon salt
1 lb boneless skinless chicken breast
1 ounce fresh ginger
2 tablespoons vegetable oil
1 pinch brown sugar
2 teaspoons sherry wine
1 teaspoon cornstarch
2 teaspoons soya sauce

Steps:

Core the peppers and slice into thin rings.
Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
Add 2 tbsp water and bring to a boil.
Cover and simmer for 2 minutes.
Drain and set aside.
Cut the chicken into 1" pieces.
Mince or finely grate the ginger.
Fry the ginger and chicken in 2 tbsp oil until barely cooked.
Add the sugar and sherry.
Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
Add the peppers and stir to coat.
Cook for a minute.
Serve with fried rice.

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