SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
GLUTEN-FREE SPICY PEANUT CHICKEN STIR-FRY
Easy to prepare, this tasty peanut chicken stir-fry can be on the table in 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- In small bowl, mix 1/2 cup water, the soy sauce and pepper flakes; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is light golden brown. Stir in soy sauce mixture and peanut butter. Add broccoli and bell pepper; heat to boiling. Reduce heat; cover and cook over medium heat 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- In small bowl, mix 2 tablespoons water and the cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g
CHICKEN-PEANUT STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
- Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
- Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
- Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
- Photograph by Antonis Achilleos
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
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
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
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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