Spicy Chicken Recipes For Dinner

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SPICY CHICKEN STIR-FRY

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14



Spicy Chicken Stir-Fry image

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.

2 large boneless, skinless chicken breasts, thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
1 pound store-bought peeled and chopped butternut squash
One 10-ounce bag frozen fire-roasted mixed peppers, thawed
2 cubes frozen minced ginger, such as Dorot, or 2 teaspoons minced fresh ginger
2 cups frozen shelled edamame, thawed
1/4 cup peanut satay sauce, such as Thai Kitchen
2 tablespoons soy sauce
1 tablespoon sriracha
Juice of 1 lime
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts
4 cups cooked white rice, for serving

SPICY GROUND CHICKEN

I made up this recipe in my diet days when I tried to eat healthy. It is quick, tasty and low fat. You can either serve on top of rice or wrap in a soft tortilla for a great low fat and filling meal.

Provided by Cathy17

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Spicy Ground Chicken image

Steps:

  • Slice all veggies.
  • Spray a non-stick skillet with cooking spray or optional olive oil.
  • Cook ground chicken until completely done, about 10 minutes.
  • Remove from pan and set aside.
  • Add onions and garlic to pan and sauté until translucent.
  • Add zucchini, mushrooms, red and green peppers.
  • Cover, stirring often until cooked.
  • Don't drain liquid.
  • Add cooked ground chicken and salsa to veggies.
  • Mix well.
  • Simmer about 10 minutes.
  • Serve wrapped in a soft flour tortilla or over rice.
  • DO NOT use ground chicken in the tube as it is dry and ruins the dish.

1 lb ground chicken (you can use sliced boneless breasts, but I always use ground, DO NOT use ground chicken in the tube) or 1 lb ground turkey (you can use sliced boneless breasts, but I always use ground, DO NOT use ground chicken in the tube)
1 zucchini, sliced
1 green pepper, sliced
1 red pepper, sliced
1 onion, chopped
1 cup mushroom, sliced
1 tablespoon minced garlic
2 -3 cups chunky salsa (I use hot)
4 soft flour tortillas (optional)
1 teaspoon olive oil (optional)

SPICY FRIED CHICKEN RECIPE BY TASTY

Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!

Provided by Katie Aubin

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 8



Spicy Fried Chicken Recipe by Tasty image

Steps:

  • In a large bowl whisk together the sour cream and hot sauce.
  • Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
  • Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
  • Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
  • Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
  • Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
  • Season the chicken with reserved buffalo wing seasoning.
  • Serve and enjoy!

½ cup sour cream
6 oz hot sauce
4 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 cups vegetable oil
1 oz buffalo wing seasoning mix, divide
1 ½ cups all purpose flour

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