Spicy Chicken Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Spicy Chicken Stir-Fry image

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.

6 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons cornstarch, divided
1 pound boneless skinless chicken breast, cut into cubes
1/2 teaspoon crushed red pepper flakes
1 pound fresh broccoli florets
1-1/2 cups sliced onions
1 garlic clove, minced
1-1/2 cups chicken broth
1/2 to 1 teaspoon ground ginger
1/2 cup chopped walnuts
Hot cooked rice

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



Spicy Chicken Stir-Fry image

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

2 tablespoons peanut oil
1 teaspoon red pepper flakes
1 1/2 lbs chicken breasts, cut into bite sized pieces
2 small zucchini, cut into bite sized pieces
1 large onion, diced
1 cup carrot, cut into strips
4 garlic cloves, crushed
3 tablespoons soy sauce

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

SPEEDY SWEET & SPICY CHICKEN STIR-FRY

CATALINA dressing, soy sauce and a bit of crushed red pepper give this speedy chicken stir-fry its spicy appeal.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8



Speedy Sweet & Spicy Chicken Stir-Fry image

Steps:

  • Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to chicken; toss to coat. Let stand 5 min.
  • Stir-fry chicken and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is done.
  • Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

1/4 cup KRAFT Classic CATALINA Dressing
1 Tbsp. soy sauce
1/4 tsp. crushed red pepper
1 lb. boneless skinless chicken breasts, cut into strips
1 cup snow peas
1 red bell pepper, cut into strips
1 Tbsp. oil
2 cups hot cooked long-grain white rice

SPICY CHICKEN STIR-FRY

Make and share this Spicy Chicken Stir-Fry recipe from Food.com.

Provided by senseicheryl

Categories     One Dish Meal

Time 20m

Yield 4 1 3/4 cup servings, 4 serving(s)

Number Of Ingredients 7



Spicy Chicken Stir-Fry image

Steps:

  • TOSS chicken with 1/4 cup of the dressing and the hot sauce; set aside. Heat remaining 1/4 cup dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 minute Add chicken mixture; stir-fry 4 to 5 minute or until chicken is done.
  • STIR in pineapple and peanuts; cook 1 minute or until heated through, stirring occasionally.
  • SERVE over rice.

Nutrition Facts : Calories 719.8, Fat 25, SaturatedFat 3.8, Cholesterol 65.8, Sodium 533.4, Carbohydrate 86, Fiber 5.1, Sugar 12.1, Protein 38.1

1 lb boneless skinless chicken breast, cut into thin strips
1/2 cup kraft asian toasted sesame dressing, divided
1 teaspoon hot pepper sauce
1 (16 ounce) package frozen stir fry vegetables, thawed, drained
1 (8 ounce) can pineapple chunks in juice, drained
1/4 cup salted peanuts
2 cups whole grain brown rice, hot cooked

SWEET, STICKY AND SPICY CHICKEN

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



Sweet, Sticky and Spicy Chicken image

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

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

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



Spicy Chicken Stir-Fry image

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

1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup lightly salted cocktail peanuts
2 cups hot cooked instant brown rice

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



Spicy chicken & veg stir-fry image

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

400g mixed green vegetable
1 tbsp sunflower oil
4 skinless chicken breasts , sliced
1 red chilli , desseded and sliced
120g sachet stir-fry oyster sauce (we used Blue Dragon, or make your own (see below)
1 tbsp soy sauce
25g toasted cashew , or more if you like
bunch spring onions , sliced

SPICY SRIRACHA CHICKEN STIR-FRY

This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Provided by Frankie

Time 45m

Yield 4

Number Of Ingredients 14



Spicy Sriracha Chicken Stir-Fry image

Steps:

  • Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
  • Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
  • Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
  • Rinse the chicken thoroughly in a colander and pat dry.
  • Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
  • Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g

1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
¼ cup chicken broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons Sriracha sauce
2 tablespoons honey
1 teaspoon cornstarch
1 (8 ounce) package sugar snap peas
3 stalks scallions, chopped
2 cloves garlic, diced
2 teaspoons grated fresh ginger
3 tablespoons canola oil, divided
2 cups warm cooked rice

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

More about "spicy chicken stir fry recipes"

SPICY CHICKEN STIR-FRY (FIREBIRD CHICKEN) - THE WOKS OF LIFE
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 …
From thewoksoflife.com
4.8/5 (12)
Total Time 20 mins
Category Chicken And Poultry
Calories 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.
spicy-chicken-stir-fry-firebird-chicken-the-woks-of-life image


SPICY CHICKEN STIR-FRY RECIPE - SCOTT HOCKER | FOOD & WINE
Step 1 In a large bowl, mix together the soy sauce and sherry. Add the chicken and stir to coat. Marinate for at least 15 minutes. Step 2 eat a flat-bottomed wok or large skillet …
From foodandwine.com
Servings 4
Total Time 25 mins
Category Chicken Breast
  • In a large bowl, mix together the soy sauce and sherry. Add the chicken and stir to coat. Marinate for at least 15 minutes.
  • eat a flat-bottomed wok or large skillet over high heat until almost smoking. Add the oil to the pan and swirl to coat the pan. Immediately add the scallions and a large pinch of salt. Cook, stirring constantly, until the scallions wilt and smell fragrant, about 30 seconds. Add the garlic and ginger and stir constantly for 10 seconds. Add the chicken, any leftover marinade and the cayenne and cook, stirring constantly, until the chicken is cooked through, about 1 minute. Turn off the heat and add the sesame oil. Stir then serve.


SPICY PEPPER CHICKEN STIR-FRY (30 MINUTE RECIPE) - THAT SPICY CHICK
Cook the chicken: Add 1.5 tablespoons of oil to the wok and heat over medium-high heat. Once hot, add the chicken and spread out the pieces immediately around the wok. Cook undisturbed for a minute, then stir-fry for another minute until the chicken has cooked through. Transfer to a clean bowl using a slotted spoon.
From thatspicychick.com


15-MINUTE SPICY CHICKEN - SEASONS AND SUPPERS
Allow to sit undisturbed for about a minute, then toss and allow to sit undisturbed for another minute. Continue cooking, tossing regularly, until chicken is cooked through and evenly golden. Meanwhile, combine all the sauce ingredients in a small bowl and set aside. Pour sauce into skillet and stir to combine.
From seasonsandsuppers.ca


THE ULTIMATE SPICY CHICKEN SANDWICH - SOMETHING ABOUT …
Temp – Keep the oil at a steady temp. It will lower slightly when the chicken hits, just adjust the flame accordingly. To cool down the oil quickly just add in more oil. Process shots: add chicken to hot oil (photo 1), flip then remove (photo 2), rest on wire rack (photo 3).
From somethingaboutsandwiches.com


"SHOP IT, DON'T CHOP IT" SPICY CHICKEN STIR-FRY - FOOD NETWORK
That's where you will find a good selection of flavor-packed sauces, including the spicy peanut dipping sauce typically eaten with chicken satay. It can …
From foodnetwork.com


SWEET-AND-SPICY CHICKEN STIR-FRY RECIPE | MYRECIPES
Transfer to a clean bowl. Step 3. Add remaining 1 Tbsp. oil to skillet. Stir-fry garlic, ginger and white and pale green parts of scallions until fragrant, about 30 seconds. Return chicken to skillet with cauliflower and sauce. Cook, stirring, until sauce thickens, 2 to 3 minutes.
From myrecipes.com


MAKE SPICY CHICKEN STIR-FRY IN LESS THAN 25 MINUTES
STIR-FRY CHICKEN COOKING DIRECTIONS: 1. Preheat skillet/wok pan on medium-high. 2. Add olive oil and sesame oil to the pan while it’s preheating. Stir both oils so it evenly coats the pan. 3. Chop your leftover veggies and green onions into 1-inch pieces. 4. Chop your leftover chicken into 1-inch cubes. 5.
From goodlifedetroit.com


SPICY CRISPY CHICKEN STIR-FRY - LOVE OF FOOD
Deep fat fry chicken at 350 degrees F for 3 to 4 minutes or until golden brown. For Service: Heat wok to medium high heat. Add oil. Add green and red peppers, stir fry for 3 minutes. Add thai chili sauce, water, minced ginger, minced garlic and minced thai chili peppers, bring to a boil. Add chicken and toss for 1 minute.
From loveoffood.sodexo.com


STIR-FRIED SPICY CHICKEN TENDERS RECIPE | EATINGWELL
Directions. Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight. Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes.
From eatingwell.com


SWEET AND SPICY CHICKEN STIR FRY - BUTTER YOUR BISCUIT
Remove to a bowl and repeat until all chicken is cooked. Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute. Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit. Serve with rice and garnish with green onions.
From butteryourbiscuit.com


SWEET & SPICY CHICKEN STIR-FRY RECIPE | HELLOFRESH
Cook, stirring occasionally, until browned and cooked through, 3-5 minutes. 5. • Pour sauce into pan with chicken. Bring to a boil, then reduce to a low simmer. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. • Stir in green beans, cilantro, and a squeeze of lime juice.
From hellofresh.com


SPICY CHICKEN STIR-FRY - SPIRITED AND THEN SOME
Spicy Chicken Stir-Fry doesn’t disappoint. And it happens to be a little different than what we’ve enjoy in our Spirited kitchen so far. Combining coconut aminos, bell peppers, and green onions, to name a few ingredients, it oozes flavor but isn’t complicated to prepare. Let the chicken sit in the marinade for at least 30 minutes (although longer is fine, too). And then sauté everything ...
From spiritedandthensome.com


SWEET & SPICY CHICKEN STIR-FRY RECIPE - CHATELAINE.COM
Stir-fry chicken for 3 to 4 min. Add pepper, pineapple, red pepper jelly, lemon juice, soy and chili flakes. Cook until pepper is tender-crisp, about 2 to 3 more min. Sprinkle with green onion ...
From chatelaine.com


10 BEST HEALTHY SPICY CHICKEN STIR FRY RECIPES - YUMMLY
Spicy Chicken Stir-fry (Firebird Chicken) The Woks of Life chicken breast, ginger, sugar, garlic, sesame oil, water, oil and 11 more Spicy Chicken Stir-Fry With Celery and Peanuts Bon Appétit dates, ginger, unseasoned rice vinegar, kosher salt, rice, garlic cloves and 10 more Spicy Chicken Stir Fry Recipe With Onions And Peppers Melanie Cooks
From yummly.com


SPICY CHICKEN MISO STIR-FRY RECIPE - GOOD HOUSEKEEPING
Add chicken breasts and 1/4 teaspoon each salt and pepper. Cook 4 minutes. In small bowl, whisk miso and water until smooth; add to skillet along with green onions. Cook 3 minutes or until chicken ...
From goodhousekeeping.com


SPICY CHICKEN STIR FRY - HEALTHY DINNER RECIPE FOR THE …
Spicy Chicken Stir Fry First, you will need to cook the onions and broccoli in the pan along with the other veggies then set aside for later. Then cook the chicken in the same pan until they are browned and cooked through. While the chicken is cooking, you will prepare the sauce.
From healthyfitnessmeals.com


SPICY CHICKEN STIR FRY – LOTUS FOODS WEBSITE
Stir fry the chicken until it is cooked thoroughly. Remove from the pan and set aside. In the same pan, add onion and carrots. Stir fry for about 4-5 mins until carrots become soft. Add the garlic chili paste and stir. When the carrots are tender, add the broccoli, peppers, chicken and the sauce to the pan. Stir fry for a minute.
From lotusfoods.com


SWEET AND SPICY CHICKEN STIR-FRY – EASY CHICKEN RECIPES
Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate. Add the carrots, snow peas and remaining tsp ...
From womansday.com


10 BEST HOT AND SPICY STIR FRY CHICKEN RECIPES | YUMMLY
Spicy Stir Fry Chicken with Eggplant and Jasmine Rice Asian at Home asian eggplant, jasmine rice, black sesame seeds, mirin, chopped cilantro and 9 more Stir Fry Chicken Curry Lolibox curry powder, garlic clove, shallot, ground ginger, onion, chicken breasts and 4 more Stir Fry Chicken Avaz Khalikov tomato, curry, salt, chicken
From yummly.com


SPICY CHICKEN STIR-FRY - RASA MALAYSIA
Marinate the Chicken cubes for 15 minutes. Mix the Sauce ingredients in a small bowl and set aside. Heat up a wok with 2 tablespoons cooking oil and stir-fry the marinated chicken until they are 80% cooked or the surface turns white. Transfer out and set aside. Clean the wok and add in the remaining 1 tablespoon of Oil.
From rasamalaysia.com


SPICY LEMON CHICKEN STIR-FRY WITH CASHEWS - FOOD AND WINE
Add the chicken to the cashews in the bowl. Heat the remaining 1 1/2 teaspoons of sesame oil and the chili oil in the wok. Add the bell peppers and …
From foodandwine.com


SPICY ASIAN CHICKEN STIR FRY - GOOD IN THE SIMPLE
Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate. Add 1 more tbsp of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp. Return the chicken to the pan, and add the remaining sauce.
From goodinthesimple.com


EASY SPICY STIR-FRIED CHICKEN - HUNGRY LANKAN
Mix chicken pieces with vinegar, black pepper, half of the given amount of salt, and turmeric (we are going to use the rest of them later with onions). Set aside to marinate until you ready other ingredients. Heat 2 tbsp of coconut oil and …
From hungrylankan.com


EASY SPICY CHICKEN STIR FRY - THE MIGONI KITCHEN
Stir until veggies have browned slightly and broccoli has turned bright green in color, about 4 minutes. While the veggies cook, whisk together the soy sauce, oyster sauce, sambal, and water until well combined. Once the veggies have cooked through, add your chicken back in along with the sauce. Stir and allow to cook for about 3-4 minutes.
From themigonikitchen.com


SPICY CHICKEN + BROCCOLI STIR-FRY - CLEAN FOOD CRUSH
Cover with a lid and steam 2-3 minutes, just until crisp tender, and bright green. Remove broccoli, then allow to fully drain. Heat oil in a large stir fry skillet over medium high heat. Add chicken, and season with a good pinch of sea salt and pepper. Stir fry for about 2-3 minutes, until chicken begins to become golden brown on the sides.
From cleanfoodcrush.com


BEST HUNAN SPICY CHICKEN RECIPE - SWEET AND SAVORY MEALS
Hunan Chicken is a tasty stir-fry of chicken and vegetables in an authentic spicy Chinese Hunan Sauce made with Sambal Oelek chili paste. The recipe is easy to make and ready in about 30 minutes.It is filled with vegetables that make this savory dish nutritious, flavorful, and very colorful! This classic Chinese food is served with steamed rice, noodles, or some egg …
From sweetandsavorymeals.com


SPICY CHICKEN STIR-FRY RECIPE | GOOD FOOD
In a mortar and pestle, pound ginger,lemongrass, garlic and chillies and place in a bowl with chicken. Heat vegetable oil in a wok over medium heat. Stir-fry chicken and carrot for 3-4 minutes or until chicken is almost cooked. Add snow peas and stir-fry for 1 minute to heat through. In a saucepan, heat coconut cream with salt.
From goodfood.com.au


SWEET & SPICY CHICKEN STIR FRY | READY IN 30 MINUTES!
Add chicken strips to oil, one third at a time and sauté for 2-3 minutes, set aside. Cut up veggies place them in your wok/frying pan. Drizzle with olive oil and sauté for about 10 minutes, stirring occasionally. While veggies cook, roughly chop cilantro and mix up your stir fry sauce. Add cooked chicken, pineapple, chopped cilantro and stir ...
From garlicsaltandlime.com


SPICY GINGER CHICKEN STIR FRY RECIPE - FOOD FANATIC
In a small bowl, combine the orange juice and cornstarch. Whisk to fully combine and set aside. Heat a wok or large skillet on medium-high. Add 1 tablespoon of the oil; when rippling can be observed on the oil’s surface it’s hot (less than 30 seconds).
From foodfanatic.com


SPICY CHICKEN STIR-FRY WITH CELERY AND PEANUTS - BON APPéTIT
Step 1. Whisk together 2 tsp. soy sauce, 1½ tsp. cornstarch, ½ tsp. sugar, and ½ tsp. salt in a medium bowl; set marinade aside. Cut 1 …
From bonappetit.com


SPICY THAI CHICKEN STIR FRY | RECIPETIN EATS
Cook until the liquid mostly disappears - about 2 minutes. Stir through shallots. Then stir through coriander and immediately take off the heat. Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!).
From recipetineats.com


SPICY CHICKEN STIR-FRY (AYAM PAPRIK) - RASA MALAYSIA
Instructions. Heat up a wok on high heat and add the oil. Add the garlic into the wok and stir-fry until aromatic, follow by the Thai roasted chili paste or nam prik pao. Add the chicken and quickly stir fry, until the chicken is half cooked. Add the onion, green beans, carrot, green and red bell peppers, bird's eye chilies and stir to combine ...
From rasamalaysia.com


SPICY CHICKEN AND PEPPER STIR FRY – PAKISTANI RECIPES
Preheat oven at 200°C (390°F). Line a large baking tray with parchment paper and spray with cooking oil. Place the marinated chicken and vegetables on top and spray with a little oil. Bake for a total of 15 to 20 mins, tossing the chicken and veggies once at the 10 min mark.
From butteroverbae.com


SPICY CHICKEN STIR-FRY RECIPE | GOOD FOOD
Cut the chicken into short, thin strips. Heat 1 tablespoon of the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and stir-fry for 30 seconds, until aromatic but without browning. Increase the heat to high, add the chicken strips and stir-fry for 3 minutes or until lightly browned and just cooked through.
From goodfood.com.au


SPICY CHICKEN STIR-FRY RECIPE RECIPE - BETTER HOMES AND GARDENS
Method. Put chicken, ½ of the wine, lime juice, soy, garlic, ginger and cornflour in a large bowl. Toss then set aside for 10 minutes. Heat ½ Tbsp of the oil in a wok over a high heat. Add onions and cook for 3 minutes or until softened. Set aside. Heat 1 Tbsp of oil in wok then add peppercorns. Fry chicken in batches.
From bhg.com.au


HOISIN CHICKEN STIR-FRY WITH TOFU - THAT SPICY CHICK
Add the partially cooked chicken into the wok and pour the sauce over everything. Stir-fry for 1 minute, until the sauce thickens and coats everything well. Switch off the heat. To Serve: Transfer to a serving plate/dish and garnish with chopped spring onion if desired. Serve immediately with warm steamed rice.
From thatspicychick.com


Related Search