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 SWEET STIR FRY
This is my go-to recipe when I need to feed a lot of people or when I need to make myself some food that will last for lunches at work throughout the week. It's so versatile, it can be made with chicken, beef, pork, or even vegetarian with tofu or other vegetables. It's also easy because all I have to do is open a bottle and a...
Provided by Lillian Patterson
Categories Beef
Time 20m
Number Of Ingredients 14
Steps:
- 1. Prepare pouches of boil-in-a bag rice in a saucepan according to directions. Set pouches aside in sink when done.
- 2. Saute onions, peppers, cilantro, and garlic in olive oil until onions are slightly charred around the edges but not burnt.
- 3. Add the meat and stir until meat is cooked to desired doneness.
- 4. Pour in the bottle of schezwan sauce and the can of coconut milk and stir. Add ginger at this time. Mixture should start to thicken immediately. I don't mind if it's a little soupy, but if you want it a little thicker, dissolve 1 teaspoon of cornstarch into a teaspoon of water and stir into sauce until sauce thickens.
- 5. Turn off heat and add remaining spices. Stir to combine. Serve immediately. Leftovers keep well in refrigerator for up to one week (I personally think it tastes even better the second day).
SPICY STIR-FRY SAUCE
Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.
Provided by OnN2nN5
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g
SPICY SWEET STEAK STIR FRY
This sweet and spicy steak stir-fry is tasty!
Provided by CupcakeSparkles11
Categories Main Dish Recipes Stir-Fry Beef
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
- Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 20.5 g, Cholesterol 36.2 mg, Fat 10.7 g, Fiber 4 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 524.5 mg, Sugar 12.2 g
SWEET & SPICY PORK STIR-FRY
Looking for a great stir-fry recipe? Try this spicy pork stir-fry! Combine all your favorite ingredients-pork tenderloin, green and red pepper, onion and more-for an incredible Sweet & Spicy Pork Stir-Fry that's sure to compete with your favorite local spot.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients until blended. Set aside.
- Heat half the oil in wok or large skillet over high heat. Add pork; stir-fry 3 to 4 min. or until evenly browned. Remove pork from wok; cover to keep warm.
- Add remaining oil to wok along with the peppers and onions; stir-fry 3 to 4 min. or until crisp-tender. Add garlic; stir-fry 1 min.
- Stir cornstarch mixture; add to ingredients in wok. Bring to boil, stirring constantly. Add pork and pineapple; stir-fry 1 to 2 min. or until pork is done and pineapple is heated through.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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SWEET AND SPICY CHICKEN STIR FRY | BUTTER YOUR BISCUIT
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Reviews 33Calories 421 per servingCategory Entrees
- Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
- In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
- Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
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4.9/5 (19)Total Time 20 minsServings 3-4
- Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
- Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy. (I don’t like my veggies to be too soft in a stir-fry.) Add garlic and sauté for 1 more minute, or until fragrant.
- Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
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Reviews 10Category MainServings 4Estimated Reading Time 3 mins
- Place sliced chicken in a large resealable baggie with 2 tablespoons brown sugar and 1 tablespoon soy sauce. Let marinate for 30 minutes. Meanwhile, prep your veggies and cook the rice according to package directions.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken along with the marinade. Sauté chicken until no longer pink in the middle, about 8 minutes. Remove chicken to a separate bowl and set aside.
- In a small bowl, whisk together the sriracha, minced garlic, soy sauce, brown sugar, and rice wine vinegar. Add to the hot wok, still on medium-high heat, and then add all of the veggies except for the edamame. Let veggies sauté until just tender, about 10-15 minutes. Add edamame and chicken and let sauté another 5 minutes. Stir in the cooked brown rice.
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