CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SWEET & SOUR STIR-FRIED VEGETABLES
Sweet & sour is so easy to made and much better then any sauce you can buy in grocery stores. You can add your favourite vegetables or tofu and enjoy this dish with fried rice.
Provided by Swiss Miss
Categories Thai
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wok.
- When it is hot, put in the cabbage, cucumbers, tomato, bell peppers, mushrooms and water and stir fry.
- When everything is done, mix in the ketchup.
- Season with the sugar, soy sauce and vinegar.
- Mix some water with the flour and add with stirring to thicken.
- Taste and season as desired.
Nutrition Facts : Calories 302.6, Fat 14.7, SaturatedFat 2, Sodium 1134.1, Carbohydrate 40.5, Fiber 7.3, Sugar 22.8, Protein 9.1
SWEET AND SOUR STIR FRY
Tofu stars in this sweet and sassy vegetarian stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
- Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
- Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
- Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.
Nutrition Facts : Calories 420, Carbohydrate 69 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg
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