Chilli Chicken Stir Fry Recipes
SWEET CHILLI CHICKEN STIR FRY
Make this sweet chilli chicken stir fry recipe for dinner tonight. You'll need simple ingredients like sweet chilli sauce, courgette, red bell peppers and carrots.
Provided by Michelle Minnaar
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Dust the chicken with the Chinese five spice.
- Heat the oil in a large wok and fry the chicken for 5 minutes until it's browned on all sides.
- Add the leek and carrot and continue to stir fry for another 5 minutes.
- Add the courgette and pepper and continue to stir fry for another 5 minutes.
- Pour in the sweet chilli sauce, stirring to ensure that all the ingredients get covered with the sauce. Fry for 2 minutes.
- Serve immediately with egg fried rice.
Nutrition Facts : ServingSize 1, Calories 283 calories, Sugar 4g, Sodium 85mg, Fat 12.7g, SaturatedFat 2.9g, Carbohydrate 18.4g, Fiber 1.9g, Protein 23.1g, Cholesterol 67mg
SWEET CHILI CHICKEN STIR FRY
Easy chicken stir fry to use up sweet chili sauce!
Provided by HarrietAMF1
Time 30m
Yield Serves 2
Number Of Ingredients 26
Steps:
- Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
- Add in the vegetable stir fry mix and fry for a further two minutes
- Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
- Stir through the chopped spring onions and coriander.
- Serve with rice or noodles.
THAI CHILLI BASIL CHICKEN
Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 12
Steps:
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Nutrition Facts : ServingSize 160 g, Calories 360 kcal, Carbohydrate 5 g, Protein 19 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 588 mg, Fiber 1 g, Sugar 2 g
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CRISPY CHILLI CHICKEN WITH BROCCOLI
Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
- When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
- Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
- Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
- Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
- Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.
Nutrition Facts : Calories 436 kcal, Carbohydrate 51 g, Protein 26 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 2174 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving
CHILLI CHICKEN STIR-FRY
Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.
Provided by AaliyahsAaronsMum
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Slice the chicken into thin bite-size strips.
- In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
- Leave to marinate for atleast 30 minutes.
- Heat a wok over high heat, and when hot, add the oil.
- Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
- Add the vegetables and chillies to the wok, and fry briskly for a minute.
- Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
- Mix cornflour in hot water till dissolved and pour into the wok.
- Stir until the sauce is thickened, season to taste, and serve straight away.
Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4
More about "chilli chicken stir fry recipes"
SPICY CHICKEN STIR-FRY RECIPE | GOOD FOOD
From goodfood.com.au
Servings 2-3Total Time 45 minsCategory Main-Course
- Soak the mushrooms in a bowl of warm water for 30 minutes. Remove the mushrooms from the liquid and squeeze to remove any excess liquid. Reserve the liquid. Trim and discard the stems, then thinly slice the mushrooms.
- 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. Transfer to a plate and set aside.
- Heat the remaining oil in the wok over high heat. Add the onion, beans, capsicum and mushrooms, and stir-fry for 3-4 minutes or until the vegetables are tender crisp.
- Combine the oyster sauce, fish sauce and sugar. Add to the wok with the chicken and stir-fry for another 2 minutes or until heated through.
SWEET CHILLI CHICKEN AND CASHEW STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 25 minsCategory Curries, Asian-StyleCalories 598 per serving
- 1 Bring a large saucepan of water to the boil. Add rice. Cook following packet directions until tender. Drain rice, cover to keep warm and set aside.
- 2 Meanwhile, bring another large saucepan of water to the boil. Add frozen vegetables. Cook for 1 minute or until thawed then drain.
- 3 Heat oil in a large deep frying pan or wok set over a high heat. Add chicken and stir-fry for 2-3 minutes or until just cooked through. Add vegetables and sauces. Stir-fry for 2-3 minutes or until heated through. Add toasted cashews and toss to combine.
THAI CHILI SAUCE CHICKEN STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.6/5 (5)Total Time 10 minsCategory ChickenCalories 220 per serving
- Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
- Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
- Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
CHILLI CHICKEN STIR FRY RECIPE BY THE.GLITTER.GRATER
From halaal.recipes
4.7/5 (8)Category Chicken
- 1.) heat some olive oil in a pan until hot and add in 2 tsp garlic and onions and fry for a few minutes.
- 2.) add in the chicken strips with salt, pepper, 1 tsp garlic, chilli paste, cracked pepper and chilli powder and fry until cooked and dry.
- Take off heat and set aside 3.) in a separate pan or wok drizzle some olive oil and stir fry the veggies a little at a time with a little sprinkle of zeal for a few minutes( they will be still slightly crunchy and colourful but cooked through).
STIR-FRIED CHILLI CHICKEN RECIPE - BBC FOOD
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Category Main Course
CHILLI PEPPER CHICKEN - KHIN'S KITCHEN | QUICK & EASY RECIPE
From khinskitchen.com
4.8/5 (6)Servings 2Cuisine Chinese CuisineCategory Main Course
- Finely chop the garlic cloves, cut spring onions and bird eye chillies into thin slices, cut pepper and sweet onion into small dices.
- Heat the pan, drizzle oil and add the chopped garlic and stir for few seconds then add the onions and stir for 1 min.
- Add the minced chicken and stir till the chicken slightly colour changed, then add the light soy sauce, dark soy sauce and oyster. Stir well with medium high heat.
EASY CHINESE CHILLI CHICKEN DRY - MY FOOD STORY
From myfoodstory.com
Ratings 37Calories 341 per servingCategory Snacks & Appetizers
- In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
- Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
- In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
- In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
DEVILLED CHILLI CHICKEN STIR-FRY(SRI LANKAN). | ISLAND SMILE
From islandsmile.org
4.5/5 (24)Category Skillet, Wok & Stir-Fry
- Have all the ingredients ready. Cut the chicken to the required size and place them in a bowl. Place chicken in a bowl, add turmeric, chilli powder, salt(1/2 teaspoon) and combine. set aside for 15 minutes. Place a shallow skillet or pan over medium heat, pour in 1/4 cup oil into the pan, let the oil heat slightly and shallow fry the chicken until they turn golden brown on the edges. This should take 10 minutes over low-medium heat. Make sure not to burn yourself while frying the chicken. use medium heat for this purpose, tossing the chicken constantly so they fry evenly. this should take 10-15 minutes. Transfer the fried chicken to a paper towel, place the same pan with the remaining oil over medium heat, add the minced garlic and ginger to the oil and sauté for two minutes. Add the onions, capsicum and tomatoes to the pan, sauté until the capsicums turn slightly soft(should still have a crunch) over medium heat. 5-10 minutes. Pour in the tomato sauce(4tbs), soy sauce(2tbs), oyster sa
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