Gluten Free Spicy Peanut Chicken Stir Fry Recipes

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GLUTEN-FREE SPICY PEANUT CHICKEN STIR-FRY



Gluten-Free Spicy Peanut Chicken Stir-Fry image

Easy to prepare, this tasty peanut chicken stir-fry can be on the table in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 15

1/2 cup water
3 tablespoons gluten-free low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons canola oil
12 oz boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons finely chopped gingerroot
2 cloves garlic, finely chopped
1 tablespoon peanut butter
3 cups fresh broccoli florets
1 cup thin red bell pepper strips
2 tablespoons water
1 to 2 teaspoons cornstarch
3 cups hot cooked brown rice, made without salt and butter
2 tablespoons gluten-free dry-roasted unsalted peanuts, coarsely chopped
Chopped fresh cilantro, if desired

Steps:

  • In small bowl, mix 1/2 cup water, the soy sauce and pepper flakes; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is light golden brown. Stir in soy sauce mixture and peanut butter. Add broccoli and bell pepper; heat to boiling. Reduce heat; cover and cook over medium heat 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • In small bowl, mix 2 tablespoons water and the cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g

SPICY PEANUT CHICKEN STIR-FRY



Spicy Peanut Chicken Stir-Fry image

This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.

Provided by Hilary

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 12

¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1 red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2 green onions, sliced

Steps:

  • Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
  • Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
  • Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g

SPICY CHICKEN STIR-FRY WITH PEANUTS



Spicy Chicken Stir-Fry with Peanuts image

WHY IT'S LIGHT Each serving of this stir-fry has only one teaspoon oil and a tablespoon of roasted peanuts. Lime juice and fresh basil added at the end perk up the dish, so it tastes just as good as (or even better than) more traditional versions.

Yield serves 4

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon peanut oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
4 garlic cloves, thinly sliced
1 serrano or jalapeño chile, thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
8 ounces snow peas (about 4 cups), stem ends trimmed
Coarse salt and ground pepper
1/4 cup fresh lime juice
1/4 cup chopped roasted peanuts
3/4 cup loosely packed fresh basil leaves, torn

Steps:

  • In a wok or large nonstick skillet, heat oil over high. Add chicken; cook until browned on one side, 2 to 3 minutes.
  • Turn chicken and add garlic, chile, and snow peas. Cook until chicken is cooked through, 2 to 3 minutes more. Season with salt and pepper; stir in lime juice, peanuts, and basil. Serve immediately.
  • (Per Serving)
  • Calories: 369
  • Fat: 12g (2.1g Saturated Fat)
  • Protein: 51.5g
  • Carbohydrates: 13.2g
  • Fiber: 4.1g

SPICY PEANUT CHICKEN



Spicy Peanut Chicken image

This colorful stir-fry gets its kick from a dash of red pepper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

1/4 cup Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  • Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg

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