Spicy Chicken And Peach Stir Fry Recipes

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SWEET 'N' SPICY CHICKEN



Sweet 'n' Spicy Chicken image

My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. -Sheri White, Higley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 to 2 tablespoons canola oil
1-2/3 cups chunky salsa
1/2 cup peach preserves
Hot cooked rice

Steps:

  • Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 23g protein.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI



Sweet and Spicy Stir Fry with Chicken and Broccoli image

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

3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock

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 CHICKEN & VEG STIR-FRY



Spicy chicken & veg stir-fry image

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

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

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

SPICY CHICKEN STIR-FRY



Spicy Chicken Stir-Fry image

"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

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

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.

SPICY PEACH STIR-FRY SAUCE



Spicy Peach Stir-Fry Sauce image

From Peach Lovers Cookbook. Makes 1 1/2 cups and can be stored in refrigerator for 1 week. Guessing at servings.

Provided by WiGal

Categories     Low Protein

Time 25m

Yield 16 serving(s)

Number Of Ingredients 7

15 ounces peaches in heavy syrup, drained syrup RESERVED
1/3 cup soy sauce
1/4 cup rice vinegar, unseasoned
1/3 cup light brown sugar
1 tablespoon garlic, minced
2 tablespoons ginger, fresh minced
1/8 teaspoon red chili pepper flakes (to taste)

Steps:

  • In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
  • Bring mixture to a boil over high heat-stir.
  • Reduce heat and simmer for 5 minutes.
  • In a blender, puree peaches and then pour into a bowl.
  • Remove syrup mixture from heat and stir into the peaches.
  • Cover and refrigerate.

SPICY CHICKEN AND PEACH STIR-FRY



Spicy Chicken and Peach Stir-Fry image

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

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 -3 Thai red chili peppers or 2 -3 serrano chilies
1/4 cup soy sauce
1 teaspoon minced fresh ginger
2 large garlic cloves, minced
1 lb boneless skinless chicken breast, sliced into 1/2-inch thick slices
1 tablespoon all-purpose flour or 1 tablespoon cornstarch
1 tablespoon sesame oil or 1 tablespoon vegetable oil
1 medium onion, diced
1 large carrot, peeled and thinly sliced on the bias
1 cup broccoli floret
1/2 cup snow peas, strings removed
3 peaches, halved, pitted, and sliced, any juices reserved (or mangoes)
soy sauce, if needed
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon chopped scallion
1 tablespoon slivered almonds, toasted, for garnish

Steps:

  • With a sharp knife, cut the Thai chili in half lengthwise.
  • Seed by scraping the inside of each chili half with your knife.
  • Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
  • In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
  • Add the strips of chicken and stir to coat; cover and refrigerate.
  • Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
  • Heat the oil in a wok or large skillet set over high heat.
  • When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
  • Saute quickly just until the chicken begins to brown and then pour in the marinade.
  • Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
  • Cook for 2-3 minutes or until the carrots are tender.
  • Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
  • If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
  • Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
  • Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
  • Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
  • Sprinkle with almonds before serving.

Nutrition Facts : Calories 181.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.4, Sodium 772.5, Carbohydrate 15, Fiber 2.5, Sugar 9.1, Protein 19.6

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