Spicy Chicken Stir Fry With A Thai Twist Recipes

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SPICY THAI CHICKEN STIR FRY



Spicy Thai Chicken Stir Fry image

The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stir Fry

Time 15m

Number Of Ingredients 13

2 tsp light soy sauce ((Note 1))
1 tsp dark soy sauce ((Note 1))
2 tsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cooking oil ((I use peanut or vegetable oil))
3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
4 garlic cloves (, finely chopped)
1 small onion (, halved and sliced (brown, white or yellow))
500 g / 1 lb ground / mince chicken
3 shallot / scallions stems (, chopped into slices)
1 cup coriander/cilantro leaves ((loosely packed))
Steamed jasmine rice

Steps:

  • Mix Sauce ingredients in a small bowl.
  • Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
  • Add onion and cook for 45 seconds.
  • Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
  • Stir through shallots. Then stir through coriander and immediately take off the heat.
  • Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g

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.

THAI SPICY STIR FRY CHICKEN



Thai Spicy Stir Fry Chicken image

Make this as spicey as you want or as mild. This is one Thai recipe without peanuts it is from the figment of my imagination, tweaked twice. This is the type of recipe you may change ingredients at will , use up left overs etc etc. Have fun with it. I like to serve it over Chow Mein Fried Noodles. Add fresh Jalapeneo peppers too if you like. There are many Hot/sweet Thai Chili sauces but I like UFC brand. If you like your veggies well cooked steam the carrots until tender before adding to the pan.. I like mine crunchie so I use them raw.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken breast, Skinless & Boneless
1/4 cup red pepper, Chopped 1/2-inch dice
1/4 cup green pepper, chopped 1/2-inch dice
12 baby carrots, cut to 1-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup green onion, Chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons red wine vinegar
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
5 tablespoons soy sauce
3 tablespoons chicken stock
5 tablespoons sweet hot chili sauce (more or less it up to you)
cilantro (to garnish)

Steps:

  • Cut the chicken into bite size pieces.
  • Stir Fry the cut chicken until browned (apprx 5 minutes).
  • Add peppers, mushrooms & carrots, stir fry for 5 minutes more over medium high heat.
  • Add green onions cook 1 minute.
  • Mix together remaining ingredients (except Cilantro garnish), pour over chicken simmer 5 minutes .
  • Meanwhile cook your Noodles or rice or whatever you are serving it with.

SPICY THAI CHICKEN STIR FRY



Spicy Thai Chicken Stir Fry image

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

Provided by canarygirl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 lbs boneless skinless chicken breasts
2 cloves garlic, mashed
1 onion, sliced julienne
1/4 cup chopped basil
4 green onions, sliced julienne
2 tablespoons chopped cilantro
4 tablespoons fish sauce (nuoc mam)
1/4 cup brown sugar
4 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup hoisin sauce
1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)
salt and pepper
2 tablespoons peanut oil

Steps:

  • Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
  • Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
  • Heat peanut oil in large fry pan or even better, a wok.
  • Add garlic, stir fry until golden, then add onion, and fry another minute.
  • Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
  • Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
  • Add basil and cook about 1 more minute, until basil wilts.
  • Serve over steamed white rice.
  • I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.

Nutrition Facts : Calories 354.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 91.3, Sodium 2849.6, Carbohydrate 26.4, Fiber 1.5, Sugar 20.2, Protein 34.2

SPICY CHICKEN STIR FRY WITH A THAI TWIST



Spicy Chicken Stir fry with a Thai twist image

Server over brown rice or stir fry in cooked whole wheat spaghetti noodles

Categories     Poultry     Asian     Asian Poultry     Low Carb     Low Carb Poultry     Dinner     Poultry Dinner

Yield 4

Number Of Ingredients 8

1 lb boneless skinless chicken breast
1 tbsp minced garlic (from a jar is fine)
1 tbsp House of Tsang Szechuan Spicy Stir Fry Sauce
1/3 cup chopped raw onion
3 tbsp House of Tsang Bangkok Padang Peanut Sauce
4servings of frozen stir fry vegetables (snap peas, peppers, carrots and broccoli blend)
3 tbsp of House of Tsang Bangkok Padang Peanut Sauce
1 tbsp of House of Tsang Szechuan Spicy Stir Fry Sauce (if you want it very spicy)

Steps:

  • Place 1 lb of chicken, 1 tbsp of minced garlic and 1 tbsp 1 tbsp House of Tsang Szechuan Spicy Stir Fry Sauce (or equivalent) in a ziploc bag overnight/8 hours in the refrigerator to marinate.
  • When ready to cook, put 1 tbsp of olive oil in a frying pan or wok.
  • Cut chicken breasts into bite-sized pieces and place them in the pan with any remaining marinade from the ziploc bag.
  • Add 3 tbsp of House of Tsang Bangkok Padang Peanut Sauce and cook the chicken.
  • When the chicken is almost done, add frozen vegetables, 3 more tablespoons of the Peanut Sauce and 1 more tablespoons of the Szechuan sauce.
  • Continue to stir fry until vegetables are heated through and chicken is cooked through.
  • My husband likes it when I stir in whole wheat noodles, or if I serve it over brown rice.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

SPICY CHICKEN STIR-FRY



Spicy Chicken Stir-Fry image

This was adapted from a recipe in Men's Health Magazine for pork stir fry. All we had was chicken, so went with it.

Provided by Linky

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil
1 teaspoon red pepper flakes
1 1/2 lbs chicken breasts, cut into bite sized pieces
2 small zucchini, cut into bite sized pieces
1 large onion, diced
1 cup carrot, cut into strips
4 garlic cloves, crushed
3 tablespoons soy sauce

Steps:

  • Heat oil and pepper flakes in skillet over medium high heat.
  • Add chicken and cook for 2 - 3 minutes, until no longer pink. Stir frequently.
  • Add remaining ingredients, stirring frequently until vegetables are cooked.
  • Serve with brown rice.

Nutrition Facts : Calories 402.8, Fat 22.9, SaturatedFat 5.8, Cholesterol 109, Sodium 887.2, Carbohydrate 10, Fiber 2.3, Sugar 4.7, Protein 38.5

SWEET & SPICY THAI STIR-FRY



Sweet & Spicy Thai Stir-Fry image

The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it.

Provided by Dancer

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 green bell peppers
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 small jalapeno peppers
snow peas
spanish red onions or shallot
1 package lo mein noodles (thin yellow spaghetti like chinese noodles)
1 jar Thai sweet chili sauce
1/2 cup sweet plum sauce
soy sauce

Steps:

  • Slice the green peppers into 1/2" wide long strips.
  • Dice all other peppers down to about 1/2" square.
  • Slice ends from snow peas, otherwise leave them whole.
  • Dice red onion or shallots smaller than the coloured peppers.
  • Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.
  • In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well).
  • Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce.
  • Stirfry at medium heat until the sauce has thickened slightly and the vegetables are well cooked.
  • In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta).
  • Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts.
  • Stir fry for about 5 to 7 minutes on medium heat, until noodles are hot and sprouts have wilted.
  • Serve veggies, wok's contents over the noodle.

Nutrition Facts : Calories 224.3, Fat 1.6, SaturatedFat 0.3, Sodium 418.2, Carbohydrate 52, Fiber 6.2, Sugar 8.3, Protein 4

SPICY THAI BASIL CHICKEN & NOODLE STIR-FRY



Spicy Thai Basil Chicken & Noodle Stir-Fry image

Make and share this Spicy Thai Basil Chicken & Noodle Stir-Fry recipe from Food.com.

Provided by mtodryk

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons fish sauce
8 ounces rice noodles
4 tablespoons peanut oil
2 teaspoons garlic, minced
1 Thai chile, minced
1 lb boneless skinless chicken breast, cut into thin strips
1/2 cup carrot, julienne-cut
4 tablespoons green onions, thinly sliced
1 cup Thai basil, fresh

Steps:

  • Mix sugar,lime juice and fish sauce in small bowl. Set aside.
  • Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
  • Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
  • Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
  • Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
  • Add noodles; toss to coat. Serve immediately.

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