Zesty Chicken Stir Fry Recipes

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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 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 STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY CHICKEN STIR-FRY



Spicy Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 large boneless, skinless chicken breasts, thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
1 pound store-bought peeled and chopped butternut squash
One 10-ounce bag frozen fire-roasted mixed peppers, thawed
2 cubes frozen minced ginger, such as Dorot, or 2 teaspoons minced fresh ginger
2 cups frozen shelled edamame, thawed
1/4 cup peanut satay sauce, such as Thai Kitchen
2 tablespoons soy sauce
1 tablespoon sriracha
Juice of 1 lime
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts
4 cups cooked white rice, for serving

Steps:

  • Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
  • Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
  • Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.

SPICY SZECHUAN STIR-FRY



Spicy Szechuan Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

Steps:

  • Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

ZESTY CHICKEN STIR-FRY



Zesty Chicken Stir-Fry image

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

Provided by Dancer

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 11

1 lb skinless chicken breast (or thighs)
2 tablespoons cooking oil
1 clove garlic, sliced
1/2 teaspoon ground ginger or 1 tablespoon fresh ginger
3 1/2 cups assorted fresh vegetables
1/4 cup lemonade concentrate or 1/4 cup orange juice concentrate
1/4 cup soya sauce
1/4 cup water
2 teaspoons sugar
1 tablespoon vinegar
1 tablespoon cornstarch

Steps:

  • Cut chicken in desired sized strips or cubes.
  • Slice vegetables.
  • Prepare sauce. Heat oil in a large skillet or wok.
  • Stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked.
  • Add vegetables and stirfry until vegetables are tender-crisp.
  • Add sauce ingredients, mixing well.
  • Cook and stir until sauce thickens.
  • Serve garnish with grated lemon or sesame seeds.

Nutrition Facts : Calories 254.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.8, Sodium 1139.7, Carbohydrate 14.4, Fiber 0.3, Sugar 10.5, Protein 26.2

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