Gluten Free Spicy Peanut Chicken Stir Fry Recipes

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.

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.

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

Steps:

• Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
• Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
• Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Steps:

• In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
• Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
• Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.