CHINESE CHICKEN SPAGHETTI
It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings, 1 cup per serving.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.
Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SPICY ASIAN CHICKEN PASTA
I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!
Provided by Normaone
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 T oil in a large saucepan over medium heat.
- Add garlic and jalapeno.
- saute 3 minutes until tender but not brown.
- Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
- Whisk until smooth and bring to a simmer.
- Remove from heat.
- Season with salt and pepper.
- This sauce can be made well in advance, covered and refrigerated.
- Heat remaining 1 T oil in a large skillet over medium high heat.
- Add bell pepper, mushrooms, and green onions.
- Saute 3 minutes.
- Add chicken and saute until cooked through,about 3 more minutes.
- Add sauce.
- Simmer until heated.
- Cook linguine in a large pot of boiling, salted water until al dente.
- Drain.
- Pour heated sauce over pasta and toss to coat well.
- Divide among plates and serve.
SPICY ASIAN CHICKEN
Make and share this Spicy Asian Chicken recipe from Food.com.
Provided by Broke Guy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rice according to the package directions.
- In a large bowl, beat the egg. Place the cornstarch in another large bowl.
- Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
- Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
- Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
- Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
- Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
- Serve over the rice and sprinkle with the peanuts.
Nutrition Facts : Calories 568.5, Fat 18.6, SaturatedFat 2.4, Cholesterol 119.1, Sodium 925.7, Carbohydrate 66, Fiber 3.1, Sugar 9, Protein 33.5
CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE
Make and share this Chicken on Pasta With Spicy Asian - Style Sauce recipe from Food.com.
Provided by Clamdigger
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
- Cook linguine until tender, but still firm. Drain.
- Bring sauce to a simmer. Pour over pasta and toss well.
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25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (8)Published Jan 10, 2022Category Recipe Roundup
- Sticky Asian Glazed Chicken. This delicious chicken is ready in just 30 minutes, making it the perfect mid-week treat. Juicy chunks of chicken are coated in a sweet and sticky sauce, then fried until browned.
- Crispy Sesame Chicken. Nutty, sweet, and sticky, your family will go crazy for this takeout classic. Crispy nuggets of fried chicken are tossed in a sticky sauce laced with honey, then sprinkled with sesame seeds.
- Kung Pao Chicken. One of the most popular items on restaurant menus, kung pao chicken originated in Sichuan province where it’s usually made with chicken, peanuts, vegetables, and chili peppers.
- General Tso’s Chicken. Named after a Chinese military leader, General Tso’s chicken often goes by other names, such as house special or Peking chicken.
- Sweet and Sour Chicken Balls. This restaurant-quality recipe lets you enjoy your takeout favorite without derailing your diet. The gorgeous sweet and sour sauce is made with ingredients you probably already have in your fridge including ketchup, soy sauce, and pineapple juice.
SWEET AND SPICY CRISPY ASIAN CHICKEN - AMANDA COOKS
From amandacooksandstyles.com
Ratings 29Category Main CourseCuisine AsianTotal Time 30 mins
- Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. In the second bowl, add cornstarch. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
- Heat a large skillet over medium-high heat and add 3 tbsp oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes. Remove chicken from skillet and set aside.
- For the sauce: Mix rice wine vinegar, soy sauce, sesame oil, sambal oelek, minced garlic, jalapeno, ketchup and brown sugar.
- Heat the same skillet you cooked the chicken in to medium-high heat and pour in the sauce. Let sauce slightly simmer then add the chicken back to the skillet and toss to fully coat. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
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