SPICY CHICKEN STIR-FRY WITH PEANUTS
On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
- Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.
Nutrition Facts : Calories 369 g, Fat 12 g, Fiber 4 g, Protein 52 g
SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
SPICY STIR FRIED CHICKEN WITH GREENS AND PEANUTS
We loved this quick stir fry. It has a bit of heat, but next time I might even add more. If you don't like heat you can leave the serranos out. I used baby bok choy which worked perfectly. This really is fairly quick to make to. From Bon Appetit April 2008.
Provided by cookiedog
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 408.6, Fat 22.3, SaturatedFat 3.6, Cholesterol 82.3, Sodium 715.5, Carbohydrate 8, Fiber 1.6, Sugar 3.6, Protein 37.4
SPICY CHICKEN STIR-FRY WITH PEANUTS
WHY IT'S LIGHT Each serving of this stir-fry has only one teaspoon oil and a tablespoon of roasted peanuts. Lime juice and fresh basil added at the end perk up the dish, so it tastes just as good as (or even better than) more traditional versions.
Yield serves 4
Number Of Ingredients 9
Steps:
- In a wok or large nonstick skillet, heat oil over high. Add chicken; cook until browned on one side, 2 to 3 minutes.
- Turn chicken and add garlic, chile, and snow peas. Cook until chicken is cooked through, 2 to 3 minutes more. Season with salt and pepper; stir in lime juice, peanuts, and basil. Serve immediately.
- (Per Serving)
- Calories: 369
- Fat: 12g (2.1g Saturated Fat)
- Protein: 51.5g
- Carbohydrates: 13.2g
- Fiber: 4.1g
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
SPICY CHICKEN FRIED RICE WITH PEANUTS (BY ELLIE KRIEGER) RECIPE
Provided by á-26084
Number Of Ingredients 14
Steps:
- 1. Combine the first 4 ingredients in a small bowl, stir well with a whisk. 2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts). Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg
SPICY CHICKEN FRIED RICE WITH PEANUTS
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.
Provided by CaliforniaJan
Categories Brown Rice
Time 30m
Yield 1 3/4 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 4 ingredients in a small bowl; stir well with a whisk.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
- *Note: cooking time does not include time to cook rice or chicken.
STIR-FRIED CHICKEN WITH PEANUTS
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Lucinda Scala Quinn
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
- Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
- Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
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SPICY STIR FRIED CHICKEN AND GREENS WITH PEANUTS - BON APPéTIT
From bonappetit.com
Servings 4Author Molly Stevens
- 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.
SPICY CHICKEN STIR-FRY WITH CELERY AND PEANUTS RECIPE - BON APPéTIT
From bonappetit.com
4.8/5 (253)Author Molly BazServings 4
- Whisk together 2 tsp. soy sauce, 1½ tsp. cornstarch, ½ tsp. sugar, and ½ tsp. salt in a medium bowl; set marinade aside. Cut 1 lb. skinless, boneless chicken thighs into ½" pieces. Transfer to bowl with reserved marinade and toss to evenly coat. (The cornstarch will tenderize the chicken and lock in its juices.) Set chicken aside.
- Whisk 3 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 tsp. cornstarch, 1 tsp. sugar, and ¼ cup water in a small bowl or measuring glass. (Here, the cornstarch serves the role of thickening agent.) Set sauce aside.
- Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop. Finely chop one 2" piece ginger (skins and all unless they scare you!) Combine garlic and ginger in a small bowl.
- Trim roots from 6 scallions, then slice crosswise into ½" pieces. If there are any leaves attached to 4 celery stalks, remove and coarsely chop them; set side for serving. Cut stalks in half lengthwise, then crosswise into ½"-thick pieces. Tear open 4 oz. dates and remove pits; discard. Cut flesh into ½” pieces. Combine scallions, celery, and dates in a medium bowl.
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