Spicy Stir Fried Chicken And Greens With Peanuts Recipes

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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



Spicy Chicken Stir-Fry with Peanuts image

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

1 tablespoon plus 1 teaspoon peanut oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
4 garlic cloves, thinly sliced
1 serrano or jalapeño chile, thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
8 ounces snow peas (about 4 cups), stem ends trimmed
Coarse salt and ground pepper
1/4 cup fresh lime juice
1/4 cup chopped roasted peanuts
3/4 cup loosely packed fresh basil leaves, torn

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



Chicken Stir-Fry with Spicy Peanut Sauce image

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.

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

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



Spicy Stir Fried Chicken With Greens and Peanuts image

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

2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
3 teaspoons sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 lbs boneless skinless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chilies
1 bunch greens, thick stems removed, spinach left whole, other greens cut into 1-inch strips (such as spinach, mustard greens, kale, or broccoli rabe, about 1 pound)
1/4 cup chopped roasted salted peanuts

CHICKEN-PEANUT STIR-FRY

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



Chicken-Peanut Stir-Fry image

Steps:

  • Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  • Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  • Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  • Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
  • Photograph by Antonis Achilleos

1 cup basmati rice
3 teaspoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons packed light brown sugar
2 tablespoons peanut or vegetable oil
1 2-inch piece ginger, peeled and thinly sliced
1 bunch scallions (whites roughly chopped, greens thinly sliced)
1 jalapeno pepper (red or green), seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/4 cup roasted salted peanuts

SPICY PEANUT CHICKEN

This colorful stir-fry gets its kick from a dash of red pepper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13



Spicy Peanut Chicken image

Steps:

  • Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  • Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg

1/4 cup Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

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



Spicy Chicken Fried Rice With Peanuts image

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.

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 13



Sweet and Spicy Stir Fry with Chicken and Broccoli image

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  • Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  • Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g

3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock

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



Spicy Peanut Chicken Stir-Fry image

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

¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1 red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2 green onions, sliced

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



Spicy Chicken Stir-Fry with Peanuts image

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

1 teaspoon peanut oil
1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
1 garlic clove, thinly sliced
1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
Coarse salt and ground pepper
1 tablespoon fresh lime juice
1 tablespoon chopped roasted peanuts
1/4 cup basil leaves, torn (optional)

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