Can anyone give me a nice recipe for chicken stir fry thats quite spicy?

Spicy Chicken Stir-Fry





Ingredients:


1/2 teaspoon ground turmeric


1/2 teaspoon ground ginger


salt


fresh ground black pepper


2 teaspoons ground cumin


1 tablespoon ground coriander


1 tablespoon caster sugar


1 lb boneless skinless chicken breasts


2 spring onions


4 celery ribs


2 small red peppers, seeded


1 yellow pepper, seeded


3 courgettes


6 ounces mange-touts peas


2 tablespoons sunflower oil


1 tablespoon lime juice


1 tablespoon clear honey





Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.


Cut chicken into bite-sized strips.


Add to the spice mixture and stir to coat thoroughly.


Set aside.


Prepare the vegetables.


Cut the spring onions, celery and peppers into 2 in long thin strips.


Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts.


Heat the oil in a large frying pan or wok.


Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary.


Remove from the pan and keep warm.


Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden.


Add the mangetout and cook a further 2 minutes.


Return the chicken to the pan, with the lime juice and honey.


Cook for 2 minutes.


Adjust the seasoning and serve immediately.Can anyone give me a nice recipe for chicken stir fry thats quite spicy?
INGREDIENTS


1 pound skinless, boneless chicken breast halves - cut into chunks


2 tablespoons white wine


2 tablespoons soy sauce


2 tablespoons sesame oil, divided


2 tablespoons cornflour, dissolved in 2 tablespoons water


1 ounce hot chile paste


1 teaspoon distilled white vinegar


2 teaspoons brown sugar


4 green onions, chopped


1 tablespoon chopped garlic


1 (8 ounce) can water chestnuts


4 ounces chopped peanuts


DIRECTIONS


To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornflour/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.


To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornflour/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.


Meanwhile, remove chicken from marinade and stir-fry in a wok until the meat is white and juices run clear. When sauce is aromatic, add stir fried chicken to it and let simmer together until sauce thickens.Can anyone give me a nice recipe for chicken stir fry thats quite spicy?
u could try doing what i do , slice the chicken into very thin strips , heat some olive oil , dice peppers , an onion and a red onion , maybe a few bean sprouts , place all in frying pan with the olive oil and stir , after the chicken is cooked , add a el paso fajita spice mix ,,, this gives it a nice spicy flavour , stir fry all this together for a few minutes , and serve with rice or maybe in a wrap ... delicious
Chilli Chicken Stir Fry








1lb of boneless chicken meat cut into small cubes,


I small can of bamboo shoots


2 tablespoons vegetable oil


2 cloves garlic peeles and sliced


1 tablespoon Shoaxing wine or medium-dry sherry


1/2 - 1 tablespoon chilli sauce.


1 spring onion finely sliced(optional)





For marinade


1/2 teaspoon salt


1/4 teaspoon sugar


1 tablespoon thin/light soy sauce


1 teaspoon Shoaxing wine or medium-dry Sherry


1 teaspoon potato flour or cornflour


1 teaspoon sesame oil








Add all the ingredients for the marinade to the chicken, stir and leave to marinate for 20 minutes.


Meanwhile blanch the bamboo shoots to get rid of the canning odour, by bring a sucepan of water to the boil, add bamboo shoots, cook for about 30 seconds, then drain and refresh immediately under cold running water.





Heat a wok or saute pan over a high heat, add the oil and swirl it around, then add the garlic. As the garlic begins to colour add the chicken and toss and turn the chicken for about a minute, then splash the wine around the sides of the wok/pan. As the sizziling subsides, reduce the heat to medium, add the chilli sauce, stir to mix then cover the wok/pan and contiue to cook for another 2-3 minutes, or until meat becomes opaque and is cooked through. Add the bamboo shoots, toss and turn for about a minute, until they are heated through.





Scoop onto a dish and garnish with spring onion if liked.
This is quick and easy.


Any chicken pieces you have or like.





And if you buy them, get those fajita cuts.





Just put oil in a pan or wok. 2 tbsp at least.


Put the chicken pieces, and start stirring.


Put some seasoning on the chicken.Some Vinegar too.


Then, All spice, pepper, green jalapenos, paprika , any herb you like. And salt.


Just keep stirring and cover on medium to low heat.


If it sticks to bottom, sprinkle some water.


When more than half done , add sliced bell peppers. ( optional)





Another optional is put thin pieces of onions into the wok or pan when you put in the chicken.


Enjoy!
Spicy chicken and cashew stir-fry:





50 min 15 min prep


4 servings





3 tablespoons peanut oil


4 boneless chicken breasts, chopped


1 large onion, peeled,washed and thinly sliced (lengthwise)


1 red bell pepper, washed and sliced lengthwise


1 tablespoon garlic and red chile paste


1 chicken stock cube


1 cup coconut milk


2 tablespoons fresh basil leaves, washed and chopped


1/2 cup unsalted cashews, fried





1. Heat a tbsp.


2. of oil in a wok.


3. Saute chicken in batches in it until tender.


4. Remove from wok and keep aside.


5. Then, heat the remaining oil in a pot.


6. Add onions and bell pepper.


7. Stir-fry until onions turn just soft.


8. Add garlic-chilli paste, chicken, coconut milk, chicken stock cube and 1/4 cup of water.


9. Stir-cook until the mixture starts boiling.


10. Add an additional stock cube, if desired, after checking for seasoning now.


11. Add cashewnuts and chopped basil.


12. Remove from heat and serve hot.
SPICY STIR FRIED CHICKEN AND VEGETABLES





1 lb. boneless chicken, cut into bite size pieces


1 pkg. frozen stir-fry vegetables


1/6 c. oil


1/6 c. vinegar


1/3 c. teriyaki glaze


1/4 tsp. salt


1/4 tsp. pepper


1 tbsp. Tabasco sauce





Heat oil and vinegar on High in a Wok or frying pan. Add chicken and vegetables. Cook until chicken is cooked, stirring often. Drain oil and vinegar. Reduce heat to medium, add teriyaki glaze, salt, pepper and Tabasco sauce. Stir for 10 to 15 minutes. Serve over rice or on the side with potatoes.
Kung Pao Chicken





陆 cup light corn syrup


陆 cup Kikoman teriyaki sauce and marinade


4 tbs white port wine, or any sweet wine


2 tbs cornstarch


4-5 boneless chicken breasts, cut in 陆 in strips


3 tbs oil


1-3 tsp crushed red pepper


1 cup honey dry roasted peanuts, no salt


录 cup green onions, chopped





In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or ziplock bag, add cornstarch and chicken. Mix or shake well to coat.





In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn鈥檛 thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don鈥檛 cook. Serve with fried or white rice.











This one isn't a stir fry but it's really good.








Cajun Fried Chicken





4-5 boneless chicken breasts, boneless pork chops


1 cup of self-rising flour, unsifted


1 tsp garlic salt


1 tsp cayenne pepper


1tbs Dijon mustard


1/3 cup Tabasco


录 cup water


1 鈥?1 陆 cups oil, for frying





Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don鈥檛 do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.





Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don鈥檛 get messy.





Heat vegetable oil in large skillet on medium high heat.





Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.





Serving Suggestions:


Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
Thai Chicken Stir Fry





INGREDIENTS


2 tablespoons canola oil


3 shallots, finely chopped


3 cloves garlic, sliced


1 tablespoon finely chopped fresh ginger


1 1/2 tablespoons green curry paste


1 pound skinless, boneless chicken breast halves - cut into strips


salt and pepper to taste


5 stalks lemon grass


1 (15 ounce) can baby corn, drained


1 (4 ounce) can water chestnuts, drained


1 (10 ounce) can coconut milk


1 bunch fresh Thai basil leaves, torn


DIRECTIONS


Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.


Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.























Chicken Vicious





INGREDIENTS


2 teaspoons vegetable oil


4 skinless, boneless chicken breast halves - cut into 1 inch pieces


1 1/2 cups distilled white vinegar


1 cup white sugar


1/2 cup soy sauce


1 tablespoon red pepper flakes, or to taste


2 tablespoons garlic powder, or to taste


1 tablespoon onion powder, or to taste


1/2 teaspoon ground ginger


1 (8 ounce) package button mushrooms, sliced


1 cup frozen green peas


3 green onions, chopped


3 teaspoons cornstarch


2 tablespoons cold water


DIRECTIONS


Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar.


Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
Ingredients:





1. 2 (1 lb) bags frozen vegetables (I use broccoli, red pepper, mushroom, carrot blend)





2. 2 tablespoons cooking oil





3. 2 cups uncle bens brown rice, prepared according to package directions (10 minute kind)





4. 3/4 cup teriyaki sauce





5. 1 lb boneless chicken breasts, sliced into bite size pieces





6. 1/2 teaspoon garlic powder





7. salt and pepper





Method





1. Add oil to skillet and saute chicken pieces for five minutes.





2. Add frozen veggies, garlic powder, salt and pepper and saute until tender-crisp.





3. In the meantime, in separate pot, cook rice according to package directions.





4. When veggies are tender-crisp, drain off excess broth, and add teriyaki sauce.





5. Heat through.





6. Serve over rice.





Serving: 4 persons


A great spicy recipe and if you want an extra kick add some fresh chilli to the mixture.