Firecracker Chicken Stir Fry Recipes

FIRECRACKER CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
• Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
• Dip each piece of chicken into the beaten eggs.
• Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.
• Place the chicken pieces in a single layer in the 9"x13" pan.
• In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
• Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.

FIRECRACKER CHICKEN

Steps:

• Place all of the marinade ingredients into a large bowl and mix together.
• Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
• Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
• Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
• Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
• Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
• Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
• Check one of the larger pieces of chicken to ensure it's cooked in the middle. Then turn off the heat.
• Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
• Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
• Top the rice with a wedge of lime and serve!

FIRECRACKER CHICKEN

Steps:

• First add all the sauce ingredients in the mixing bowl, mix well and set aside.
• Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of stir fry sauce mixture in the chicken. Mix well and let it sit for 10-15 minutes.
• Prepare all the vegetables before you start frying and set aside.
• Heat a large wok or pan over medium-high heat, drizzle 2 tablespoon of vegetable oil.
• Fry the chicken slices for 2-3 minutes until almost cooked, then push to one side of pan and add the dry red chillies and stir for few seconds. Follow with the chilli flakes and continue stir for few seconds.
• Add the onion slices, bell pepper slices and snow peas in. Stir fry for another 1 minute.
• Turn the heat over high heat and pour the sauce mixture in. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes.Add the spring onions and remove from heat.
• To serve, add the hot cooked rice in a small bowl, press down gently with a spatula and fill the rice bowl. Place the serving plate over the rice bowl, flip the bowl over the plate and tap the rice gently out. Add the firecracker chicken around the rice. Garnish with Japanese Shichimi chilli powder and lime wedge over the rice. Serve immediately!

KRAFT'S FIRECRACKER CHICKEN STIR-FRY

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 minutes or until chicken is evenly browned.
• 2. Add pepper strips and snow peas; stir-fry 2-3 minutes or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 minutes or until heated through.
• 3. Serve over rice.

SAVORY FIRECRACKER CHICKEN STIR-FRY RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 min. or until chicken is evenly browned.
• Add pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.
• Serve over rice.

FIRECRACKER CHICKEN STIR FRY

Steps:

• Heat large skillet or wok until very hot.
• Add oil.
• When oil is hot add chicken and stir fry until done, just a few minutes.
• Remove chicken.
• Add remaining ingredients except for peanuts and stir fry until tender crisp.
• Add chicken back into pan.
• Toss thru to reheat.
• Stir in peanuts.