Spicy Chicken Fried Rice With Peanuts Recipes

SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
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CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

SPICY CHICKEN FRIED RICE WITH PEANUTS

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.

SPICY FRIED RICE WITH CHICKEN, BEAN SPROUTS AND PEANUTS

Steps:

• Put 1 tablespoon oil in a large skillet over high heat. When it shimmers and emits wisps of smoke, add the scallions, carrot, and bean sprouts. Saute, stirring occasionally, until the vegetables soften and begin to brown, 3 to 5 minutes. Lower the heat if it looks like it might burn. Transfer the vegetables to a bowl with a slotted spoon.
• Add 1 tablespoon of oil to the pan, followed by the chicken pieces; cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Using a slotted spoon, add chicken to the bowl with the vegetables, leaving as much oil in the pan as possible.
• Put the last tablespoon of oil in the skillet, followed by the garlic. When fragrant, about 15 seconds, add the rice a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in the center and break the egg into it; scramble it a bit, then stir it thoroughly into the rice.
• Return the chicken and vegetables to the pan and stir to combine well. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles. Serve with the lime wedges.

CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE

Steps:

• Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
• For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

SPICY CHICKEN FRIED RICE WITH PEANUTS (BY ELLIE KRIEGER) RECIPE

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

Steps:

• Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
• Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

SPICY CHICKEN STIR-FRY WITH PEANUTS

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.