Spicy Stir Fry Sauce Recipes

SPICY THAI CHICKEN STIR FRY

Steps:

• Mix Sauce ingredients in a small bowl.
• Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
• Add onion and cook for 45 seconds.
• Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
• Stir through shallots. Then stir through coriander and immediately take off the heat.
• Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

SPICY STIR FRY SAUCE RECIPE

Steps:

• Add all of the ingredients to a small bowl or jar and whisk together or shake it up.
• Add a slurry of 2 tablespoons flour and ¼ cup water to the sauce once it's in the stir fry

SPICY STIR FRY SAUCE

Steps:

• 1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, white pepper, hoisin sauce and garlic chili sauce.
• 2. Dissolve the cornstarch in 1/4 cup water.
• 3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger (I like to use ginger paste (found in produce refrigerator section, lasts a long time and tastes great); cook, stirring, until fragrant, about 15 seconds.
• 4. Add the soy sauce mixture; bring to a boil.
• 5. Reduce heat to medium and cook for 1 minute.
• 6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• 7. Add to stir-fry vegetables and chicken, steak or seafood. Freezes well in small zip lock bags, next time you make stir fry, just pull out a small frozen bag and add to stir-fry.

SPICY VEGGIE STIR-FRY

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

STIR FRY SAUCE

Steps:

• Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
• To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.

LEMON CASHEW CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
• Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
• combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
• Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
• Add snow peas; cook and stir 1 minute or until heated through.
• Serve over rice and sprinkle with cashews.