Sweet Spicy Thai Stir Fry Recipes

SWEET AND SPICY THAI SHRIMP STIR FRY

Sweet and Spicy Thai Shrimp Stir Fry image

Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons peanut oil
3 cloves garlic, chopped
One 2-inch piece ginger, chopped
12 ounces large peeled and deveined shrimp, tails removed
1 small red onion, cut into 1/4-inch-thick strips
1 medium yellow bell pepper, cut into 1/4-inch-thick strips
1/2 cup Food Network Kitchen™ Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce
Kosher salt
Juice from half a lime
1/2 cup torn basil and/or mint leaves
2 cups cooked, warm jasmine rice, for serving

Steps:

Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Sweet and Spicy Stir Fry with Chicken and Broccoli image

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

Ingredients

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

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

SWEET & SPICY THAI STIR-FRY

Sweet & Spicy Thai Stir-Fry image

The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it.

Provided by Dancer

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

2 green bell peppers
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 small jalapeno peppers
snow peas
spanish red onions or shallot
1 package lo mein noodles (thin yellow spaghetti like chinese noodles)
1 jar Thai sweet chili sauce
1/2 cup sweet plum sauce
soy sauce

Steps:

Slice the green peppers into 1/2" wide long strips.
Dice all other peppers down to about 1/2" square.
Slice ends from snow peas, otherwise leave them whole.
Dice red onion or shallots smaller than the coloured peppers.
Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.
In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well).
Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce.
Stirfry at medium heat until the sauce has thickened slightly and the vegetables are well cooked.
In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta).
Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts.
Stir fry for about 5 to 7 minutes on medium heat, until noodles are hot and sprouts have wilted.
Serve veggies, wok's contents over the noodle.

Nutrition Facts : Calories 224.3, Fat 1.6, SaturatedFat 0.3, Sodium 418.2, Carbohydrate 52, Fiber 6.2, Sugar 8.3, Protein 4

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