Woked Spicy Chili Garlic Chicken Recipes

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

WOKED SPICY CHILI-GARLIC CHICKEN

Steps:

• Fire up the wok on high and put your fave oil in (you can do this in a pan too but the wok is way more fun and impressive lookin').
• Get you some fresh chicken and slice em up to pieces about the size of yer thumb.
• When the oil is smoking dump the chicken in and enjoy the sizzle noise.
• Add some soy sauce (enough to cover the bottom of the wok).
• Stir it until it's not all raw then dump in a ton of the Chili Garlic sauce. I like it spicy so I am generous on the sauce.
• After about 5 mins I like to add in some minced garlic, ginger powder and some salt & pepper.
• Toss in some cashews with 1 minute to go then mix it all around like a pro.
• Serve into a bowl and sprinkle with sesame seeds. Nuff said.

GAME DAY SPICY CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
• Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
• Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

RACHAEL RAY BASIL, CHILI AND GARLIC CHICKEN

Steps:

• In small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar, set aside.
• In a large pot of boiling, salted water, cook the rice noodles al dente. Drain and set aside.
• While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes Transfer the mixture to a bowl and set aside.
• Add the remaining 1 tablespoons oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.