Best Spicy Chicken And Peach Stir Fry Recipes

HOT-AND-SPICY CHICKEN WITH PEACHES

Steps:

• Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
• Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.

SPICY CHICKEN AND PEACH STIR-FRY

Steps:

• With a sharp knife, cut the Thai chili in half lengthwise.
• Seed by scraping the inside of each chili half with your knife.
• Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
• In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
• Add the strips of chicken and stir to coat; cover and refrigerate.
• Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
• Heat the oil in a wok or large skillet set over high heat.
• When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
• Saute quickly just until the chicken begins to brown and then pour in the marinade.
• Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
• Cook for 2-3 minutes or until the carrots are tender.
• Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
• If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
• Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
• Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
• Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
• Sprinkle with almonds before serving.

SWEET 'N' SPICY CHICKEN

Steps:

• Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.