Best Spicy Fry Sauce Recipes

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CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

Steps:

  • In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
  • Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
  • Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
  • In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

SPICY STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE



Stir-Fry Shrimp With Spicy Orange Sauce image

From Cooking Light. Just like Chinese takeout or PF Chang's Orange Peel Shrimp (without the orange peel). This takes no time to make and you already have most of the ingredients. We halved the recipe and cooked up 11 large shrimp from Costco for 2 people. At first we burned the garlic and ginger, so we started over and turned the heat down to medium. Enjoy! ** I took note from a reviewer and added some steamed broccoli with the sauce in step 6 - AWESOME! **

Provided by mikey ev

Categories     Asian

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chili paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
1/3 cup green onion, chopped

Steps:

  • Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  • Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  • Heat canola oil in a large nonstick skillet over medium-high heat.
  • Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
  • Add shrimp mixture; stir-fry for 3 minutes.
  • Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
  • Serve immediately.

SPICY ORANGE STIR FRY SAUCE



Spicy Orange Stir Fry Sauce image

This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!

Provided by MelvinsWifey

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 teaspoon orange zest, grated
1/2 cup orange juice, freshly squeezed (about 2 oranges)
2 tablespoons low sodium soy sauce
2 teaspoons Asian chili sauce (double if you like spicy)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

Steps:

  • Combine all ingredients in a small bowl.
  • Toss with your favorite stir fry and serve hot!

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry With Spicy Peanut Sauce image

If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 21

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 cup peanut butter, creamy
1/4 cup water, hot from the tap
1/2 teaspoon garlic powder
2 tablespoons vinegar, distilled
2 boneless skinless chicken breasts, thinly sliced
1 tablespoon olive oil (for cooking chicken)
1 tablespoon olive oil
1/2 cup onion, sliced
1 cup broccoli spear
1/2 cup carrot, julienned
1 cup snow peas (or sugar snap)
1/3 cup peanut butter, creamy
1/3 cup water, hot from the tap
1 tablespoon soy sauce
2 tablespoons vinegar, distilled
1/4 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper, freshly ground

Steps:

  • Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
  • While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
  • Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
  • Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
  • Return cooked chicken to pan and toss with vegetables.
  • Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
  • Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
  • Serve over rice or rice noodles.

SPICY STIR FRY SAUCE



Spicy Stir Fry Sauce image

Husband begged for stir-fry, so I had to search for a good stir-fry sauce. I found a couple that I liked, but I ended up making my own and throwing stuff together. This is what I came up with! He drooled and ate so much I thought he'd burst! :)

Provided by Michaela Boers

Categories     Other Sauces

Number Of Ingredients 13

2/3 c soy sauce, low sodium
1/2 c chicken broth
1/3 c rice wine
3 1/2 Tbsp sugar
1 Tbsp sesame oil
1 Tbsp hoisin sauce
2 tsp garlic chili sauce
1/4 tsp white pepper
2 Tbsp vegetable oil
1 Tbsp garlic, minced
1 tsp minced ginger
2 Tbsp corn starch
1/4 c water

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 FRY SAUCE



Spicy Fry Sauce image

In Utah fry sauce is a must with fries. This is a spicy twist to the standard ketchup mayo mixture.

Provided by Cindy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

¼ cup mayonnaise
¼ cup ketchup
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

  • Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.4 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 318 mg, Sugar 3.6 g

SPICY TOFU AND VEGETABLE NOODLE STIR-FRY WITH PEANUT SAUCE



SPICY TOFU AND VEGETABLE NOODLE STIR-FRY WITH PEANUT SAUCE image

Categories     Bean     Mushroom     Pepper     Vegetable     Stir-Fry     Vegetarian     Low/No Sugar     Dinner     Tofu     Broccoli     Healthy     Vegan

Yield 2 people

Number Of Ingredients 15

225 g (8 oz) firm tofu, cut into 10-12 cubes
100 g thin udon noodles (or any flat wheat noodles)
1 large stalk broccoli, cut in florets
15 green beans, each cut in half crosswise
1/2 - 1 red bell pepper, cut into short strips
1 small-medium carrot, cut into thin short strips
4 shiitake mushrooms, each cut into 2 pieces
8 thai chilis, sliced
4 Tbsp sesame oil
2 Tbsp fresh ground peanut butter
2 Tbsp soy sauce
2 tsp tamarind paste
1 tsp vegetarian fish sauce (nuoc mam chay)
1 tsp ginger paste
1 tsp garlic paste

Steps:

  • Drain tofu by lightly pressing with paper towels or cloth. Dry fry tofu by placing tofu cubes on non-stick pan on medium heat and applying pressure with a spatula to squeeze out any liquid, flipping once golden brown and repeating until 4 sides are golden brown. Put 3 Tbsp sesame oil in wok and bring to medium heat. Heat thai chilis in wok for a few minutes. Add broccoli florets and green beans to wok and stir-fry for 5 minutes. Add carrots and shiitake mushrooms to wok and continue to stir-fry 3 minutes. While stir-frying, boil wheat noodles in a pot until al dente and rinse under cold water. Add red bell peppers and tofu to wok and continue to stir-fry for 5 minutes. Make the peanut sauce: add 1 Tbsp sesame oil, 2 Tbsp peanut butter, 2 Tbsp soy sauce, 2 tsp tamarind paste, 1 tsp vegetarian fish sauce, 1 tsp ginger paste, and 1 tsp garlic paste. Mix well by rapidly stirring with fork (or blending if possible). Add peanut sauce to wok and mix well. Add noodles to wok and stir-fry for about 5 minutes or until most liquid is absorbed.

PORK & NOODLE PAN-FRY WITH SWEET & SPICY SAUCE



Pork & noodle pan-fry with sweet & spicy sauce image

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 10m

Number Of Ingredients 9

6 spring onions
2 tbsp sunflower oil
300g bag small broccoli florets
half a packet of thick egg noodle
450g lean pork stir-fry
100g shiitake mushroom or chestnut mushrooms
180g jar Cantonese sweet and spicy stir-fry sauce
300g bag beansprout
handful roasted salted cashew nuts

Steps:

  • Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften
  • Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
  • Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

Nutrition Facts : Calories 423 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.87 milligram of sodium

EASY SWEET AND SPICY STIR-FRY SAUCE



Easy Sweet and Spicy Stir-Fry Sauce image

While making a sauce for pork chops one night, I thought this would be a good base for a sweet and spicy stir-fry sauce. Not only was it tasty, but it was simple. Who would've thought :) Add whatever type of meat and/or vegetables you want. DH and I like ours over steamed rice. Makes enough sauce for one large pan/wok of stir-fry.

Provided by TXmamacooks

Categories     Asian

Time 10m

Yield 1 1/2 cup, 4-6 serving(s)

Number Of Ingredients 6

1 (10 ounce) canned diced tomatoes and green chilies, drained liqued reserved
1/3 cup peach preserves or 1/3 cup apricot preserves
1 teaspoon ginger, to taste
1/2 teaspoon garlic, to taste
1 tablespoon cornstarch
1/4 cup cold water

Steps:

  • In a hot wok or large pan, combine drained liquid and preserves until all preserves are melted and no lumps appear.
  • Add garlic, ginger, and tomatoes.
  • Make a cornstarch slurry (1 Tablespoon cornstarch dissolved in 1/4 cup cold water) to thicken.
  • Cook stirring constantly until desired thickness.

Nutrition Facts : Calories 94.4, Fat 0.1, Sodium 293.3, Carbohydrate 23.2, Fiber 0.4, Sugar 12.9, Protein 0.7

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS



Spicy Stir Fry Tofu With Peanut Sauce W/ Snow Peas and Mushrooms image

So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.

Provided by mikey ev

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
2 teaspoons canola oil
3/4 lb snow peas, trimmed
1 cup red bell pepper, sliced into strips
3/4 cup water, divided
1/2 cup green onion, sliced
2 teaspoons fresh ginger, peeled and minced
2 garlic cloves, minced
3 cups shiitake mushrooms, sliced (about 8 ounces)
2 tablespoons reduced sodium soy sauce or 2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
2 teaspoons sriracha sauce
1/4 teaspoon salt

Steps:

  • Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
  • Remove from pan; keep warm.
  • Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
  • Add mushrooms; stir-fry 2 minutes.
  • Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
  • Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
  • Serve warm over rice or noodles; or chilled.

SPICY BROWN RICE AND VEGETABLE STIR-FRY WITH OYSTER SAUCE



Spicy Brown Rice and Vegetable Stir-Fry with Oyster Sauce image

Categories     Ginger     Mushroom     Rice     Vegetable     Stir-Fry     Low Fat     Vegetarian     High Fiber     Pea     Zucchini     Bon Appétit

Yield Serves 2

Number Of Ingredients 14

1 tablespoon oriental sesame oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
1/2 leek (white and pale green parts only), cut lengthwise into thin strips
1 carrot, peeled, shredded into thin strips with vegetable peeler
1 zucchini, trimmed, cut into long matchstick-size strips
4 fresh shiitake mushrooms, stems trimmed, cut into thin strips
12 snow peas, trimmed, halved lengthwise
3 cups cold cooked brown rice (about 1 cup uncooked)
3 tablespoons oyster sauce*
2 tablespoons water
1/2 teaspoon (or more) chili paste*
Chopped green onions
*Oyster sauce and chili paste are available at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.

SPICY PEACH STIR-FRY SAUCE



Spicy Peach Stir-Fry Sauce image

From Peach Lovers Cookbook. Makes 1 1/2 cups and can be stored in refrigerator for 1 week. Guessing at servings.

Provided by WiGal

Categories     Low Protein

Time 25m

Yield 16 serving(s)

Number Of Ingredients 7

15 ounces peaches in heavy syrup, drained syrup RESERVED
1/3 cup soy sauce
1/4 cup rice vinegar, unseasoned
1/3 cup light brown sugar
1 tablespoon garlic, minced
2 tablespoons ginger, fresh minced
1/8 teaspoon red chili pepper flakes (to taste)

Steps:

  • In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
  • Bring mixture to a boil over high heat-stir.
  • Reduce heat and simmer for 5 minutes.
  • In a blender, puree peaches and then pour into a bowl.
  • Remove syrup mixture from heat and stir into the peaches.
  • Cover and refrigerate.

SPICY ORANGE STIR FRY SAUCE



Spicy Orange Stir Fry Sauce image

This is a combination of several recipes I found online and tweaked a little to pull together. THis recipe makes enough for a stir-fry that serves two people, but it is easily doubled or tripled. I like to marinate my chicken in it first, and then thicken up the left over marinade with the cornstarch, but it works just as well as just a sauce. I recommend trying a stir fry with chicken, broccoli, and peanuts.

Provided by moonpoodle

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2/3 cup orange juice
1 1/2 tablespoons soy sauce
1 1/2-2 1/2 teaspoons red pepper flakes (to taste)
1 teaspoon peanut oil or 1 teaspoon sesame oil
1 teaspoon hot sauce
1 teaspoon minced garlic
2 tablespoons cornstarch, to thicken

Steps:

  • Mix all ingredients together with a whisk.
  • If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.

Nutrition Facts : Calories 102.3, Fat 2.7, SaturatedFat 0.5, Sodium 818.4, Carbohydrate 17.9, Fiber 0.8, Sugar 7.4, Protein 2.3

POULTRY ESSENTIALS: SPICY FRY SAUCE



Poultry Essentials: Spicy Fry Sauce image

I worked this out last evening. It is similar to another sauce I make; however, I wanted this one to be more versatile. This sauce is great in a stir fry, cut up chicken with veggies, on the stovetop in a braise, or brushed on as a glaze for baked chicken. FYI: My gardener decided to stay up and help but lost it and went to bed...

Provided by Andy Anderson !

Categories     Other Sauces

Time 20m

Number Of Ingredients 15

PLAN/PURCHASE
1/4 c tamari sauce, or liquid aminos
1/4 c fresh clover honey
2 Tbsp filtered water
2 Tbsp rice vinegar, plain variety
2 Tbsp yellow onion, finely chopped
2 clove garlic, finely chopped
2 tsp tomato paste
1 tsp hot sauce, i prefer frank's
1 tsp ginger, powered variety
1/2 tsp red pepper flakes, or to taste
1/8 tsp salt, kosher variety
1/8 tsp black pepper, freshly ground
OPTIONAL ITEMS
1 Tbsp lemon juice, freshly squeezed

Steps:

  • 1. PREP/PREPARE
  • 2. You will need a small saucepan to make this recipe.
  • 3. Gather your ingredients (mise en place).
  • 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
  • 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
  • 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
  • 7. PLATE/PRESENT
  • 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
  • 9. Keep the faith, and keep cooking.

STIR FRY SHRIMP WITH SPICY ORANGE SAUCE



STIR FRY SHRIMP WITH SPICY ORANGE SAUCE image

Number Of Ingredients 12

1 1/2 lbs peeled and deveined large shrimp
snap peas
1 T. cornstarch
1/4 c. orange juice
2 T. soy sauce
2 T. honey
1 T. rice wine vinegar
1 T. chile paste with garlic
2 T. canola oil
1 T. minced ginger
3 minced garlic cloves
1/3 c. chopped green onions

Steps:

  • 1. Toss shrimp in cornstarch. Set aside. 2. Combine juice, soy sauce, honey, vinegar and chile sauce. Whisk and set aside. 3. Heat oil. Add garlic and ginger. Stir for 1 minute. 4. Add shrimp and stir fry for 3 minutes. 5. Add snap peas and stir fry for one minute. 6. Add juice mixture and onions. Cook until sauce thickens. 7. Serve over rice.

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