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Hot and Spicy Chicken

hot and spicy chicken

hot and spicy chicken quesadillas

1 1/2 pounds chicken meat, cooked (Southwestern grilled style)
16 flour tortillas
12 oz. Mexican style shredded cheese (to taste)
1/2 bunch cilantro, chopped or 1 teaspoon dried cilantro, if desired
1 can (7 oz.) green chili pepper (to taste)
1/2 box Sunshine® Cheez-It® Hot & Spicy Crackers

Arrange chicken meat over tortillas. Top with cheese, cilantro, peppers, and Cheez-It® hot & spicy crackers. Cover with remaining tortillas. Cook over a low to medium heated grill pan until cheese melts, about 5 minutes. Cook on both sides of the tortilla. Serve with guacamole, salsa, and Cheez-It® Hot & Spicy Crackers.

hot and spicy chicken

hot and spicy chicken with peanuts and leeks
4 Servings

1 pound skinless, boneless chicken thighs or breasts
1/3 cup water
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1/2 - 3/4 teaspoons bottled hot pepper sauce
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger
3 medium leeks, cleaned and cut into 2-inch strips (1/2 cup)
6 whole small dried red chili peppers (optional)
1/2 cup peanuts
2 cups hot cooked rice

Cut chicken into bite-size strips; set aside.
For sauce, in a small bowl combine water, soy sauce, dry sherry, cornstarch, and hot pepper sauce; set aside.
Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add leeks and, if desired, chili peppers. Stir-fry for 1-1/2 minutes or until leeks are crisp-tender. Remove leek mixture from wok. Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return all chicken to wok; push chicken from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute more or until heated through. Stir in peanuts. Serve immediately over cooked rice. Makes 4 servings.

hot and spicy chicken

Hot & Spicy Chicken

2 chicken breasts, cut in
1 strips
1/2 cup chicken stock
1 teaspoon minced gingerroot
1 centiliter garlic, minced
3 dried red szechuan peppers,
1 finely chopped
1/2 lb snow peas, strings removed
1 tablespoon low sodium soy sauce
1 tablespoon dry sherry
10 shiitake muxhrooms
1 teaspoon cornstarch or arrowroot
3 tablespoon cold water
2 green onions, cut in 1
1 pieces

Cook gingerroot, garlic and peppers in stock over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickened. Add onions and heat through. Serve over brown rice

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