Best 8 Spicy Chicken Fried Rice With Peanuts Recipes

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Tantalize your taste buds with a culinary adventure that blends the fiery heat of chilies with the comforting flavors of chicken and rice. Embark on a journey to create a Spicy Chicken Fried Rice with Peanuts, a dish that promises an explosion of taste in every bite. This delectable meal combines succulent chicken, aromatic vegetables, and fluffy rice, all coated in a tantalizing sauce that packs a punch. Peanuts add a delightful crunch and a nutty flavor that perfectly complements the dish's spiciness. Whether you're a seasoned chef or a novice cook, this recipe is carefully crafted to guide you through each step, ensuring a successful and satisfying culinary experience. So, prepare to ignite your palate and embark on a flavor-filled escapade with this Spicy Chicken Fried Rice with Peanuts. In addition to the main recipe, this comprehensive article also includes variations and side dishes to elevate your dining experience. Discover how to make a vegetarian version of the dish, explore complementary side dishes like refreshing cucumber salad and tangy kimchi, and learn how to adjust the spice level to suit your preferences. With its detailed instructions, helpful tips, and inspiring variations, this article is your ultimate guide to creating a memorable and delicious Spicy Chicken Fried Rice with Peanuts.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHICKEN FRIED RICE RECIPE



Spicy Chicken Fried Rice Recipe image

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.

Provided by Mike Hultquist

Categories     Main Course     Side Dish

Number Of Ingredients 20

1 teaspoon olive oil + 1 tablespoon (or use butter)
2 large eggs (scrambled)
1 pound chicken breast (chopped (or use chicken thighs))
2 jalapeno peppers (diced)
1 serrano pepper
1 medium onion (diced)
1 medium carrot (peeled and diced)
4 cloves garlic (chopped)
1 tablespoon Chinese 5 spice
1 tablespoon spicy red pepper flakes (optional)
1 teaspoon chili paste
Salt and pepper to taste
1 tablespoon butter
4 cups cooked rice (chilled - day old rice is best for this recipe)
4 green onions (chopped)
1/4 cup soy sauce
2 teaspoons fish sauce
3 tablespoons sriracha (or to taste)
1 tablespoon sesame oil
FOR GARNISH: Chopped peppers (spicy chili flakes, sliced green onions)

Steps:

  • Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
  • Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
  • Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
  • Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
  • Stir in the sriracha, sesame oil and reserved scrambled eggs.
  • Garnish and serve!

Nutrition Facts : Calories 342 kcal, Carbohydrate 36 g, Protein 23 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1027 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS



Chicken and Snow Pea Fried Rice with Peanuts image

Add chopped salted peanuts to bring great texture to this fried rice with chicken thighs.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup thinly sliced snow peas
1 teaspoon finely grated peeled fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long-grain white rice
2 tablespoons salted roasted peanuts, chopped
2 tablespoons thinly sliced scallions

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
  • Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

SPICY CHICKEN FRIED RICE



Spicy chicken fried rice image

A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

300g mixed basmati and wild rice
1 chicken stock cube
4 skinless chicken breasts , thinly sliced
3 tsp ground cumin
good pinch chilli flakes
handful coriander , roughly chopped
1 tbsp sunflower oil
2 red peppers , deseeded and thinly sliced
400g can kidney bean , rinsed and drained
bunch spring onions , thinly sliced

Steps:

  • Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
  • Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

Nutrition Facts : Calories 538 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.91 milligram of sodium

SPICY CHICKEN FRIED RICE WITH PEANUTS (BY ELLIE KRIEGER) RECIPE



Spicy Chicken Fried Rice with Peanuts (by Ellie Krieger) Recipe image

Provided by á-26084

Number Of Ingredients 14

1/4 cup less-sodium soy suace
1 Tbsp. dark brown sugar
1 tsp. dark sesame oil
3/4 tsp. crushed red pepper
2 Tbsp. canola oil
2 cup diced red bell pepper (about 2)
1 cup diced onion
1/4 cup thinly sliced green onions
2 Tbsp. minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (about 1 lb.)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 cup chopped, unsalted, dry-roasted peanuts

Steps:

  • 1. Combine the first 4 ingredients in a small bowl, stir well with a whisk. 2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts). Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg

SPICY FRIED RICE WITH CHICKEN, BEAN SPROUTS AND PEANUTS



Spicy Fried Rice With Chicken, Bean Sprouts and Peanuts image

This dish is a mash-up of fried rice and pad Thai; the chicken is an accent to the rest of the dish. Using more veggies and carbs, and less meat and dairy, is a hallmark of Mark Bittman's new _The Food Matters Cookbook_, which is the source of this recipe. Adapted from Caroline Russock's post at Serious Eats. http://bit.ly/gysmIT

Provided by DrGaellon

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
1/2 cup sliced scallion
1 carrot, chopped
3 cups bean sprouts
8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken thighs, cut into pieces of the same size
1 tablespoon minced garlic (about 6 medium cloves)
2 cups cooked long-grain brown rice, preferably chilled
1 egg
1/2 cup coconut milk
2 tablespoons nam pla (fish sauce)
salt
fresh ground black pepper
1/4 cup chopped peanuts
1/2 cup chopped fresh Thai basil or 1/2 cup regular basil
1 small green Thai chiles or 1 small bird's eye chile, seeded and sliced
lime wedge

Steps:

  • Put 1 tablespoon oil in a large skillet over high heat. When it shimmers and emits wisps of smoke, add the scallions, carrot, and bean sprouts. Saute, stirring occasionally, until the vegetables soften and begin to brown, 3 to 5 minutes. Lower the heat if it looks like it might burn. Transfer the vegetables to a bowl with a slotted spoon.
  • Add 1 tablespoon of oil to the pan, followed by the chicken pieces; cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Using a slotted spoon, add chicken to the bowl with the vegetables, leaving as much oil in the pan as possible.
  • Put the last tablespoon of oil in the skillet, followed by the garlic. When fragrant, about 15 seconds, add the rice a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in the center and break the egg into it; scramble it a bit, then stir it thoroughly into the rice.
  • Return the chicken and vegetables to the pan and stir to combine well. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles. Serve with the lime wedges.

Nutrition Facts : Calories 509.2, Fat 24.6, SaturatedFat 8.6, Cholesterol 82.8, Sodium 826.8, Carbohydrate 52.5, Fiber 5, Sugar 24.9, Protein 22.6

SPICY PEANUT CHICKEN STIR-FRY



Spicy Peanut Chicken Stir-Fry image

This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.

Provided by Hilary

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 12

¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1 red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2 green onions, sliced

Steps:

  • Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
  • Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
  • Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g

SPICY CHICKEN FRIED RICE WITH PEANUTS



Spicy Chicken Fried Rice With Peanuts image

From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.

Provided by CaliforniaJan

Categories     Brown Rice

Time 30m

Yield 1 3/4 cups, 5 serving(s)

Number Of Ingredients 14

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

Steps:

  • Combine first 4 ingredients in a small bowl; stir well with a whisk.
  • Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
  • *Note: cooking time does not include time to cook rice or chicken.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your fried rice will be. Look for fresh, flavorful vegetables, high-quality chicken, and a good quality soy sauce.
  • Cook the rice ahead of time: This will help the rice to cool and firm up, making it easier to fry. You can cook the rice up to a day in advance.
  • Use a well-seasoned wok: A well-seasoned wok will help to prevent the rice from sticking and will give it a nice smoky flavor.
  • Heat the wok over high heat: This will help to create a nice sear on the rice and vegetables.
  • Add the ingredients in the correct order: The order in which you add the ingredients is important. Start with the aromatics (ginger, garlic, and onion), then add the chicken, vegetables, and finally the rice.
  • Stir-fry the rice until it is heated through: This will help to prevent the rice from becoming mushy.
  • Season the rice to taste: Add soy sauce, fish sauce, and/or oyster sauce to taste. You can also add a bit of heat with chili paste or Sriracha.
  • Garnish the rice with peanuts, green onions, and cilantro: This will add a nice pop of color and flavor to the dish.

Conclusion:

Spicy chicken fried rice is a quick, easy, and delicious meal that can be made with simple ingredients. By following these tips, you can make the best spicy chicken fried rice that will impress your family and friends.

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