Best 6 Spicy Peach Stir Fry Sauce Recipes

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Tantalize your taste buds with our exquisite Spicy Peach Stir-Fry Sauce, a harmonious blend of sweet, savory, and spicy flavors. This versatile sauce elevates any stir-fry dish, adding a burst of freshness and a touch of heat. Crafted with succulent peaches, aromatic ginger, zesty garlic, tangy rice vinegar, and a hint of chili peppers, this sauce delivers a delightful balance of flavors that will leave you craving more.

In this article, we present a collection of mouthwatering stir-fry recipes that showcase the versatility of our Spicy Peach Stir-Fry Sauce. From succulent chicken to tender tofu, and an array of vibrant vegetables, these recipes offer something for every palate.

* **Spicy Peach Chicken Stir-Fry:** Succulent chicken strips coated in a crispy batter are tossed in our flavorful sauce, creating a delightful interplay of textures and flavors.

* **Tofu and Vegetable Stir-Fry:** Tender tofu and an assortment of colorful vegetables, such as bell peppers, broccoli, and carrots, are bathed in the tangy and spicy sauce, resulting in a satisfying and nutritious dish.

* **Shrimp and Pineapple Stir-Fry:** Plump shrimp and juicy pineapple chunks are stir-fried with our sauce, delivering a tropical twist on the classic stir-fry.

* **Spicy Peach Noodle Stir-Fry:** Toss your favorite noodles in our delectable sauce along with an array of vegetables and protein of your choice for a quick and flavorful meal.

Prepare to embark on a culinary adventure as you explore the vibrant flavors of our Spicy Peach Stir-Fry Sauce through these tantalizing recipes.

Here are our top 6 tried and tested recipes!

SPICY STIR FRY SAUCE RECIPE



Spicy Stir Fry Sauce Recipe image

It's so easy to make your own stir fry sauce at home and it tastes much better too!

Categories     Sauce and Salsa Recipes

Number Of Ingredients 7

3 tablespoons low sodium tamari sauce
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
2 cloves minced or crushed garlic
1 teaspoon of maple syrup
1 1/2 teaspoons to 1 tablespoon of red pepper flakes
1/2 cup water

Steps:

  • Add all of the ingredients to a small bowl or jar and whisk together or shake it up.
  • Add a slurry of 2 tablespoons flour and ¼ cup water to the sauce once it's in the stir fry

Nutrition Facts : Calories 38 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 541 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

SPICY CHICKEN AND PEACH STIR-FRY



Spicy Chicken and Peach Stir-Fry image

Make and share this Spicy Chicken and Peach Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 -3 Thai red chili peppers or 2 -3 serrano chilies
1/4 cup soy sauce
1 teaspoon minced fresh ginger
2 large garlic cloves, minced
1 lb boneless skinless chicken breast, sliced into 1/2-inch thick slices
1 tablespoon all-purpose flour or 1 tablespoon cornstarch
1 tablespoon sesame oil or 1 tablespoon vegetable oil
1 medium onion, diced
1 large carrot, peeled and thinly sliced on the bias
1 cup broccoli floret
1/2 cup snow peas, strings removed
3 peaches, halved, pitted, and sliced, any juices reserved (or mangoes)
soy sauce, if needed
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon chopped scallion
1 tablespoon slivered almonds, toasted, for garnish

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.

Nutrition Facts : Calories 181.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.4, Sodium 772.5, Carbohydrate 15, Fiber 2.5, Sugar 9.1, Protein 19.6

SPICY VEGGIE STIR-FRY



Spicy Veggie Stir-Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 19

1 pound thin spaghetti
Sesame oil, for drizzling
Low-sodium soy sauce, for drizzling
1/2 cup low-sodium soy sauce, plus more if needed
2 tablespoons sherry or low-sodium vegetable broth
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons sriracha (more or less to taste)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil
1 yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
2 cloves garlic, minced
2 medium zucchini, cut into large wedges
One 15-ounce can baby corn, drained, corn halved crosswise
1 head broccoli, cut into florets
Sesame seeds, for serving
2 green onions, sliced

Steps:

  • For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
  • For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
  • While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
  • Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

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.

SPICED PEACH PIE



Spiced Peach Pie image

This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.

Provided by Ellis Harlan

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 23

2 ½ cups all-purpose flour
¼ teaspoon white sugar
1 pinch salt
¼ cup shortening
⅓ cup milk
2 tablespoons vegetable oil
6 fresh peaches
¼ cup brown sugar
2 tablespoons white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
⅛ cup all-purpose flour
2 ½ tablespoons cornstarch
½ teaspoon ground cinnamon
3 pinches ground nutmeg, or to taste
2 pinches ground cloves, or to taste
1 pinch ground cardamom, or to taste
1 pinch ground allspice, or to taste
1 pinch cayenne pepper, or to taste
1 pinch salt
2 tablespoons unsalted butter
1 large egg, beaten
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
  • Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
  • Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
  • Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
  • Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
  • Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
  • Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
  • Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
  • Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g

Tips:

  • Use fresh, ripe peaches. This will ensure the best flavor and texture for your stir-fry sauce.
  • Don't overcook the peaches. They should still retain some of their shape and texture.
  • Use a variety of chili peppers. This will give your sauce a more complex flavor.
  • Adjust the amount of chili peppers to your own taste. If you don't like spicy food, you can use fewer peppers or omit them altogether.
  • Use a good quality soy sauce. This will make a big difference in the flavor of your sauce.
  • Store the sauce in a tightly sealed container in the refrigerator for up to 2 weeks.

Conclusion:

This spicy peach stir-fry sauce is a delicious and easy way to add some flavor to your next meal. It's perfect for stir-fries, but it can also be used as a marinade or dipping sauce. With its sweet, spicy, and savory flavor, this sauce is sure to please everyone at your table.

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