Best Spicy Stir Fry Sauce Recipes

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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

Steps:

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

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE

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

Steps:

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

SPICY STIR FRY SAUCE

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.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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 PEACH STIR-FRY SAUCE

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.

EASY SWEET AND SPICY STIR-FRY SAUCE

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.

SPICY BROWN RICE AND VEGETABLE STIR-FRY WITH OYSTER SAUCE

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 TOFU AND VEGETABLE NOODLE STIR-FRY WITH PEANUT SAUCE

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.

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

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 ORANGE STIR FRY SAUCE

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.

STIR FRY SHRIMP WITH SPICY ORANGE SAUCE

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.