Spicey Food Recipes
Here's a few...and you can make most recipes spicey. Just add extra red pepper/cayanne, or hot sauce or even fresh black pepper.
Spicey Garlic Lime chicken: http://allrecipes.com/Recipe/Spicy-Garlic-Lime-Chicken/Detai l.aspx
Roast Sticky chicken Rotisserie style: http://allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie -Style/Detail.aspx
I substitute the beef and sausage for Ground turkey and turkey sausage.
Spicey Garlic Lime chicken: http://allrecipes.com/Recipe/Spicy-Garlic-Lime-Chicken/Detai l.aspx
Roast Sticky chicken Rotisserie style: http://allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie -Style/Detail.aspx
This is the best chili recipe: http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Deta il.aspx
I substitute the beef and sausage for Ground turkey and turkey sausage.
Start/293lbs Current/189lbs Goal/160lbs
This is one of my all time favorite "Spicy" recipes. It is a weigh****chers recipe and I make it to my liking by adding more chili sauce, it is quite spicy tho just how it is. I like this with the whole wheat crispy noodles.
Per 1 c serving
11 g fat
2 g saturated fat
64 mg cholesterol
392 md sodium
24 g carbs
3 g fiber
27 g protein
38 mg calcium
6 ponits
Ingredients: 1 lb boneless skinless chicken cut into thin strips 3 TBSP hoisin sauce 2 TBSP cornstarch 1/2 c low sodium chicken broth 2 TBSP rice vinegar 2 TBSP sugar 2 tsp garlic chili sauce 1 TBSP canola oil 1 TBSP peeled, minced fresh ginger root 2 garlic cloves minced 1 green bell pepper seeded and chopped 2 med carrots thinly sliced on a diagonal 1/4 c unsalted roasted peanuts Directions: 1. Combine the chicken, 1 TBSP hoisin sauce an 1 TBSP of the cornstarch in a medium bowl; set aside. 2. Combine the remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch, broth, vinegar, sugar and chili-garlic sauce in a small bowl; set aside. 3. Heat a non-stick skillet or wok over medium heat until a drop of water sizzles.
Comments:
 |
Weigh****chers Szechuan Chicken W/Peanuts |
11 g fat
2 g saturated fat
64 mg cholesterol
392 md sodium
24 g carbs
3 g fiber
27 g protein
38 mg calcium
6 ponits
Ingredients: 1 lb boneless skinless chicken cut into thin strips 3 TBSP hoisin sauce 2 TBSP cornstarch 1/2 c low sodium chicken broth 2 TBSP rice vinegar 2 TBSP sugar 2 tsp garlic chili sauce 1 TBSP canola oil 1 TBSP peeled, minced fresh ginger root 2 garlic cloves minced 1 green bell pepper seeded and chopped 2 med carrots thinly sliced on a diagonal 1/4 c unsalted roasted peanuts Directions: 1. Combine the chicken, 1 TBSP hoisin sauce an 1 TBSP of the cornstarch in a medium bowl; set aside. 2. Combine the remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch, broth, vinegar, sugar and chili-garlic sauce in a small bowl; set aside. 3. Heat a non-stick skillet or wok over medium heat until a drop of water sizzles.
4. Swirl in the oil and add the chicken. Stir-fry 2-3 minutes or until almost cooked through. 5. Add the the ginger and garlic; stir-fry 15 seconds. 6. Add the green bell pepper, carrots and peanuts and sir-fry about 2 minutes until tender-crisp.
7. Add the green bell pepper, carrots and peanuts and stir-fry about 2 minutes until tender-crisp.
8. Add the hoisin sauce mixture and cook stirring constantly until mixture thickens and chicken is cooked thouroughly (about 1 minute). Categories:
| Cuisine Asian | Dish Main Dish |
| Main Ingredient Chicken |
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