Chilli Chicken Stir Fry
Bring the heat to your dinner table with this irresistible Chilli Chicken Stir Fry! Bursting with bold Asian-inspired flavors, this quick and easy stir fry combines tender, soy-marinated chicken breast with a vibrant medley of crisp bell peppers, onions, and fiery dry red chilies. A savory-sweet sauce made with chili paste, soy sauce, and sesame oil ties it all together, creating a perfectly balanced dish that's full of spice and savory goodness. Ready in just 35 minutes, this one-pan meal is an ideal choice for busy weeknights or when you're craving a restaurant-quality dinner at home. Serve it over steamed rice or noodles and sprinkle with fresh spring onions for a flavorful finish that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 4 tbsp Soy sauce
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Onion
- 3 Dry red chilies
- 1 tbsp Chili paste
- 2 tsp Sugar
- 1 cup Chicken broth
- 1 tsp Sesame oil
- 2 Spring onions
Instructions
Cut the chicken breast into bite-sized pieces and place them in a mixing bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce and cornstarch. Mix well and set aside to marinate for at least 10 minutes.
While the chicken marinates, slice the bell peppers and onion into thin strips. Mince the garlic, grate the ginger, and chop the spring onions. Break the dry red chilies into smaller pieces if desired.
In a small bowl, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, chili paste, sugar, chicken broth, and sesame oil. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the minced garlic, grated ginger, and dry red chilies for 30 seconds until fragrant.
Add the sliced bell peppers and onion to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.
Return the cooked chicken to the wok and pour the prepared sauce over the ingredients. Stir well to coat everything evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Garnish with chopped spring onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 30.0 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
