Hot and Sour Sauce Stir Fry
Transform your weeknight dinner routine with this vibrant and flavorful Hot and Sour Sauce Stir Fry! Packed with tender chicken (or tofu for a vegetarian twist) and crisp veggies like broccoli, red bell pepper, and carrots, this recipe balances bold, tangy, and spicy flavors in every bite. The homemade hot and sour sauce, a zesty blend of soy sauce, rice vinegar, and chili garlic sauce, comes together quickly with a touch of sweetness and perfectly thickens to coat each ingredient. Ready in just 35 minutes, this easy stir fry is ideal for a wholesome, fuss-free meal. Serve it over steamed rice or noodles and garnish with green onions and sesame seeds for a restaurant-quality dish that’s sure to satisfy. Keywords: hot and sour stir fry, quick stir fry recipe, chicken stir fry, vegetarian stir fry, easy weeknight dinner, tangy and spicy sauce.
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Recipe Information
Ingredients
- 300 grams chicken breast (or tofu for vegetarian option)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons chili garlic sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 4 tablespoons water
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, sliced
- 200 grams broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onions, chopped
- 1 teaspoon sesame seeds
Instructions
In a small bowl, prepare the sauce by combining soy sauce, rice vinegar, chili garlic sauce, sugar, cornstarch, and water. Whisk until smooth and set aside.
If using chicken, slice it into thin strips. Season lightly with a pinch of salt and pepper. If using tofu, cut it into cubes and pat dry with a paper towel.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and stir fry until cooked through (about 5-7 minutes). Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir fry garlic and ginger for 30 seconds or until fragrant.
Add red bell pepper, broccoli, and carrot to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Return the cooked chicken or tofu to the skillet. Stir to combine with the vegetables.
Pour the prepared hot and sour sauce over the ingredients in the skillet. Stir continuously until the sauce thickens and evenly coats the chicken and vegetables (about 2-3 minutes).
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 393 mg | 8% | |
*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.
