Some Like It Hot
Turn up the heat with "Some Like It Hot," a dazzling stir-fry recipe brimming with bold flavors and vibrant colors. Succulent bite-sized chicken thighs are paired with a medley of crisp red and green bell peppers, sweet red onion, and fiery fresh chilies, all tossed in a mouthwatering chili-lime sauce made with soy sauce, honey, sriracha, and lime juice. The hint of sweetness balances the spice perfectly, while the fresh cilantro garnish adds a fragrant touch. Ready in just 35 minutes, this quick and easy dish is perfect for spice lovers craving a kick of heat at dinnertime. Serve over fluffy jasmine rice for a satisfying, restaurant-quality meal right at home! Keywords: spicy stir-fry, chili-lime chicken, quick dinner recipe, weeknight meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Medium red onion
- 3 Garlic cloves, minced
- 2 Fresh red chili, finely sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Fresh lime juice
- 1 tablespoon Sriracha sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Cilantro, chopped (for garnish)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
1. Prepare the chicken by cutting the thighs into bite-sized pieces. Set aside.
2. Slice the red and green bell peppers into thin strips, and cut the red onion into wedges.
3. In a small bowl, mix the soy sauce, honey, lime juice, sriracha sauce, and cornstarch. Stir well until the cornstarch is dissolved. This will be your chili-lime sauce.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside on a plate.
5. Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the bell peppers, red onion, minced garlic, and sliced chilies. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.
6. Return the cooked chicken to the skillet. Pour the chili-lime sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.
7. Remove the skillet from the heat and garnish the dish with fresh chopped cilantro.
8. Serve hot with cooked jasmine rice, if desired, and enjoy the bold, spicy flavors!
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 56.1 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 240 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3070 mg | 65% | |
*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.
