Spicy Chicken Stir-Fry
Elevate your weeknight dinner game with this vibrant and flavorful Spicy Chicken Stir-Fry! Packed with tender chicken, crisp bell peppers, broccoli florets, and julienned carrots, this dish bursts with freshness and bold, spicy notes. A perfectly balanced sauce featuring soy sauce, oyster sauce, sriracha, and a touch of honey adds depth and heat, while aromatic garlic and fresh ginger bring irresistible fragrance to every bite. Ready in just 30 minutes, this quick and easy stir-fry is perfect for busy schedules without compromising on taste. Serve it over steamed rice or noodles for a comforting meal, and finish with a sprinkle of sesame seeds and green onions for a restaurant-quality touch!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 200 grams Broccoli florets
- 1 large Carrot, julienned
- 2 small Thai chili peppers, sliced
- 2 tablespoons Oyster sauce
- 1 tablespoon Sriracha sauce
- 2 teaspoons Honey
- 1 teaspoon Sesame oil
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds, to garnish
Instructions
Slice the chicken breast into thin strips.
In a medium bowl, combine the chicken strips with 2 tablespoons of soy sauce and cornstarch. Mix until the chicken is well coated and let marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the marinated chicken to the pan and stir-fry for 4-5 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil.
Add the minced garlic, ginger, and sliced Thai chili peppers. Stir-fry for about 30 seconds until fragrant.
Add the sliced bell peppers, broccoli florets, and julienned carrot to the pan. Stir-fry the vegetables for about 3-4 minutes or until they are just tender but still crisp.
Return the cooked chicken to the pan with the vegetables.
In a small bowl, combine the remaining 1 tablespoon of soy sauce, oyster sauce, sriracha sauce, and honey. Mix well.
Pour the sauce over the chicken and vegetables in the pan. Stir everything together to ensure all ingredients are evenly coated with the sauce. Cook for another 2 minutes.
Drizzle sesame oil over the stir-fry and toss to combine.
Remove the stir-fry from heat. Garnish with chopped green onions and sesame seeds.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.0 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2554 mg | 54% | |
*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.
