Spicy Chicken Stir Fry
Elevate your weeknight dinner routine with this vibrant and flavorful Spicy Chicken Stir Fry! Packed with tender, marinated chicken and a colorful medley of crisp veggies like bell peppers, broccoli, and carrots, this recipe brings bold flavors to your table in just 30 minutes. The savory and slightly sweet sauce, infused with sriracha, honey, and sesame oil, adds a perfect kick, while fresh ginger and garlic create an irresistible aroma. Finished with a sprinkle of green onions and sesame seeds, this dish is as visually stunning as it is delicious. Serve it over steamed rice or noodles for a satisfying, wholesome meal that's sure to please. Perfect for those who crave a balance of heat and umami, this stir fry is a must-try!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Carrot, julienned
- 200 grams Broccoli florets
- 2 tablespoons Sriracha sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Crushed red pepper flakes
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds (optional)
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a bowl. Add 2 tablespoons of soy sauce and the cornstarch, then toss to coat evenly. Let it marinate for 10 minutes while you prepare the other ingredients.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the sliced red bell pepper, green bell pepper, carrot, and broccoli florets to the skillet. Stir fry the vegetables for 4-5 minutes until they are slightly tender but still crisp.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, sesame oil, sriracha sauce, honey, rice vinegar, and crushed red pepper flakes. Stir the sauce until well combined.
Return the cooked chicken to the skillet, then pour the sauce over the chicken and vegetables. Stir everything together until the chicken and vegetables are well coated in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 34.7 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2092 mg | 45% | |
*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.
