Spicy Chicken Stir Fry 3
Liven up your weeknight dinner rotation with this flavorful and vibrant Spicy Chicken Stir Fry! Packed with tender strips of marinated chicken, crisp bell peppers, broccoli, and julienned carrots, this dish delivers a perfect balance of texture and heat. A bold homemade sauce featuring soy sauce, hoisin, sriracha, and a dash of red chili flakes adds an irresistible kick to every bite, while a finishing drizzle of sesame oil brings a rich, nutty aroma. Ready in just 35 minutes, this quick and easy recipe is perfect for busy nights and pairs beautifully with steamed rice or noodles. Garnished with scallions and sesame seeds, it’s a wholesome, restaurant-quality meal that satisfies every craving for spicy, savory goodness.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 200 grams broccoli florets
- 1 teaspoon red chili flakes
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 100 ml chicken stock
- 1 teaspoon sesame oil
- 2 scallions, sliced
- 1 teaspoon sesame seeds
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
Add 1 tablespoon of soy sauce and the cornstarch to the chicken. Mix well and let marinate 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 strips to the skillet and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
Add the sliced red and green bell peppers, julienned carrot, and broccoli florets. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
Sprinkle the red chili flakes over the vegetables and stir to combine.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, sriracha, and chicken stock.
Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables.
Stir well to coat everything evenly and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Drizzle the sesame oil over the stir fry and stir once more.
Garnish with sliced scallions and sesame seeds before serving.
Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 25.8 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2343 mg | 50% | |
*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.
