Spicy Tangy Chicken and Broccoli Stir Fry
Transform your weeknight dinners with this vibrant and flavorful Spicy Tangy Chicken and Broccoli Stir Fry! This quick and easy recipe combines tender strips of chicken breast, crisp-tender broccoli florets, and sweet red bell peppers, all coated in a bold sauce bursting with the perfect balance of heat, tang, and a touch of sweetness. Infused with garlic, ginger, and a zesty mix of soy sauce, rice vinegar, and sriracha, this stir-fry delivers restaurant-quality flavor in just 35 minutes. Finished with a glossy cornstarch-thickened sauce and garnished with scallions and sesame seeds, this one-pan dish is as nutritious as it is satisfying. Serve it over fluffy white rice or noodles for an irresistible meal that’s perfect for busy nights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 300 grams Broccoli florets
- 1 medium Red bell pepper
- 4 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Sriracha
- 1.5 tablespoons Honey
- 2 teaspoons Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 tablespoons Water
- 2 stalks Scallions (green onions)
- 1 teaspoon Sesame seeds
Instructions
Begin by preparing the chicken. Slice the chicken breast into thin strips and set aside.
Cut the broccoli into small florets, dice the red bell pepper into strips, and mince the garlic and ginger finely.
In a small bowl, prepare the stir-fry sauce by combining soy sauce, rice vinegar, sriracha, honey, sesame oil, and 1 tablespoon of water. Mix well to combine.
In another small bowl, dissolve the cornstarch in the remaining 2 tablespoons of water. Set this slurry aside for thickening the sauce later.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the chicken strips to the skillet. Stir-fry the chicken for 5-6 minutes or until fully cooked and lightly browned. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the broccoli florets and red bell pepper. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.
Push the vegetables to one side of the skillet and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Return the cooked chicken to the skillet and pour in the prepared stir-fry sauce. Toss everything together to coat evenly.
Add the cornstarch slurry to the skillet, stirring continuously. Allow the sauce to simmer for 1-2 minutes, until it thickens and clings to the chicken and vegetables.
Remove the skillet from the heat and garnish the stir-fry with sliced scallions and a sprinkle of sesame seeds.
Serve immediately over steamed rice or noodles for a complete meal. Enjoy your Spicy Tangy Chicken and Broccoli Stir Fry!
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 40.1 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1952 mg | 42% | |
*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.
