Sweet Sassy Stirfry
Get ready to tantalize your taste buds with Sweet Sassy Stirfry, a vibrant and flavorful dish that’s as quick as it is satisfying! This stir-fry features tender, savory chicken thighs—or tofu for a vegetarian twist—simmered in a perfectly balanced sauce of soy, honey, rice vinegar, and a dash of sriracha for a subtle kick. Packed with colorful, crisp veggies like red bell peppers, broccoli, carrots, and snap peas, this dish is a feast for both the eyes and palate. The magic happens in under 35 minutes, making it an ideal weeknight dinner that’s healthy yet indulgent. Garnished with green onions and sesame seeds, Sweet Sassy Stirfry is best served steaming hot over fluffy rice or noodles for a complete, crowd-pleasing meal. Perfect for families or anyone craving bold, Asian-inspired flavors!
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Recipe Information
Ingredients
- 450 grams boneless chicken thighs (or tofu for vegetarian option)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or chili sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons neutral cooking oil (e.g., vegetable or canola oil)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 1 cup snap peas
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
- 4 servings cooked rice or noodles
Instructions
Cut the boneless chicken thighs into bite-sized pieces. If using tofu, press and cube the tofu instead.
In a small bowl, combine soy sauce, honey, rice vinegar, sriracha, cornstarch, and water. Whisk until smooth. Set the sauce aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken (or tofu) and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of oil. Add minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for 5-6 minutes or until the vegetables are tender but still crisp.
Return the cooked chicken (or tofu) to the skillet. Pour the sauce over the mixture and stir to coat everything evenly. Cook for 2-3 minutes, or until the sauce has thickened and evenly coats the ingredients.
Sprinkle with sliced green onions and sesame seeds for garnish.
Serve the Sweet Sassy Stirfry hot over cooked rice or noodles. Enjoy!
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 57.4 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 345 mg | 27% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2147 mg | 46% | |
*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.
