Sweet Spicy Stir Fry
Get ready to tantalize your taste buds with this Sweet Spicy Stir Fry—a quick and easy recipe bursting with bold flavors and vibrant colors! Perfect for busy weeknights, this customizable dish features tender chicken breast (or tofu for a vegetarian twist) paired with crisp-tender veggies like broccoli, snap peas, julienned carrots, and red bell pepper. The star of the dish is the irresistibly balanced stir-fry sauce, made with a harmonious blend of soy sauce, honey, sriracha, garlic, and ginger for a sweet and spicy kick. This 30-minute meal is cooked to perfection in a single skillet or wok, making cleanup a breeze. Garnished with a sprinkle of sesame seeds and green onions, it's the ultimate crowd-pleaser, perfect to serve over steamed rice or noodles. Add this healthy, flavor-packed stir fry to your dinner rotation today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken breast (or tofu for vegetarian)
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas
- 2 tablespoons cooking oil (vegetable or sesame)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 stalks green onions, chopped (optional)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Slice the chicken breast (or tofu) into thin strips and set aside.
In a small bowl, whisk together soy sauce, honey, sriracha, garlic, ginger, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes until fully cooked and golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add broccoli, red bell pepper, carrots, and snap peas. Stir fry the vegetables for 5-7 minutes until they are tender yet crisp.
Return the cooked chicken (or tofu) to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture and toss to coat everything evenly.
Cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 54.0 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2099 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.
