Spicy Stir-Fry Chicken

This spicy stir-fry chicken recipe happened because I wanted something fast, tasty, and full of veggies.

It’s great for a weeknight dinner when you want something good but don’t want to cook for a long time.

You can change this dish up however you like – use different vegetables, make it more or less spicy, or even use different meat. It’s super flexible!

Recipe Overview

This spicy stir-fry chicken is a colorful, yummy dish. It has soft chicken pieces and crunchy vegetables. Everything is covered in a tasty, savory sauce with a little bit of heat.

It’s all made in one pan and is ready in less than 30 minutes. This makes it a great choice for busy nights.

You can easily change how spicy it is. Make it mild or super hot, just how you like it.

I usually eat this stir-fry with rice. But, it’s also good with noodles or even quinoa.

It’s a full meal with protein, fiber, and important nutrients.

Ingredients: Spicy Stir-Fry Chicken

• 1. 5 lbs of boneless, skinless chicken breasts. Cut them into 1-inch cubes.
• 1 tablespoon of cornstarch
• 1 tablespoon of soy sauce (low sodium is better)
• 1 tablespoon of olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cloves of garlic, minced
• 1 inch of fresh ginger, grated (or 1 teaspoon of ground ginger)
• 1/2 cup of broccoli florets
• 1/2 cup of sliced carrots
• 1/4 cup of sliced water chestnuts

For the Sauce:

• 1/4 cup of soy sauce (low sodium is better)
• 2 tablespoons of honey
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame oil
• 1-2 teaspoons of chili garlic sauce (change it to how spicy you like)
• 1/2 teaspoon of red pepper flakes (if you want it extra spicy)

Ingredient Notes & Substitutions:

• Chicken: You can use boneless, skinless chicken thighs too.
• Vegetables: Use any stir-fry vegetables you like. Snow peas, snap peas, mushrooms, or baby corn would be good.
• Soy Sauce: If you can’t have gluten, use tamari instead of soy sauce.
• Honey: You can use maple syrup instead.
• Chili Garlic Sauce: If you don’t have chili garlic sauce, you can use Sriracha.

Step-by-Step Instructions

1. In a bowl, mix the chicken cubes with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Make sure all the chicken is covered. This helps the chicken get a nice color and makes the sauce thicker.
2. Heat the olive oil in a big skillet or wok on medium-high heat. When the oil is hot, add the chicken. Cook it until it’s brown on all sides and cooked all the way, about 5-7 minutes. Take the chicken out and set it aside.
3. Put the sliced bell peppers, onion, and carrots in the skillet. Stir-fry them for 3-4 minutes. They should start to get soft but still be crunchy.
4. Add the minced garlic, grated ginger, and broccoli florets. Stir-fry for 1-2 more minutes. The garlic and ginger should smell good, and the broccoli should be bright green. Everything should still be a little crunchy.
5. In a small bowl, mix the sauce ingredients: 1/4 cup soy sauce, honey, rice vinegar, sesame oil, chili garlic sauce, and red pepper flakes (if you’re using them).
6. Put the cooked chicken back in the skillet with the vegetables.
7. Pour the sauce over the chicken and vegetables. Stir it all together. The sauce should get a little thicker, about 1-2 minutes.
8. Stir in the water chestnuts. cook for 1 minute so all the flavors combine.
9. Serve it right away over rice or noodles.

Variations & Tips

• Make it milder: Use less chili garlic sauce and red pepper flakes, or don’t use them at all.
• Make it sweeter: Add one more tablespoon of honey.
• Add more veggies: Add any other vegetables you like, such as mushrooms, zucchini, or bean sprouts.
• Make Ahead: You can cut the vegetables and make the sauce before you’re ready to cook. Keep them in the fridge until you need them.
• Storage: You can keep leftovers in a sealed container in the fridge for up to 3 days.
• Reheating: Heat up leftovers in a skillet on medium heat or in the microwave.
• Serving Suggestions: Add sesame seeds or chopped green onions on top. It makes it taste better and look nicer. Serve with extra chili garlic sauce for people who like it really spicy.

Key Details: Spicy Stir-Fry Chicken

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4-6
• Equipment you’ll need: Large skillet or wok, mixing bowls, cutting board, knife

FAQ

How can I make this recipe less spicy?

Use less chili garlic sauce (maybe just 1/2 teaspoon). Don’t use the red pepper flakes. You can always add more spice later, but you can’t take it away!

Can I use frozen vegetables?

Yes, you can use frozen stir-fry vegetables. Put them right in the skillet, you don’t need to thaw. You might need to cook them a bit longer to get rid of extra water.

What if I don’t have rice vinegar?

You can use white vinegar or apple cider vinegar instead. The taste will be a little different, but it will still work.

Can I use a different protein?

Yes! This recipe is good with shrimp, beef, or tofu. Just change the cooking time. Shrimp will cook faster than chicken, and beef might need longer.

How do I keep the vegetables crisp?

Cook them on high heat for a short time. Don’t put too many vegetables in the skillet at once, and stir them a lot.

How do I make the sauce thicker?

You can make a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water. Add it to the sauce in the last minute of cooking. Stir until the sauce gets thicker.