This sweet and spicy chicken stir fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick to prepare meal.
Spicy Chicken Stir Fry
Summertime and fresh vegetables from the garden or farmer’s market call for stir fry. High heat and fast cooking, with minimal dirty dishes, make it a perfect weeknight meal to get you in and out of the kitchen in no time!
Start by cutting your vegetables into even-sized pieces. Even sized pieces will ensure that your vegetables will be done at relatively the same time.
After cutting up your chicken sprinkle on cornstarch, making sure it is lightly coated. Shake off any excess before stir-frying. The cornstarch will give the chicken crispy, brown edges when fried and the fond left in the pan will thicken the sauce.
Start by sauteeing the chicken on high looking for crispy brown edges. Add the vegetables and toss, and continue cooking. Cover the pan for a minute or two at a time to steam the vegetables. Add the sauce and serve.
Rice or stir fry noodles make a great bed or side for stir fry with chicken. Top your sweet and spicy chicken stir fry with green onion and sesame seeds.
Chicken and Vegetable Stir Fry
- chicken thighs
- cornstarch
- ginger
- olive oil
- yellow onion
- bell peppers
- broccoli florets
- green onions
- low-sodium soy sauce
- chili paste
- light brown sugar
- garlic
Spicy Chicken Stir Fry Recipe
- Place the chicken in a large mixing bowl and sprinkle with cornstarch. Add the ginger and toss to coat thoroughly. In a small bowl, whisk together the soy sauce, sugar, chili paste, and garlic. Set aside.
- Warm the oil in a large skillet over high heat. (We love this skillet for stir-fries!) Add the chicken and cook, stirring frequently, until the chicken is lightly browned on all sides, about 3-4 minutes.
- Add the vegetables and toss to combine. Cook, stirring frequently, until the vegetables are barely tender and still crisp, about 4-5 minutes. Cover with a lid for a minute or so at a time, to help cook the vegetables as needed.
- Add the soy sauce mixture and stir to coat everything well. Cook about 2 more minutes, until the sauce thickens enough to coat the meat and vegetables. Remove from the heat and sprinkle with green onions.
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The best stir fries are salty, savory, sweet, and a little bit spicy. This ground beef and broccoli stir fry nails all of those things.
Sweet and Spicy Chicken and Vegetables Stir Fry
Ingredients
- 1½ pounds boneless skinless chicken thighs cut into 1/2″ pieces
- 2 tablespoons cornstarch
- 1 tablespoon minced ginger
- 2 tablespoons light flavored olive oil
- 1 small yellow onion sliced into thin ¼-inch strips
- 2 bell peppers cut into 1-inch pieces, about 3 cups worth
- 3 cups broccoli florets
- 4 green onions sliced thin
Sauce Ingredients
- ½ cup low-sodium soy sauce
- 1½ tablespoons chili paste
- 3 tablespoons light brown sugar
- 4 cloves garlic minced
Instructions
- Place the chicken in a large mixing bowl and sprinkle with cornstarch. Add the ginger and toss to coat thoroughly. In a small bowl, whisk together the soy sauce, sugar, chili paste, and garlic. Set aside.
- Warm the oil in a large skillet over high heat. Add the chicken and cook, stirring frequently, until the chicken is lightly browned on all sides, about 3-4 minutes.
- Add the vegetables and toss to combine. Cook, stirring frequently, until the vegetables are barely tender and still crisp, about 4-5 minutes. Cover with a lid for a minute or so at a time, to help cook the vegetables as needed.
- Add the soy sauce mixture and stir to coat everything well. Cook about 2 more minutes, until the sauce thickens enough to coat the meat and vegetables. Remove from the heat and sprinkle with green onions.
Nutrition
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