The sweet and spicy chicken stir-fry is a dish that has become a beloved staple in my family’s weekly meal rotation. The combination of sweet, spicy, and savory flavors creates a harmony that delights the taste buds and warms the soul. My family, especially the kids, can’t get enough of this dish; they often request it on their “special dinner” nights. The way the sauce clings to each piece of chicken and the vibrant vegetables is truly a delight, not just in taste but also visually. The ease of preparation makes it even more appealing for a busy weeknight meal. This recipe has not only satisfied our palates but also brought us together around the dinner table, sharing laughter and stories along with our meal. Now, let’s dive into the details of this delicious dish.

Ingredients

To make this sweet and spicy chicken stir-fry, you’ll need the following ingredients:

• 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 1 red bell pepper, sliced
• 1 cup of broccoli florets
• 1 medium onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of sriracha sauce
• 1 tablespoon of cornstarch
• 1/4 cup of water
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Instructions

Begin by preparing all your ingredients. Cut the chicken into bite-sized pieces and season with salt and pepper. Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and cook for 2 minutes until it begins to soften. Then, add the red bell pepper, broccoli florets, and minced garlic to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.

While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together soy sauce, honey, sriracha, grated ginger, cornstarch, and water until smooth.

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

Once the sauce has thickened, remove the skillet from the heat. Serve the stir-fry hot, garnished with sesame seeds and chopped green onions. Enjoy!

Nutrition Facts

This recipe makes approximately 4 servings. Each serving contains roughly 320 calories, making it a balanced option for a satisfying meal.

Preparation Time

The preparation time for this sweet and spicy chicken stir-fry is approximately 15 minutes, with an additional 15 minutes for cooking. In total, you can have this delicious meal ready in about 30 minutes, making it perfect for those busy evenings when time is of the essence.

How to Serve

• Serve the chicken stir-fry over a bed of steamed rice for a filling meal.
• Pair it with quinoa or brown rice for a healthier option.
• Enjoy it as a standalone dish for a low-carb meal.
• Accompany with a side of spring rolls for an Asian-inspired dinner.
• Top with a fried egg for an extra layer of flavor and protein.

Additional Tips

1. Customize the Heat: Adjust the amount of sriracha sauce based on your heat preference. You can add more for an extra kick or reduce it for a milder flavor.
2. Vegetable Variations: Feel free to swap or add more vegetables like snap peas, carrots, or baby corn to suit your taste and what’s available.
3. Marinate for More Flavor: Consider marinating the chicken in soy sauce, garlic, and ginger for an hour before cooking to infuse more flavor.
4. Use Fresh Ingredients: Fresh ginger and garlic add a depth of flavor that is unmatched. Try to use fresh instead of powdered for the best results.
5. Double the Sauce: If you like your stir-fry saucy, double the sauce ingredients. This also works well if you’re serving the stir-fry over rice or noodles.

FAQ Section

Q: Can I use chicken thighs instead of chicken breast?

A: Yes, chicken thighs can be used and will add a richer flavor. Just ensure they are boneless and skinless for convenience.

Q: Is there a substitute for sriracha sauce?

A: If you don’t have sriracha, you can use another hot sauce such as chili garlic sauce or even a pinch of red pepper flakes for heat.

Q: Can I make this dish vegetarian?

A: Absolutely! You can replace the chicken with tofu or tempeh for a vegetarian version. Adjust the cooking time accordingly to ensure they are heated through.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through.

Q: Can I freeze the stir-fry?

A: While the vegetables might lose some of their texture upon thawing, you can freeze the chicken and sauce. Thaw in the refrigerator overnight before reheating.