Kumquat's Spicy Oriental Stir Fry

Elevate your dinner game with Kumquat's Spicy Oriental Stir Fry, a vibrant and zesty dish that beautifully balances sweet, tangy, and spicy flavors. Featuring thinly sliced kumquats for a citrusy twist, tender strips of chicken, and a medley of crisp vegetables like red bell pepper, snap peas, and carrots, this stir fry is as colorful as it is flavorful. The homemade stir fry sauce, a harmonious blend of soy sauce, hoisin, honey, sriracha, and ginger, delivers an irresistible umami kick with just the right amount of heat. Quick to prepare in just 30 minutes, this dish is perfect for busy weeknights yet impressive enough for entertaining guests. Serve it over fluffy rice and garnish with green onions and toasted sesame seeds for a complete, visually stunning meal that bursts with flavor in every bite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 10 pieces kumquats
• 300 grams boneless skinless chicken breast
• 1 medium red bell pepper
• 100 grams snap peas
• 1 medium carrot
• 2 stalks green onions
• 3 cloves fresh garlic
• 1 tablespoon fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha sauce
• 1 teaspoon cornstarch
• 50 milliliters water
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame seeds
• 2 cups cooked rice

Directions

Step 1

Slice the kumquats into thin rounds, removing any seeds. Set aside.

Step 2

Cut the chicken breast into bite-sized strips. Season with a pinch of salt and pepper.

Step 3

Julienne the red bell pepper and carrot. Trim the ends of the snap peas. Slice the green onions into thin rounds. Mince the garlic and grate the ginger.

Step 4

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sriracha, cornstarch, and water to create the stir fry sauce. Set aside.

Step 5

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.

Step 6

Add the chicken to the hot pan and stir fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside.

Step 7

Add the remaining 1 tablespoon of vegetable oil to the pan. Add the garlic and ginger, stirring for 30 seconds until fragrant.

Step 8

Add the red bell pepper, carrot, and snap peas to the pan. Stir fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 9

Return the cooked chicken to the pan along with the kumquats. Stir to combine.

Step 10

Pour the prepared stir fry sauce over the chicken and vegetables. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and coats the ingredients evenly.

Step 11

Remove the pan from heat and garnish with sliced green onions and toasted sesame seeds.

Step 12

Serve hot over cooked rice. Enjoy your Kumquat's Spicy Oriental Stir Fry!

Nutrition Facts

Serving size	(1409.8g)

Amount per serving	% Daily Value*
Calories	1624.4

Total Fat 41.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 17.4g
Cholesterol 228.6mg	0%
Sodium 2615.6mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 23.4g	0%
Total Sugars 55.8g
Protein 108.3g	0%

Vitamin D 0IU	0%
Calcium 361.3mg	0%
Iron 13.6mg	0%
Potassium 1942.6mg	0%

*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.

Source of Calories

Fat: 23.0%

Protein: 26.7%

Carbs: 50.2%