Some Like It Hot

Turn up the heat with "Some Like It Hot," a dazzling stir-fry recipe brimming with bold flavors and vibrant colors. Succulent bite-sized chicken thighs are paired with a medley of crisp red and green bell peppers, sweet red onion, and fiery fresh chilies, all tossed in a mouthwatering chili-lime sauce made with soy sauce, honey, sriracha, and lime juice. The hint of sweetness balances the spice perfectly, while the fresh cilantro garnish adds a fragrant touch. Ready in just 35 minutes, this quick and easy dish is perfect for spice lovers craving a kick of heat at dinnertime. Serve over fluffy jasmine rice for a satisfying, restaurant-quality meal right at home! Keywords: spicy stir-fry, chili-lime chicken, quick dinner recipe, weeknight meals.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Medium red onion
• 3 Garlic cloves, minced
• 2 Fresh red chili, finely sliced
• 3 tablespoons Soy sauce
• 2 tablespoons Honey
• 2 tablespoons Fresh lime juice
• 1 tablespoon Sriracha sauce
• 2 tablespoons Vegetable oil
• 1 teaspoon Cornstarch
• 2 tablespoons Cilantro, chopped (for garnish)
• 2 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

1. Prepare the chicken by cutting the thighs into bite-sized pieces. Set aside.

Step 2

2. Slice the red and green bell peppers into thin strips, and cut the red onion into wedges.

Step 3

3. In a small bowl, mix the soy sauce, honey, lime juice, sriracha sauce, and cornstarch. Stir well until the cornstarch is dissolved. This will be your chili-lime sauce.

Step 4

4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside on a plate.

Step 5

5. Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the bell peppers, red onion, minced garlic, and sliced chilies. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.

Step 6

6. Return the cooked chicken to the skillet. Pour the chili-lime sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.

Step 7

7. Remove the skillet from the heat and garnish the dish with fresh chopped cilantro.

Step 8

8. Serve hot with cooked jasmine rice, if desired, and enjoy the bold, spicy flavors!

Nutrition Facts

Serving size	(1625.3g)

Amount per serving	% Daily Value*
Calories	2307.1

Total Fat 83.8g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 17.0g
Cholesterol 625mg	0%
Sodium 2502.8mg	0%
Total Carbohydrate 231.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 56.1g
Protein 155.1g	0%

Vitamin D 35IU	0%
Calcium 240.0mg	0%
Iron 11.6mg	0%
Potassium 3069.5mg	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: 32.8%

Protein: 27.0%

Carbs: 40.3%