Spicy Chicken Stir-Fry

Elevate your weeknight dinners with this Spicy Chicken Stir-Fry, a vibrant and flavorful dish that combines tender chicken, crisp vegetables, and a bold, spicy sauce. This easy-to-make recipe features marinated chicken breast stir-fried to golden perfection alongside a colorful medley of bell peppers, broccoli, and carrots, all brought to life with the zesty heat of Thai chili peppers and the umami depth of oyster and soy sauces. A hint of sweet honey balances the spice, while a drizzle of sesame oil and garnish of sesame seeds and green onions add a fragrant finishing touch. Ready in just 30 minutes, this quick and satisfying meal pairs perfectly with steamed rice or noodles for a restaurant-quality experience at home. Ideal for spice lovers and stir-fry enthusiasts, this dish is sure to become a staple in your dinner rotation.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 3 tablespoons Soy sauce
• 2 teaspoons Cornstarch
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Green bell pepper, thinly sliced
• 200 grams Broccoli florets
• 1 large Carrot, julienned
• 2 small Thai chili peppers, sliced
• 2 tablespoons Oyster sauce
• 1 tablespoon Sriracha sauce
• 2 teaspoons Honey
• 1 teaspoon Sesame oil
• 2 stalks Green onions, chopped
• 1 tablespoon Sesame seeds, to garnish

Directions

Step 1

Slice the chicken breast into thin strips.

Step 2

In a medium bowl, combine the chicken strips with 2 tablespoons of soy sauce and cornstarch. Mix until the chicken is well coated and let marinate for 10 minutes.

Step 3

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

Step 4

Add the marinated chicken to the pan and stir-fry for 4-5 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining 2 tablespoons of vegetable oil.

Step 6

Add the minced garlic, ginger, and sliced Thai chili peppers. Stir-fry for about 30 seconds until fragrant.

Step 7

Add the sliced bell peppers, broccoli florets, and julienned carrot to the pan. Stir-fry the vegetables for about 3-4 minutes or until they are just tender but still crisp.

Step 8

Return the cooked chicken to the pan with the vegetables.

Step 9

In a small bowl, combine the remaining 1 tablespoon of soy sauce, oyster sauce, sriracha sauce, and honey. Mix well.

Step 10

Pour the sauce over the chicken and vegetables in the pan. Stir everything together to ensure all ingredients are evenly coated with the sauce. Cook for another 2 minutes.

Step 11

Drizzle sesame oil over the stir-fry and toss to combine.

Step 12

Remove the stir-fry from heat. Garnish with chopped green onions and sesame seeds.

Step 13

Serve hot over steamed rice or noodles.

Nutrition Facts

Serving size	(1311.8g)

Amount per serving	% Daily Value*
Calories	1652.7

Total Fat 77.1g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 31.1g
Cholesterol 425mg	0%
Sodium 3405.2mg	0%
Total Carbohydrate 68.9g	0%
Dietary Fiber 16.2g	0%
Total Sugars 33.0g
Protein 173.8g	0%

Vitamin D 25IU	0%
Calcium 356.8mg	0%
Iron 10.7mg	0%
Potassium 2554.3mg	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: 41.7%

Protein: 41.8%

Carbs: 16.6%