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Sweet and Spicy Chicken Stir-Fry is a quick and easy dinner recipe

Sweet and Spicy Chicken Stir-Fry

This easy Sweet and Spicy Chicken Stir-Fry is a quick weeknight dinner. It is loaded with vegetables and chicken and tossed in a delicious sweet and spicy sauce.
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Course: Main Dishes
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 483kcal
Author: Mariam E.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into 1” pieces
  • 1 1/2 Tbsp canola oil
  • 1/2 cup sugar snap peas
  • 1/2 red bell pepper sliced
  • 1/2 orange bell pepper sliced
  • 1/4 red onion sliced
  • Garnish: sesame seed sliced green onions
  • Cooked rice

SAUCE

  • 3 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp Chinese five spice
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 3/4 tsp cornstarch

Instructions

  • In a small bowl, whisk together ingredients for the sauce. Set aside.
  • Heat a skillet or wok over medium-high heat. Add 1 Tbsp canola oil. Once the oil is hot, add chicken and stir-fry until browned, approximately 2 to 3 minutes. Remove the chicken from the pan.
  • Next, add ½ Tbsp canola oil to the pan. Once the oil is hot, add sugar snap peas, bell peppers, and red onion to the pan.
  • Stir-fry until slightly crisp, approximately 3 minutes. Add the sweet and spicy sauce to the pan and cook until thickened, approximately 1 minute.
  • Stir in chicken and toss with sauce to coat.
  • Serve over cooked rice. Garnish with chopped green onions.

Notes

  • Make sure you wok/skillet is hot and the oil is hot before stir frying.
  • Slice your meat and veggies for maximum surface area - ideally in strips.
  • If you have a wok, always use that! The large surface area is great for cooking quick. Otherwise use a large skillet or cast iron pan.
  • You will want to make your rice in advance. If you have not made your rice yet, start making the rice, following the package directions, before the first step. So then, your rice can be cooking while you are cooking the chicken and vegetables for the stir-fry.
  • Another time-saving tip is to chop your vegetables before you begin cooking the chicken. This way you can add the vegetables immediately after you take the chicken out of the skillet and add the new oil to the pan.
  • Your ingredients should cook fast, but to ensure that everything is cooked evenly, stir often.
  • Garnish with green onions and/or sesame seeds.
  • You can replace the chicken with shrimp for a seafood stir-fry!

Nutrition

Serving: 2g | Calories: 483kcal | Carbohydrates: 38g | Protein: 62g | Fat: 19.8g | Sodium: 582mg | Sugar: 16.3g
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