A spicy and flavorful stir fry featuring chicken, colorful vegetables, and a zesty sauce that ignites your taste buds.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sriracha (adjust to taste)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Cooked rice or quinoa (for serving)
Instructions
Heat the 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 sliced bell peppers, broccoli, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for an additional 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, sesame oil, and red pepper flakes (if using). Pour the sauce over the vegetables in the skillet.
Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Cook for another 2-3 minutes until heated through.
Serve the stir fry over cooked rice or quinoa, garnished with sliced green onions and sesame seeds.
Notes
For added crunch, toss in some chopped peanuts or cashews before serving.
Substitute tofu or shrimp for the chicken to make it a vegetarian or seafood dish. Adjust cooking times accordingly.