Sweet and Spicy Chicken Stir Fry
This Sweet and Spicy Chicken Stir Fry is a quick and easy dinner that's loaded with flavor!
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This Sweet and Spicy Chicken Stir Fry is a quick and easy dinner that's perfect for those busy weeknights like my Honey Garlic Shrimp and Broccoli. Tender chicken and crisp veggies tossed in a delicious sweet and spicy sauce. Better than any take-out!
Everybody needs a quick and easy stir fry in their dinner rotation like this cashew chicken. Plus it's a great way to integrate lots of veggies.
Tips for making sweet n spicy chicken stir fry
- The sauce for this stir fry is easy to adjust if you want to cut back the heat. I would suggest just adding 1-2 tablespoons of chili sauce to the sauce mixture then taste it.
- We love chicken thighs, they are perfect for stir fry. But if you prefer chicken breast then that works too.
- Tossing the chicken in cornstarch first, then frying it in a hot cast iron pan or wok. Gives it a little crispy texture, but also helps thicken the sauce.
- Swap out the chicken for shrimp it's equally as delicious.
- Don't overcook the veggies you want them to have a little bit of bite to them.
Absolutely, You can add whatever veggies you have on hand. Broccoli, cauliflower, and even zucchini would be delicious in this.
Try these take-out recipes
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Sweet and Spicy Chicken Stir Fry
Ingredients
- 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2-3 tablespoons Garlic chili sauce depending on your heat level
- 3 tablespoon ketchup
- 3 tablespoons oil
- 1 small onion cut into slices
- 1 cup yellow pepper cut into slices
- 1 cup red pepper cut into slices
- 1 1/2 cups sugar snap peas
- 4 cloves garlic minced
- Green onions chopped for garnish
Instructions
- Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
- In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
- Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.
- Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
- Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.
- Serve with rice and garnish with green onions.
Happy it was a hit Jennifer!