Sweet and Spicy Chicken Stir Fry

This Sweet and Spicy Chicken Stir Fry is a quick and easy dinner that's loaded with flavor!
This Sweet and Spicy Chicken Stir Fry is a quick and easy dinner that's perfect for those busy weeknights. 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. 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.

Love takeout? Try these recipes!

• Beef Stir Fry
• Sweet Chili Shrimp Stir Fry
• Chicken Fried Rice
• Classic Pork Fried Rice
• Honey Garlic Butter Shrimp and Broccoli

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Yield: 6

Sweet and Spicy Chicken Stir Fry

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This Sweet and Spicy Chicken Stir Fry will make you never go for take out again!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
• 1/4 cup 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

1. Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.
2. In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.
3. 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.
4. Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.
5. 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.
6. Serve with rice and garnish with green onions.

Notes

**If you want to adjust the heat level, just start with 1 tablespoon of garlic chili sauce and taste it.

Snow peas can be used in place of sugar snap peas.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 421Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 184mgSodium 1715mgCarbohydrates 24gFiber 2gSugar 12gProtein 40g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

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