Name: Chili Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, sliced; 2 cloves garlic, minced; 1-inch piece of ginger, minced; 3-4 tablespoons chili sauce (adjust to taste); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; Salt and pepper to taste; ¼ cup water; Green onions, chopped (for garnish)

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Why You’ll Love This Recipe

This Chili Chicken Stir Fry is a fantastic dish for anyone who loves bold flavors. The combination of tender chicken and the vibrant vegetables, all coated in a zesty chili sauce, makes each bite packed with taste. It’s a quick and easy recipe that doesn’t require much prep time, perfect for busy weeknights or when you’re craving something deliciously spicy. Plus, it’s versatile, allowing you to adjust the spice level or add extra vegetables to suit your preferences.

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1-inch piece of ginger, minced
3-4 tablespoons chili sauce (adjust to taste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and pepper to taste
1/4 cup water
Green onions, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, toss the chicken pieces with soy sauce and cornstarch until evenly coated. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced bell peppers, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together chili sauce, soy sauce, rice vinegar, sugar, and water.
Return the chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring well to coat. Cook for another 2-3 minutes until the sauce has thickened and everything is evenly coated.
Season with salt and pepper to taste.
Garnish with chopped green onions and serve hot over rice or noodles.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add vegetables: Feel free to throw in extra vegetables like carrots, zucchini, or broccoli to make the dish even more colorful and nutritious.
Adjust spice levels: You can make the stir fry milder by reducing the chili sauce or adding a bit of honey for sweetness.
Use chicken thighs: If you prefer darker meat, chicken thighs work well in this recipe and add extra juiciness.
Make it gluten-free: Swap soy sauce for tamari and ensure your chili sauce is gluten-free.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the stir fry in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce. You can also microwave it in 30-second intervals, stirring in between, until heated through.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking.

2. How can I make this dish spicier?

To make it spicier, you can add more chili sauce or include fresh chili peppers while stir-frying the vegetables.

3. Can I use a different sauce instead of chili sauce?

Yes, you can use hot sauce or make a homemade sauce with chili paste, garlic, soy sauce, and vinegar for a different flavor profile.

4. Is this dish suitable for meal prep?

Yes, Chili Chicken Stir Fry is great for meal prepping. Just store it in individual containers and reheat as needed.

5. What can I serve with this stir fry?

This stir fry pairs wonderfully with steamed rice, noodles, or even a light salad on the side.

6. Can I make this dish without soy sauce?

Yes, you can use coconut aminos as a soy sauce substitute for a gluten-free or soy-free option.

7. How do I prevent the chicken from becoming dry?

Make sure to cook the chicken over medium-high heat to sear it quickly without drying it out. Don’t overcook it.

8. Can I make this dish vegetarian?

Yes, you can substitute the chicken with tofu or tempeh for a vegetarian version.

9. Can I use other types of meat?

Yes, you can use beef, shrimp, or pork instead of chicken. Just adjust the cooking time accordingly.

10. Can I freeze the stir fry?

While it’s best fresh, you can freeze the stir fry for up to 1 month. Be sure to store it in an airtight container to prevent freezer burn.

Conclusion

Chili Chicken Stir Fry is a delicious and versatile dish that brings bold flavors to your table in just 25 minutes. With the perfect balance of heat, sweetness, and savory goodness, this recipe is sure to become a go-to weeknight dinner. You can customize it with your favorite vegetables and adjust the spice level to suit your taste. Whether you’re making it for a family dinner or meal prepping for the week, this stir fry is guaranteed to satisfy!

Chili Chicken Stir Fry

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Chili Chicken Stir Fry is a quick and flavorful dish that combines tender chicken, vibrant vegetables, and a spicy chili sauce. Ready in just 25 minutes, this stir fry offers the perfect balance of heat, sweetness, and savory flavors. Whether served with rice, noodles, or a light salad, it’s a customizable and satisfying meal perfect for busy weeknights or meal prepping. Adjust the spice level to suit your preferences and enjoy a dish that’s packed with bold taste.

Author: Laura
Prep Time: 10min
Cook Time: 15min
Total Time: 25min
Yield: 4servings
Category: Main Course
Method: Stir-Fry
Cuisine: Asian
Diet: Gluten Free

Instructions

Prepare the Chicken:
In a bowl, toss the chicken pieces with soy sauce and cornstarch until evenly coated. Set aside.
Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables:
In the same skillet, add the sliced bell peppers, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Prepare the Sauce:
In a small bowl, mix together the chili sauce, soy sauce, rice vinegar, sugar, and water.
Combine Chicken and Sauce:
Return the chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring well to coat. Cook for another 2-3 minutes until the sauce thickens and everything is evenly coated.
Season and Garnish:
Season with salt and pepper to taste. Garnish with chopped green onions. Serve hot over rice or noodles.

Notes

Add More Veggies: Feel free to add extra vegetables like carrots, zucchini, or broccoli for more color and nutrients.
Adjust Spice Level: If you prefer a milder dish, reduce the chili sauce or add honey to balance the heat with sweetness.
Use Chicken Thighs: For a juicier version, swap chicken breasts for thighs.
Make it Gluten-Free: Use tamari instead of soy sauce, and check your chili sauce for gluten-free ingredients.