Sweet and Spicy Chicken Stir Fry

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Sweet and Spicy Chicken Stir Fry

This Sweet and Spicy Chicken Stir Fry is a vibrant, flavor-packed dish made with tender chicken thighs, colorful crisp vegetables, and a bold homemade sauce that strikes the perfect balance of sweet and heat. It’s a quick and satisfying one-pan meal that’s ideal for busy weeknights or weekend meal prep.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories per Serving: 421 kcal

Ingredients

For the Chicken:

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized strips
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons oil (such as avocado or vegetable oil)

For the Sauce:

  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 2 to 3 tablespoons garlic chili sauce (adjust to desired spice level)
  • 3 tablespoons ketchup

Vegetables:

  • 1 small yellow onion, thinly sliced
  • 1 cup yellow bell pepper, sliced
  • 1 cup red bell pepper, sliced
  • 1 1/2 cups sugar snap peas
  • 4 garlic cloves, minced
  • Chopped green onions, for garnish

Instructions

  1. Prep the Chicken:
    In a large mixing bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss until the chicken is evenly coated. This helps create a light crust on the chicken and thickens the sauce later.
  2. Mix the Sauce:
    In a separate bowl, whisk together the soy sauce, rice vinegar, brown sugar, garlic chili sauce, and ketchup. Set this sauce aside—it’s the sweet and spicy magic that brings everything together.
  3. Cook the Chicken:
    Heat 1 1/2 tablespoons of oil in a large skillet or wok over high heat. Add half the chicken and cook for 5–6 minutes, until golden and cooked through. Remove to a plate and repeat with the remaining chicken, adding more oil as needed.
  4. Sauté the Vegetables:
    In the same skillet, add the sliced onions and bell peppers. Cook for 2–3 minutes, stirring frequently, until just softened. Add the snap peas and minced garlic and cook for 1 more minute.
  5. Combine and Simmer:
    Return the cooked chicken to the skillet. Pour in the sauce and toss everything together until evenly coated. Let simmer for 1–2 minutes until the sauce thickens slightly and clings to the chicken and vegetables.
  6. Serve:
    Spoon over steamed jasmine or brown rice, and sprinkle with chopped green onions for a fresh finish.

Tips & Variations

  • Control the Heat: Start with 1 tablespoon of garlic chili sauce and increase to taste.
  • Substitute Options: Snow peas can be used in place of sugar snap peas. You can also substitute boneless chicken breast if preferred.
  • Make it a Meal Prep: This stir fry stores well in the fridge for up to 4 days and reheats beautifully for lunch or dinner.

This recipe delivers bold, satisfying flavor without the need for complicated ingredients. It’s fast, flexible, and guaranteed to become a regular in your dinner rotation!

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