Healthy Spicy Chicken and Vegetable Stir Fry Recipe

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Spicy chicken and vegetable stir fry recipe – a quick and easy mid-week meal you can get on the table in less than 20 minutes. It'due south very piece of cake to fall into the stir fry trap – a few veggies, maybe some meat and a jar of stir fry sauce.We all practice it, but it can get boring very quickly! Sauces from a jar have their advantages, but making your own sauce can be only as quick – plus there are endless variations.

This is a sweet and spicy version – fabricated using sweet chili sauce, chilies and brown sugar. If you don't desire too much heat, and so go out out the fresh chilies – my kids even so ate every seize with teeth even with a little sweet chili sauce.

You could add a little more sugar, plus the juice of a lime for a tangy-sweet sauce. Or attempt adding pineapple chunks and juice, a little malt vinegar and an extra squirt of ketchup for a quick sweet and sour stir fry. Pile in the veggies and watch the kids eat them upward with no complaints.

So much tastier than accept-out!

Here's what yous'll need for spicy chicken and vegetable stir fry:

Serves 4

• 3 chicken breast fillets, sliced into bite-size pieces
• ii tbsp cornstarch mixed with a good compression of salt and pepper
• 2 tbsp oil (vegetable or olive oil)
• 1 cup snowfall peas
• i yellowish bong pepper, deseeded and sliced
• 1 red bell pepper, deseeded and sliced
• ii cloves of garlic, peeled and crushed
• 4 tbsp soy sauce
• ii tbsp Chinese rice vinegar
• 3 tbsp dark-brown saccharide
• three tbsp sweet chilli sauce
• 2 tbsp love apple ketchup
• 1 bunch scallions, chopped
• 1 small red chilli, deseeded and sliced
• To serve:
• Boiled rice or noodles

Step by step guide to brand the spicy chicken dish:

1. Identify the chicken onto a plate and toss with the seasoned cornstarch.

2. Add the oil to a wok or large skillet and oestrus on high. When the oil is very hot, add in the craven and fry for 5-6 minutes – turning regularly until lightly browned.

3. Add in the snow peas and bell peppers and fry for a further two minutes

4. Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chili sauce and tomato ketchup. Keep to heat on high, tossing everything with a spatula, until heated through. Cheque the chicken is cooked by taking a large piece and slicing in half. If it's no longer pink in the middle, it'south cooked.

5. Stir through the chopped scallions and the chopped chili, heat for 1 more minute until they're hot, merely still crunchy.

6. Serve with rice or noodles.

Prep Time 10 minutes

Melt Time fifteen minutes

Full Time 25 minutes

Ingredients

• 3 chicken breast fillets, sliced into seize with teeth-size pieces
• 2 tbsp cornstarch mixed with a good pinch of salt and pepper
• two tbsp oil (vegetable or olive oil)
• one cup snow peas
• i xanthous bell pepper, deseeded and sliced
• 1 red bong pepper, deseeded and sliced
• 2 cloves of garlic, peeled and crushed
• 4 tbsp soy sauce
• 2 tbsp Chinese rice vinegar
• 3 tbsp brown carbohydrate
• 3 tbsp sweet chili sauce
• two tbsp tomato plant ketchup
• 1 bunch scallions, chopped
• 1 pocket-size red chili, deseeded and sliced

To serve:

• Boiled rice or noodles

Instructions

1. Place the craven onto a plate and toss with the seasoned cornstarch.
2. Add the oil to a wok or large skillet and heat on high. When the oil is very hot, add in the chicken and fry for 5-half dozen minutes – turning regularly until lightly browned.
3. Add in the snow peas and bong peppers and fry for a further two minutes
4. Add in the garlic, soy sauce, Chinese rice vinegar, brownish sugar, sweet chili sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If information technology's no longer pink in the centre, it's cooked.
5. Stir through the chopped scallions and the chopped chili, heat for i more minute until they're hot, merely even so crunchy.
6. Serve with rice or noodles.

Nutrition Data:

Yield:

iv

Serving Size:

1
Amount Per Serving: Calories: 449 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 31mg Sodium: 1486mg Carbohydrates: 58g Fiber: 4g Sugar: 21g Protein: 18g

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Source: https://www.diys.com/spicy-chicken-vegetable-stir-fry/

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