Spicy Chicken Stir Fry
User Reviews
4.9
38 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
326 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Chicken Stir Fry
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A stir-fry with chicken breast, veggies, and cashews, all tossed in a savory and spicy sauce.
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Ingredients
- 1 tablespoon vegetable oil divided use, or olive oil
- 1 1/4 pounds chicken breast cut into 1-inch pieces, boneless skinless
- 2 cups broccoli florets
- 1 red bell pepper seeded, cored and cut into 1-inch pieces
- 1 yellow onion finely chopped
- 2 teaspoons ginger fresh, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons Chili garlic sauce or more to taste (available in the Asian food aisle)
- 2 teaspoons cornstarch
- 2 tablespoons green onion sliced
- 1/3 cup cashews toasted, or almonds
- salt to taste
- black pepper to taste
- brown rice cooked, optional, for serving
Instructions
- Heat 1 teaspoon oil in a large pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened and lightly browned.
- Add the broccoli and 1 tablespoon of water. Cook, stirring occasionally, until broccoli is tender, approximately 3 minutes.
- Add the bell pepper and ginger and cook for 2 minutes more, or until peppers are just softened.
- Season the vegetables with salt and pepper to taste, then transfer to a plate. Cover to keep warm.
- Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes on each side, or until chicken is browned and cooked through. Add the vegetables back to the pan.
- While the chicken is cooking, make the sauce.
- In a small bowl mix together the soy sauce, honey, and chili garlic sauce. In another small bowl, add the cornstarch along with 2 teaspoons of cold water, whisk to combine.
- Add the cornstarch mixture to the soy sauce mixture and stir until thoroughly combined
- Pour the sauce into the pan with the chicken and vegetables and turn up the heat to high. Bring the sauce to a boil and cook for 30 seconds or until just thickened.
- Sprinkle the cashews and green onions over the top and serve, with brown rice if desired.
Notes
- You may use boneless and skinless chicken thighs instead of chicken breasts. I do prefer chicken breasts because they are much leaner and the quality of protein is better in my opinion.
- Add in more veggies like zucchini. Be creative.
- You do not have to make it spicy.
- Serve with rice, quinoa, or just veggies.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
18g
(6%)
Protein
35g
(70%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
90mg
(30%)
Sodium
1061mg
(44%)
Potassium
864mg
(18%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1285IU
(26%)
Vitamin C
82.9mg
(92%)
Calcium
43mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 90mg | 30% |
| Sodium | 1061mg | 44% |
| Potassium | 864mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 82.9mg | 92% |
| Calcium | 43mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
38 reviews
Excellent
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