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Sweet & Spicy Asian Chicken Stir-Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • Vegetables: 1 red bell pepper (sliced), 1 cup broccoli florets, 1 small carrot (thinly sliced), 1 small onion (sliced), 2 cups snow peas or sugar snap peas
  • Aromatics: 3–4 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
  • Sauce: 1/3 cup low-sodium soy sauce, 3 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, 1–2 tablespoons sriracha or chili-garlic sauce (adjust to taste), 1/3 cup water or chicken broth
  • Thickener: 1 tablespoon cornstarch
  • Cooking oil: 2–3 tablespoons neutral oil (canola, avocado, or peanut oil)
  • Finishing touches: 1 teaspoon toasted sesame oil, sesame seeds, sliced green onions
  • Optional add-ins: Crushed red pepper flakes, a squeeze of lime
  • To serve: Steamed jasmine rice, brown rice, or noodles

Method
 

  1. Prep the chicken: Pat chicken dry and slice thinly against the grain. Season lightly with salt and pepper. This helps it sear quickly and stay tender.
  2. Whisk the sauce: In a bowl, mix soy sauce, honey, rice vinegar, sriracha, water or broth, and cornstarch until smooth. Set aside. The cornstarch will thicken the sauce later.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and let it shimmer.
  4. Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked and golden. Remove to a plate. Repeat with remaining chicken, adding oil if needed.
  5. Sauté aromatics: Reduce heat slightly. Add a little more oil, then the garlic and ginger. Stir for 30 seconds until fragrant—don’t let it burn.
  6. Cook the vegetables: Add onion, bell pepper, and carrot. Stir-fry 2–3 minutes. Add broccoli and snow peas and cook another 2–3 minutes until crisp-tender.
  7. Combine and sauce: Return chicken and any juices to the pan. Give the sauce a quick stir and pour it in. Cook 1–2 minutes, stirring, until the sauce turns glossy and thick.
  8. Finish: Turn off the heat. Stir in toasted sesame oil. Taste and adjust with more honey for sweetness, sriracha for heat, or a splash of vinegar for brightness.
  9. Serve: Spoon over warm rice or toss with noodles. Garnish with sesame seeds and green onions. Add a squeeze of lime if you like a fresh kick.