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’s very easy to fall into the stir fry trap – a few veggies, maybe some meat and a jar of stir fry sauce.We all do it, but it can get boring very quickly! Sauces from a jar have their advantages, but making your own sauce can be just as quick – plus there are endless variations.
This is a sweet and spicy version – made using sweet chili sauce, chilies and brown sugar. If you don’t want too much heat, then leave out the fresh chilies – my kids still ate every bite 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 try 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 up with no complaints.
So much tastier than take-out!
Here’s what you’ll need for spicy chicken and vegetable stir fry:
- 3 chicken breast fillets, sliced into bite-size pieces
- 2 tbsp cornstarch mixed with a good pinch of salt and pepper
- 2 tbsp oil (vegetable or olive oil)
- 1 cup snow peas
- 1 yellow bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 2 cloves of garlic, peeled and crushed
- 4 tbsp soy sauce
- 2 tbsp Chinese rice vinegar
- 3 tbsp brown sugar
- 3 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 bunch scallions, chopped
- 1 small red chilli, deseeded and sliced
- To serve:
- Boiled rice or noodles
Step by step guide to make the spicy chicken dish:
1. Place the chicken onto a plate and toss with the seasoned cornstarch.
- 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 5-6 minutes – turning regularly until lightly browned.
- Add in the snow peas and bell peppers and fry for a further two minutes
- Add in the garlic, soy sauce, Chinese rice vinegar, brown 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 it’s no longer pink in the middle, it’s cooked.
- Stir through the chopped scallions and the chopped chili, heat for one more minute until they’re hot, but still crunchy.
- Serve with rice or noodles.