Craving a meal that's quick, incredibly delicious, and packed with vibrant flavors? Look no further than this Asian-inspired Spicy Chicken and Vegetable Stir Fry that promises to transform your weeknight dinner from ordinary to extraordinary! In just 25 minutes, you'll create a restaurant-quality dish that's not only mouth-wateringly spicy but also loaded with nutritious vegetables and tender chicken that will have everyone at the table asking for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
Instructions
- Begin by preparing all your ingredients. Slice the chicken breast into thin strips and set aside. Wash and chop the mixed vegetables into bite-sized pieces. You can use a mix of bell peppers, broccoli, and carrots for a colorful presentation.
- In a small bowl, combine the soy sauce, sriracha, and minced ginger. Stir well to create a marinade and set it aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Allow the oil to become hot but not smoking.
- Add the sliced chicken breast to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Ensure the internal temperature of the chicken reaches 165°F (75°C).
- Once the chicken is cooked, add the mixed vegetables to the skillet. Stir-fry the vegetables with the chicken for about 3-4 minutes, or until they are tender-crisp. The vibrant colors should remain intact.
- Pour the prepared soy sauce mixture over the chicken and vegetables. Stir well to coat everything evenly in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Once everything is well combined and heated through, remove the skillet from the heat. Taste and adjust the seasoning if necessary, adding more sriracha for extra heat or soy sauce for more saltiness.
- Serve the spicy chicken and vegetable stir fry immediately over steamed rice or noodles, if desired. Garnish with sesame seeds or chopped green onions for added flavor and presentation.
Tips
- Prep is Key: Slice chicken and chop vegetables uniformly to ensure even cooking and a professional presentation.
- High Heat Magic: Use a wok or large skillet and keep the heat high to achieve that perfect stir-fry sear and prevent vegetables from becoming soggy.
- Sauce Timing: Add your sauce towards the end of cooking to prevent burning and maintain the vibrant flavors of your ingredients.
- Protein Perfection: Ensure chicken reaches 165°F internal temperature for safe consumption while maintaining juiciness.
- Customize Your Heat: Adjust sriracha quantity to match your spice tolerance - from mild to wild!
- Optional Enhancements: Consider adding crushed red pepper flakes, toasted sesame oil, or garnishing with fresh cilantro for extra depth of flavor.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 15g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 80mg
