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- 1 pound boneless, skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil, divided - 1 bell pepper (choose red or yellow for color), sliced into thin strips - 1 cup snap peas, trimmed of ends - 1 medium carrot, julienned (cut into matchstick shapes) - 4 green onions, chopped (keep white and green parts separate) - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 3 tablespoons soy sauce (low-sodium recommended) - 2 tablespoons honey - 1 tablespoon hoisin sauce - 1 teaspoon sriracha (feel free to adjust to your spice preference) - Salt and black pepper to taste - Sesame seeds for garnish For this recipe, I suggest using one pound of chicken. This amount serves about four people. If you want more, simply double the chicken and other ingredients. The soy sauce adds umami, while honey gives a sweet taste. Use enough honey to balance the heat from the sriracha. Add more ginger for a stronger flavor if desired. You can swap chicken thighs for chicken breast if you prefer. Just remember, breast meat cooks quicker. For a vegetarian option, use firm tofu instead of chicken. Adjust the cooking time to make sure it’s golden brown. If you don’t have snap peas, use green beans or broccoli. Each choice brings a unique taste to the dish. Start by marinating the chicken. In a medium bowl, mix soy sauce, honey, hoisin sauce, and sriracha. Whisk them well until smooth. Then, add the thinly sliced chicken thighs. Make sure each piece is coated in the marinade. Cover the bowl and let it sit for 15 minutes. This step makes the chicken tasty and juicy. Next, heat a large skillet or wok over medium-high heat. Pour in 1 tablespoon of vegetable oil. When the oil is hot, add the marinated chicken. Reserve any extra marinade for later. Stir-fry the chicken for 5-7 minutes. Cook until the chicken turns golden brown and is fully cooked. Once done, move the chicken to a plate and set it aside. Now, in the same skillet, add the other tablespoon of vegetable oil. Toss in minced garlic and grated ginger. Sauté them for about 30 seconds. You want them fragrant but not burnt. This step adds depth to your dish. By following these steps, you'll create a flavorful base for your Sweet and Spicy Chicken Stir Fry. For the complete process, refer to the Full Recipe. To get the best flavor from your Sweet and Spicy Chicken Stir Fry, marinate the chicken well. Use the marinade for at least 15 minutes. This helps the chicken soak up the tasty mix of soy sauce, honey, hoisin sauce, and sriracha. Remember to use fresh ginger and garlic. They add a lot of flavor and aroma. Cook the chicken on medium-high heat. This gives it a nice sear and keeps it juicy. When you add the veggies, stir-fry them until they are just tender. This keeps their bright color and crunch. One common mistake is to overcrowd the pan. If you add too much chicken at once, it will steam instead of sear. Cook in batches if needed. Another mistake is not using enough oil. A little oil helps the chicken and veggies cook evenly. Make sure to adjust the heat as you cook. If things start to burn, lower the heat. Lastly, don’t forget to taste your dish. Adjust the seasoning with salt and pepper as needed. I love serving this dish over rice. Steamed jasmine or brown rice works great. You can also pair it with quinoa for a healthy twist. Adding a lime wedge to the plate is a nice touch. It adds a fresh burst of flavor. For extra crunch, sprinkle sesame seeds on top. You can also add some chopped peanuts if you like. This gives a nice texture and flavor contrast. If you want more veggies, try serving with a side of steamed broccoli or bok choy. For the full recipe, check out the section above. {{image_4}} If you want a vegetarian or vegan option, tofu is a great choice. Use firm tofu and press it to remove extra moisture before slicing it into cubes. Marinate it just like the chicken. Cooking times will be similar, around 5-7 minutes until golden. You may also try tempeh or seitan for added protein. Both offer a nice texture and flavor. You can easily swap ingredients to change the taste. Instead of soy sauce, try tamari for a gluten-free option. For a tangy kick, use lime juice instead of honey. If you want a richer flavor, try using oyster sauce in place of hoisin sauce. Each change brings a unique twist to the dish. Feel free to add more veggies! Broccoli, zucchini, or mushrooms work well. Just cut them into bite-sized pieces. Stir-fry them with the other vegetables for about 3-4 minutes. For added protein, consider shrimp or beef. Just cook them separately before combining with the veggies. This recipe is flexible and allows for creativity. Check out the full recipe for more ideas! To keep your sweet and spicy chicken stir fry fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to separate the chicken from any rice or noodles. This helps keep everything fresh. When you’re ready to enjoy leftovers, reheat them on the stove. Use a non-stick pan over medium heat. Add a splash of water or broth to keep it moist. Stir until heated through, usually about 5-7 minutes. You can also use a microwave. Place the stir fry in a microwave-safe dish and cover it. Heat in short bursts, stirring in between. If you want to save it for later, freezing is a great option. Place the cooled stir fry in a freezer-safe container. It will last for up to three months. When you’re ready to eat, transfer it to the fridge to thaw overnight. After thawing, reheat as mentioned above to bring back the flavors. For best taste, consume within a week after thawing. Explore my Full Recipe for more delicious tips! Yes, you can use frozen chicken. However, it’s best to thaw it first. This way, the chicken cooks evenly. You can thaw it by leaving it in the fridge overnight or using the microwave. Once thawed, slice the chicken thinly for the best results. This dish pairs well with many sides. Here are some ideas: - Steamed jasmine rice - Brown rice for a healthier option - Noodles like udon or rice noodles - Crisp green salad with a light dressing - Fresh spring rolls for a fun crunch Each side adds a nice touch to your meal. To control the heat, you can adjust the amount of sriracha. Start with a little and taste as you go. If you want it spicier, add more sriracha or even a pinch of red pepper flakes. If you prefer it milder, skip the sriracha or use a sweet chili sauce instead. This way, you can make it just right for your taste! This blog post showed you how to make a tasty Sweet and Spicy Chicken Stir Fry. We covered key ingredients, measured servings, and possible swaps. You learned step-by-step how to prepare, cook, and sauté for the best flavors. Remember to avoid common mistakes for a great dish. We also explored fun variations and smart storage tips. Use frozen chicken and adjust spice to fit your taste. Enjoy your cooking and share this dish with others!

Sweet and Spicy Chicken Stir Fry

Discover the bold flavors of this Sweet and Spicy Chicken Stir Fry that’s ready in just 30 minutes! With tender chicken thighs, colorful veggies, and a deliciously tangy sauce, this recipe is perfect for a quick dinner. Learn how to prepare this delightful dish that combines the sweetness of honey with the kick of sriracha. Click to explore the full recipe and get cooking tonight!
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Ingredients
  

1 pound boneless, skinless chicken thighs, thinly sliced

2 tablespoons vegetable oil, divided

1 bell pepper (choose red or yellow for color), sliced into thin strips

1 cup snap peas, trimmed of ends

1 medium carrot, julienned (cut into matchstick shapes)

4 green onions, chopped (keep white and green parts separate)

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely grated

3 tablespoons soy sauce (low-sodium recommended)

2 tablespoons honey

1 tablespoon hoisin sauce

1 teaspoon sriracha (feel free to adjust to your spice preference)

Salt and black pepper to taste

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together soy sauce, honey, hoisin sauce, and sriracha. Add the thinly sliced chicken thighs, ensuring they are well coated with the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature to enhance the flavor.

    Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the marinated chicken, reserving the excess marinade for later. Stir-fry the chicken for about 5-7 minutes, or until fully cooked and golden brown on the outside. Transfer the cooked chicken to a plate and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Stir in the minced garlic and grated ginger, sautéing for about 30 seconds, or until fragrant, being careful not to burn them.

        Add Vegetables: Incorporate the sliced bell pepper, snap peas, and julienned carrot into the skillet. Stir-fry the vegetables for approximately 3-4 minutes, or until they are crisp-tender but still vibrant in color.

          Combine and Enhance Flavors: Return the cooked chicken to the skillet along with any reserved marinade. Toss all the ingredients together, allowing them to cook for an additional 2-3 minutes. This will help the chicken reheat while thickening the sauce slightly. Adjust the seasoning with salt and black pepper to taste.

            Serve and Garnish: Remove the stir fry from heat and transfer it to a serving dish. Garnish generously with the chopped green onions and a sprinkle of sesame seeds for an added crunch and visual appeal.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve this vibrant stir fry over a bed of steamed jasmine or brown rice. You can also add a wedge of lime on the side for an extra zing!