Sweet and Spicy Chicken Stir Fry

by
Sweet and Spicy Chicken Stir Fry

Transform your dinner routine with this vibrant, flavor-packed chicken stir fry that rivals your favorite restaurant version. Tender chicken pieces are coated in a perfect balance of sweet, savory, and spicy flavors, then stir-fried with crisp bell peppers and onions for a meal that comes together in minutes. This colorful dish not only delights the eyes but satisfies those takeout cravings without leaving home.

Ingredients

For the Chicken Marinade:

  • 300g (10.5 oz) boneless chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp black pepper
  • 1 tsp chicken seasoning (or 1 chicken bouillon cube, crushed)
  • ½ tsp salt
  • 1 tsp smoked paprika
  • 2 tbsp cornflour (cornstarch)

For the Sauce:

  • 4 tbsp dark soy sauce
  • 4 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp Chinese cooking wine (Shaoxing wine)
  • 1 tsp sesame oil
  • ⅓ cup ketchup (or tomato paste for a tangier flavor)
  • ⅓ cup sweet chili sauce
  • 2 tbsp cornflour (cornstarch)
  • 2 tsp chicken seasoning (or chicken bouillon powder)
  • 3 tbsp water

For the Stir Fry:

  • 3 tbsp vegetable oil, divided
  • 3 bell peppers (mix of red, yellow, and green), sliced
  • ½ small onion, sliced
  • 3 spring onions (green onions), cut into 2-inch pieces
  • 2 fresh chili peppers, sliced (optional, adjust to taste)
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tbsp minced ginger

Step-by-Step Instructions

Step 1: Marinate the Chicken

  1. In a medium bowl, combine the chicken pieces with garlic powder, onion powder, black pepper, chicken seasoning, salt, smoked paprika, and cornflour.
  2. Mix thoroughly until each piece is evenly coated.
  3. Allow to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).

Step 2: Prepare the Sauce

  1. In a separate bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, cooking wine, sesame oil, ketchup, sweet chili sauce, cornflour, chicken seasoning, and water until well combined.
  2. Set aside.

Step 3: Prepare the Vegetables

  1. Slice the bell peppers into thin strips.
  2. Cut the onion into thin wedges.
  3. Slice the spring onions into 2-inch pieces, separating the white and green parts.
  4. If using, slice the chili peppers thinly.

Step 4: Cook the Chicken

  1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until just smoking.
  2. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
  3. Let it sear for 1-2 minutes without stirring to develop a golden crust.
  4. Stir-fry for another 3-4 minutes until the chicken is cooked through and golden brown.
  5. Remove chicken from the wok and set aside.

Step 5: Stir-Fry the Vegetables

  1. Add the remaining 1 tablespoon of oil to the same wok.
  2. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
  3. Add the sliced onions and the white parts of spring onions, stir-frying for 1 minute.
  4. Add the bell peppers and chili peppers (if using), stir-frying for 2-3 minutes until the peppers are slightly softened but still crisp.

Step 6: Combine Everything

  1. Return the cooked chicken to the wok.
  2. Give the sauce mixture a quick stir (as the cornstarch may have settled), then pour it into the wok.
  3. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
  4. Add the green parts of the spring onions, toss briefly, and remove from heat.

Step 7: Serve

  1. Transfer to a serving dish and serve immediately over steamed rice or noodles.
  2. Garnish with additional spring onions if desired.

Nutritional Information

Per serving (makes 3-4 servings):

  • Calories: 380
  • Protein: 28g
  • Carbohydrates: 32g
  • Fat: 16g
  • Fiber: 3g
  • Sugar: 18g
  • Sodium: 1250mg

Timing:

  • Prep Time: 20 minutes
  • Marinating Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 50 minutes

Expert Tips for Perfect Stir Fry

  • Prepare everything before you start cooking: Stir-frying moves quickly, so have all ingredients prepped and ready to go before turning on the heat.
  • Use high heat: A hot wok is essential for achieving that authentic stir-fry flavor and preventing ingredients from becoming soggy.
  • Cook in batches if necessary: Overcrowding the pan will cause the ingredients to steam rather than stir-fry, resulting in less flavor and texture.
  • Velveting technique: The cornstarch in the chicken marinade creates a protective coating that keeps the meat tender and juicy during the high-heat cooking process.
  • Sauce consistency: If your sauce becomes too thick, add a splash of water or chicken broth. If it’s too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in.
  • Vegetable doneness: For the perfect texture, vegetables should be cooked until they’re just tender-crisp, retaining their bright colors and some crunch.

Variations and Substitutions

  1. Protein alternatives: Substitute chicken with beef strips, shrimp, tofu, or tempeh for a different protein option.
  2. Vegetable variations: Feel free to add other vegetables like broccoli, snap peas, carrots, or mushrooms. Just adjust the cooking time accordingly (harder vegetables should be added earlier).
  3. Spice level: Adjust the heat by varying the amount of chili peppers or adding red pepper flakes. For a milder version, omit the chili peppers entirely.
  4. Gluten-free option: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
  5. Lower sodium version: Reduce the amount of soy sauce by half and replace with low-sodium chicken broth.
  6. No cooking wine? Substitute with chicken broth, apple juice, or grape juice mixed with a touch of vinegar.
  7. Sauce variations: For a honey garlic version, replace the sweet chili sauce with 3 tablespoons of honey and add an extra tablespoon of minced garlic.

Common FAQs

Q: Why is my chicken tough instead of tender?

A: This could be due to overcooking or not using the cornstarch in the marinade. The cornstarch creates a protective coating that prevents the chicken from drying out. Also, make sure not to cut the chicken too small, as smaller pieces cook faster and can become tough.

Q: Can I make this dish ahead of time?

A: While stir-fry is best enjoyed immediately after cooking, you can prepare all the components ahead of time. Marinate the chicken, chop the vegetables, and mix the sauce up to a day in advance. Store everything separately in the refrigerator and combine when ready to cook.

Q: What’s the best way to reheat leftovers?

A: Reheat in a wok or skillet over medium heat with a splash of water to prevent drying out. Alternatively, microwave with a damp paper towel covering the dish to maintain moisture.

Q: Can I freeze this dish?

A: Yes, but the vegetables may lose some of their crispness upon thawing. Cool completely before transferring to airtight containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Q: What can I serve with this chicken stir fry?

A: Serve over steamed white rice, brown rice, or noodles. For a lower-carb option, try cauliflower rice or zucchini noodles.

This Sweet and Spicy Chicken Stir Fry is more than just a meal—it’s a celebration of vibrant flavors and textures that come together in perfect harmony. With its colorful appearance and restaurant-quality taste, this dish is sure to become a regular in your dinner rotation. Master this recipe, and you’ll never need to order takeout again!

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