Spicy Chicken and Veggie Stir-Fry
This quick stir-fry combines marinated chicken with a colorful assortment of vegetables in a spicy and tangy sauce. Perfect for a speedy weeknight dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1.5 pounds chicken breast cut into bite-sized pieces
- 4 cups mixed bell peppers sliced
- 1 cup snap peas trimmed
- 1 cup baby corn halved
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon ground black pepper
Sauce
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon oyster sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 1 teaspoon sesame oil
Instructions
Preparation Steps
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, and cornstarch. Set aside.
- Heat vegetable oil in a large wok over medium-high heat. Add chicken pieces and cook until golden brown. Remove and set aside.
- In the same wok, add garlic, bell peppers, snap peas, and baby corn. Stir-fry for 4-5 minutes or until vegetables are tender-crisp.
- Return chicken to the wok. Stir in the sauce mixture and cook for 2-3 minutes until the sauce thickens. Add red pepper flakes and ground black pepper to taste.
- Serve hot with steamed rice or noodles, and enjoy!
Notes
For extra spice, add a dash of sriracha or your favorite hot sauce. For a more savory option, use hoisin sauce instead of oyster sauce.