Spicy Chicken Stir Fry
A quick and satisfying weeknight dinner packed with veggies and a touch of heat, perfect for the whole family.
Servings 4 servings
Calories 400kcal
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs For ultimate tenderness and juiciness.
- 3 cups stir fry vegetables (bell peppers, broccoli, carrots) Use fresh or pre-chopped mix.
- 3 tablespoons soy sauce Low-sodium works great if watching salt.
- 1 tablespoon honey Adds balance to the spice.
- 3 cloves garlic, minced Fresh is best for maximum flavor.
- 1 tablespoon ginger, minced Fresh is best for maximum flavor.
- 1 teaspoon red pepper flakes Adjust to taste for desired spice level.
- 2 tablespoons vegetable oil Use a neutral oil with a high smoke point.
Instructions
Preparation
- Slice chicken thighs into bite-sized pieces. For easier cutting, pop them in the freezer for 10 minutes.
- In a large skillet or wok, heat a splash of vegetable oil over medium-high heat.
Cooking
- Add chicken pieces to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.
- Toss in the minced garlic and ginger, stirring constantly for about one minute until fragrant.
- Add your bell peppers, broccoli, and carrots, stir-frying until veggies are tender-crisp.
- Mix soy sauce, honey, and red pepper flakes in a small bowl, then pour over your chicken and vegetables. Stir well to coat everything evenly.
- Let it all cook together for 2-3 more minutes until the sauce thickens.
- Serve your spicy chicken stir fry over hot rice or noodles.
Notes
High heat helps everything cook quickly while keeping veggies crisp. Slice everything uniformly for even cooking. Pre-plan your ingredient setup as it all moves fast once you start.
