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Chili Chicken Stir Fry

Chili Chicken Stir Fry
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Chili Chicken Stir Fry is a quick and flavorful dish featuring tender chicken pieces coated in a spicy, tangy chili sauce, stir-fried with crisp bell peppers and onions. Ready in under 30 minutes, it’s perfect for busy weeknights, delivering a balance of heat, sweetness, and fresh textures in a one-pan meal that’s healthy, colorful, and easy to customize.

Ingredients

Scale

Chicken

  • Boneless chicken thighs or breasts, sliced thin (about 1 lb)
  • 1 tbsp cornstarch
  • Pinch of salt
  • 1 tsp soy sauce

Vegetables

  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 medium onion, sliced into strips
  • 3 garlic cloves, finely minced
  • 1 tbsp fresh ginger, finely minced
  • 1–2 green chilies or 1 tsp chili flakes (adjust to taste)

Sauce & Oils

  • 2 tbsp soy sauce
  • 1–2 tbsp chili sauce (like Sriracha or sweet chili), adjust for heat and sweetness
  • 1 tsp sugar or honey
  • 2 tbsp vegetable oil or sesame oil
  • 2 tbsp water (optional, for thinning sauce)

Garnish

  • Spring onions (green parts), chopped
  • Toasted sesame seeds (optional)

Instructions

  1. Prep Your Ingredients: Slice the chicken into even bite-sized strips and toss them in a simple marinade with cornstarch, a pinch of salt, and a dash of soy sauce. Chop the bell peppers and onions into strips, finely mince the garlic and ginger, and slice green chilies if using them fresh.
  2. Cook the Chicken: Heat your wok or skillet over medium-high heat with a little vegetable oil. Add the chicken in a single layer and stir-fry until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside to keep warm.
  3. Stir Fry the Vegetables: In the same pan, add a touch more oil if needed and toss in garlic, ginger, and green chilies. Stir fry for 30 seconds until fragrant, then add onions and bell peppers. Cook for 3-4 minutes until the vegetables are just tender but still crisp.
  4. Combine and Add Sauce: Return the chicken to the pan. Stir together soy sauce, chili sauce, a pinch of sugar or honey, and a splash of water, then pour over the chicken and veggies. Toss everything to coat evenly and cook for another 2 minutes to meld the flavors and thicken the sauce slightly.
  5. Garnish and Serve: Turn off the heat, sprinkle chopped spring onions and toasted sesame seeds over the top for freshness and crunch, and serve immediately with steamed rice or noodles.

Notes

  • Use high heat to ensure quick searing and to keep vegetables crisp.
  • Do not overcrowd the pan when cooking chicken or vegetables; cook in batches if necessary.
  • Marinate the chicken briefly (at least 10 minutes) for better texture and flavor.
  • Have all ingredients prepped before cooking since stir fry cook times are fast.
  • Adjust spice levels gradually by adding chili sauce or fresh chilies to suit your preference.
  • For a gluten-free version, use tamari instead of soy sauce and verify chili sauce ingredients.
  • Variations include vegetarian tofu substitute, adding extra veggies, or Thai-inspired flavor twists with fish sauce and basil.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.
  • Reheat gently with a splash of water or broth to maintain sauce consistency and chicken moisture.

Nutrition

Keywords: chili chicken stir fry, quick chicken stir fry, spicy chicken, healthy stir fry, easy weeknight dinner, gluten free chicken recipe

Find it online: https://marygourmet.com/chili-chicken-stir-fry/