Spicy Chicken Stir-Fry with Steamed Rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories per Serving: ~520 kcal
Ingredients:
2 boneless chicken breasts, sliced into strips
Salt & pepper to taste
2 garlic cloves, minced
1 tbsp vegetable oil
1/2 onion, thinly sliced
1 carrot, julienned
1/2 red bell pepper, sliced
1 cup broccoli florets
1/2 cup snow peas
1/2 tsp crushed chili flakes (adjust to taste)
For the sauce:
1 tbsp honey
2 tbsp soy sauce
1 tsp cornstarch + 2 tbsp water (slurry)
Optional: 1 tsp sesame oil or rice vinegar for depth
For serving:
1 cup jasmine or white rice, cooked
Instructions:
Cook the rice according to package instructions and keep warm.
Season the chicken with salt and pepper. Heat oil in a wok or skillet over medium-high heat.
Stir-fry chicken for 4–5 minutes until lightly browned and cooked through. Remove and set aside.
Sauté veggies: In the same pan, add onion, carrots, bell pepper, broccoli, and snow peas. Stir-fry for 4–5 minutes until just tender but still crisp.
Add garlic & chili flakes and stir for 30 seconds
Mix sauce: Combine soy sauce, honey, and cornstarch slurry. Pour into pan with the veggies.
Return chicken to pan, toss everything together until coated and sauce thickens (about 1–2 minutes).
Serve hot with steamed rice. Sprinkle extra chili flakes on top if desired.
Tips & Variations:
Swap chicken for shrimp or tofu for a lighter option.
Add cashews or sesame seeds for crunch.
Use hoisin sauce instead of honey for a richer flavor twist.