Spicy Chicken Stir Fry with Rice
Juicy, bite-sized chicken is quickly stir-fried with colorful vegetables in a garlicky, spicy sauce made with soy, chili, and a hint of sweetness. Served over hot steamed rice, this dish hits all the right notes: savory, spicy, sweet, and satisfying. Easily adjustable to your spice preference!
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken Stir Fry:
500g (1 lb) boneless chicken breast or thighs, thinly sliced
1 tbsp cornstarch
2 tbsp oil (vegetable or sesame)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium carrot, julienned
1 small onion, sliced
3 cloves garlic, minced
1 tsp ginger, grated
2–3 green chilies or red chili slices, to taste
Spicy Stir Fry Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chili garlic sauce or Sriracha
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lemon juice
2 tbsp water
To Serve:
Cooked jasmine or basmati rice
Optional: green onions, sesame seeds, or crushed peanuts for garnish
Instructions
1. Prepare the Chicken:
Toss sliced chicken with cornstarch and a pinch of salt.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Stir-fry chicken until golden and cooked through (about 5–6 minutes). Remove and set aside.
2. Stir-Fry the Veggies:
In the same pan, add remaining oil.
Add garlic, ginger, onion, carrots, and peppers. Stir-fry for 3–4 minutes until slightly tender but crisp.
Add chilies or red pepper flakes to taste.
3. Add Sauce & Chicken:
Return chicken to the pan.
Pour in the sauce mixture. Stir and cook for another 2–3 minutes, until everything is coated and the sauce thickens slightly.
4. Serve:
Spoon stir fry over hot rice.
Garnish with green onions, sesame seeds, or lime wedges if desired.
Tips
No oyster sauce? Add an extra splash of soy sauce and a little more honey.
More heat? Add extra chili sauce or crushed red pepper flakes.
Veggie ideas: Add snap peas, broccoli, mushrooms, or baby corn.
Frequently Asked Questions
Q: Can I make it milder?
A: Yes — reduce or omit chili garlic sauce and just use soy + a touch of honey for a savory-sweet version.
Q: Can I use tofu instead of chicken?
A: Absolutely! Use firm tofu, pan-seared until crispy before adding to the stir-fry.
Q: Can I meal prep this?
A: Yes! It reheats very well and keeps in the fridge for up to 4 days.
Nutritional Information
Calories: 480
Protein: 35g
Fat: 14g
Carbs: 50g
Sugar: 9g
Fiber: 3g
Sodium: Moderate-high (reduce soy if needed)