Spicy Stir Fry Chicken Bowl Recipe
Ingredients:
For the Chicken & Marinade:
1 lb (450g) boneless, skinless chicken thighs or breasts, sliced thin
2 tbsp soy sauce
1 tbsp oyster sauce (optional, but adds umami)
1 tbsp cornstarch
1 tsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
Stir Fry Sauce:
2 tbsp soy sauc
1 tbsp hoisin sauc
1 tbsp chili garlic sauce (adjust to heat preference)
1 tbsp rice vinegar or lime juice
1 tsp honey or brown sugar
2 tbsp water
Vegetables (customizable):
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
1/2 onion, sliced
1/2 cup snap peas or green beans
For Serving:
Cooked jasmine rice, brown rice, or cauliflower rice
Sesame seeds
Green onions, sliced
Extra chili flakes or sriracha (optional)
Instructions:
Marinate the Chicken:
In a bowl, mix chicken with soy sauce, oyster sauce, cornstarch, sesame oil, garlic, and ginger.
Let it sit while you prep the veggies (10–15 minutes).
Prepare the Stir Fry Sauce:
In a small bowl, whisk together all sauce ingredients. Set aside.
Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add marinated chicken in a single layer. Cook for 3–5 minutes until browned and cooked through. Remove and set aside.
Stir Fry the Veggies:
In the same pan, add a bit more oil if needed.
Stir fry the vegetables for 3–4 minutes until just tender but still crisp.
Combine Everything:
Return the chicken to the pan.
Pour in the stir fry sauce and toss to coat evenly.
Cook another 1–2 minutes until the sauce thickens slightly.
Assemble Bowls:
Spoon rice into bowls.
Top with the spicy chicken and veggies.
Garnish with sesame seeds, green onions, and extra spice if you like.
Variations:
Low carb: Serve over cauliflower rice or zucchini noodles.
Add crunch: Toss in some roasted peanuts or cashews.
Protein swap: Try shrimp, tofu, or b