🍱 Spicy Chicken Stir-Fry with Rice & Vegetables 🌶️🥦
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Calories per serving: ~550 kcal
🛒 Ingredients
For the Chicken:
🐔 500 g chicken breast, cut into bite-sized pieces
🧂 ½ tsp salt
⚫ ½ tsp black pepper
🌽 1 tbsp cornstarch
🛢️ 2 tbsp vegetable oil
For the Vegetables:
🥔 200 g baby potatoes, halved & parboiled
🥦 1 cup broccoli florets
🌶️ 1 red bell pepper, sliced
🥕 1 medium carrot, julienned
🍄 150 g mushrooms, sliced
🌿 2 spring onions, sliced
For the Stir-Fry Sauce:
🧄 2 garlic cloves, minced
🧅 1 small onion, thinly sliced
🥢 3 tbsp soy sauce
🍯 1½ tbsp honey (or brown sugar)
🍋 1 tsp rice vinegar
🌶️ 1 tsp chili flakes (adjust to taste)
🌽 1 tsp cornstarch + 2 tbsp water (slurry)
For Serving:
🍚 2 cups jasmine or basmati rice
💧 4 cups water
🧂 Pinch of salt
👨🍳 Instructions
Cook rice: Rinse rice and cook in salted water (12–15 min) until fluffy. Keep warm.
Parboil potatoes: Boil halved baby potatoes for 8–10 minutes until tender but not falling apart. Drain.
Prepare chicken: Toss chicken pieces with cornstarch, salt, and pepper. Heat oil in a wok or skillet and stir-fry chicken for 6–7 minutes until golden. Remove and set aside.
Cook vegetables: In the same pan, sauté onion and garlic 2 minutes. Add broccoli, carrots, bell pepper, mushrooms, and potatoes. Stir-fry for 4–5 minutes.
Make sauce: Mix soy sauce, honey, vinegar, chili flakes, and cornstarch slurry. Pour into the pan and cook until slightly thickened and glossy.
Combine: Add chicken back to the pan, toss well with vegetables and sauce.
Assemble: Serve with rice on the side, topped with spring onions and extra chili flakes.
🔁 Notes & Variations
Swap chicken for shrimp or tofu for variety.
Add cashews or peanuts for crunch.
Great for meal prep — lasts up to 4 days in the fridge.