🥢 Spicy Chicken Stir-Fry with Veggies & Steamed Rice 🍗🌶️
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: ~480 per serving
🛒 Ingredients:
For the Stir-Fry:
🍗 250g chicken breast, sliced into strips
🧅 1 small onion, chopped into chunks
🌶️ ½ red bell pepper, sliced
🫑 ½ green bell pepper, sliced
🥦 1 cup broccoli florets
🌿 1 cup fresh spinach (or pak choi), optional
🧄 2 garlic cloves, minced
🧂 1 tbsp soy sauce
🧂 1 tbsp oyster sauce (or hoisin sauce)
🍯 1 tsp honey or brown sugar
🌶️ ½ tsp red chili flakes (adjust to taste)
🧈 1 tbsp vegetable oil
🧂 Salt & black pepper to taste
For the Rice & Broccoli:
🍚 1 cup jasmine or basmati rice
💧 2 cups water
🧂 ½ tsp salt
🥦 1 cup extra steamed broccoli (as shown in photo)
👩🍳 Instructions:
Cook the rice: Rinse rice under cold water. In a saucepan, bring 2 cups water and salt to a boil. Add rice, cover, and simmer on low for 12–15 minutes until tender. Keep warm.
Steam the broccoli: Steam 1 cup broccoli florets for 3–4 minutes until bright green and just tender. Set aside.
Sauté chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.
Cook vegetables: In the same pan, sauté onions and bell peppers for 3 minutes. Add garlic and chili flakes, and stir for 30 seconds.
Add sauces: Return chicken to pan. Stir in soy sauce, oyster sauce, and honey. Add spinach or greens if using. Cook everything together for 2–3 minutes until coated and sizzling.
Assemble & serve: Serve stir-fry with a portion of steamed rice and broccoli on the side.
🔄 Tips & Variations:
Swap chicken for tofu or shrimp.
Use tamari instead of soy sauce for gluten-free.
Add sliced mushrooms, baby corn, or snap peas for extra crunch.