🍛 Spicy Garlic Chicken Stir-Fry with Peppers & Rice 🌶️🍗🍚
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories per Serving: ~480 kcal
📝 Ingredients
For the Stir-Fry:
🍗 500g chicken breast, diced into bite-sized pieces
🌶️ 1 red bell pepper, sliced
🫑 1 green bell pepper, sliced
🟠 1 orange or yellow bell pepper, sliced
🧄 3 garlic cloves, minced
🧅 2 green onions, chopped
🛢️ 1 tbsp sesame oil (or neutral oil)
🧂 Salt & black pepper
For the Sauce:
🍶 3 tbsp soy sauce
🍯 1 tbsp honey (or brown sugar)
🌶️ 1 tbsp chili paste or chili flakes (adjust heat level)
🍶 1 tbsp rice vinegar
🌽 1 tsp cornstarch + 2 tbsp water (slurry)
🧄 ½ tsp grated ginger (optional)
For the Rice:
🍚 200g jasmine or basmati rice
💧 400ml water
🧂 Pinch of salt
👩🍳 Instructions
Cook the rice: Rinse rice, then cook in salted boiling water for 12–15 minutes until tender. Drain and keep warm.
Make the sauce: In a small bowl, whisk together soy sauce, honey, chili paste, vinegar, cornstarch slurry, and ginger. Set aside.
Stir-fry chicken: Heat sesame oil in a wok or skillet over high heat. Add chicken, season lightly, and cook 5–6 minutes until browned and cooked through. Remove and set aside.
Cook vegetables: In the same pan, add garlic and peppers. Stir-fry for 3–4 minutes until slightly softened but still crisp.
Combine: Return chicken to the pan. Pour in sauce and toss everything together. Cook 2–3 minutes until the sauce thickens and coats the chicken and peppers.
Serve: Spoon rice into bowls or plates and top with the spicy chicken stir-fry. Garnish with chopped green onions.
💡 Tips & Variations
Add cashews or peanuts for crunch.
For a milder version, use sweet chili sauce instead of chili paste.
Swap chicken for beef strips, shrimp, or tofu.
Add broccoli or snap peas for extra veggies.