Spicy Chicken Stir Fry
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1⁄3 cup cold water
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2 tablespoons seasoned rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon honey
- 1 -3 tablespoon Thai sweet chili sauce
- nonstick cooking spray (such as Pam)
- 8 ounces boneless skinless chicken breasts, cubed
- 3 cups stir fry vegetables, frozen
- 1 teaspoon garlic, minced
- 1⁄3 cup unsalted dry roasted peanuts
- 1⁄4 cup water
directions
- Combine 1 tablespoon water and cornstarch until smooth*.
- Add vinegar, soy sauce, honey, chili sauce and remaining water. Set aside. If substituting another type of chili sauce, be cautious. Sweet Thai is not as hot as others.
- Heat a large non-stick pan or wok over high heat until hot. Remove from heat and spray with non-stick. Return to heat.
- Add chicken. Stir fry until it gets a little golden.
- Add veggies, garlic, peanuts and 1/4 cup water. Stir fry until veggies are thawed and hot.
- Stir sauce and add to pan.
- Bring to a boil. Cook, stirring until sauce thickens slightly and coats all.
- Serve immediately.
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RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.