Spicy Chicken Stir Fry
Ready In: 25 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off