Description
A sweet and spicy chicken dish that comes together quickly, ideal for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup chicken broth
- ½ cup soy sauce (or coconut aminos for a gluten-free option)
- ½ cup honey or maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch (or arrowroot powder for a healthier option)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 bell pepper, diced
- 1 cup green onions, chopped (for garnish)
- Sesame seeds, for garnish (optional)
Instructions
- Begin by heating the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook for about 5-7 minutes until browned.
- As the chicken cooks, prepare the sauce by whisking together the chicken broth, soy sauce, honey, rice vinegar, cornstarch, and red pepper flakes.
- Once the chicken is browned, push it to the side and add the minced garlic and grated ginger. Sauté for about 1 minute.
- Pour the prepared Firecracker Sauce into the skillet and bring to a simmer. Cook for approximately 5-7 minutes until the sauce thickens.
- In the last couple of minutes, toss in the diced bell pepper and allow it to soften slightly.
- Once combined and heated through, remove from heat and garnish with chopped green onions and sesame seeds. Serve over rice or noodles.
Notes
For a vegetarian option, replace chicken with firm tofu. Adjust red pepper flakes to control spiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg