Sweet-and-Spicy Chicken Stir-Fry

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps  

Sweet-and-Spicy Chicken Stir-Fry is a quick and easy one-dish meal that will be be your family nex favorite dish. For extra heat to this chicken stir-fry, add more hot sauce, or use a lighter hand for milder flavor.

Yield: Serves: 4
Cost per Serving: $2.49
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 14g
  • Saturated fat: 2g
  • Protein: 27g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Cholesterol: 80mg
  • Sodium: 1109mg

Ingredients

  • 1 small head cauliflower, cored, cut into small florets
  • 2 tablespoons honey
  • 2 tablespoons hot sauce such as sriracha
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon cornstarch
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into strips
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 3 scallions, white and pale green parts finely chopped, dark green parts sliced
  • 2 cups cooked rice, optional

Preparation

  1. 1. Place cauliflower in a dish, sprinkle with 2 Tbsp. water and microwave on high until tender, 3 to 4 minutes. In a small bowl, whisk together honey, hot sauce, broth, cornstarch, 2 Tbsp. soy sauce and 2 Tbsp. rice vinegar.
  2. 2. In a large skillet or wok, warm 2 Tbsp. oil over high heat. In a bowl, toss chicken with remaining 1 Tbsp. soy sauce and 1 Tbsp. rice vinegar. Stir-fry until chicken is no longer pink. Transfer to a clean bowl.
  3. 3. Add remaining 1 Tbsp. oil to skillet. Stir-fry garlic, ginger and white and pale green parts of scallions until fragrant, about 30 seconds. Return chicken to skillet with cauliflower and sauce. Cook, stirring, until sauce thickens, 2 to 3 minutes. Sprinkle dark green scallion bits on top. Serve on rice, if desired.
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