Spicy Sweet and Sour Chicken Stir-Fry
Spicy Sweet and Sour Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha, or more, to taste
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 cup carrots, julienned or thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Set aside to marinate while you prepare the sauce and vegetables.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the ketchup, rice vinegar, brown sugar, 2 tablespoons soy sauce, Sriracha, minced garlic, and grated ginger for the sweet and sour sauce. In another small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, red bell pepper, yellow onion, and carrots. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 6
Return the cooked chicken to the skillet with the thickened sauce and vegetables. Toss to coat everything evenly and heat through for 1-2 minutes.
⏱️ 2 min
- 7
Serve the spicy sweet and sour chicken stir-fry immediately over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sweet and Sour Chicken Stir-Fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha, or more, to taste
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 cup carrots, julienned or thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Set aside to marinate while you prepare the sauce and vegetables.
⏱️ 5 min - 2
In a separate small bowl, whisk together the ketchup, rice vinegar, brown sugar, 2 tablespoons soy sauce, Sriracha, minced garlic, and grated ginger for the sweet and sour sauce. In another small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, red bell pepper, yellow onion, and carrots. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 5
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 6
Return the cooked chicken to the skillet with the thickened sauce and vegetables. Toss to coat everything evenly and heat through for 1-2 minutes.
⏱️ 2 min - 7
Serve the spicy sweet and sour chicken stir-fry immediately over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
⏱️ 2 min