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If you're in search of a dish that tantalizes your taste buds with a perfect blend of sweetness and spiciness, look no further than Sweet & Spicy Chicken Stir Fry. This delightful recipe captures the essence of Asian cuisine while offering a unique twist that makes it an instant favorite among family and friends. The sweet notes from honey perfectly balance out the heat from sriracha, creating a mouthwatering experience that leaves you craving more. The freshness of vibrant vegetables not only enhances the flavor profile but also adds a nutritional punch, making this stir fry a wholesome choice for any meal.

Sweet and Spicy Chicken Stir Fry

Discover the mouthwatering Sweet & Spicy Chicken Stir Fry that perfectly blends sweetness and heat for a satisfying meal. Made with juicy chicken thighs, fresh vegetables, and a flavorful sauce featuring soy sauce, honey, and sriracha, this dish is both quick to prepare and versatile. Perfect for busy weeknights or entertaining guests, serve it over rice or noodles for a deliciously complete meal. Get ready to impress with this easy-to-follow recipe!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup sugar snap peas

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sriracha (adjust to taste)

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, toss the chicken pieces with cornstarch until coated evenly. This will help give the chicken a crispy texture when stir-fried.

    Prepare the Sauce: In a separate bowl, whisk together the soy sauce, honey, sriracha, rice vinegar, and sesame oil until well combined. Set aside.

      Heat the Oil: In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

        Cook the Chicken: Add the coated chicken pieces to the pan in a single layer. Let them cook undisturbed for about 4-5 minutes or until they start to brown. Flip them over and cook for another 3-4 minutes, until the chicken is cooked through and slightly crispy. Remove the chicken from the pan and set it aside.

          Stir Fry the Vegetables: In the same pan, add the sliced bell peppers, sugar snap peas, minced garlic, and grated ginger. Stir-fry for about 3-4 minutes, or until the vegetables are vibrant and slightly tender but still crisp.

            Combine Everything: Return the cooked chicken to the pan with the vegetables, and pour the sauce over the top. Stir well to combine everything and allow it to cook for another 2-3 minutes until the sauce thickens slightly and coats all the ingredients.

              Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles for a complete meal.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings