Description
A flavorful and easy stir fry featuring chicken and green beans, coated in a sweet and spicy chili sauce.
Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Thighs (cut into cubes)
- 3 tbsp Cornstarch (to coat chicken for crispiness)
- 1/4 cup Vegetable Oil (plus 2 tbsp as needed)
- 2 Bell Peppers (sliced)
- 1 cup Green Beans (either steamed or fresh trimmed and sliced)
- 1/2 tbsp Garlic (minced)
- 1/4 tsp Ginger (optional)
- 1 tsp Garlic Powder (to amplify garlic flavor)
- 1 tsp Crushed Red Pepper (for a spicy kick)
- 1/8 tsp Sesame Oil (use sparingly)
- 1 1/4 cups Sweet Chili Sauce (key to the recipe)
Instructions
- Start by coating the cubed chicken thighs in cornstarch.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside.
- Add 2 tablespoons of oil if needed, then the sliced bell peppers and green beans.
- Stir fry for about 3-4 minutes, until they are tender but still crisp.
- Add the minced garlic, optional ginger, garlic powder, and crushed red pepper.
- Stir rapidly for about 30 seconds until fragrant.
- Return the cooked chicken to the skillet and pour in the sweet chili sauce.
- Stir well to combine everything and let it cook for an additional 2-3 minutes until heated through.
- Drizzle with sesame oil just before serving.
Notes
For extra flavor, marinate the chicken in sweet chili sauce for 30 minutes before cooking. Adjust the amount of crushed red pepper to control the spice level according to your taste. Always ensure your skillet is hot before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg